Dynamics in Food Production and Distribution
This unique panel discussion will cover sourcing, procurement, and marketing of a restaurant’s supply chain in 2019. The logistics of sourcing unique ingredients and materials is more sophisticated than ever, and consumers are more aware of and interested in where their food comes from. As an independent or small chain restaurant, do you know what to consider when purchasing or evaluating a producer? What questions should be asked about food safety, volume, and best practices? And after all that is decided, how to you tell your guests in a transparent and honest way where your materials originate? There’s a lot to cover in this session, and you won’t want to miss it!