Restaurant chain Shrimp Basket, which operates 18 locations across the U.S. South, is among several restaurant chains unveiling new seafood menus and dishes for the summer season.
The Pensacola, Florida, U.S.A.-based company is expanding its domestic seafood sourcing in its new Gulf to Guest menu, which emphasizes wild-caught Gulf shrimp and Alaska flounder.
The company was already sourcing Gulf shrimp for its popcorn shrimp offerings, but now, several other dishes are made with Gulf shrimp, including the chain’s Popcorn Shrimp Basket, Boom Boom Shrimp, Shrimp Po'Boy, and Steamed Shrimp.
"Shrimp Basket is going all in on Gulf seafood," Shrimp Basket President Kevin Nagle said in a press release. "We've heard our guests ask for more locally sourced shrimp and seafood that reflects the flavor, heritage, and pride of the Gulf Coast, and Gulf to Guest is our answer.”
The company, operated by Artistry Restaurants, is “grateful to be working with amazing providers to deliver what our guests want while supporting the hardworking fishermen of our region,” Nagle added.
The menu items that feature Gulf shrimp are verified and labeled on the menu, Melissa Elders, senior director at Artistry Restaurants, told Gulf Coast Media. Other dishes feature non-wild-caught Gulf shrimp.
"This structure allows us to maintain accessible, value-driven pricing on our core menu items – something that remains important to many of our longtime guests – while offering the opportunity to opt for wild-caught Gulf shrimp when preferred," Elders said.
Shrimp Basket sources an average of 50,000 pounds of shrimp per month from Bensenville, Illinois, U.S.A.-based seafood distributor and wholesaler Fortune Fish & Gourmet, Nagle told SeafoodSource.
Fortune Fish is also supplying the restaurant chain with wild-caught flounder from Alaska, which is appearing in several dishes on the menu: Flounder Basket, Seafood Basket, Pick Two Combo, and Grilled Platter.
Numerous other restaurant chains are also featuring seafood on their summer menus or for limited-time specials.
Pasadena, California, U.S.A.-based Applebee’s is bringing back its All You Can Eat Menu for a limited time. The menu offers unlimited Riblets, Double Crunch Shrimp, and Chicken Tenders with new dipping sauces for USD 15.99 (EUR 13.82) when dining in the restaurant.
Louisville, Kentucky, U.S.A.-based Long John Silver’s recently debuted a USD 6.00 (EUR 5.18) Fish and Chicken Plank Basket. The basket includes hand-battered Alaska pollock paired with a Chicken Plank and includes two hushpuppies and a choice of side.
Toronto, Ontario, Canada-based Freshii, operated by Foodtastic, is launching premium poke bowls at its locations across Canada.
The four premium poke bowls feature sushi-grade salmon, prawns, ahi tuna, or tofu, along with sliced avocados and other fresh ingredients, the company said. Customers can order either teriyaki and ponzu flavors, with a choice of salmon or tofu for the teriyaki bowls and ahi tuna or prawns for the ponzu bowls.
“We’ve been working on this product launch for well over a year, and the results are exactly what Freshii customers love – quality meals with unique flavors that satisfy your hunger and need for convenience and value,” Foodtastic Brand Leader Chris Cann said.
Mobile, Alabama, U.S.A.-based Rock N’ Roll Sushi, which operates around 75 locations across the country, is holding a national sweepstakes with a prize of free sushi for a year for one winner. The winner will be announced on National Sushi Day on 18 June.
Restaurants are also banking on increased sales expected on this year’s Father’s Day, which is set to take place on 15 June.
Total Father’s Day spending is predicted to reach a record USD 24 billion (EUR 20.7 billion), compared to the USD 22.4 billion (EUR 19.4 billion) that consumers spent last year, according to an annual survey conducted by the National Retail Federation and Prosper Insights & Analytics.
“Americans are embracing meaningful traditions and holidays, and this Father’s Day, spending on gifts and other holiday items is expected to reach record levels,” NRF Vice President of Industry and Consumer Insights Katherine Cullen said in a press release.
