Perto de Nova Iorque, um restaurante em alta: Blue Hill at Stone Barns.
Hoje em dia (hoje em dia...!), o marketing vale tanto como o produto e parte da estratégia de promoção passa pela net. À falta do local, a visita da sua webpage é uma viagem interessante de onde se poderão retirar alguns ensinamentos.
A Food Mission and Philosophy que adopta é uma clara influência de Covey mas um indicador de um novo modo de "vender comida" que seria interressante copiar para o nosso torrão:
Blue Hill at Stone Barns is a platform, an exhibit, a classroom, a conservatory, a laboratory, and a garden. The restaurant will reflect the spirit of the farm, the terroir, and the market. The kitchen will express the humanity and the fervor of the educators, preservationists, farmers, cooks, and servers who learn and work at the Center.The road ingredients travel from harvest to the dinner table becomes a part of their "character". Simplifying this path changes the taste, often enhancing it. Actively reconnecting the farm and the table creates a distinct consciousness. Through our choices of food and ingredients, we - chefs, waiters, diners - are inescapably active participants in not just eating, but in agriculture. This awareness adds to the pleasure of eating.Ultimately, that is the true mission of Blue Hill at Stone Barns: to highlight the pleasure of eating, the delight that comes from valuing the good health of the garden, because you will see our gardens - the sight of good pastures, because you will see the pasture and taste their essence in your food. "Fast Food" at Blue Hill at Stone Barns means from the farm to the kitchen without obstacle or delay.