The New York Times profiles Tod Murphy, who owns the 60-seat Farmers Diner in Barre, Vt., which specializes in using only local ingredients in the meals it prepares and serves.
The notion has become so popular, according to the NYT, that investors have gotten behind the concept with the goal of franchising it regionally or even nationally.
The NYT suggests that while upscale restaurants and gourmet food stores have long trumpeted their use of fresh, local products, the Farmers Diner proves something different - that mainstream, middle class consumers are willing and able to choose such products if offered a choice…a note of encouragement for retailers considering alternatives to lowest-common-denominator approaches.
The notion has become so popular, according to the NYT, that investors have gotten behind the concept with the goal of franchising it regionally or even nationally.
The NYT suggests that while upscale restaurants and gourmet food stores have long trumpeted their use of fresh, local products, the Farmers Diner proves something different - that mainstream, middle class consumers are willing and able to choose such products if offered a choice…a note of encouragement for retailers considering alternatives to lowest-common-denominator approaches.
- KC's View:
