The Business Nearby

Menu Planning

2 articles

Editorial illustration for How to Build a Direct Farm-Sourcing Program for Your Restaurant: A Step-by-Step Plan
Eats & Drinks

How to Build a Direct Farm-Sourcing Program for Your Restaurant: A Step-by-Step Plan

Building a reliable direct farm-sourcing program for your restaurant requires a structured process: define 'local,' vet farms, negotiate terms, and build menu flexibility and backup suppliers. This approach yields fresher products, better quality control, and compelling sourcing stories for guests.

Shira Edelman·October 20, 2026
Editorial illustration for Three Proven Ways Restaurants Cut Food Waste — and Which One Fits Your Kitchen
Eats & Drinks

Three Proven Ways Restaurants Cut Food Waste — and Which One Fits Your Kitchen

Restaurants can significantly cut costs and improve sustainability by tackling food waste through smart inventory management, strategic menu planning, or surplus redistribution. Each approach offers distinct benefits, with prevention strategies like inventory and portion control yielding the highest financial returns.

Shira Edelman·October 19, 2026