Interesting Farm to Table critique

Same thing happens with seafood labeling. Some restaurants lie about the species and origin.

From what I've seen, many of these places start out with the grand idea of being farm to table. At some point they realize they will get much better margins buying from the bigger suppliers. They never remove their farm to table logo and roll with their somewhat of a lie. You know, because they still get eggs from someone let local.

One of the biggest things I see wrong with farm to table is also cherry picking the farmers. Restauranteurs will support certain prime goods that eventually take its toll on the soil, but won't support things planted in alternating seasons that either go to waste or end up being a cover crop in the end tilled back into the soil and replenishes nutrients instead of turning a profit. I'd love to see an actual "farmer" to table based restaurant, supporting one guy with all of his wares and truly adapting a menu based on everything they have available from miscellaneous grains, greens, vegetables etc.

That's why the whole fad is kind of a crock to me. It would be really hard for a restaurant to survive if they had to rely on only local growers. Produce is seasonal and certain crops only grow in certain climates. They're subject to drought, disease, whatever so unless you're doing the greenhouse thing, it's really difficult to be what they claim.

I should add this to my food pet peeves post because food labeling fads like "Farm to Table" really do bug me. The term in itself doesn't really mean anything, local isn't necessarily better and unless a restaurant is constantly changing their menu as the seasons pass, then it's likely a transparent rouse to make you think their food is "fresh."

quote:

---

That's why the whole fad is kind of a crock to me. It would be really hard for a restaurant to survive if they had to rely on only local growers.

---

This. Our profit margins are so slim that reality must kick in at some point for these people. I run a very efficient restaurant and the profit is about seven cents per person.

quote:

---

seven cents per person.

---

That's it?

Dint yall make a shite ton of money off of soft drinks alone?

quote:

---

That's my point. I've been to a real farm to table. Super resourceful chefs and a way of past cooking mentalities with modern techniques and a bit of flair....these are wonderful. It makes you feel in the moment of exactly where you are and the season it is.

---

Agreed... I also think that the first people to truly start the movement deserve a huge amount of credit. That said, I like to think I'm a pragmatist and understand the difficulties of sourcing great product at the right time. I'm more than willing to pay a fair price but I don't want to be lied to. It's a crying shame that so many places make this most difficult claim without being called to task on it. People need to know that true Farm to Table means you can't get the Duck with Fall Root Vegetables in LA in July. Fresh Oysters are going to suck in April because the rivers are high, the water isn't salty, and oysters have their brains' on spawning. We as a consumers just need to be smarter and more aware while cutting some slack where its needed...

The mistake a lot of people make in this type of conversation is to think we only pay rent, utilities, food and labor cost. There is so much more involved. Only business owners will factor in royalties, repairs and maintenance, workman's comp, liability insurance, small wares, section 179,etc,etc. You also have other factors as what type of menu you are running and your market size. The bottom line is that one isn't like the other. If I had a bigger market that seven cent number changes. If I had a higher end menu and the ability to be efficient about the costs involved then than number changes.

So if you turn a 4 top, you average clearing 28 cents? If so, I'm sorry.

I just noticed it said seven and not seventy on both posts. Sorry for the mistake.

quote:

---

A few cents on certain dishes while making 300% on Sweet Tea?

---

This is a part of the business that many do not understand. You pay a high mark up on sodas/teas, yes. However, you do not pay the same mark up on your entree'. Basic price elasticity is involved that lets us average out our costs.