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. 

Key takeaways:? 

• 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?