SeaFood Business Features

SeaFoodBusiness feature articles are available in our archive dating back to 2006 providing an expanded library of information that addresses many sectors of the industry. The articles are categorized by topics for easy searchability.

Articles found: 301

Networking - Bob Chinn

“I have no desire to make a ton of money. If I did, I would not take six months off for pleasure for the past 60 years. Would [more money] make me any happier?” — Bob Chinn, Owner, Bob Chinn’s Crab House, Wheeling, Ill. - Photos courtesy of Bob Chinn’s Crab House

By James Wright
9/1/2012
Owner, Bob Chinn’s Crab House, Wheeling, Ill.
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Retail Report: Holiday buying heats up

Finfish, shrimp dominate year-end sales, total U.S., Nov. to Dec. 2011

by Staff Writer
9/1/2012
November presents opportunity for increased holiday seafood sales
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Networking: Tommy Cvitanovich

Klara, Drago and Tommy Cvitanovich, Drago's Seafood Restaurant

by James Wright
8/1/2012
Proprietor, Drago’s Seafood Restaurant, Metairie and New Orleans, La.
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Global Foodservice:A passion for the sea

Castel says local lobsters are as good as those from Holland, his home. - Photo courtesy of The Boathouse

By Anthony Fletcher
8/1/2012
The Boathouse restaurant is one of Northern Ireland’s hidden seafood gems
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Behind the Line: Not just desserts

At the Cheesecake Factory, shrimp is one of the core seafood products that remain on the menu. - Photo courtesy of The Cheesecake Factory

By Lauren Kramer
8/1/2012
The Cheesecake Factory balances increasing seafood prices
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Whats In Store: Living color

The live tilapia tank at the Rouse’s store in New Orleans attracts attention. - Photo courtesy of Rouse’s

By christine blank
8/1/2012
Flagship Rouse’s store boasts live tilapia, hydroponic produce garden
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Global Retail: Breeding success

Salmon and shrimp sales dominate the seafood departments at Waitroses. Itkets. Itar for Euro. Photo courtesy of Waitroses - Photo courtesy of Waitroses

By Jason Holland
8/1/2012
Europeans look for familiarity in farmed fish
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Retail Report: Central region, Lent a blessing

Catfish dollar share, 52 weeks ending April 28, 2012

by Staff Writer
8/1/2012
Catfish sales benefit from increased pricing, reduced promotions
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Trend Watch: Convenience stores add seafood to take-away menu

GetGo convenienve stores feature Fresh-to-Go cases with fish sandwhiches and wraps, cooked crab cakes, seafood salads and chowder. - Giant Eagle

Lauren Kramer
7/17/2012
Savvy operators are building sales beyond the gas-and-coffee format
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What' in Store: Creative co-ops

Federated Co-operatives’ Reel in the Solution! program uses a ‘stoplight’ system.

By Christine Blank
7/5/2012
Sustainability ratings are visible, but the choices belong to the shoppers
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Networking: Mitch Tonks

“Why wouldn’t you pay more for [good] food? It’s about to become part of you. We need to value it more. All that goes into catching fish is quite significant, really.” —Mitch Tonks, Chef, restaurateur, fishmonger, food writer, Brixham, England - Photo by Chris Terry

By James Wright
7/1/2012
Chef, restaurateur, fishmonger, food writer Brixham, England
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Retail Report - Convenience strengthens prepared seafood category

Prepared product dollar contribution to department, 52 weeks ending March 31

7/1/2012
Department subcategory increases 15 percent in five years
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Behind the Line: Changes in latitude

Doc Ford’s culinary offerings transcend those of a typical sports bar. - Photo by Lauren Kramer

By Lauren Kramer
7/1/2012
Sanibel sports bar reinvents with gourmet food, becomes island hotspot
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Global Foodservice: Reinventing Leith

Respect for local seafood, produce propels this Michelin-starred chef. - Photo courtesy of Kitchin

By Anthony Fletcher
7/1/2012
The Kitchin contributes to revitalization of Scottish waterfront area
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Global Retail: Shaking up the aisles

Celebrity chef Jamie Oliver has created a line of frozen seafood for Young’s. - Photo courtesy of Young’s Seafood Ltd.

By Jason Holland
7/1/2012
Frozen fish comes to the fore when the chips are down
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Special Feature: Soups and chowders

This creamy shrimp and pancetta soup from Blount is new for foodservice. - Photo courtesy of Blount Fine Foods

By Melissa Wood
7/1/2012
Bold flavors, high-quality offerings stand out
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Retail Report: Higher promo prices stall sales

Finfish dollar share by region, 52 weeks ending Feb. 25 - Illustration by Laura Lee Dobson

6/5/2012
Average finfish prices increase 20 percent in five years
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Behind the Line: Fair seas

Fairmont sources only wild seafood for its 43 properties across the Americas. - Photo courtesy of Fairmont

By Lauren Kramer
6/5/2012
Fairmont hotels follow through on sustainable seafood commitment
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What's in Store: Spic ‘n span

Cleanliness is key for seafood retailers, according to Consumer Reports. - Photo courtesy of Publix Super Markets

By Christine Blank
6/5/2012
Image is everything, so retailers focus on cleanliness, service in perishables departments
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Global Foodservice: Keeping it real

Belgian restaurateur strives to maintain a mussels tradition. - Photo courtesy of Chez Léon

By Anthony fletcher
6/5/2012
Brussels icon Chez Léon stays true to roots while franchises expand reach
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SeaFood University: Cross merchandising simplifies meal solutions

"Everything Salmon" gift baskets at Heinen's incorporate perishables from the seafood department and condiments from other parts of the store. - Heinen's Fine Food

Joanne Friedrick
5/24/2012
Retailers who go beyond rubs and marinades can upsell with gift baskets and kitchenware
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Retail Report: Eastern region drives lobster sales

Lobster dollar share, 52 weeks ending Jan. 28

5/4/2012
More than half of volume sold on promotion
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What's in Store: Doing the demo

Sweetbay enlisted star power to promote Alaska king crab at a recent demo. - Photo courtesy of Demonstration Marketing Services

by Christine Blank
5/4/2012
In-store promotions and demonstrations create excitement around seafood
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Behind the Line: In salmon he trusts

After years of scant seafood use, Anchovies & Olives menus 13 species. - Photos courtesy of Anchovies & Olives

By Lauren Kramer
5/4/2012
Chambers brings back Northwest staple, reinvigorates menu with sustainable selections
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Global Foodservice: Icon evolution

Alastair (left) and Dominic Horabin (of Seniors) won the Fish and Chip award. - Photo courtesy of Seniors

5/4/2012
Historic chippies encourage sourcing from sustainable fisheries
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