Healthy Cravings

Seafood’s on the Radar

One of the things many restaurant owners struggle with is finding a balance between serving healthy dishes vs. those that satisfy more indulgent cravings. In fact, which way an eatery leans on this issue often defines it. For example, few customers go to a fast-food drive-thru known for burgers and fries expecting an array of farm-fresh, healthier options. Yet, according to a recent survey, 45% of people decide what to eat “to satisfy indulgent cravings,” while 33% make the decision “to eat healthy.”

In most cases, this means restaurants that focus on one or the other type of fare are missing out on orders based on the other option. Losing business is not something any dining establishment wants, especially with so many eateries working hard to lure customers back onsite following the pandemic. So what’s a restaurant owner to do? Serve Seafood.

Best of Both Worlds

Few foods are as versatile as seafood and can be served in as many healthy ways as it can more indulgent dishes. The survey found that when it came to the most popular way to prepare seafood, the numbers were close, although this time, “healthier” had the slight (5%) edge:

·      38% Grilled

·      33% Deep-fried

·      30% Baked

·      25% Stir-fried

·      24% Pan-fried

However, packed with vitamins, minerals, and protein and relatively low in calories in its naked state, even deep-fried seafood can be healthier than other similarly prepared food choices.

To further strengthen the “serve seafood” suggestion, the same survey found nearly half (47%) of diners would like restaurants to offer a wider variety of seafood dishes. This percentage included those on both the healthy and indulgent side of the food-ordering fence.

Flex to Compete

Here again, the versatility of seafood provides good news for menu planners. The texture of branzino, for example, can hold up to virtually any cooking method while its flavor is subtle enough not to be overwhelmed by seasonings or underwhelmed by sauces.

Seafood’s diversity also means it can make a splash anywhere on the menu—from lightly dusted gluten free or deep-fried calamari and shrimp cocktail appetizers to fish sandwiches and shrimp salads to entrees limited only by the chef’s imagination.

It Makes (Dollars and) Cents

From a business perspective, the versatility of seafood provides inventory savings. Meanwhile, buying top-quality flash-frozen seafood reduces waste without the prospect of running out of customers’ favorite dishes or being caught short by an unexpected late-night dinner rush. 

So, whether your clientele tends to be health-focused or reflects a more indulgent palate, don’t let any customer leave less than satisfied. Instead, ramp up your seafood offerings—and your sales.