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EPISODE · Jun 8, 2026 · 7 MIN

The Hidden Economics of Restaurant Sourcing Local Ingredients

from Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators · host Fexingo

Lucas and Luna dig into the financial realties behind the 'farm-to-table' ethos. Using the case of a Denver bistro, they break down the real cost difference between local produce and Sysco deliveries, why local sourcing actually reduces food waste in a specific way, and how the markup math works when a tomato costs $0.60 more. They also explore why some chains are quietly building regional supply networks and what that means for independents in 2026. No romanticizing — just the ledger. #FarmToTable #LocalSourcing #RestaurantEconomics #FoodCost #SupplyChain #DenverBistro #ProducePricing #FoodWaste #Sysco #IndieRestaurant #Hospitality #Business #FexingoBusiness #BusinessPodcast #RestaurantBusiness #FoodService #LocalFood #KitchenEconomics Keep every episode free: buymeacoffee.com/fexingo

What this episode covers

Lucas and Luna dig into the financial realties behind the 'farm-to-table' ethos. Using the case of a Denver bistro, they break down the real cost difference between local produce and Sysco deliveries, why local sourcing actually reduces food waste in a specific way, and how the markup math works when a tomato costs $0.60 more. They also explore why some chains are quietly building regional supply networks and what that means for independents in 2026. No romanticizing — just the ledger. #FarmToTable #LocalSourcing #RestaurantEconomics #FoodCost #SupplyChain #DenverBistro #ProducePricing #FoodWaste #Sysco #IndieRestaurant #Hospitality #Business #FexingoBusiness #BusinessPodcast #RestaurantBusiness #FoodService #LocalFood #KitchenEconomics Keep every episode free: buymeacoffee.com/fexingo

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The Hidden Economics of Restaurant Sourcing Local Ingredients

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Frequently Asked Questions

How long is this episode of Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators?

This episode is 7 minutes long.

When was this Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators episode published?

This episode was published on June 8, 2026.

What is this episode about?

Lucas and Luna dig into the financial realties behind the 'farm-to-table' ethos. Using the case of a Denver bistro, they break down the real cost difference between local produce and Sysco deliveries, why local sourcing actually reduces food waste...

Can I download this Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators episode?

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