Trend-Smart: Put "Artisanal" Into Your Business--if it Fits  The
more tech we get, the more we want to be connected to the land
and to our homes. By Debra Kaye | Sep 9, 2013  Capitalizing on a
trend is a risk if you haven’t thought it through. The farm-to-
table movement has been flourishing for years, but that doesn’t
mean that it will work for every restaurateur keen on opening a
business. For Saginaw, Michigan, locals Scott and Lisa Kelly,
however, there’s a good chance it will.  The Kellys plan to open
Bradley’s Bistro in the heart of the sleepy city’s downtown area
next month. The seasonal menu will emphasize local and regional
ingredients and products. But here’s the rub: winter. Not much
grows in a harsh Michigan winter. But couple was savvy enough to
develop a network of local farmers and others who have hoop
houses (similar to greenhouses), so they expect a steady stream
of local produce throughout the year. They anticipated a problem
and fixed it in advance.  If they’ve chosen the right location--
and