During pandemic supply of ingredients was a challenge, we forged partnerships with local farmers, ensuring a steady flow of fresh ingredients and supporting our community, we also moved to a sustainable and plant based menu which portrayed fresh seasonal, locally sourced and easily available ingredients. We focused on our skills to make the these ingredients shine.
When we ran into an ingredient-supply crisis, we recreated our menu to accommodate what we had available during the disruption (namely, local produce) and continued to produce good food. This adaptation not only addressed our supply problem but also improved the appeal of our menu by providing freshness and local sourcing. Flexibility and the ability to work with our local growers and suppliers became indispensable in overcoming the challenges faced in some of the food supply chains.