Restaurant Development & Design

WINTER 2014

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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1 4 • R E S T A U R A N T D E V E L O P M E N T + D E S I G N • W I N T E R 2 0 1 4 TREND On-site Gardens Add Fresh, Uberlocal Appeal When it comes to local sourcing, many restaurants now take the concept one step further with on-site gardens and mini farms. In fact, hyperlocal sourcing and res- taurant gardens ranked among the top trends outlined by the National Restaurant Association's "What's Hot in 2014" chef survey. While independent restaurants have led this trend, higher-volume operators like hotels and smaller, multiunit brands are beginning to adapt the garden infrastructure for their larger-scale needs. BY AMELIA LEVIN, Contributing Editor New York City's Riverpark restaurant partnered with the Alexandria Center for Life Science, a medical campus where the restaurant is located, to build the on-site Riverpark Farm, which grows vegetables and herbs. A temporary mobile setup using 7,000 milk crates, the farm grows about 5,000 pounds of pro- duce in the stackable vessels per growing season.

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