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Menu Trends Catch On in Surging Seafood Market
Seafood is already familiar to restaurant operators and consumers, but the potential for innovation around global cuisines is boundless, according to Nation’s Restaurant News Intelligence. Chefs can lean into versatility to create value, all while marketing the sustainability and health benefits of fish like Alaskan salmon or other seafood varieties.
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Mark Brandau
Associate Director, Research & Insights, The Restaurant & Food Group
Mark has spent his career covering and supporting the food service industry, first with a decade of reporting and editing for Nation’s Restaurant News and more recently with research and insights roles at Technomic and Datassential. He has a bachelor’s degree in journalism from Northwestern University and a master’s degree in journalism from Columbia University. He can be reached at mark.brandau@informa.com.
Diana Blass
Contributor, Nation’s Restaurant News & Co-Founder, Kurrant Insights
Diana Blass is a journalist and video producer specializing in technology and cultural trends. She is the founder of Diana Blass Productions and a contributor to Nation's Restaurant News. Her work has been featured on Fox Television Stations, the Discovery Channel, CRN, Light Reading and other digital platforms.
The Alaska Seafood Marketing Institute (ASMI) is a marketing organization that works with all segments of the food service industry to increase awareness of the world’s most delicious and healthiest protein sources — wild and sustainable Alaska seafood. A variety of resources are available to help you capitalize on the growing consumer demand for eating real, natural, and delicious foods like wild-caught seafood from Alaska. ASMI is your partner in supplying training tools, nutrition information, recipes, merchandising materials, and promotional ideas that make it easy for you to add customer appeal to your menu and build successful promotions.
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