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created over 2 years ago | Tagged: |
Gail
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As BP and government officials work to contain, or at least slow down, the Deepwater Horizon oil spill disaster in the Gulf of Mexico, restaurant operators and foodservice manufacturers are preparing for the repercussions that may affect their menus and product lines. In what is very likely the first of many restrictions to come, the National Oceanic and Atmosphere Administration (NOAA) has placed a 10-day restriction on fishing along the Gulf Coast, about 6,800 miles, while the state of Louisiana closed areas designated for special shrimping. We anticipate more restrictions will follow as the oil spill continues. Impact on the Menu For many restaurant operators, seafood has become key in their menu development. Seafood often adds a sense of freshness to the menu, and also maintains a healthy halo for those consumers looking to eat healthier when dining out. Moreover, it appears that restaurants are relying on seafood more than ever. Mintel Menu Insights found a 15% increase in the menuing of seafood from Q1 2006 to Q1 2010. This growth is being driven by consumer demand. Mintel has found that while 57% of consumers report eating seafood at a restaurant in past month1, over a quarter (27%) reported eating seafood the last time they dined at an upscale restaurant2. And interest is not slowing, as 32% of consumers report wanting to see more sustainable seafood on upscale menus2. As restaurants continue to innovate new seafood recipes and as consumers become more interested in the health benefits of seafood, we foresee this demand growing. Certainly, as restaurants have become more reliant on seafood, any restriction on fishing and shrimping is going to affect the supply chain for restaurants, especially for seafood currently sourced from the Gulf. What is currently undetermined is just how long fishing restrictions will last and what the long-term ecological impact of the oil spill will be on reproduction for the fish, shrimp and crabs native to the Gulf.
