Restaurants and Consumers Benefit from Increased Seafood Consumption
From NFI to NPR, there’s no denying that seafood consumption is on the rise. As consumers realize the benefit to their health and operators realize the benefit to their bottom line, seafood has steadily become a popular choice at mealtimes. In fact, a recent survey found that 82% of Americans enjoy tilapia, salmon and shrimp at lunch and dinner on a regular basis.†While salmon and shrimp have been longtime favorites, tilapia has become the most consumed white fish in the U.S. Today, tilapia can be found on more than 11% of menus, with the highest integration on casual and midscale restaurant menus.‡ With proper sourcing and menu integration, operators can satisfy consumers who are actively seeking restaurants that offer healthy menu items such as responsibly-sourced seafood.
† Michaelson, Annie and Loesch, Tim, Survey says: Americans will splurge on sustainable seafood, Cargill, Aug. 16, 2017
‡ Datassential, Tilapia Food Profile, Aug. 23, 2017
Allied content from Penton Restaurant Group