Centric Chronicle: A Builder's View

The Chickens Are Coming Home to Long Meadow Ranch to Roost

Posted by Tim McDonald

Oct 15, 2015 4:00:00 PM

Building The LMR Rutherford Estate Poultry House 

There is no shortage of Napa Valley restaurants serving farm-to-table fare made with fresh local ingredients.  Farm-to-table, or farm-to-fork, essentially covers the process of providing fresh food to the consumer. The process includes harvesting, storage, processing, packaging, sales, and consumption. This process is closely related to the local food movement, typically fostered by agriculture, food service, and restaurant communities. For a lot of restaurants, farm-to-table fare is preferred because fresh produce and ingredients are filled with nutrients, don’t have to be chemically preserved for transport, and taste great.  All in all, the farm-to-table movement is a win-win-win experience from the farmer to the chef to the diner.

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Topics: Restaurant Construction

Restaurant Project Planning Requires Some Food For Thought

Posted by Tim McDonald

Oct 17, 2014 10:00:00 AM

There is no shortage of great restaurants in San Francisco and Napa Valley.  It seems like every week, you can find announcements for new and exciting restaurants in EaterSF. If you are a restaurateur, you are thinking about the right chefs, desired location, preferred patrons, menu, pricing, promotion, and other details that will help you to differentiate yourself among the competition and realize your goals for success.  In the back of your mind, you know you need to think about a whole other realm of your dream establishment – planning for the functionality of your space. 

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Topics: Best Practices, Planning, Restaurant Construction