SeaFood Business

DEC 2012

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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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

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