When it comes to farm-to-table, one larger restaurant chain has learned what many independents already know—Mother Nature is not the most reliable business partner. Eat’n Park, a Midwestern diner chain that has been buying from area farmers for the past 12 years, recently decided to take the concept a step further by developing menu items that can be made with local vegetables, according to a report in the Pittsburgh Post-Gazette. The first challenge the company ran into was with ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.