Flavor Trends, Strategies and Solutions for Menu Development

Seafood & the Menu

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Seafood & the Menu cover

Seafood represents big opportunities for foodservice, offering signature seafood-centric menu development and a pathway to sustainability initiatives. But it’s also a category that could benefit from clarity and guidance given its many complex issues.

Welcome to Seafood & the Menu—with seafood-focused content brought to you by Flavor & The Menu, in partnership with seafood authority Barton Seaver. We invite you to explore this menu-development resource, and dive into the vast opportunities with seafood.

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Stories in this Issue

2.Going Upstream

At Modern Market - a fast casual based in Denver that serves farm-fresh, artisan food, including wholesome grain bowls, modern salads and toasted sandwiches - director of culinary operations Nate Weir talks about how he worked to source exactly the right salmon, then showcased it in a Curried Salmon Bowl LTO, before developing a Salmon Caesar Salad that quickly became the No. 2 seller in the overall menu mix.

5.Seafood for Thought

Putting more seafood on your menu will help your customers reach the dietary goal of eating seafood twice a week. Customers will feel good knowing that restaurants care about their well-being and offer healthy and delicious seafood as a key menu choice.

9.Seafood FAQ

We asked two dozen chefs who serve an abundance of seafood to pinpoint the questions their customers most often ask their servers. Barton Seaver, chef, author and seafood evangelist, provides the optimal answers for a restaurant that has already defined its sustainable seafood policies.

10.6 Seafood Myths Debunked

When dispelling myths about seafood, it’s crucial to acknowledge those slivers of truth in order to separate fact from fiction, and explore the nuanced answers to the tough questions about sourcing, preparing and serving wholesome, responsibly-sourced seafood