Developing offers that do not erode a restaurant’s brand and stressing seafood’s health benefits are some of the ways that restaurants are thriving in down economy, CEOs told restaurateurs at the National Restaurant Association’s Restaurant Hotel-Motel Show in Chicago this week.
“Introducing new items at price points that are more competitive, or combining offers that don’t erode your brand [is better than] discounting. Discounting for
… Read MoreThe seafood industry constantly is constantly battling misinformation on mercury in seafood. But the misinformation popped up in an unusual place this month — a women’s fashion magazine.
The May issue of Vogue featured the article “Mercury Rising,” which focused on the writer’s concerns about eating seafood high mercury.
Studies show an “avalanche [of] danger” linked to mercury in seafood, said Bronwyn Garrity, the author. “Every
… Read MoreThe aquaculture industry needs to look to new products and opportunities and do a better job of publicizing success stories, said buyers on a panel at the National Restaurant Association's Restaurant Hotel-Motel Show in Chicago on Monday.
"There is such great progress within the aquaculture industry. There is the great stuff that Kona Blue [which raises sushi-grade kampachi] is doing, and there are developments with tuna farming," Mary Plitt,
… Read MoreWhile the supermarket industry's sales increased 5.2 percent in 2008, its profits were offset by a 5.7 percent food-at-home inflation rate, according to a new Food Marketing Institute report.
As a result, grocery industry net profits fell to 1.43 percent last year, compared to 1.82 percent in 2007, as retailers competed for fewer consumer dollars during the recession.
"Contributing to this decline were increases in the costs of goods, health
U.S. grocery shoppers continue to pinch pennies, including buying more private label food products at supermarkets, according to the Food Marketing Institute's new Grocery Shopper Trends 2009 report.
"Shoppers are focused on finding the best prices for the food they purchase," said Leslie Sarasin, president and CEO of FMI in Arlington, Va., which surveyed more than 2,000 consumers nationwide for the report. "It is the No. 1 reason consumers
Seafood will be a small but growing part of the grocery store-within-a-store departments Target Corp. is adding to 100 of its stores by year's end.
After testing the "PFresh" mini food sections in two Target stores in Minneapolis last year, the concept was expanded to eight new stores in six U.S. states in March. The concept has been such a success that executives plan to include the dry grocery and perishable food sections in 100 new and
One Prince Edward Island fish coop manager is on a mission to make lobster, crab and other seafood from PEI stand apart from all other seafood.
"For the most part, our seafood is labeled, 'Product of Canada.' It is all the same," said Eric Wagner, manager of Hardy's Channel Fish Coop and a lobsterman in Ellerslie, PEI.
Buyers from other countries buy Prince Edward Island seafood, process it and repackage it as their own, Wagner pointed out.
Canned, refrigerated and frozen seafood products are muscling their way into drug and convenience stores across the United States, as both channels add more food offerings to their shelves.While convenience chains have been ramping up their fresh and frozen food selections for several years, many drug chains have added more food selections over the past year or so.
In 2008, Walgreen Co. rolled out its Café W concept featuring a beverage
As Americans look for ways to save money, overall sales of private-label seafood products are up slightly overall.
And sales of certain private-label seafood products increased dramatically at U.S. retail outlets over the past year. Some of the biggest gainers were shelf-stable tuna, up 26 percent; canned shrimp, up 29.9 percent; and unbreaded frozen fish, up 10.8 percent. That's according to The Nielsen Co., which tracked seafood sales in
Publix Super Market plans to expand the mix of store-brand seafood soups, chowders, sauces and butters in its refrigerated seafood cases.
The Lakeland, Fla.-based supermarket chain, with 1,001 stores across the Southeast, in February launched a line of seafood Finishing Butters in three flavors: Cajun, Lemon Herb and Sun-Dried Tomato. The 4-ounce brightly-colored packages retail for around USD 2.99 (EUR 2.26) each.
Publix-brand Finishing
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