The restaurant's concept is part of the farm-to-table sustainability movement, with a philosophy that "seeks to reconnect food to its roots and people to their food." They serve local, seasonal, and sustainable food sourced from their own farms, Full Moon Farms, and Moonshine Meats.
Students volunteered to work the farms as "primary research" in putting together their situation analysis. "We wanted to get the full experience," said the teams. Farm 255 wait staff and employees work the farm themselves at least once a month.
Students were divided into three teams and spent the summer assessing the client's business needs, developing message strategies, creating executions and making tactical recommendations for the brand. The efforts culminated in a successful 'new business pitch' to the client on August 5th.