Because of wild seafood’s often seasonal nature, it lends itself well to “limited time offerings” which research is showing can provide that certain “buzz” that your customers are looking for.
According to an article from The SmartBlog on Food and Beverage,
“…limited time offerings, or LTOs, are nothing new in the restaurant industry, with brands marketing the limited availability or seasonal re-introduction of products like the Taco Bell Doritos Locos Taco or Starbucks’ Pumpkin Spice Latte. 39-unit Burgerville ties their limited time offerings to the seasonality of their menu, similar to the marketing of “blink-and-you’ll-miss-them” ramps on fine dining menus every spring.”
So what are we recommending right now for those of you looking to offer your customers something with a ticking clock? Here are a couple of ideas:
Nantucket Bay Scallops are available through March, though somewhat sporadically. Weather can really make it tough to source these sweet and succulent little scallops – though they are worth the effort! We definitely need a pre-order on these scallops, and staying flexible, especially as we get deeper into winter, really helps.
The Florida Stone Crab Claw season will run through May, but now is the time to get these sweet and tasty claws on the menu. We’re bringing in a variety of sizes, so check in with your Sales Rep on availability and price.
In some sense, all our wild fish options offer some exciting instability! That’s why we encourage you to stay flexible if you have wild seafood on the menu. Sure, some species like Mahi Mahi or Scallops are almost always available, but sure enough as soon as we say, “It will be here” some crazy weather situation or transportation strike means an empty spot in our cooler.
What kind of seasonal seafood do you enjoy featuring on your menu?