Driven by Culture & Purpose…
every restaurant we develop has purpose beyond food & drink
Everyone had now heard of a foodie, farm to table, and sustainability. Yet, unfortunately, many do not actually practice it. As hospitality professionals, there is a greater responsibility today to be more truthful and continue the drive progressing all further toward a greater good.
All shrimp are not created equal.
All chickens are not cared for or of the same quality. One does not have to be an “environmentalist” to reject shrimp from farms on stolen land, abused resources, and human tragedy. Rather, one only needs to know where their food actually comes from to make the right choice for them. While it is “cheaper” to eat over farmed shrimp rather than wild caught, local gulf shrimp it also costs us all more down the road in grave harm to our people, resources and the environment. Factory chickens without feathers, having never seen the day of light, and laced with drugs may appear the same on a plate or sandwich but that doesn’t mean we should support harm to save a buck. Food can be better.
“Not all ingredients are created equal”
is a passion all our restaurants live by, promote, and share. You truly become a “foodie” when you understand where your food comes from, and fight for the greater good of all restaurants and hospitality venues. All our futures matter.
Our friends and farmers making a brighter, better day for us all that love dining:
Cahaba Club Greens - Odessa FL | Worden Farms - Southwest FL | Congaree & Penn - Gainsville FL | Pelican Point Seafood - Tarpon Springs FL | Sammy’s Seafood - St Petersburg FL | Panacea Oyster Co-Op - Panacea FL | Brasstown Beef - Brasstown NC | Snake River Farm - Idaho
Baterhouse is a certified TrueFoods partner @truefoodsorg