The new superstore

Countless restaurants across the country are adapting. Las Vegas restaurant The Stove, opened by two Hell’s Kitchen contestants, has converted into a pop-up market with eggs, canned goods and toilet paper. Porridge and Puffs in Los Angeles has transitioned into a grab-and-go market with bulk grains, homemade pickles and even facial scrubs. Prairie in San Francisco is selling “pantry prepper kits” filled with shelf-stable cooking essentials. Jaxon, a beer garden in Dallas, plans to sell grocery bags for a flat rate, filled with basics like butter, bread and chicken. Providence, Rhode Island favorite Avenue N sells hand-selected produce baskets with everything from berries to greens to house-made pizza dough, rotating weekly based on market selection. And the list goes on and on.

Chefs aren’t the only ones rethinking their business models. Wholesaler suppliers that typically sold exclusively to restaurants are opening up their wares to the public, offering high quality and specialty ingredients for inspired home cooking. Farm One in New York City, a hydroponic farm that grows microgreens and edible flowers, is adapting now that less than 10 percent of their restaurant industry customers are still operating. “We’re pivoting from a grow-to-order model where we have hundreds of crops growing at a time to a narrower set of crops we can grow and offer to the public,” Farm One sales manager Marissa Siefkes told Eater.