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Reel in Profits with Seafood Features
Whether your diners are looking for healthier protein alternatives, requesting a more sustainable menu selection, or even if you just need to amp up your seafood selection for Lent, you won’t want to miss this session. We will focus on seafood trends and market conditions, and you’ll leave with ideas for low-labor menu items and great tips for designing and marketing an updated menu.

This session will feature US Foods’ own Raymond Menendez, Commodity Procurement Manager for Seafood, Food Fanatics® Chefs Charles Ramseyer and Ryan Zander, and Restaurant Operations Consultant Bob Stefanowicz

Attendees will leave this webinar with:
• Updates and forecasts on the seafood market:
o We will specifically be addressing the source of the challenges in the seafood space as we approach Lenten season
o We will provide updates on species that are available as an alternative to whitefish, which is currently the most stressed supply
o We will discuss the impact of the labor market on product availability as it relates to portion cuts and sizing selection
• Tips for designing a dynamic menu that can evolve with product availability and pricing:
o We will demonstrate the art of “vague” menu description
o We will review menu format alternatives that can accommodate immediate changes
• Versatile seafood menu ideas to keep consumers coming back for more
• Insights on the business benefits of utilizing frozen seafood in your kitchen
• Guidance on communicating menu changes with your employees and your consumers to avoid conflict
• Low-labor menu inspiration featuring favorites from our Harbor Banks® exclusive brand
• Access to the US Foods® support team for continued partnership over the coming weeks and months

Jan 26, 2022 02:00 PM in Central Time (US and Canada)

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