Bret Thorn

Local sourcing need not be all or nothing

Words From: Bret 
Thorn, senior food 

Consumers’ penchant for noncommodity food — particularly food that tells a compelling story and comes from a community they’re familiar with — isn’t going away. And increasingly, even chain restaurants are figuring out how to source at least some of their food locally.

Nation’s Restaurant News has reported at length on Burgerville, the quick-service burger chain with about 40 units in Washington and Oregon that introduced local, seasonal berry

All access premium subscription

Why Upgrade your account?

NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.

Questions about your account or how to access content?
Contact: Desiree Torres [email protected]

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.