Food & Drink International - Winter 2017, Volume 2 - 73
Harris Ranch Inn & Restaurant
>> Nearly every ingredient that goes into the Harris Ranch Inn & Restaurant's dishes is grown or raised on the Harris Ranch or one of the neighboring farms.
Harris Ranch brings Farm-to-Fork dining to the quick-service space with its
new barbecue restaurant. By Tim O'Connor
ince the 1970s, Harris Ranch Inn & Restaurant has been a welcome sight
for motorists on I-5 heading between San Francisco and Los Angeles.
The Harris family opened its first eatery, a burger stand, in 1975 and
since then has turned a small part of its 18,000-acre ranch and farm into
a true culinary experience, complete with four restaurants and 153-room inn.
Nearly every ingredient that goes into its dishes is
or raised on Harris Ranch or one of the neighborcompany profile
ing farms in the San Joaquin Valley. This makes it not only
Harris Ranch Inn
a destination for weary travelers, but also those seeking
out the epitome of Farm-to-Fork dining.
Headquarters: Coalinga, Calif.
Reagan Roach, executive
Over the past four decades, Harris Ranch has bechef: "We're using our own beef.
come one of the premiere hospitality venues in the state
We're sourcing our own product
of California. The newest addition to the family of restaurants brings Harris Ranch back to its original roadside
stand roots for those looking for a
fast, casual bite on the road.
A Different Market
Harris Ranch Express BBQ opened in
April and combines the Farm-to-Fork
food the company is known for with
quick quality service. The restaurant
is located within Fast Track, the gas
station and convenience store located
on the Harris Ranch property, and it
replaced a 17-year-old Subway franchise. Its location caters to a different kind of customer than the ranch's
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com