During their 13 years at The Hot and Hot Fish Club, Chris and Idie Hastings have worked to build a loyal network of purveyors throughout Alabama and the southeast. In that time, they have found disproportionately passionate local artisans and foragers who constantly deliver stellar produce and products to their satisfied customers.
The Hastings looked at what they had built and saw consulting as an opportunity to help other chefs, restaurateurs, and real estate development companies create successful food service operations that benefit their surrounding communities by serving local, memorable, and authentic cuisine. From finding a venue’s true vision, to fine-tuning menus, and cultivating a trustworthy purveyor network, Chris and Idie give these companies the tools they need to succeed and endure. Their job does not end there; operational oversight ensures that the restaurant stays true to its vision and keeps on track.
Long term vision and community involvement plays a leading role throughout the Hastings’ consulting process. With Russell Lands’ SpringHouse, Chris and Idie worked with the company to construct a plan that would make the most of Russell’s vast property (over 25,000 acres). The restaurant will eventually be supplied by adjacent orchards, organic gardens, nearby apiaries, and an onsite gristmill. Similarly at EBSCO’s Standard Bistro at Mt. Laurel, the Hastings used the restaurant’s organic garden as a focal point in their “art of living” program. The garden evolved into a community supported agriculture producer, hosts a weekend farmer’s market, and became integrated into the curriculum of the local Montessori school following the edible schoolyard model. For Russell Lands and EBSCO, these programs work to decrease each company’s carbon footprint, give them more control over their supply chains, and increase community awareness and involvement.
Click the links to your right to read Hastings Consulting success stories and see how Chris and Idie could help your business.
