The sustainable restaurant Association has some tips that can help you source locally. More than 50 percent of our foods come from overseas and over 95 percent of our fruit is from overseas. Most British people thought it was important to eat locally but thought it would be hard to do so. Challenge your typical supplier by telling them what the local area has. Tap into social media to find more food. Promote your producers and they will prosper with you.

Key Takeaways:

• Eyes down for a full larder. Instagram and Twitter are fast becoming the smart way to spot the best new producers in your neighbourhood.
• View each month as a menu creator and generator of fresh new tastes and flavours rather than seeing the seasons as a straight-jacket
• By showcasing the fabulous produce you’re sourcing and the people producing it, you’ll be feeding your customers’ passion for provenance

“There’s an amazing larder on the doorstep of most restaurants. A great starting point for tapping into this networks of fabulous producers is to challenge your largest supplier to tell you what produce is available in your local area”

Read more: http://www.bighospitality.co.uk/Business/5-steps-to-successful-local-sourcing

Beyond offering a cozier atmosphere, the small size of these cruise ships creates a whole different experience, both onshore and onboard. Smaller ships allow easy access to tinier, less-trafficked ports that the bigger vessels just can’t get to, lending to refreshingly unique itineraries. In Greece, for instance, Variety Cruises’ ships stop in Monemvassia and Folegandros, unusual Greek cruise ports that are mostly skipped by larger ships. Expedition line Lindblad Expeditions makes a business out of getting guests to remote locations, where they can enjoy activities like kayaking off a wilderness island in Mexico or snorkeling among sea turtles in the Galapagos.

Key Takeaways:

• The apples, potatoes, root vegetables such as turnips and rutabagas, salted meats, and pickled vegetables make up a large portion of the Appalachian food.
• Native American cuisine is built around the three sisters of corn, beans, and squash.
• Hawaiian food consists of marinated raw fish served with a variety of seasonings, garnishes, and sides.

“But just when you think you’ve got a handle on what Americans eat from place to place, it turns out there are more variants still waiting to be discovered. In recent years, for instance, three regional cuisines have exploded in popularity—and quick serves could gain a first-mover advantage if they successfully incorporate these interesting cuisines into their products.”

Read more: https://www.qsrmagazine.com/marc-halperin/3-regional-us-cuisines-about-make-it-big