Fast casual restaurant chain Pei Wei, operated by P.F. Chang’s, recently rolled out its fifth sushi roll, a Kung Pao Shrimp roll, after realizing success with four others launched over the last year. In addition, the 190-unit chain features numerous seafood dishes on menus in its American and international restaurants.
SeafoodSource recently talked with Brad Clark, VP of purchasing for Pei Wei, and Clay Dover, chief brand officer, about the growing popularity of sushi and the chain’s seafood sourcing practices.
Blank: Why are sushi sales still trending upwards at U.S. restaurants?
Dover: We conducted a national survey earlier this year which found that, while many Americans (32 percent) have not tried sushi, more than three in five are willing to give it a shot. These findings help reinforce our decision to add affordable sushi to our menu.
Clark: Pei Wei has received tremendous feedback for our sushi as a light meal or complement to our entrees and salads, and it’s become the No. 1-selling non-wok-made dish on the menu. Sushi is here to stay, which is why it’s a permanent item on our menu. Our national survey found that 92 percent of Americans don’t think sushi is a trend.
Blank: Which new dishes has Pei Wei launched this year? Which new items will you be rolling out this summer/fall?
Clark: In June, we added a fifth roll to our sushi lineup, the Kung Pao Shrimp Sushi Roll. It combines two things our diners love: sushi and the bold flavor of the popular Kung Pao Wok entrée. The roll is topped with crispy shrimp, crumbled peanuts and kung pao sauce. We’re continuing to innovate and explore what’s next for the menu.
Blank: Which seafood distributors/ suppliers do you use? How do you choose which vendors Pei Wei will work with?
Clark: Our seafood suppliers are approved after a rigorous vetting process conducted by our Quality Assurance department. They must prove their viability as a supplier in a variety of areas, including product specification compliance, product source inspection and verification standards, active participation in the advancement of sustainable aquaculture practices and must demonstrate extensive knowledge of the seafood they provide. These partners work well with Pei Wei because of our mutual commitment to communication, transparency, swift and thorough problem solving and most important, a shared goal of providing the highest quality dishes to our guests.
Blank: Are you looking for new sources of certain seafood items? Are you having difficulty sourcing certain seafood items in the quantity you need because of price, availability or other reasons?
Clark: Our culinary chefs and menu development specialists are continually looking to refine existing seafood offerings and expand seafood selections for our guests. Our suppliers are intricately involved in this development process to provide the products we need and avoid any sourcing difficulties.
