While a sizeable minority of menu makers just do not find fish and seafood to be relevant to their customer base, by far the biggest hurdle to menuing more seafood is food cost inflation, cited by nearly half of the operators in this study.
NRN Intelligence investigated this and other obstacles facing more than 250 decision makers.
Food Costs Throw Cold Water on Seafood Innovation
The State of
the Seafood Market
An NRN Intelligence Study of More Than 250 Industry Leaders
2%
Decrease
Expectations for Seafood Sales in the Next 12 Months
January 2024
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11% Significant Increase
More than half of foodservice operators who serve seafood expect those sales to grow over the next 12 months, especially full-service and independent restaurateurs.
A third of respondents rate their firm’s client facing technology very positively (top-two box). Next Generation advisors are slightly more positive about their client facing technology are Established advisors.
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Learn More From Your Industry Peers
The Alaska Seafood Marketing Institute is a public-private partnership between the State of Alaska and the Alaska seafood industry established to foster economic development of a renewable natural resource. ASMI plays a key role in the positioning of Alaska’s seafood industry as a competitive market-driven food production industry.
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Report
Unsurprisingly, the greatest number of operators (38%) could be convinced to menu more seafood if they could source more affordable product to keep their costs down. But many are also on the lookout for versatile products that can easily substitute for other proteins or that can play in multiple parts of their menu. This is especially true for independents and full-service operators, who already tend to serve more seafood.
Affordable Items Account for More Than Price Point
Key Findings
Nearly 1 in 3
45%
Slight
Increase
42%
No Change
Cast About for Solutions and Ideas for Innovation Around Seafood
operators would be motivated to serve more seafood if they had ingredients versatile enough to fit multiple menu applications.
Riding the Waves of Innovation for Fish and Seafood
56%
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