Netting a Premium for Seafood at its Peak of Quality

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.

Related Resources
Keith Brunell
Keith Brunell
Senior F&B Director, Nordstrom

Chef Keith Brunell has worked as an aspiring culinary leader in the industry for over 30 years and is currently the Director of F&B ~ Glorified Chef from Nordstrom Restaurant Group, overseeing 16 concepts and 200 plus units. His creative food journey has taken him all over the globe cooking and guiding scratch kitchens in Michelin-star restaurants, hotels, airlines, catering, and consulting. His focus is grounded around the craveable design of recipes, orchestrating intelligent and holistic menus, and engineering best-in-class food experiences that can be replicated in operations, kitchens, and at home. He believes the real power lies in creating a culture of hospitality experts and admirers through education, training, knowledge, and compassion for wholesome products and building a more sustainable planet. He has always had an infinity for taking the highest quality ingredients, handling them with respect, and building them into preparations that pay homage to cultural flavors, and regional classics, and preserving the history and identity of people and food that paved the way before us.

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.

Netting a Premium for Seafood at its Peak of Quality
Next up
Menu Trends Catch On in Surging Seafood Market
Restaurants Tap Into Rising Consumer Demand for Seafood
Veteran Chef Shares Tips for Adding Sustainable Seafood to Restaurant Menus
© 2021 Informa USA, Inc., All Rights Reserved | Privacy Policy | Terms of Service