The Barred Owl Butcher & Table is a unique hybrid butcher shop and restaurant owned by a trio of culinary experts based in the city of Columbia in Missouri.
Joshua Smith, Ben Parks and Brandy Hughes are creating the Butcher & Table establishment in the former offices of Inside Columbia Magazine. The restaurant itself will make use of the highest quality, locally sourced produce and meats. The menu will focus on American dishes.
Co-owner Smith points out that "we’re all Missourians so we’ve got our own sort of Missouri heritage, which at the same time is Midwestern and Southern in some ways", meaning a lot of classic Midwestern and Missourian flavor profiles will be on shop at the Butcher & Table.
Ultimately, the Butcher & Table aims to tap into the growing appetite for classic American cuisine made with a focus on local ingredients.
Hybrid Butchery Restaurants
The Butcher & Table Will Use Locally Sourced and Butchered Meat
Trend Themes
1. Hybrid Butchery Restaurants - Disruptive innovation opportunity: Creating a unique dining experience that combines the concept of a butcher shop and a restaurant.
2. Locally Sourced and Butchered Meat - Disruptive innovation opportunity: Establishing a business model that emphasizes the use of high-quality, locally sourced and butchered meat.
3. American Cuisine with Local Ingredients - Disruptive innovation opportunity: Capitalizing on the growing demand for classic American dishes made with locally sourced ingredients.
Industry Implications
1. Hospitality - Disruptive innovation opportunity: Integrating the concept of a hybrid butcher shop and restaurant into the hospitality industry to provide a unique dining experience.
2. Meat Processing and Distribution - Disruptive innovation opportunity: Integrating local sourcing and butchery practices into the meat processing and distribution industry to meet the demand for high-quality, locally sourced meat.
3. Farm-to-table - Disruptive innovation opportunity: Integrating the concept of using locally sourced ingredients into the farm-to-table industry to further promote sustainability and quality in food production.