Our name “Founding Farmers” is a nod to our Founding Fathers, many of whom were devoted farmers long before they became trailblazers for our country. Just like our farmer owners, we are in it for the long haul, bringing a multi-generational approach to each unique project and growing sustainably. We maintain our principles and our values. If our sales are down one quarter, we don’t pull back on portions or product quality. We never prioritize profit above mission. For over a decade we have stayed true to our mission. Every day, we are working to affirm that family farming was, and remains, essential to our nation’s well-being. We opened our first restaurant in 2008 on Pennsylvania Avenue just a few blocks from the White House, with a mission to take people back to the source, to enjoy food that is grown, raised, and harvested on family farms across our region and our nation. We actively care about our neighbors, the land, the next generation, the quality of the product, and the overlap between our personal reputation and the meaning of our “brand.” This all comes together to make us an everyday neighborhood restaurant. Our restaurants operate, and are guided by, a very simple principal: we see and share everything … Through The Eyes Of The Farmer.™ When we make decisions, we see things the way American family farmers see things. Second, to do it on a platform of a sustainable, scalable, and earth-friendly business model, generating profits for farmers in ways we can be proud.įounding Farmers is majority owned by American family farmers, including the more than 50,000 farmers of the North Dakota Farmers Union. First, to spread the message of the American family farmer: farming matters, how it is done matters, and that it is central to not only our nation’s history, but to also the great American future. Our goal – directly and indirectly – is to increase demand for family-farmed products while pioneering a business model that gives farmers a greater share of the food dollar. Above all, we focus on quality, whether we’re bringing in peaches from down the road or broccoli from across the country. Whenever possible, we get our supplies from a cadre of primarily independent and locally owned distributors, who source from nearby family farms and fishermen, that are able to carry the products we need, keep up with our volume, and align with our mission. and Chef Joe craft our menus to be location-specific and vary season to season, dependent upon essential working relationships with farmers and suppliers, including those who specialize in regional favorites like Maryland Lump Crab and Chesapeake Blue Catfish. We work to buy directly from farmers, including running our own 18-wheeler directly from American family farms and suppliers in North Dakota, picking up food and supplies along the way to Washington, D.C. This includes farms that value and support conservation, biodiversity, animal stewardship, economic viability, and fair treatment of workers. We seek out family farmers and support purveyors who employ responsible farming methods. We give a great deal of thought to the farmers who grow and harvest our ingredients. Our food-sourcing decisions are intended to “unbundle the supply chain” to bring higher quality ingredients to our guests and to influence the buying decisions of our suppliers and others in the hospitality industry. Originally created for our restaurant craft cocktails, our spirits are available to enjoy at home, including Founding Spirits Dry Gin, Vodka, and American Amaro. Our award-winning spirits use all American ingredients harvested by American farmers. We have our own distillery, Founding Spirits, located in the heart of our Nation’s Capital inside one of our restaurants. We boil and reduce fresh ginger crafting our own ginger syrup. Ginger Soda? Our bartenders are also chefs. Those fries? Yep, made fresh each day from the highest quality potatoes. The burger? All-natural beef, ground daily in our restaurants. Our Co-Owner Michael Vucurevich (known as Mike V.) and Chef Joe Goetze are continually developing our menus, crafting new and delicious ways to serve our guests, starting with simple, high-quality ingredients.That English muffin? Made in our bakery with North Dakota flour and served with jam, also made here. EVERYTHING we serve, all of our food and drink, is made from scratch in our restaurants.
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