Inside: boost seafood sales during Lent with LTOs and more
Driving Sales with
Seafood this Spring
A new report offers insights and inspiration for restaurant menus
Insights from 330+ restaurant leaders |
| Seafood sales typically get a boost each year as many Americans opt to replace meat with seafood during Lent, the period leading up to Easter, which this year begins in early March. For many restaurants, that means developing new menu items and LTOs featuring fish and seafood to give diners options. But what dishes and flavors are driving the innovation and interest now? Find out in the second annual State of the Seafood Market, a new report from Nation’s Restaurant News. Featuring market data and insights from hundreds of restaurant operators, the report outlines the biggest opportunities for restaurants to drive sales with seafood this spring and beyond. Access the free report to learn: Fastest-growing fish and seafood dishes Trending cooking techniques and flavors How sourcing and sustainability drive purchase intent Which menu descriptions are winning over guests
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| Land and Sea Meet on Menus Develop seafood offerings that complement common dishes featuring other proteins and position restaurant menus to leverage a familiar, popular category. View the report. |
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| Cast a Wide Net Dive deep into emerging varieties of fish and other seafood that offer new tastes to consumers and opportunities to differentiate for menu makers. View the report. |
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| Suss Out Supply Chain Issues Learn how sustainability and sourcing novel or versatile ingredients, among other challenges, affect the restaurant industry's procurement practices. View the report. |
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| Telling a Better Fish Story Formulate marketing and menu design strategies that take advantage of seafood's attributes around freshness and geographic origins that appeal to consumers. View the report. |
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