Part 1: SoFISHticated Podcast: Chef Andrew Gruel Discusses What it Takes to Run a Seafood Restaurant
American chef, television personality, and seafood junkie, Chef Andrew Gruel, joins SoFISHticated to explain to seafood processors and producers what it takes to run a full-service seafood restaurant in today’s operational landscape. The recipe calls for a dollop of trust and a skosh of psychology, but you won’t need a PhD.
- Where do seafood processors and producers fit into the foodservice landscape? What are chefs and restaurant owners looking for in their value chain partnerships?
- What do point of purchase materials and restaurant menus have in common?
- What’s the benefit of using a menu approach that features both wild caught and farmed products for the same species?