Chef Gruel Discusses Whether Seafood Restaurants are Thriving or Surviving
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.
- 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.