Thursday, March 8, 2012

Restaurants: Keeping it Local

Going out to eat.  It's a common enjoyment of most Americans.  While there will continue to be the staple cuisine that always draws a crowd, many restaurant-goers are drawn to new establishments, new recipes, and new ideas.

So how do restaurants go about gaining and maintaining their customer base?  The word on the street is: keep it local.

The National Restaurant Association recently published an article reporting the hottest trends on restaurant menus in 2012.  Locally sourced meats, seafood and produced ranked at the top of this year's hottest menu picks.  And rightly so.  Many restaurant-goers are attracted to menu items that are prefaced with a local reference.  Not only do local food sources have a fresh appeal, but they also provide a healthier alternative to mass-produced food.  Click here to read more.

Restaurants that are looking for new ideas or just needing help in their general operations can always turn to a local information source: The Wisconsin Restaurant Association.  They have some helpful information and provide access to skilled professionals to answer questions.  The 2012 Wisconsin Restaurant Expo is taking place next week (starting March 5th) at the Frontier Airlines Center in Milwaukee.  This can also be a helpful tool for restaurant owners to gain new knowledge and ideas.

Keeping it local can be a great solutions for restaurants.  It can also be an expensive one.  Tell us your thoughts on restaurants using local food sources.  Is it worth their time and money?

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