Reliable vendors are an integral cog in the constantly innovating wheel of the food and beverage world. Culinary establishments recurrently order ingredients or have them grown exclusively. Here is how brands are customizing supply chains for consistency in operations.
Farmlore in Bengaluru, set in the middle of a farm, creates menus that bring locavore traditions to the table. What grows in the farm dictates the menu.
"We follow a four-season crop rotation pattern. A weekly harvest list ensures 70% of the restaurant's ingredients comes from the farm. Collaboration with local farmers for seasonal produce, like jamun, extends our menu offerings. Our 35-acre farm includes 12 greenhouses with hydroponic setups and a dedicated one for experimental and challenging crops, like white asparagus," explains Johnson Ebenezer, chef patron and co-founder.
The team employs vertical farming methods, and grows around 50 varieties of local greens, besides other ingredients. Johnson sources seafood from both coasts, adhering to breeding periods. This can be of in-season fish, and unique catches like clams and mullet from Rameshwaram, which are often not picked by large commercial establishments.
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