One of the things many restaurant owners struggle with is finding a balance between serving healthy dishes vs. those that satisfy more indulgent cravings. In fact, which way an eatery leans on this issue often defines it.

Most seafood restaurant owners and operators focus on what dishes are going to be featured on their menus. Yet often, too little attention is given to how it is featured. Just as with seafood dishes themselves, menu presentation is crucial. Something as simple as the right word at the right time can catch customers’ attention.

These new competitors are in addition to all the existing restaurants reopening that are looking to capture market share with renewed vigor. How can a restaurant thrive in this fiercely competitive environment? Below are six suggestions.

It’s no secret that the COVID-19 pandemic hit the restaurant industry hard—to the tune of losing 2.5 million workers. More specifically, as of March 2021, restaurants employed 10.5 million workers, about a million fewer employees year-over-year, and 1.8 million fewer than February 2020. Further, as of May 2021, unemployment rates in the food service industry were still nearly double the national average.

Branzino’s delicate taste and firm texture have already made it a favorite on ethnic and fine dining menus, where home dining trends start. Meanwhile, Chicago-based research firm IRI’s report predicts that “health and wellness, indulgence, premiumization, and taste exploration trends will continue.” Let’s look at how the continuance of these trends puts branzino at a clear advantage.

While the return of customers will be gradual, humans are resilient and social animals by nature. Few activities are more capable of bringing them together than gathering over a tasty meal. Yet, how do restaurant owners keep customers happy without overextending their limited resources until their eatery’s recovery is complete?

As restaurants begin to reopen from the pandemic shutdown, they are facing unprecedented challenges. These hurdles range from winning back customers amid continued indoor dining restrictions, labor shortages and determining how much food to order in these uncertain dining times.

Harvest of the Sea announced the promotion of three key executives as part of the company’s plan to position for continued growth and expand its base of retail and food service clients

No matter what time of day or layout you choose for your Easter meal, there’s always room for seafood at the table. Below are eight reasons why:

Many surviving eateries are embracing the mantra, "Recovery is not defined as bouncing back but bounding forward." The question is how best to gain this momentum. Below are a few suggestions.

If you own a grocery store or other retail food outlet, you probably witness it nearly every day between 5:30 p.m. and 6:30 p.m. He (or she) is standing in front of the freezer door, scanning the offerings with a slightly panicked look. You can almost see the bubble above his head that says, "It's dinner time. The kids need to eat, and there is NOTHING in the house. It should be something healthy, but how can I pull that off when I'm running so late?"

Before the Great Pandemic Shutdown, about 75% of total seafood consumed in the United States was in restaurants, most of which are just beginning to reopen with limited capacity-only seating. Yet seafood sales hit $16.6 billion in 2020, representing a year-over-year increase of 28.4% and outpacing other fresh food departments, according to new data from the Food Industry Association (FMI).

The past 12 months have been tough on not only our mental health but also our physical fitness. However, a positive outcome of our collective home-bound experience is that in general, we have adopted healthier eating habits that promise to carry over to our post-COVID re-set.

Today is Ash Wednesday, the first day of Lent. On this day, and every Friday during the 40 days leading up to Easter, the Catholic church calls for most adult members to refrain from eating meat. With this in mind, consider:

When it comes to seafood, there is a lot of talk about sustainability. But what exactly does it mean? Is it that the fish are raised in a humane manner or processed using energy-saving and waste-reducing practices? Is it food safety? Or maybe it refers to the ethical treatment of workers in plants or the environmentally conscience methods the farmers use when growing fish food? The truth is it could mean all—or none—of these, despite being marketed as “sustainable.”

“Back in the day,” when the Catholic church recommended its members refrain from eating meat on Fridays during Lent, you did not have to wonder who in the school cafeteria was of that faith; they were the kids looking dubious and slightly unhappy as

If you really want to impress your peers at your next Zoom cocktail party, drop the phrase proprietary eponym - in a relevant context, of course – and note the expression on your friends’ faces. Should anyone ask, the term indicates popular brand names or service marks that are adopted for general use as generic nouns and sometimes verbs.

Since COVID-19, nearly all of us have experienced our share of Zoom meetings, whether for business conferences, family gatherings or dates. Dates? Yes, dates. It seems cupid has found a way to circumvent quarantines, social distancing, and mask wearing, proving that love—or at least the search for it—prevails. Zoom dates are also increasingly popular for those

If you have heard of aquaculture, then you most likely have heard of William Shinbane. If not, just know that he is the man who enabled millions to enjoy the great taste and benefits of premium shrimp at an affordable price.

It’s Seafood Month, and we thought we’d share 3 key messages from the National Fisheries Institute [NFI] on the state of seafood sustainability: (1) According to the latest science, risk of depletion in the U.S. fish stocks is at an all time low, and most fisheries around the world are