Millennials continue to be an important generational market for seafood and, with Lent on its way, now is the opportune time to optimize menus to get this demographic into restaurants to eat fish and shellfish, according to Georgia, U.S.A.-based company King & Prince Seafood.
The seafood producer is offering a new toolkit e-book to help restaurant operators menu more seafood in 2017 and catch the attention of the millennial generation, which consumes 30 percent more seafood during Lent.
“They're [millennials] the largest generation, accounting for 38 percent of all foodservice spending and more likely to order takeout and delivery,” said the company in a news release. "King & Prince Seafood has come up with plenty of tips and recipes to help you 'Share the Passion' and Win Over America's Largest Generation."
Within the toolkit, chefs and restauranteurs can discover recipes, including one for Prosciutto Wrapped Shrimp, which incorporates Mrs. Friday’s Gold Pack Shrimp, as well as Lobster Poke utilizing King & Prince’s Lobster Sensations.
The guide notes the importance of customization when it comes to modern seafood menuing for Lent and beyond.
“Millennials favor fresh, healthy, creative and customized food,” said King & Prince Chef Johnny Carino. “Use Lent as an opportunity to attract millennials to your restaurant. Use the versatility of seafood to vary your specials while offering new flavors and ingredients from global cuisine.”
