Farm Burger

For Future’s Sake

Sustainable practices are all the rage across the restaurant industry these days.

The expansive show floors at the National Restaurant Association’s annual trade show in May confirmed that the momentum behind these initiatives isn’t waning. From tableware and takeout containers to faucets, lighting, and cleaning products, green was the word. That also extends to the proteins most quick-service and fast-casual restaurants use as their menuboard centerpieces.

Tricks of the Local Trade

Given the option to serve products that are considered fresh, high quality, and superior in taste—products that consumers crave and feel a connection to—operators generally don’t have to think twice. That’s why many limited-service brands are jumping on board with the local-foods trend, opting to purchase many of their ingredients straight from the source, whether it’s a cheese maker 100 miles away or a strawberry producer right down the street.

The Great Spin-Off

The seasoning of the food, impeccable service, crisp table linens—every detail counts in fine dining, as chefs and managers seek to create a memorable experience alongside a savory meal.

That same strategy is now playing out in the quick-serve arena, where fine-dining operators are increasingly creating fast-casual sister concepts to their white-tablecloth businesses.