Tender Greens: Can They Keep the 'Green' Promise in Beef Sourcing?
In October 2015, the co-founder and chief executive officer (CEO) of Tender Greens faced his most difficult decision yet: should the company continue to pay a premium price for sustainably sourced beef, or should it switch to conventionally raised beef to boost profit margins and improve the company's prospects for national growth? Tender Greens, a thriving fast-casual restaurant chain in California, was ready to expand its operation to the East Coast with backing by equity investors. As the expansion plans grew closer, the CEO began to address the foreseeable supply chain issues that his company would face with the next level of expansion. The company had faced sustainably raised beef supply shortages before, but this time the CEO had more stakeholders to satisfy. He faced a dilemma, one that required him to weigh competing stakeholder interests, the company's stated values, and significant financial implications to arrive at the best long-term outcome for the company. What would be the best way for the company to achieve scale while maintaining a commitment to food that was local, sustainable, and affordable? Marilyn Anthony is affiliated with Temple University. Neha Mittal is affiliated with Temple University.