Ideation: From field to plate

June 2007
FoodService Director;6/15/2007, Vol. 20 Issue 6, Special section p6
Trade Publication
The article provides information on how five U.S. restaurant operators source farm produce for the recipes in their menu. Everything from artichoke hearts to zucchini may top a pie at this pizza concept. To make sure the freshest produce is at the ready, Garlic Jim's orders it the day before it's to be used and has it delivered to regional commissaries at 5 a.m. the next morning, explains Randy Bame, vice president for Food & Equipment of Garlic Jim's restaurant in Everett, Washington.


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