Seafood has huge growth potential in fast casual restaurants. Learn more about the four factors that are driving seafood sales.
Restaurant patrons want a story about sustainability, healthfulness and environmental stewardship.
Versatile proteins improve food costs and liven up restaurant menus.
Chef and Slapfish CEO Andrew Gruel shares his top five tips for sourcing sustainable seafood.
Restaurant operators who source responsibly and proactively communicate this, increase guest satisfaction and help boost sales.
With a flood of new fast casual concepts opening every day, operators are finding new ways to set themselves apart.