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Sustainable Seafood Surges Forward

Sustainable Seafood Surges Forward

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Last Published: 12/10/2018

Sustainable Seafood Surges Forward

Give your hospitality customers the eco-friendly ingredients they want

Environmental sustainability continues to be of utmost importance in the restaurant and hospitality industry. Customers not only want to visit a restaurant or destination that adopts eco-friendly practices and “green” design concepts, they want sustainably sourced seafood on menus – as do chefs. In fact, sustainable seafood was ranked number five on the National Restaurant Association’s “What’s Hot” list for 2018. To meet the demand, hoteliers are looking to farm-raised fish and even holding global meetings to address sourcing concerns. Among the most popular menu items are shrimp, crab and salmon dishes, but diners are also trying more adventurous seafood dishes, like octopus.

Ideas for your operation:

  • One hotel chain has had major success with its “build-your-own ceviche” class. Create opportunities for your patrons to follow suit, handling their own sustainably sourced seafood in a themed, BYO cooking class held at your hotel. One idea is to salute the South, allowing guests to craft or customize their own seafood boils with fish and shellfish, corn and potatoes.
  • Look for ways to include more sustainable seafood options at your grab-and-go locations, such as cold crab and salmon salad or seafood bisque.
  • Don’t be afraid to introduce new sustainable seafood dishes on your breakfast or brunch buffet. For instance, you might serve a creamy crab bake, using Philadelphia® cream cheese from entegra’s supply partner Kraft Heinz.

Want more ideas? Download entegra’s 2018 Top Ten Trends Paper

Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.

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