Chef Andrew Gruel returns to SoFISHticated to explain whether seafood restaurants are surviving or thriving. He provides a primer on how to navigate barriers in full-service seafood and ways to plan for long-term success.  

Key takeaways:

• Will seafood fast causal ever have its moment or is it an operational venue that’s just not meant to be? 
• Seafood experienced a boom in retail during the last three years. Is the scale now realigning with more business shifting back into restaurants? 
• What’s the role, if any, for third-party certifications in seafood foodservice? Chef Gruel explains.