Farm to table or truck to table? How Northeast Ohio chefs feed diners
"The Menu: Food Suppliers"
The concept of farm-to-table food sounds great, but in some cases, it's not a realistic model for the restaurant industry.
Thursday on the "Sound of Ideas," we'll look at the food supply landscape and how chefs and restaurateurs manage to keep their operations running while providing high-quality meals to their customers.
Zachary Smith, a reporter at Crain's Cleveland Business, looked at how broadliners, which are national companies that supply restaurants, are competing with local purveyors and the impact that can sometimes have on food quality.
Guests:
- Zachary…
The skinny
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