Farm to Table Restaurant
The restaurant is the heart of many people in America. It is well organized and fancy. The food that the hotel does offer is tasty and sweet to catch the attention of many and makes them come back so often. Both take away and sit down services are provided depending on the convenience of the customer. The waiters are very hard working and omitted to the course. They adhere to the restaurant philosophy and values. In the mode of their work, waiters create a positive environment that makes the customers feel welcomed and appreciated. They also do respect the clients and ensure that the customers are given best services possible.
The ingredients used in the restaurant come from the local farmers as well as from the supermarket. The information was obtained after talking o the owner of the restaurants. Several farmers do bring the ingratiated to the restaurant for usage. Considering the size and the customers served, the 15 different farmers bring that ingredient to the restaurant. The farmers are not far away from the restaurant. They are near to reduce the transport cost incurred to get the ingredient form the farm to the restaurant for consumption. Most of the ingredient comes from local farmers. It contributes to about 65% of the ingredients used. The restaurant, therefore, uses more of the local farmers’ ingredients as compared to other sources. Those ingredients that are not obtained from the farmers are gotten from the supermarket. The efficiency associated with supermarket makes it sometimes easy for the restaurant to receive the ingredient from them. The supermarket is reliable for 24 hours, and they have various options to choose a particular ingredient.
The attempt to harness 100% of the ingredient from the farmers is a priority for the business. It desires to get every of their ingredient to the farmers. This is because the farm products are very healthy and they are used while they are fresh. The farm ingredients are as well desired by many people. Using farm ingredient makes the food awesome, and most importantly it is health promotive. Health is a number one desire of many people. The attempt of the restaurant to promote health using the local farm products is a prudent idea (Treuhaft & Karpyn, 1992). Furthermore, the farm ingredients are used so that the local farmers can be promoted in the area. Their products will find the market in the society, and this will boost their working abilities to produce more of the farms. However as the restaurant aims at getting everything from the local farms, it is not the case. There are small fractions of the ingredient that are obtained d from the supermarket. Mostly, they include the ingredient that the farmer does not provide as well as the processed ingredients. The ingredient from the farm is not prepared and therefore if a need arises towards a processed component, the restaurant opts for sources from the supermarket.
Some of the factors used in deciding the farm to table model are the availability of the continuous supply of the farm products to the business. If there is no sustenance, then the effort towards farm to table model won’t be realized. The people’s desire towards farm to table model also prompts the attempt as well as the operation of the business. The restaurant is cost effective such that most people can get the services. This is because the industry does not involve the middlemen who cause the price to escalate (Cockrall-King, 2012). The model as well arises as a result of the new trend in the restaurant industry to diversify the restaurant operation. Similarly, the model serves to support the local farmers with their products so that they may quickly sell their products at a reasonable price.
The people warmly welcome the restaurant. Many are left promising to come back for more of the meals prepared because they are extremely impressive. The customers’find more value in the food served than in the cost they have paid for the meal. Owing to this, the customers inquire for the sources of the ingredients. The business grows significantly because the customers are well served to satisfaction.
The food is attracting delicious and hugely significant. It is health promotive since it’s derived from the local farm ingredients mostly. As compared with the other restaurant, their meal is sweet and cost friendly. It is as well more health promotive.
Analysis:
The restraint performance in the farm to table practice is perfect. This is attributed to the fact that the restaurant supports the local farmers with most of the products coming from the local farms. Secondly, the restaurant serves the customers efficiently upholding the essential attributes of enthusiasm, positive environment or the customers and being reliable in the services they offer among other attributes. It makes the customers admire the restaurant and desire to come more often. Thirdly, the meal that is provided in the restaurant is cost friendly and healthy promotive to the customers (Treuhaft & Karpyn, 1992). The meal as well as delicious to the extent that the customers come back for more. Basing on the nature of the meal served, customer worker relationship and the promotive effect of the restaurant to the surrounding local farmers, the restaurant is perfect at the farm to table practice.
The farm to table model should be a model that many of the restaurants strive to operate. This is because the model supports the local farmers who most f the time are unfairly treated by the middlemen. The model will help the local farmers and boost their farming practice as well (Cockrall-King, 2012). Similarly, the model offers the delicious meal at cost friendly prizes. It is affordable by many people since intermediaries are eliminated. The model provides health friendly food since the food sources are directly from the farm with no contamination of chemicals and preservatives that could otherwise affect the customer’s health (Treuhaft & Karpyn, 1992). However, not all restaurants will manage farm to table model because of the hindered accessibility to the local farmers. When the local farmers are quite far away from the restaurant, the transport cost will be high. The better option will be to operate using another model apart from farm to table model. Table to farm model is attainable on a mass scale. This calls for increasing demand of the local farm ingredient and increases in the working personnel to cater for the increased customers.
Farm to table model benefits the business as result of increased sales from the customers (Cockrall-King, 2012). Since the ingredients are obtained at low prices from the local farmers, even if the cost of the meal is also small, the profit is significant. The model also benefits the community as it provides a platform for the community members to get employment. They may take up the job of being waiters or engage in local farming. The model enhances agricultural industry by providing the market for the agricultural produces that local farmer s get from the farms. In response to the environment, the model is environmentally friendly. It is not associated with processing that could negatively impact on the environment through the release of chemicals.
Despite having the positive side, farm to table model is also associated with the adverse outcomes. The model irons out the middlemen who take broking as the source of making money. They no longer do that and therefore lose the opportunity of earning a living.
References
Cockrall-King, J. (2012). Food and the city. Amherst, N.Y.: Prometheus. (Cockrall-King, 2012)
Treuhaft, S., & Karpyn, A. (1992). Grocery gap: Who has access to healthy food and why it matters. Food trust and Policy link. (Treuhaft & Karpyn, 1992)