It goes without saying that the cost of agricultural products here in the Golden State have already risen (and are likely to continue rising) because of our multi-year drought. You know that consumers and businesses alike are facing record food prices for everything from milk to melons.

Just in case you still didn’t believe this drought thing is real, the state government has posted numerous before and after (read: apocalyptic) photos of Lake Orville, Folsom Lake and Sierra Nevada (thanks NASA) as visual proof of the water shortage.

So, aside from the obvious affect on food costs, how could the drought impact the restaurant industry in California? Where’s the silver lining?

Here’s 3 thoughts on how enterprising restaurateurs and creative chefs can approach the California drought with a ‘glass half full’ attitude, and keep their heads above water:

1)  It’s Time To Redo The Menu

Great chefs and cooks can transform the most mundane ingredients into a spectacular dish, however, here in SoCal we’ve all been a bit spoiled. Up until recently, we’ve had year-round access to a massive variety of affordable agricultural goods.

Now that things aren’t quite as plentiful and a bit less affordable, it’s time to re-work menu items to reflect the current costs and product availability. Creative chefs will embrace the drought as an opportunity to invent new drought-resistant dishes that are built on items that are less impacted by local conditions and market fluctuations.

2)  Be An Industry Leader

Politicians have been begging and pleading with us to conserve water in any way possible – as per usual, their message has fallen on more than a few deaf ears.

So, in true California fashion, our beloved celebreties have stepped up to lend their voices to the water-conservation cause, with folks like Sammy Hagar, Conan O’Brien and Lady Gaga plugging water austerity measures through the Save Our Water campaign.

We expect that leading restaurateurs will do their part by promoting their water saving efforts through signage, ads and in-person education with the don’t ask, don’t pour program (if a diner doesn’t ask for water, don’t pour it).

3)  Tap In To Take-Out

Let’s face it – there’s a pretty hefty water consumption disparity between diners who eat-in and those who take their food to go. On-site customers drink your water, use your washrooms and dirty up your tableware and linens, resulting in a surprising amount of water usage that really adds up.

On the other hand, your take-out diners just grab their food and go. Sure, to-go boxes represent an added cost, but with the rising water rates (not to mention the favorable turnover times of take-out vs. dine-in) it’s time to focus on encouraging your customers to take their food on the road.

Still not convinced? Ask any food truck chef how much water each of their customers consumes……I rest my case.

Best news is, even in a drought, people need to eat!  Produce Services of Los Angeles supplies a full line of delectable fruits and vegetables to top restaurants throughout Southern California.  There are many Los Angeles produce companies but only one PSLA!

Please REQUEST A QUOTE or visit our homepage at www.pslainc.com to learn more!

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