Christine Blank, a veteran freelance writer and editor, covers all aspects of the seafood industry, from fishing to processing to selling and serving the final product. When she is not writing for SeafoodSource, Christine gets to taste scrumptious seafood dishes at U.S. restaurants for her food and travel blog, Flavorful Excursions (www.flavorfulexcursions.net). Christine loves to eat seafood of any kind, but lobster, crab and crawfish are among her favorites. In addition to SeafoodSource.com and SeaFood Business, Christine’s articles have been published in hundreds of leading magazines and newspapers, such as The New York Times, USA Today and Associated Press.
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Restaurant operator Landry’s Restaurant Group has steadily closed Joe’s Crab Shack, McCormick & Schmick’s, and Oceanaire Seafood Room locations this year, in some cases replacing them with other restaurant concepts.
The Houston, Texas, U.S.A.-based company operates more than 500 restaurants, including Morton’s The Steakhouse and Bubba Gump Shrimp Co.
At one time, Joe’s Crab Shack had nearly 150 restaurants
… Read MoreU.S. grocery and restaurant chains are aiming to boost seafood sales by running promotions centered on National Seafood Month in October.
After running a successful promotion last year, Lakeland, Florida, U.S.A.-based grocery chain Publix is ramping up its “Fall in Love with Seafood” promotion this year in partnership with the Seafood Nutrition Partnership (SNP). The promotion includes increased usage of seafood imagery in stores and
… Read MoreAmid high inflation and ahead of negotiations on the U.K.’s Autumn Budget, Tesco CEO Ken Murphy has urged the U.K. government to not “make it harder” for the grocery sector to keep prices as low as possible for customers.
“As a food retailer, we operate in a very competitive and tough environment, and I think our one ask is don’t make it harder for the industry to deliver great value for customers,” Murphy
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