Serve bluefin tuna at your restaurant? Then you know the market for it seems insatiable, no matter how stratospheric your menu price might be. So what will you do if and when this hot-selling customer favorite lands on the endangered species list? Check out how they’re getting ahead of the issue at Paul Kahan’s gastropub The Publican in Chicago. He’s got a nifty plan. Do you? The highly prized bluefin tuna has gradually become overfished over the past few decades, with the estimated ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.