it s a lot more efficient than having individual pastry crews in each restaurant. we followed some of the products made at provisions and saw firsthand the supply chain in action. as the orders came in the food was prepped, and the delivery truck went out. our best customer highest volume customer is burger me. we re doing anywhere from 800 to 1200 pounds a week of ground beef and we re doing anywhere from 4,000 to 5,000 buns. for core products, estes relies on a girl farm for high quality pasture meat that estes uses from nose to tail. the last thing i wanted to do was be a pig farmer and then i fell in love with the pig. it s an amazing experience. then you come along with a chef like mark who honors the animal and that s what he does. he doesn t just call me and say, i need 10 pork lines, he says i need a pig. the local pork is then delivered to reno provisions where it gets turned into several products including
businesses. it s more efficient than having individual pastry crews. we followed some of the products made and saw firsthand the supply chain in action. as the orders came in the food was prepped and the delivery truck went out. our best customer our highest volume customer is burger me. we re doing 800 to 1200 pounds a week of ground beef. for pork products he relies on girl farm a few miles outside reno for high quality pasture raised maelt edd meat. i fell in love with the pig. it s an amazing experience and then you come along with the chef like mark who honors the animal. that s what he does. he doesn t just call me and i side need ten pork loins. he said i need a pig. the local pork is delivered to reno provisions where it gets turned into several products