Currently, I am owner/operator of a pizza restaurant in Arkansas. We do everything (except meat) fresh daily. We cut the veggies in house, make our own dough, etc. However, it is more of a franchise/bulk food concept, even though we have all kinds of great tasting specialty pizzas.
It is my first restaurant and I licensed the name and recipes and opened up. It has been GREAT! I love it!
This experience has started me thinking about my "dream restaurant". I have the urge to attend a serious culinary school and open a much smaller gourmet joint focused on fresh seasonal foods, all purchased locally & organic if possible.
Here are a few of my questions:
- Does the FDA prohibit this from actually working on a practical level?
- What concessions/compromises do you make when you attempt to make "everything" in house? eg: If you offer ranch dressing, shouldn't you make that yourself? As well as your pasta sauces and even the noodles? Or do people in these types of concepts compromise and buy the noodles, but make the sauce?
- If you live in an area that goes through bad winters, or winters in which everything dies, how do you buy product? Do you write a disclaimer on the menu that says things will be purchased out of area seasonally? Or do you shut down for 3 months?
If anyone has worked in a restaurant that has attempted this or knows any resources, I would be very interested in the discussion.
I am not into "global warming" or "climate change" but I am into conservation of our resources and living sustainably off of the land vs foods with additives and preservatives processed & packed in a factory in some other country and shipped into my restaurant! Yuk!
Any info would be appreciated. Thank you for your professional opinion.