FOOD & BEVERAGE
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How limited-service properties can effectively source,
promote and embrace local foods and suppliers.
by LARRY MOGELONSKY, MBA, P.ENG.
While there is a greater expectation for locally sourced
foods at fine dining eateries, nothing should prevent a
limited-service or smaller independent property from
jumping on the locavore bandwagon.
20 | MAY 2016 | TODAYSHOTELIER.COM
Table of Contents for the Digital Edition of Today's Hotelier - May 2016