SeaFood Business

MAY 2013

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Page 46 of 54

What's in Store Continued from page 32 Photo by Angela Coulombe ingredients needed to create a traditional ethnic dish," Frank says. While there are not many refrigerated seafood meal kits in stores currently, Frank believes retailers could proft by carrying lines such as the Sushi Bob kits from King & Prince Seafood. Currently in foodservice customized to each family member's tastes, according to Steven Johnson, grocerant guru with foodservice consulting frm Foodservice Solutions. "For a convenient meal, a retailer needs to sell single portions of salmon and other fsh, along with diferent types of seafood kabobs," Johnson says. A variety of seafood sauces should be supplied for ÒHolding in-store demonstrations on how to assemble the kits could ease some of the potential apprehension that some consumers may have.Ó — John Frank, category manager, Mintel outlets like college campuses, fve diferent kits contain "freshly frozen" seafood and pre-sheeted rice. "Holding in-store demonstrations on how to assemble the kits could ease some of the potential apprehension that some consumers may have," Frank says. Plus, retailers could provide their own refrigerated kits such as a Tai red curry fshmeal, which would contain curry paste, coconut milk, skinless whitefsh fllets, potatoes and tomatoes, along with a recipe. Retailers should carry portions that allow seafood to be 42 SeaFood Business those who have diferent tastes, he adds. While retailers stand to capture a much larger share of the prepared-meals market in terms of seafood, the current sales growth in this category is impressive. In supermarkets' deli departments, seafood-entrée sales grew 13 percent and sushi sales rose 13.8 percent for the 52 weeks ending March 26, according to Nielsen Perishables Group. Growth was slower in grocers' seafood departments, as prepared seafood meal sales rose 4.7 percent. "Not only have retailers added a much broader range of May 2013 products, but they've gotten savvier about merchandising them and expanded them into other areas of the store. I do see seafood being integrated into oferings in the traditional prepared foods/ deli department more often," Anderson says. Many supermarkets have also added restaurant-style concepts that focus on seafood, such as the oyster bar at Mariano's Fresh Market in Milwaukee and Te Food Bar at Rochester, N.Y.-based Wegmans stores. Te Food Bar features lobster rolls, fsh fry baskets and pan-seared seafood entrées. One of the biggest trends that Technomic executives have seen is the increase in cooking, seasoning and marinating seafood for shoppers in grocers' seafood departments. For example, Williamsville, N.Y.based Tops Friendly Markets has an extensive fsh-fry program. "Another variation is seafood boils like the crawfsh boils at Rouses, or ofering to steam shellfsh and fsh free of charge, which is being ofered by a number of diferent retailers," Anderson says. Upscale retailers like Whole Foods, Bristol Farms and Te Fresh Market ofer self-serve food bars with shrimp, seafood salads, ceviche and seafood soups and chowders near the seafood department, according to Anderson. Behind the Line Global Foodservice Continued from page 34 Continued from page 36 drivers," he says. "Guests are more comfortable shopping in that environment than in a free-standing store where they might just spend 15 minutes. Te hours of our retailrestaurant locations are longer, people shop at night and overall, we have the guest for a longer period of time." Te hours vary by location, but the Naples store is open until 11 p.m. Te restaurants are open for lunch and dinner daily, and busy locations like the 200seat Manhattan site can do 250 to 1,000 covers a day. Te key is fnding locations where restaurants make sense, says Goldberg. "It's a question of real estate, and fnding a great restaurant location that's also a great retail location is hard, and rules out a lot of real estate for us to begin with." Tommy Bahama Group is eyeing new markets, he adds, but isn't planning to focus exclusively on retailrestaurant locations. "We'd miss out on too many good retail locations if we only opened stores with restaurants," he says. Te company's next retail-restaurant location was scheduled to open last month in Tokyo, representing its frst international location, with another planned in Waikiki, Hawaii, in 2014. we'll just have to wait for the right time and the right opportunity. I would really like it if the staf here started to help run the new premises, and became full partners with me. Tat would be my aim." Ultimately, the success of any venture is down to passion, simplicity and treating people correctly, he notes. "If there is something you want to do, that you are passionate about, then do it. But be under no illusions: You've got to work hard. I read a 'how to succeed in business'-type book after I opened this place; to be honest, I probably did everything you're not supposed to, such as opening an establishment where there is no passing trade! But I do think that if you are there for people, and you are providing quality and value, then that goes a long way." Knowles points out that the Quayside has helped to bring a rural community together, and now acts as a popular meeting place. In a rural area like this, he says, targeting just one demographic would have been a mistake. "Te problem I have now is not worrying about whether I'm going to go bust, but about not letting people down," he says. "Te people you employ are a refection of yourself, and your personality." Contributing Editor Christine Blank lives in Lake Mary, Fla. Contributing Editor Lauren Kramer lives in Richmond, British Columbia Contributing Editor Anthony Fletcher lives in Brussels Visit us online at

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