The restaurant industry may be the most competitive segment of the food economy. Shrinking margins and the ubiquity of national chain restaurants have driven many restaurants to seek the cheaper or easier to source ingredients available. But as consumers have changed how they value food, cooking with fresh locally sourced ingredients is seen as a competitive advantage in a changing market. Switching your ingredient sources from a big distributor (that sells all your needed ingredients, delivers at the same time every week, and on a single invoice), to a network of small farmers and producers that each have their own order/delivery systems, schedules, pricing and availability can be a challenge. This workshop is designed to provide strategies to address those challenges, and messaging strategies to make sure you get maximum value for your efforts. Event is offered at no cost, pre-registration is required.