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seafood

Food

Busting seafood sourcing myths

 Sponsored content from our partner High Liner Foods on Aug. 14, 2017

While wild caught seafood is often the preferred option for sustainability, taste and value, the truth is that fish that is aquacultured, or farmed, is just as safe, healthy and delicious.

Food

Sustainability without the strain

 Sponsored content from our partner High Liner Foods on Jun. 19, 2017

With more diners focusing on health and wellness, restaurant operators need to work hard to ensure they’re meeting these demands and minimizing the impact their menus have on the environment.

Financing

Bamboo Sushi, QuickFish parent receives investment from Bain Capital, Kitchen Fund

By Jonathan Maze on Apr. 10, 2018

The operator of sustainable sushi concepts Bamboo Sushi and QuickFish plans to enter into new markets.

Food

Recipes: Seafood dishes for Lent

By Patricia Cobe on Feb. 14, 2017

The demand for seafood skyrockets during Lent. These seafood recipes can easily be added to the rotation now, but may prove popular enough to stay on the menu.

Food

9 reasons to menu seafood LTOs

Sponsored content from our partner High Liner Foods on Sep. 11, 2017

LTOs and other menu specials create buzz, build traffic and help keep the menu fresh and on-trend.

Emerging Brands

Inside Bottlefish, the new concept from CPK industry vets

By Lauren Hallow on Jan. 09, 2017

The founders of California Pizza Kitchen switched gears with their new opening, an upscale casual-dining seafood restaurant. Here's a look at the concept, and how they plan to use their real estate connections to expand nationwide.

Food

Seafood LTOs net unlimited profit potential

Sponsored content from our partner High Liner Foods on Nov. 15, 2017

LTOs are the lifeblood of restaurant operations, particularly in the hyper-competitive chain marketplace.

Consumer Trends

5 seafood menu items to avoid this Lent

By Jill Failla on Jan. 31, 2017

Diners are eating seafood less frequently now than they were two years, according to new Technomic data. Operators may want to reconsider offering these five particular seafood items for Lent as diners’ interest in them declines.

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