Fish and seafood are on trend, providing diverse enjoyment and fulfilling the desire for a light, healthy diet. In recent years, sales of fish and seafood have grown considerably, both in the food retailing and eat-out sector. From a gastronomic perspective, fish is and will remain a theme for broadspectrum suppliers and a few specialists. Only one chain, Germany’s Nordsee, has succeeded in gaining a foothold in several European countries. Increasingly, guests are focused on excellent quality and sustainable fish production. A market report from several European countries and the USA. UK The UK seafood restaurant market is somewhat schizophrenic, with two quite different styles of establishment featuring fish on their menus:
- around 8,500 traditional fish and chip shops offering mainly take-home meals at GBP3-7 per portion, depending on location and portion sizes
- a new generation of table service casual dining restaurants and bistros – including a few fast-growing chains – selling chef-cooked seafood dishes at prices from GBP 13-20 or more.
In between these two dissimilar groups are numerous hotels, pubs and cafes which include fish and chips on their menus, although they do not necessarily treat it with the purchasing and cooking expertise it deserves.
While much smaller than the fish and chip industry, a new breed of casual dining restaurants and gastro-pubs which feature fish has gained considerably in stature in the past five years. Typically chef-led, such outlets tend to promote themselves as dining destinations whichcompete with mid-to-upper spend steakhouses and white tablecloth restaurants. Menus may include traditional fish and chips – with more fancy presentation and prices several times higher than their takeaway counterparts – but greater emphasis is put on starters and entrees using a dailychanging spectrum of fresh seafood and shellfish. Several of the most successful operators also have related interests in wholesaling, retailing, smokehouses or fishery businesses. These represent an important connection in a logistically challenging supply environment where there is increasing concern over the sustainability of many species.
Fastest growing UK brand in full service seafood restaurants is Loch Fyne Restaurants which in ten years has grown from a single unit beside a Scottish loch – linked with a longer-established smokehouse business – to a 38-strong chain of restaurants in affluent districts throughout the UK. The chain has opened 10 new units in the past year with 7-8 in the pipeline this year. In 2007, LFR became an autonomous part of the Greene King brewing and pub business, in a deal worth around GBP70 m which retained all of the chain’s existing management.
LFR units average around 80-100 seats and sites – which in some cases were formerly pubs – are often noted for unusual architectural features. Average spend per head is around GBP25, excluding wine, putting the brand in what LFR describes as “premium casual dining”, where it tends to be more of a destination than brands in lower-priced segments like pizzaand pasta. The chain has gained valuable marketing credentials by promoting non-destructive fishing practices and recently introduced ‘sustainability ambassadors’ at each branch; a member of staff is designated to attend courses to stay abreast of latest environmental thinking and to pass that on to both customers and colleagues.
Current menu best-seller, offered in many different versions, is salmon, followed by sea bass. The chain also promotes many other species which are less widely known to the UK consumer, like pollack and red gurnard.
Read in the full article more about the following countries: Germany, France, Spain and Russia
