Local Versus Broadline: How Should Your Restaurant Source Ingredients

When John Plew opened his first Thirsty Lion Gastropub & Grill near Portland, Oregon in 2006, it was relatively straightforward for him to maintain relationships with local suppliers and tap into consumers’ growing appetite for local food and drink. When he opened his second unit in Portland’s metro area four years later, Plew continued sourcing local craft beers and wines, fish and beef, cheeses and produce, happily leveraging the Pacific Northwest’s rich culinary offerings. (FSR)

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