How Restaurants Are Surviving Climate-Fueled Price Spikes | Eater
"A Georgia-based restaurant chain (11 locations across the Southeast) focused on seasonal, locally sourced fare—100% grass-fed and finished beef, pasture-raised pork, and salads—that manages supply-chain volatility by cultivating close, personal relationships with a broad network of suppliers so producers can warn of impending price shifts. This supplier-first approach, along with seasonal menu offerings like summer peach compote with local goat cheese, is central to the brand’s resilience strategy." - Hannah Wallace
