Articles on companies that have grown by building an impressive portfolio of restaurant concepts.
Building a greener food source
September 24, 2018
The 2018 class of Restaurant Hospitality's annual RH 25 looks at bold moves made by multiconcept operators — the companies that are crossing segments, shifting operations, building big or pivoting in some way. There is no ranking. These are companies to watch. See all concepts >>
HQ: New Brunswick, Maine
Leadership: Co-owners chef Cara Stadler and her mother and business partner, Cecile
Systemwide sales FY2017: Not disclosed
Concepts: Lio, Bao Bao Dumpling House and Tao Yuan Restaurant
Chef Cara Stadler is taking the chefs-who-garden concept to a brave new level — one that could be bigger, greener and have a greater impact.
Stadler’s soon-to-be-open Canopy Farm, an aquaponic greenhouse in a 55-foot-by-60-foot two-story building next to her Tao Yuan Restaurant, will raise rainbow trout and grow crops like microgreens, choi and hard-to-get fresh herbs. It will supply Stadler’s three restaurants, reduce the company’s transportation costs and waste. A community project, the farm will operate in partnership with local schools to increase access to education programs.
Once the greenhouse is up in early September, Stadler intends to create a database so others can figure out how to do this themselves.
“It’s a little crazy,” she said. “If it works, it could be something awesome that could be great for chefs.”
Next: Union Square Hospitality Group
Previous: Zingerman’s
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