Balance Values Sample Clauses

Balance Values. Local v. Sustainable 33 c. Concept of the Restaurant 35 d. Relationships 36 e. Quality 37 II. Challenges in procuring local and/or sustainable food 39 a. Economic Costs 39 b. Consumer Expectations 41 c. Time 42 d. Transparency 43 e. Access 45 III. Navigating the Challenges 47 a. Creativity 47 i. Minimizing Waste 47 b. Availability 49 c. Network of Relationships 50 i. Chef-Chef 52
Sample 1
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Balance Values. ‌ There are many factors a chef must consider when determining from whom and from where they want to source food. These factors include such elements as price, quality, and volume. Price in relation to the cost of the product; quality regarding the production standards, taste, and consistency of the product; and volume in terms of the quantity of the product 42 Participant VI, interview by Xxxxxx Xxxx, January 30 2020, interview 8. 43 Participant II, interview by Xxxxxx Xxxx, January 28 2020, interview 7. 44 Participant VIII, interview by Xxxxxx Xxxx, January 23 2020, interview 6. available. Throughout the interviews, the chefs expressed that they attempt to find a balance when it comes to purchasing. Participant III said, When I run out of chicken from Xxx, you have Grateful Pastures who does promote pasture poultry. And he's almost at like I mean $6 dollars a pound. So, it makes it impossible for a restaurant. So, I find balance. So, there's Xxxxx Farms out in North Carolina and they have a really good practice of how they farm their chickens and feed their chickens. It's a middle point for me. So, I go back and forth and that makes up for my costs and then there's other things on the menu that might not cost as much that you charge a little bit more for them to find that balance.45 Here one can see how a chef needed to adjust his wants and find a compromise, in regards to the quality and price of the product he was searching for, and still earn a profit. Chefs make trade- offs in their purchasing endeavors to sustain their businesses. Participants also said that to find this accommodation, they sometimes chose to not buy food locally. A chef may not find a local farmer to do business with; the farmer may not have the standard of product they are looking for, the product may be too expensive, they may not have a strong relationship with the farmer, and/or the farmer may not produce the volume of product they need to purchase. For instance, Participant III said, Methods that are healthy for you and good for you. So, in other words, if someone's local and they're not using good farming practices, I'm not going to buy from them just because they're local. That's not going to work for us. You got to have both. And if that means I've got to go further distance to get a particular product that is being grown properly and is healthier for our guests then that's what we're going to do and that's what we're going to choose.46 Additionally, chefs explained that th...
Sample 1

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