Casual Comfort to Haute Cuisine
For a long time, seafood was an intimidating product for many restaurant operators. But now, any chef can tackle even the most daunting fish and seafood items, thanks to innovative products and recipes that can help you capitalize on the income gains that are possible when you incorporate seafood & fish items into your menu.
In this issue’s Food Fight, we explore recipes and techniques that are easy on the Back-of-House team but eye-catching and delicious when plated for the customer. From traditionally fishy dishes like gumbo, grilled scallops and baked tilapia, to unique twists on comfort food and bar fare, like poutine and tostadas topped with lobster meat, the Restaurant Inc chefs will have your mouth watering in no time with solutions to both your high-end and casual opportunities with fish & seafood items.
Whether you already serve seafood and are looking to add more to your menu, or you haven’t dived into the seafood segment yet – our chefs have accessible recipes and ideas that can help you earn more money by bringing consumers the fish & seafood options that they crave.
- Posted: July 24, 2017
- Categories: Seafood, Featured, Food & Beverage Spotlight, VOL 5 - ISSUE 3 • SUMMER 2017