Building Stronger Ties with Local Farmers
Some emerging fast-casual restaurants like MAD Greens evolved around the mission of wanting to serve fresh and local fare. But with mounting costs, higher guest demand for food quality and growing food safety concerns, there are several challenges to sourcing local...Especially in the midst of rapid brand expansion.
In the June 2016 issue of QSR magazine, editor Nicole Duncan examines some of these challenges in 'Farming In Flux'. MAD Greens Co-Founder and Chief Culinary Innovator Dan Long discusses how to establish a strong farm-restaurant partnership and how the relationship evolves as the restaurant grows.
Pictured: Check out page 55 of the June issue to see a great photo of Dan on a recent Arizona sourcing trip!
"How do you bring these smaller purveyors forward into a more mainstream environment? When we only had one or two stores it was relatively easy. As we grow it becomes much more difficult to manage. It limits, to some extent, the size of the purveyors we can use," Dan said in the article as he discusses MAD Greens' growth from a single unit in 2004 to 21 restaurants as of June 1, 2016.
To hear more from Dan and read the rest of QSR's article, click here and head to page 54. Thanks QSR magazine for including us!