Organic restaurants create fantastic opportunities for organic farmers, restaurant owners, organic handlers and the organic community as a whole. Whilst buying organic food can cost a restaurant more than buying normal conventional food, restaurant customers are willing to pay that extra cost to eat in an environmentally-friendly manner. Growing organic food over conventional food has many benefits for the earth that we inhabit. Organic agriculture methods not only protect the planet but can even help current problematic environmental issues. When people want to invest in organic food for their restaurant, they help protect the environment. While more and more organic foods are readily available, organic restaurants and their chefs must maintain a special sense of creativity in order to keep the menu fresh and to keep costs down. Most organic restaurant owners realize and learn fairly quickly that the best way to keep costs low and food fresh is to go organic and local. With that said, not all foods are available all year round locally, or even nationally in organic form, so the menu must change to be able to accommodate to the seasons. While cooking with the seasons and product availability can be a major challenge for big restaurants, it’s also an excellent opportunity to experiment with new recipes and dishes, and it keeps the menu fresh and exciting for customers.