1. Save shipping costs by leveraging what’s around you
While chefs and purchasing managers are becoming much more aware of the products they can best source locally, everyone has an opinion on what exactly “local” means. One of the generally accepted definitions is from the Food, Conservation and Energy Act, which defines a “local” product as one coming from less than 400 miles away, or from within the state. There are hundreds of locally based suppliers. Not only will you save on shipping costs and have a positive impact on the environment, you may also come across unique offerings for your customers, as well. Perhaps it’s a variety of fish found only in your state’s waters, or a local farm raising a type of meat that’s new to your chefs. Buying local could also open new doors creatively.
2. Secure the best products by planning for the seasons
Chefs are planning their menus further in advance, which helps secure the best possible products from local suppliers. With many foods, you may not be able to find a local source no matter when you buy. For example, more than 90 per cent of the shrimp eaten in our hotels is procured from our coastline suppliers as we are blessed to be in the coastal region. This makes it more critical to know what you can buy locally and when it is in season in your area. Having a list of in- and out-of-season foods makes it easy to check the general availability of your food wish list.
3. Drive customer loyalty by growing in-house
Don’t just focus on what’s around you, consider what’s right underneath (or on top of) you. Growing hyper-local food on the premises—whether it’s tending a garden on the hotel grounds or keeping bees on the rooftop—is becoming increasingly popular. Think outside the box and inside your hotel perimeter. As patrons increasingly want to see the words “house made” on your menu, what do you need to make that happen?
4. Increase customer satisfaction by localizing more than food
Local food, locally produced beer, wine and spirits are an important way to round out your locally focused menu. And it’s becoming easier to do; increased competition in the local markets leads to better quality products, which means more satisfied customers.
5. Go even greener by using and reusing
At the heart of local purchasing is a commitment to environmental sustainability, which is also one of the biggest foodservice trends. So be sure to follow this commitment all the way through the life cycle of the product. Use everything you can, then compost, recycle and donate anything you can’t. Not only does this process help you be kind to the environment, it also helps cut costs.
