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The Hidden Economics of Restaurant Sourcing Local Ingredients
Lucas and Luna dig into the financial realties behind the 'farm-to-table' ethos. Using the case of a Denver bistro, they break down the real cost difference between local produce and Sysco deliveries, why local sourcing actually reduces food waste in a specific way, and how the markup math works when a tomato costs $0.60 more. They also explore why some chains are quietly building regional supply networks and what that means for independents in 2026. No romanticizing — just the ledger.
#FarmToTable #LocalSourcing #RestaurantEconomics #FoodCost #SupplyChain #DenverBistro…
The skinny
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