---
title: "Restaurant-Farm Partnerships Are Increasingly Important As Brands Seek To Offer Better Ingredients"
url: https://burnaze.com/article/bd7a994c-d6ff-42d9-b54e-93986817502d
source: "1851 Franchise"
original_url: https://1851franchise.com/restaurant-farm-partnerships-are-increasingly-important-as-brands-seek-to-offer-better-ingredients-4860
category: "Restaurants"
industry: "Restaurants"
published: 2016-06-06T08:03:00.000Z
modified: 2026-11-01T03:17:39.849Z
image: https://newimage.1851franchise.com/cdn-cgi/image/quality=85,format=webp,width=1280,height=720/story/featureImage/8cb4aa639c29bf95049510f6383213f34254160606135622.jpg
---

# Restaurant-Farm Partnerships Are Increasingly Important As Brands Seek To Offer Better Ingredients

**TL;DR:** Restaurant-farm partnerships are becoming increasingly important as brands seek to offer better ingredients and build relationships with family farms. This trend is driven by consumer priorities on food-sourcing, sustainability, and quality, leading fast casual chains to commit to offering fresh and local ingredients.

*originally published in 1851 Franchise on 2016-06-06. [Read the original](https://1851franchise.com/restaurant-farm-partnerships-are-increasingly-important-as-brands-seek-to-offer-better-ingredients-4860).*

## Story

Right now, the restaurant industry is run by a few dominant trends. Issues like food-sourcing, sustainability and quality have all become priorities among consumers, leading fast casual chains across the country to commit to offering only fresh and local ingredients. This new wave of customers gives brands the opportunity to build and maintain relationships with family farms.

An article in QSR Magazine notes that the agriculture and food service industries are increasingly intertwined—both are dealing with high costs, food safety concerns and higher expectations on the quality of their food. That’s why more restaurant concepts are reaching out to their local farms for help.

In an interview with QSR Magazine, Jeff Tripician, general manager of Niman Ranch, said, “In the past, there were a few very progressive partners—Chipotle, people like that. They were way out there in their thinking, and now other people are paying attention to that and saying we want that too.”

As more consumers become educated on where their food is coming from, restaurants and local farms will start forming partnerships. While both industries are facing a number of challenges, it’s possible that by working together they’re able to ultimately give one another a financial boost.

Dan Long, co-founder and chief culinary innovator of Mad Greens, told QSR Magazine, “You have to each trust each other and figure out how you make this work in an honest way so that everybody can win and everybody can be successful. It doesn’t help us if we drive such a hard bargain that it puts them out of business. That’s in nobody’s interest.”

Cassie has over five years of digital and traditional media experience. She joined NLA after working as a television news producer in both Milwaukee and Chicago, and now specializes in aligning strategies across the board for her clients, ultimately building buzz and telling compelling stories through content marketing, social media, digital campaigns and traditional PR. Cassie has a Bachelor of Arts in Broadcast and Electronic Communications from Marquette University.

In her spare time, Cassie enjoys traveling and exploring what new cities have to offer in addition to spending time with her friends and family.

## Entities

- 1851 Franchise (publication)
- Restaurants (sector)
- QSR Magazine (publication)
- Chipotle (company)
- sustainability (topic)
- Milwaukee (location)
- quality ingredients (topic)
- MAD Greens (company)
- food sourcing (topic)
- restaurant-farm partnerships (topic)

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Originally reported by 1851 Franchise (https://1851franchise.com/restaurant-farm-partnerships-are-increasingly-important-as-brands-seek-to-offer-better-ingredients-4860). Summarized by Burnaze (https://burnaze.com/article/bd7a994c-d6ff-42d9-b54e-93986817502d).