I hope you don’t mind that I am going to climb on my soap box this month and talk to you about supporting our local independent restaurants.  Please do not misunderstand me and think I am going to bash our ever-growing number of national chain restaurants that are popping up in strip malls all over the northshore. Instead, I would prefer to focus on the benefits to you and our community when we support our local restaurants. 

            A domino effect occurs when you patronize one of our fine neighborhood eateries. An effect that I am sure you have never even taken the time to ponder. The truth is, when you spend your money in local establishments, or “keep it local”, you are helping to promote positive community development through the recirculation of local dollars. Civic Economics, an economic analysis and strategic planning firm, released a study on the economic impact of local business vs. chains in the West Michigan economy in September of 2008 and they concluded that” local restaurants return more than 56% of their revenue to the local economy in the form of wages, goods and services purchased locally, profits and donations. Chain restaurants return only 37%.” The total regional impact from this disparity can be dramatic. For example, this study cited that for the estimated $1 million dollars spent at chain restaurants only about $600,000 went back into the regional economy in the form of total regional economic impact, including indirect and induced activity, as compared to the same $1 million dollars spent at local restaurants that bolstered the total regional economy by approximately $900,000. 

            So how do all of these statistics translate into a positive economic impact for our area? First, it is important to realize that our neighborhood restaurants are the embodiment of our local culinary culture. Local chefs like to utilize everything from their immediate area such as quality butchers, fishmongers, farmer’s market vendors (for some of their locally grown produce), local bakeries, and even the guy named Nick who sells the fresh quail eggs. They work hard to take full advantage of the freshest ingredients available to them, all the while incorporating regional favorite dishes to their menus. It is this distinguishable feature of our neighborhood restaurants that we all should cherish and strive to perpetuate.

            The local restaurants also purchase more of their goods from local businesses because they cannot meet the minimum requirements to purchase those goods from the larger national suppliers. They also turn to other local professionals for services such as insurance, accounting, marketing, etc. which helps to keep the recirculation of local dollars flowing.

            I realize there are some people that like the fact that chain restaurants are consistent in their food type and quality all the way from Tampa to Topeka. I am even willing to accept that chains have their place in the restaurant world, but I would ask you to consider this startling statistic the next time you go out to dine.  According to the executive Vice President of the CIRA (Council of Independent Restaurants of America), Mr. Philip Cook, “We figure every time a major chain opens, anywhere from three to six independent restaurants are going to fold within 12 to 18 months”.  Is this what we all really want for the northshore? A landscape dotted with national chains or one painted with a charming eclectic group of local eateries that people are willing to travel miles to enjoy.

            Another fact I discovered was in a recently released study by the Urban Conservancy in partnership with Civic Economics. It stated that if consumers in the New Orleans metropolitan area (seven parishes were included in this study) were to shift only 10% of all of their retail activity from chains to locals, the result would be an additional $235 million dollars into the regional economy.

            I have to admit, I honestly did not know how much of an impact the national chains were having on our neighborhood restaurants until I started to notice for myself how empty some of my favorite places have been. I thought, well then, it must be the price factor. After doing a very unscientific study of my own, I found that this could not be the reason. The price difference in most cases was insignificant, but the food quality at the local restaurants far outweighed the chains. When it comes to service, that was a different story. The big chains do have a slight advantage because they usually have a professionally trained staff, but for me nothing beats that welcoming smile you get from the waitperson who knows you as “that regular customer”. Is it the seductive décor and ambiance of the chains that have many people hypnotized? Or to some degree have we all started to fall victim to the homogenized, over-branded, chain laden future that lies before us?

            You, the foodie, are going to have to decide for yourself as to what criteria you use to base your dining decisions on.  But please keep in mind that when you “keep it local” you are truly supporting not only your favorite local little bistro, but you can also be supporting your local blueberry farmer, bread baker, artist, coffee roaster, sausage maker, and who knows maybe even the local candle stick maker!