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Abstract
Restaurants/chefs are increasing their demand for locally produced foods to respond to increasing
consumer preferences for these products. Data from a survey of independently owned restaurants
in Alabama show that there is tremendous opportunity for local producers to market to
restaurants. Fifty-one percent of the restaurants surveyed currently purchase local foods, and
over 80 percent of the remaining restaurants would purchase local products if barriers were addressed.
To take advantage of this opportunity, producers must be able to consistently supply
high quality, fresh products. Farmers must also be aware of and abide by food safety standards
to sell to these restaurants.