How COVID has forced restaurants to prioritize convenience
A restaurant is nothing without quality ingredients, and some of the best restaurants get their produce, meats, eggs, and even dairy directly from local farms. The relationships forged between restaurateurs and farm owners are intrinsic and farms have suffered when restaurants have closed.
Some restaurants, however, have found a way to support themselves and the farms they relied on by building farm baskets. For example, when Anna Frumes from The Borland House had to close its doors, it made up farm baskets which were delivered every week. Fruits said Hertelier“I felt like I was starting a new business every day – take-out food, pre-packaged food and farm baskets. I collected produce from farms I love and kept it throughout. our low season.”
Likewise, when In Panisse Founder Alice Waters had to close her restaurant in Berkeley, Calif. She didn’t want the same fate for the farms she had a relationship with for nearly 50 years. So Waters held a Sunday market where she featured a different farm each week. “It’s our priority to take care of the farmers who have sustained the restaurant for 49 years,” she said. Food.
It was also a boon for the public. Everyone was cooking at home and no one wanted to be inside a grocery store. It offered a symbiotic relationship for all, with an abundance of wholesome food as a delicious reward.