…. After years of shifting the work and craftsmanship upstream to the processing plant, restaurateurs are going to recast the mission. Keep doing as much work as you can in the factory, yes. But leave enough leeway for some restaurant-level artistry. And could you reconsider all the processing that goes into the product? It might affect your yields and overall costs, but we want less human interference between field and fork. More of the natural, less of the scary science.
It would be a recipe for open warfare if there weren’t one calming reality: Consumers want that integrity. And that means they’ll pay more for it. So operators can afford to pay more.
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