Today’s diners demand more for less at every price point as lines between restaurant segments become increasingly blurred. In this session we reveal five exciting seafood trends from independent operators that have been picked up and translated across segments by leading chain restaurants.

Whether you’re an operator looking for inspiration in menu development or a supplier creating new products for restaurant and foodservice buyers, you will leave this session with actionable steps you can take back to your organization to keep your culinary team invigorated and ahead of the wave.


For a preview of this session, please view this interview between SeafoodSource.com and Aaron Noveshen of the Culinary Edge.

Aaron Noveshen Interview