The Operational Impact of Farm to Table

These slides are from a webcast from Foodservice Equipment & Supplies magazine.

The archive of the webcast with audio is available for free and in full at this link:

www.fesmag.com/farm2table

Today’s Objectives

Define what farm to table means in today’s foodservice industry

Discuss the operational implications of building menus based on fresh, locally produced food

Explore the barriers to making this transition and list some ways to overcome them

Learn from some of the industry’s best and brightest minds

Meet Our Panelists

Paul KahanExecutive

Chef & Partner

avec, The PublicanChicago

Phillip LopezExecutive Chef

& OwnerRoot

New Orleans

John TurennePresident &

FounderSustainable

Food SystemsWallingford, Ct.

http://bettcher.com/local-source

What is Farm to Table?

Fresh food to tableReal food challenge where the operator

addresses: Sustainability Where food comes from Fair labor And more

What is Farm to Table?

Consumers are refining their palettes and demanding higher quality products

To meet this demand foodservice operators need to: Handle food properly Maximize freshness, flavor and nutrition

What is Farm to Table?

It’s about great flavor and taking things one step further

Working with producers to find what’s best for your menu

A total holistic approach to running a foodservice operation

In some instances it may cost more but it’s worth it

Five Obstacles with Farm to Table

1. Infrastructure2. Personnel buy in and knowledge3. Technique4. Cost5. Understanding and Knowledge

Does fresh and local equal expensive?

It does not have to cost moreThink seasonallyStructure menus based on cost effectivenessFocus on quality instead of choiceLess is more: use an ingredient as many ways

as possible while at its peakGet creative!

Driving Creativity and Cost Effectiveness

Be resourceful to maximize the efficient use of each ingredient and limit waste

For example, one carrot can have six different uses

It’s a shared responsibility, so get everyone involved

Back-of-the-House Adjustments

Does not have to be too expensiveTurn walk-in freezers into refrigeratorsExamine existing coolers to make sure they

are up to the taskMight need more cutting boards, knives,

storage items, salad spinners, etc.

Back-of-the-House Adjustments

Kitchen now divided almost in half with one side for breaking down product as it is delivered

Adjusted delivery schedule to make more efficient use of labor

Lots of technology available to help take this to the next level, including vacuum machines and immersion circulators

Back-of-the-House Adjustments

Have the right equipment to treat the product correctly and that includes refrigeration

Attention to detail is very importantStorage space is at a premiumChefs are accountable for food cost and that’s

impacted by how they handle the ingredients

Before Product Arrives After Product Arrives

Develop and maintain a relationship with your vendors

Implement quality standards

Establish inventory rules for how much is delivered and when

Track everythingPrepare the product

and serve it right away

Train entire staff to know specific quality standards

Maintaining a Food-Safe Environment

Conduct a 5 Point Assessment

The Green Wheel of Sustainability

1. Food: Where does it come from? Seasonal? Nutritional value?

2. Facility and infrastructure

3. Community4. Communication5. Performance: financial

and nutritional

Getting Started with Farm to Table

Getting Started with Farm to Table

Know your style of cooking Look at how you source your ingredients and

know your farmers’ growing schedulesKnow the fundamentals of cookingLearn as much about one ingredient as you

canTake staff into the field to learn moreTry to learn something new every dayRelationship between the farm and the food

and the chef translates into flavor

Mistakes to Avoid

Don’t label something as house made. It should always be that way

If the product is not good don’t serve itKeep in mind quality control starts from the

moment the product enters your doors

More Keys to Farm to Table Success

Allow flexibility in your menuTalk to chefs in the community and learn

where they source their foodPromote a team environmentProfessionalism is paramount: train your staff

so they what to do and whyAdhere to your quality standardsTop-down approach is key

Overcoming Obstacles Implementing Farm to Table

Existing operators may require a culture change

Staff buy-in is criticalKnow your optionsManage and track your expensesLook at the size and scope of the menuBaby steps can lead to toddler steps and you

will be running before you know it

Questions from the Audience

Today’s Key Lessons Learned

Farm to table is really more about fresh and local

Starts from the top downEmbrace a spirit of constant learning and

teamworkYou don’t need to invest a lot in

infrastructure to get startedFlavor + nutrition + proper execution =

Quality

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The Operational Impact of Farm to Table

These slides are from a webcast from Foodservice Equipment & Supplies magazine.

The archive of the webcast with audio is available for free and in full at this link:

www.fesmag.com/farm2table

Thanks for Listening

Visit Us Online at:www.fesmag.com

and www.rddmag.com

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