Sponsored By
Menu Trends
thumbnail
Menu TrendsChefs Turn to Underused SeafoodChefs Turn to Underused Seafood
Underutilized seafood is the Rodney Dangerfield of the sea that “can’t get no respect.” But skillful preparation and menuing of lesser-known species can boost sustainability and lower your food cost.
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.