Bloomberg Business: The Farm-to-Table Restaurant Chain
The Farmers Restaurant Group has since expanded to include three of the most successful culinary ventures in the D.C. area, serving tens of thousands of people a week and creating a viable path for direct-sourced farm products on a massive scale. The bread and pasta at each restaurant come from farmers’ union wheat growers. Honey is sourced from rooftop apiaries in downtown Washington. Perishable goods such as eggs and milk come from mid-Atlantic family-farm cooperatives. The three locations fulfill the North Dakotans’ deeply held belief that family farms need to reestablish a connection to the consumer to survive. And it satisfies the union’s business and investor partners, who have seen $35 million in 2014 sales with at least $2.5 million in profits traveling back to North Dakota. Two more 250-seat venues are slated to open in 2015, and the projected revenue for the year is $46 million. For its next location, to open in the fall, Farmers has hired Boston-area design firm Altitude, which has created “brand experiences” for organizations including the U.S. Air Force and Anheuser-Busch.