Flavor Trends, Strategies and Solutions for Menu Development

Seafood & the Menu March-April 2019

Magazine > Seafood & the Menu March-April 2019

Seafood & the Menu cover Mar-Apr 2019

In our second installment of Seafood & The Menu we dive into helping you capitalize on your connection to the source, gaining a better understanding of the impact these relationships have, from “dock to dish.”

You’ll see how the storied link between fisherman and his or her harvest, whether it’s wild-caught or farmed, can translate to a menu item with deeper meaning that resonates with your customers.

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