Case Study: The Red Door Restaurant

Due to the uptick in interest in all things green and sustainable consumer demand has led to an explosion in the number of food co-ops, farmers' markets and hyphenated dining concepts such as the farm-to -table movement. To avoid being trampled in the rush towards local and organic ingredients, The Red Door restaurant in San Diego has changed their business model. The owner Trish Watlington has adopted a strategy prevalent among small-scale farmers that has enabled them to survive and to thrive in recent years.By applying the community supported agriculture (CSA) model to her restaurant, she's hoping to entice customers concerned about the source of their food to stick around. Rather than subscribe to a service that ensures customers