# 4 - Hospitality Trends with Jeremiah Higgins

Ups and downs of restaurant gardens force chefs to get creative Some restaurants source up to 60% of their vegetables from local gardens, and the shifting supply means chefs need to be flexible when weather conditions affect the harvest. "I've learned so much dealing with the ups and downs of farming. This summer, cutting back on water caused a big drop in production," said Trish Watlington, owner of The Red Door in San Diego. "But this is a long-term investment that's finally starting to pencil out in the bump in business we’ve seen recently.”