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An idea for the restaurant trade: Be open about your costs

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Fine-dining restaurants in the US, and likely other Westerns countries, now stress provenance – telling patrons where what they eat and drink comes from.

The maître d’hôtel goes to great lengths to describe the river that’s the source of the day’s salmon catch, the local farm from where the rhubarb was sourced…Wine sommeliers have always used provenance and history to arouse interest in expensive, obscure wines. Meat, fish and even humble vegetables now get the same reverential treatment.

One explanation for this trend is the move towards conscious eating among discerning consumers. People wish to be more mindful of what they are eating, and where it is from. This manifests itself in movements such as locavorism, whose adherents eat only locally sourced foods; not food shipped in refrigerated containers halfway around the world.

Restaurants competing for these discerning eaters........

© The Times of India