Christine Blank

As smaller-portion, lower-price menus rise in popularity, sliders of all types are fast becoming trendy.
 
Seafood sliders - including crab cakes, salmon burgers and mahimahi burgers - are one of the hottest trends in both foodservice and retail right now.
 
"A lot of restaurants and pubs have created slider menus. It is a way to offer a quick lunch menu or a light dinner menu at $7.99 to $8.99 for three sliders with a side of fries," says John

Fewer casual dining outlets, smaller portions and healthier menu options were the top trends noted by restaurateurs at the "Navigating Restaurant Profitability in the New Economy" meeting in Orlando, Fla., earlier this week.
 
The event was part of the Dean's Leadership Series, sponsored by the Cornell University School of Hotel Administration in Ithaca, N.Y.
 
Because of the difficult economy and the growing popularity of fast casual chains,

Discounts and value-added meal packages are getting more guests to restaurants during tough economic times, said restaurant operators at the “Navigating Restaurant Profitability in the New Economy” conference here on Monday.

The event was part of the Dean’s Leadership Series, sponsored by the Cornell University School of Hotel Administration in Ithaca, N.Y.

Low prices on smaller portions or special menu items are working well for some

While the foodservice industry is currently suffering in the bleak economy, restaurateurs are optimistic about the future and are implementing loyalty campaigns to get consumers eating out again.

A panel of U.S. restaurant operators, academic officials and others, talked about the industry’s marketing programs and future viability at the “Navigating Restaurant Profitability in the New Economy” event in Orlando, Fla., on Monday. The event

Many grocery and restaurant chains struggling financially are hurting the performance of seafood suppliers and distributors, many of which are simply supplying less product to their customers or looking at expanding their business overseas.
 
In recent weeks, many major grocery club store chains have reported a steep decline in profits, including Publix Super Markets of Lakeland, Fla., and Costco Wholesale of Issaquah, Wash., which saw profits

Discounting meals and offering free food are some of the ways restaurant operators are trying to boost business in this challenging economy.
 
Recent restaurant promotions unheard of before this year include a "buy one entrée, get one entrée free" offer at T.G.I. Friday's, which operates more than 1,000 restaurants in 60 countries. Friday's menu includes a wide selection of seafood items.
 
"We understand consumers are looking for value now more

The farmed fish industry should publicize the health benefits of omega-3 and omega-6 fatty acids, which are highlighted in reputable new studies, said Jay Whelan, the keynote speaker at Aquaculture America 2009 in Seattle. The annual World Aquaculture Society’s Aquaculture America conference runs from 15 to 18 February.

In fact, the level of omega-3s in farmed fish is as high as that in wild fish, contrary to a highly-criticized study released

Researching alternative feedstuffs for aquaculture production is a major focus of the National Marine Fisheries Service’s aquaculture program this year, says Michael Rubino, the program’s director, who’s speaking at the Aquaculture America conference in Seattle, starting this weekend.

The World Aquaculture Society’s Aquaculture America 2009 conference addresses many major industry issues including feed, offshore aquaculture, organic

President Barack Obama’s proposed economic stimulus plan, passed by the U.S. Senate on Tuesday, is expected to help boost restaurant operators and the seafood industry.

The American Recovery and Reinvestment Act, which still must go through difficult negotiations between the U.S. House and Senate, will likely boost consumer confidence and spending if passed, sources told Seafood Source.

“The majority of seafood is eaten in restaurants. The

Fairmont Hotels and Resorts is taking Chilean sea bass and bluefin tuna off its menu as part of a greater sustainability initiative.

About 18 months ago, the Toronto-based, 56-unit international luxury hotel and resort chain launched its “Green Cuisine” program, a corporate-wide initiative to purchase local and sustainable cuisine whenever possible.

“Seafood is just an extension of that green commitment,” said Mike Taylor, public relations