King & Prince, Your Restaurant, and 2018 Seafood Trends

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kp1It’s time to discuss a few seafood trends we’re likely to see this year, as we have a new and exciting King & Prince promotion to share with you! But first, a little background.

Seafood, otherwise known as the “protein of the sea”, is deliciously healthy, versatile, and a great addition to any menu. It provides rich vitamins, minerals, and omega-3 fatty acids, serves as a high-quality protein alternative, and it’s low in saturated fats.

What’s more, seafood ranked as the top-growth center-of-plate option, beating out chicken, pork, ground beef, and turkey in 2017.

As for American diners, 62% consume seafood in a causal dining restaurant at least once a month, while 36% are completely satisfied with seafood options in U.S. casual dining chains. (Source: Statista: U.S Seafood Industry - Statistics & Facts) 

What does that say about seafood?

It says two things: 1) seafood is and remains a favored dining selection and 2) it has the potential to add a new dimension to your guests’ dining experience (while also boosting profits).

With that said, let’s take a look at a few 2018 trends (Datassential: Seafood Keynote report via SeafoodSource), some of which are non-traditional.

  1. Adventurous palates: While tuna and salmon continue the top most wanted list, consumers are ready to spread their wings and fly beyond their comfort zone. Restaurant operators are encouraged to offer dishes that host unfamiliar species of fish and shellfish.
  2. Versatility leads the mornings: Seafood is finding its way onto our breakfast and brunch plates. It’s so versatile, you will likely see it replace sausage and bacon in some faved dishes. For instance, salmon may be used in a frittata or scallops may be featured, instead of bacon, on a “scallop, egg, and cheese biscuit”.
  3. Slight growth: Midscale and casual restaurants are seeing a spike in the demand for seafood. According to Datassential, fish penetration rose 2% at casual restaurants and 1% at midscale eateries.kp2
  4. Supplier dependability: When it comes to researching sustainability practices, the numbers are surprisingly down. With sustainability being of tremendous concern, Datassential found that only 16% of consumers and 21% of restaurant operators consult sustainability guidelines before purchasing seafood. Could the drop in numbers be indicative of both parties relying on the supplier to have sustainable practices?
  5. Fresh to frozen: Nearly half of restaurant operators freeze their fresh fish shipments. It may seem counterintuitive, given that fresh seafood is preferred, but freezing seafood directly after harvest at ultra-low temperatures preserve its fresh-caught taste, texture, and nutrients. Seafood Keynote report also acknowledges that freezing may be the result of “difficulty of planning seafood purchases that match customer demand”.

2018 has just begun. Make the most of it by getting your diners excited about seafood. Jump out of your comfort zone and create a random, non-traditional seafood entree.

There’s no better time than the present to do so. We have an awesome rebate offer from one of the largest seafood companies in the U.S. – King & Prince Seafood.

Save up to $750 on King & Prince’s broad seafood portfolio, including but not limited to, shrimp, fish and other seafood products. To download this offer, login to your account or sign up for FREE. This offer ends April 30, 2018 (must be postmarked by May 31, 2018).

And remember, login to your account (or create one for FREE) to get the latest rebates, special offers, and blog posts. Also, feel free to subscribe to our newsletter and add to your bookmarks.

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Kiana Lewis has one very simple objective: To present independent commercial and noncommercial foodservice professionals with the best values and money-saving resources across the entire foodservice spectrum—from the back-of-the-house to the front-of-the-house—while providing manufacturers and suppliers a unique, cost-effective marketplace to promote special offers on their products.

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