Fish story

The numbers tell the tale: Americans are eating more seafood.

The most recent stats total 16.6 pounds per capita, according to the National Marine Fisheries Service. And about 60 percent of that eating is taking place in restaurants. Although the seafood supply has held steady, the industry is struggling to keep up with demand, especially if that supply is mismanaged.

"Sustainability and safety of the supply are the top two challenges," says Henry Lovejoy, president of Eco-Fish, a seafood wholesaler. Price is the third.

"Seafood is the last hunter-gatherer food system," he adds. "Since harvesting is closely tied to the lifestyle of the fisherman, the product is more prone to price fluctuations." Right now, fuel prices have jacked up the cost of doing business and fishing fleets have to pass on those increases. With customer expectations and prices both running high, restaurateurs have to juggle several variables to make smart buying decisions.

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

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