Ideas for your operation:
- One hotel chain has had major success with its “build-your-own ceviche” class. Create opportunities for your patrons to follow suit, handling their own sustainably sourced seafood in a themed, BYO cooking class held at your hotel. One idea is to salute the South, allowing guests to craft or customize their own seafood boils with fish and shellfish, corn and potatoes.
- Look for ways to include more sustainable seafood options at your grab-and-go locations, such as cold crab and salmon salad or seafood bisque.
- Don’t be afraid to introduce new sustainable seafood dishes on your breakfast or brunch buffet. For instance, you might serve a creamy crab bake, using Philadelphia® cream cheese from entegra’s supply partner Kraft Heinz.
Want more ideas? Download entegra’s 2018 Top Ten Trends Paper.
Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.