Consumers are eating more seafood, both at home and when dining out, and restaurants are responding by adding more diverse and creative preparations to menus. Nation’s Restaurant News talked with menu trend analyst Marie Molde of Datassential about new research on the reasons behind seafood’s growing popularity as well as how chefs can capitalize on the trend.
With a strong background in food and business - holding a combined MBA/RD from Dominican University - Marie brings Datassential a unique perspective and foodie point of view. Restaurant chains and suppliers have relied on Marie’s expertise in food and consumer trends, and for years she has helped foodservice and retail operators excel in innovation. Marie has appeared on national TV programs on CBS and NBC sharing food trends and insights, and is quoted by major media companies including BuzzFeed, The Washington Post and The New York Times.
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 foodservice 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.