Performance Foodservice: Grow To-Go Product Catalog

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SEAFOOD According to The NPB Group SupplyTrackŽ data seafood ranks No. 2 in restaurant sales behind chicken and No. 1 in dollar and pound growth. Seafood, Bar & Grill, Family, Mexican and Asian are the top sellers of seafood in the United States. Restaurants serve $3.5 billion annually with 56% for dinner and 38% for lunch. Top sellers for shellfish are shrimp (68%), crab, scallops and lobster; and for fish — fried (33%), sushi (31%), other, and salmon. The majority of takeout and delivery seafood is fried (includes shrimp) and sushi. The former is the biggest challenge because fried fish can quickly become soggy and cold and or breading falls off depending type of container and the time in transit. It is an absolute must to package fried shrimp in a vented container to allow steam to escape so it stays crisp. Keep all dressings, condiments and sauces in separate lid-tight containers when transporting with seafood.