At a high level, the world is seeing unprecedented supply chain challenges. It's a bad enough situation that the White House just formed a commission to address it and its effects on the nation's security and the economy. While not wanting to go down a doomsday path with this post, I will say that the aforementioned statement is important to note that we are in very challenging times and not just in our little world of foodservice equipment and supplies.
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When you boil it all down, the overall success of a restaurant or commercial foodservice operation depends on two things: the ingredients used to create the menu and the processes used to cook and prepare those ingredients.
Let's focus on the second one.
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Trends come and go, but in foodservice, one major dining trend appears to have firmly planted itself for the long haul.
The farm-to-table movement, also known as farm-to-fork, or farm-to-market, is a reflection on how consumers have evolved with a desire to be educated on the food they’re eating and where that food was grown. And many restaurants, school cafeterias, and commercial kitchens all over the country are embracing a farm-to-table menu.
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