Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 28 of 131

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 ILLUSTRATION: THEISPOT.COM 26 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com lede_Spring2014.indd 26 3/17/14 8:36 AM

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