C
hef Jake Des Vignes and his business partner Yaron Milgrom are used to challenges. The pair has
founded two successful restaurants in San Francisco's Mission district—Local Mission Eatery
and seafood-focused Local's Corner—where their love of food and commitment to serving locally
sourced ingredients are inextricably intertwined.
Still, they are facing a steeper climb with their newest venture, Local Mission Market, an all-local shop. The 2,700-square-
foot market sells naturally grown produce from Northern California, sustainably caught wild fish, and all-natural, grass-fed beef
from cattle raised by cowboys on horseback. Its kitchen staff makes pasta, sauces, pickles, sausages, fresh cheeses, bread, and
pastries in-house, down to the packaging and labeling.
Does featuring locally sourced ingredients on your shelves and menus
drive business? Or does it just increase costs and cause other business
challenges? Restaurateurs and retailers share their experience with the
benefits and obstacles of keeping it close to home.
BY ROBYN PFORR RYAN
Ups
Going Local
&
downs
The
of
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