SeaFood Business

MAR 2014

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.

Issue link: https://seafoodbusiness.epubxp.com/i/264331

Contents of this Issue

Navigation

Page 45 of 90

What's in Store Visit us online at www.seafoodbusiness.com March 2014 SeaFood Business 41 Supermarket chains that Seattle Fish Co. supplies — including King Soopers — primarily promote king crab, sockeye salmon, Alaska cod, catfsh and tilapia through- out the season. Contributing Editor Christine Blank lives in Lake Mary, Fla. stores sell boiled crawfsh and vegetable accompani- ments in front of its stores. "Te aroma entices them into the store. Not only do you increase sales on seafood during Lent, but you drive sales throughout your entire store," Breuhl says. Rouses shoppers typi- cally buy between 10 and 60 pounds of boiled craw- fsh each during Lent, and Rouses also provides boiled crawfsh for several large ca- tering events. Fresh seafood promo- tions during Lent are simi- larly successful for Dorothy Lane Market, which sells large volumes of Alaska cod, farmed salmon, tilapia, haddock, sole, founder and other seafood, according to Swing. "Our sales have been going up 7 percent to 8 per- cent every year for the last several years, especially on Fridays," Swing says. During the season, the retailer gets many custom- ers who are fairly new to buying fresh seafood. "So, you get people with a lot of questions. We serve a lot of baby boomers, and some think of seafood as fsh sticks and salmon patties. We help people who are learning how to cook fsh," Swing says. Seafood distributors real- ize a similar lift during Lent. "We anticipate much higher sales for the Lenten period; it probably exceeds the selling seasonfrom Tanksgiving through Christmas. Retail sales for Lent have grown every year for us, around 10 to 15 percent," says Harry Mahleres, director of pur- chasing for Denver distribu- tor Seattle Fish Co. Retailers kick of Lent ear- ly with big Super Bowl and Valentine's Day promotions that strengthen sales through April, Mahleres says. Peel all these styles with a Jonsson Peeler Jonsson's Model 41 makes machine peeling more cost-effective than ever. Once the shrimp are placed in the machine, the rest of the process is completely automatic. Model 41 individually and gently peels any shrimp 10 to 90 count in all the styles shown above — perfectly! It lets you serve more appetizing dishes because precise, automatic operation assures superb uniformity. Less handling means shrimp stay f resher. 10 times faster than hand peeling, the Model 41 helps you meet peak demands, while cutting labor costs. Completely self-contained, it's easy to clean and rolls out of the way after use. Contact us today for all the cost-saving facts and start peeling smarter! 13822 LAUREL DRIVE LAKE FOREST, IL 60045 PHONE 847.247.4200 FAX 847.247.4272 WEB www.jonsson.com E MAIL sales@jonsson.com Booth #266 "The Catholic faith here [in Louisiana] is huge, and that brings in a lot of customers. We see a 20 percent increase in seafood sales compared to the rest of the year." — James Breuhl, meat and seafood director, Rouses 40_41WhatsInStore.indd 41 2/19/14 1:05 PM

Articles in this issue

Links on this page

Archives of this issue

view archives of SeaFood Business - MAR 2014