Changing the menu name for this lobster roll lifted sales 27 percent.
We don’t have to tell you why seafood sustainability is important to the environment and many of your customers, but a chef in Denver recently found her connection to a fisherman more than 2,000 miles away helped drive sales. Sheila Lucero, executive chef at Jax Fish House & Oyster Bar Restaurants, was seeking sustainable product for the Colorado restaurant group long before sustainability was a household word. Over the years she has cultivated relationships with seafood sources ...
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