Foodservice Survey Sourcing Trends Buyer needs
What is the most important thing(s) you look for when you choose a supplier? (multiple responses)
Customer service Price Quality
Reputation Variety
Proximity Other
0% 20% 40% 60%
Sore spots What is the biggest problem you have in sourcing seafood?
Availability Price
None/we do not have any problems
Quality
Insufficient sustainability information
Customer service Other
0% 5% 10%
Sourcing trends How is your use of the following changing?
Raw (ceviche, crudo, sashimi, etc.) 19%
Farmed species Fried
Certified sustainable seafood Pre-prepared seafood item Seafood-topped salads Seafood with pasta Seafood with meat Wild species
11% 24% 31% 13% 36% 39% 15% 21%
0% Visit us online at www.seafoodbusiness.com 40%
58% 58% 57% 61% 51%
44% 26% 20% 13% 56% 40% 60% 6% 15% 20% 25% 30%
Do not use Decreasing Same Increasing
35% 8% 1%
24% 7% 7% 3% 18% 11% 11% 46% 22%
11% 10%
1% 6%
80% 100% December 2012 SeaFood Business 43 80% 100%
strategic sourcing manager for MGM Resorts Interna- tional global procurement, the quantity of seafood be- ing sourced for MGM's many foodservice operations makes pricing a little easier. "For some items we do a deal for a period of time and that way we can show positive savings," he says. "But some- times, spending more mon- ey is beneficial in terms of getting a better product." For MGM, sourcing from
companies that have a prov- en record of sustainability and environmental friendli- ness is increasingly a prior- ity. "It's more important for some restaurant outlets than others, but as a corporation we're trying to be as sustain- able as we possibly can," Cortes says.
Methodology Te 22nd SeaFood Business
foodservice survey was con- ducted online in September and October. Respondents comprised one of four catego- ries: (57
independent restaurants percent),
foodservice (21
institutional percent),
chain (19 percent) and B&I; (3 percent). Tey were located in the Northeast United States (33 percent), South/Caribbe- an (32 percent), Midwest (17 percent), Pacific (17 percent) and Canada (1 percent).
Contributing Kramer writes Editor Behind the Line column
Raffle winner SeaFood Business solicited
our readers to complete the survey and they responded with enthusiasm. Our $100 winner is Paul S. Cooper, owner, Cooper's Seafood House in Scranton, Pa. CONGRATULATIONS!
Lauren our monthly