Notes from the field
The last few years have seen a subtle to seismic shift in the way restaurants source fruits and vegetables. From planting rooftop gardens to partnering with farmers, chefs and operators are making a big effort to be local and seasonal. But 2011 is shaping up as an even more produce-centric year.
Tech gets a bigger seat at the takeout table
As restaurants increase investments in mobile ordering and payment technology, those with heavy off-premise business are particularly seeing dividends.
Chicago’s culinary reputation can be summed up in two words: beefy and uncomplicated. And while the former home of the Union stockyards still boasts a healthy stable of steakhouses, it also hosts some of the most exciting ethnic fare, sustainable sustenance and cutting-edge culinary experimentation in the nation.
With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders. Indeed, restaurants have been making a big effort to put more fruits and vegetables on the plate. But this effort hit a roadblock with recent E.coli scares and salmonella outbreaks. As a result, food safety has become the priority for suppliers and buyers of fresh produce.