Scratch-made Kitchens & Creativity Conquer Supply Chain Shortages
Though industries across the board have seen supply chain shortages, Wineguys Restaurant Group has not let food and beverage availability get in the way of everyday business and guest service. Wineguys locations — Palette Bistro, City Park Grill and Roast & Toast in downtown Petoskey — feature scratch-made kitchens.
Roast & Toast, for example, makes everything from baked goods to salad dressings, from hand-cut sandwich meats to breads. “Quality is key,” explains Roast & Toast General Manager Ben Walker. “We pride ourselves on scratch-made offerings and our house-roasted coffee. And, we use local growers and purveyors whenever available and in season.” For example, several of the most popular Roast & Toast sandwiches use Plath’s Meats, in addition to supporting Alden Mill House, Coveyou Scenic Farm Market, Fustini’s Oils and Vinegars, Martinchek Dairy, Michigan Dried Cherries and Cherry Concentrate, Great Lakes Potato Chips, Maple Moon Sugarbush and Winery (maple syrup), Beards Brewery, Big Apple Bagels, Northwoods Soda & Syrup, and several others.
At Palette Bistro, Mediterranean-inspired cuisine features small and large plates, extensive wine list and craft cocktails. From stone-oven housemade pizza to their most popular paella, Palette mirrors Roast & Toast by serving local ingredients whenever possible. “When tomatoes are in season, Coveyou Farms’ heirloom tomatoes are the star in our Caprése Salad and Halibut (blistered tomatoes, curry aioli, kale, pesto, broccolini, balsamic),” explains General Manager Joe Keedy. “And both dishes use locally sourced Fustini’s Balsamic, too.”
City Park Grill is no different with a kitchen stocked full of local ingredients. “Our lake fish is sourced locally from John Cross Fisheries, our pork comes from Plath’s, and we use local produce whenever available,” shares City Park General Manager Patrick Faylor. “Though the pandemic has affected many areas of our business, we have always been creative; trying new things and making adjustments is just what we do.”
According to Wineguys, food and beverage supply issues have not affected business or guest satisfaction. In fact, “we’ve been more diligent about supporting our local and regional farmers and producers” Faylor adds. “It’s part of our everyday commitment to supporting neighboring businesses, focusing on environmentally friendly practices and decreasing our carbon footprint.”