Christine Blank

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

Wegmans, a 72-store supermarket chain in based Rochester, N.Y., recently added to the list of seafood species it will not sell because the retailer believes they are not sustainable.

In addition, the upscale retailer added a "Seafood Sustainability" section to its Web site with information on the sustainable seafood species it carries.

Wegmans added Atlantic halibut in January to its list of seafood it will not sell, which includes bluefin tuna

Even as a new report forecasts a slight increase in sales for food, discount and mass merchandise stores in 2009, the grocery industry's troubles continue.
 
Bi-Lo, a 215-store supermarket chain based in Greenville, S.C., filed for voluntary Chapter 11 bankruptcy earlier this week. Despite "strong cash flow" this year, the company said in a statement that reorganization is the only way to handle upcoming debt maturity in the credit crisis.

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