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-
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As
has
been
reported,
we
closed
our
commissary
in
September.
We
now
prepare
all
of
our
food
at
each
of
our
locations.
Importantly,
the
quality
of
our
food
remains
unchanged.
Since
2010,
as
we
expanded
and
opened
more
locations,
Fig
&
Olive
opened
a
commissary
to
streamline
preparation.
We
used
a
local
commissary
to
service
our
New
York
restaurants
for
quality
control
and
consistency.
As
we
expanded,
it
was
also
used
to
ship
select
products
nationwide.
It
was
always
the
companys
intention
to
close
the
commissary
as
we
ramped
up
our
in-house
food
preparation
capabilities.
Recently,
our
new
corporate
executive
chef
has
taken
the
lead
in
streamlining
our
food
preparation
process
to
ensure
that
we
are
able
to
create
all
sauces,
dressings,
etc.
in
house.
In
addition,
we
have
reduced
the
number
of
menu
items
and
made
additional
changes
in
offerings,
and,
at
the
same
time,
we
have
intensified
the
training
of
our
chef
de
cuisine
at
each
of
our
locations.
Commissaries
are
routinely
used
by
many
upscale
restaurant
groups
that
serve
a
high
volume
of
customers
to
ensure
consistency
in
food
quality
and
service.
The
vast
majority
of
our
products
have
always
been
locally
sourced
and
freshly
prepared
at
each
of
our
locations.
We
do
not
use
microwaves
for
reheating
process
in
any
of
our
restaurants.
Our
croquettes
need
to
be
frozen
regardless
of
where
they
are
prepared
in
order
to
be
shaped
and
fried
(due
to
the
nature
of
the
bchamel).
Thus,
for
example,
the
croquettes
prepared
in
our
D.C.
restaurants
are
frozen
as
part
of
the
preparation
and
cooking
process.
We
do
use
Hellmans
Mayonnaise.
Mayonnaise
made
in-house
may
pose
a
safety
risk
of
raw
egg.
Using
commercial
mayonnaise
was
recommended
to
us
by
one
of
our
food
safety
consultants.
Our
Risotto
was
never
frozen.
The
freezing
process
would
deteriorate
the
product
quality.
Fig
&
Olive
views
our
agricultural
partners
and
suppliers
as
an
extension
of
the
Fig
&
Olive
experience.
We
have
profound
respect
for
the
farmers
and
other
partners
who
work
with
us
to
provide
the
highest
quality
products
for
our
customers.
Since
our
founding,
we
have
always
viewed
our
agricultural
partners
as
necessary
to
our
success.
As
such,
we
work
very
closely
with
all
of
our
vendors
to
ensure
freshness
and
consistent
quality.
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As
is
consistently
demonstrated
by
our
menu,
we
enjoy
strong
relationships
with
local
farms
for
produce
and
meats.
FARMS:
Here
is
a
sample
of
the
farms
we
work
with
in
specific
locations:
NY:
Satur
Farm
-
LynOaken
Orchard
-
DeMeyer
farm
CA:
Kenter
Canyon
-
Weiser
family
farm
-
Babe
farm
-
Marys
farm
IL:
Harmony
Valley
-
Todd
Greiner
Orchard
-
Goebberts
Farm
-
Living
Water
Farm
DC:
Spring
Valley
-
Crown
Orchards
-
Tuscarora
Organic
-
Parker
Farm