No full-service restaurant trend is hotter right now that the use of locally grown and produced ingredients. They’re magic on menus, but does it cost operators more to use them than similar items sourced from afar and transported by a broadline distributor? A trio of academics puts this question to a real-world test. “Assessing Costs of Using Local Foods in Independent Restaurants” appears in the latest issue of the Journal of Foodservice Business Research. Its co-authors are Penn State’s ...

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