Riding a Wave of Innovation: How Restaurants are Building Demand for Fish and Seafood Restaurants are turning to seafood dishes to spark menu innovation, drive sales and attract new guests, fueled by growing consumer demand for menu items that are healthful, sustainable and craveable. Menu makers are working tirelessly to innovate new menu items, yet runaway food costs continue to complicate the picture, leaving operators demanding affordable SKUs, solutions for their supply chains, and new ideas for how seafood can fill in the white space across different menu categories. Nation's Restaurant News dove into these issues and more with a proprietary study of more than 330 of your fellow operators. Access the second annual State of the Seafood Report for a data-driven look at various strategies and opportunities for menu makers—with ideas for how to apply them to your own menu development.
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