What type of restaurant concept focuses on serving food grown as close as possible to the restaurant?

The focus of a hyper-local restaurant concept is on sourcing ingredients that are grown and produced in the immediate area surrounding the restaurant. This approach emphasizes using seasonal, fresh produce and other local ingredients, thereby reducing transportation emissions and promoting sustainability. It also supports local farmers and enhances the dining experience by offering patrons flavors that are unique to their region.

In contrast, fast casual concepts typically offer a higher quality dining experience than fast food but don’t necessarily adhere to a strict local sourcing policy. Chain restaurants are characterized by their standardized menu and operational model across multiple locations, often relying on centralized supply chains rather than local sourcing. Franchises, while they can be local in flavor, often focus more on replicating successful business models rather than emphasizing hyper-local ingredients. Hence, the emphasis on proximity to food sources distinctly aligns with the definition of hyper-local restaurants.