The real key to enticing patrons to purchase seafood from the menu is ultimately the same as what brings them into a restaurant in the first place: foods and flavors they canβt replicate at home.
![try me sign in avocado shrimp dish](https://dennisfoodservice.com/wp-content/uploads/2022/06/try-me-shrimp-dish-featured-1-1200x520.jpg)
The real key to enticing patrons to purchase seafood from the menu is ultimately the same as what brings them into a restaurant in the first place: foods and flavors they canβt replicate at home.
The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability.