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FOODSERVICE FLASH ~ All the latest news about Wild Alaska Seafood
July 2004
Industry Bite:
Sales for the Top 400 restaurant chains in 2003 were approximately $218.1
billion, a 4% increase over last year's total. The 100 largest chains
account for 85.9% of total Top 400 sales, slightly more than last year's
85%. The last quartile (chains ranked 301 to 400) grew marginally stronger,
accounting for 2.2% of the sales total, versus 2% a year ago. (Source:
Restaurant & Institutions July 2004)
THIS MONTH'S STORIES IN BRIEF:
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**Alaska Seafood is Second Most Mentioned Brand on
Top 500 Chain Menus
**Waitstaff Tips for Salmon and Halibut
**Wild Alaska Salmon Harvest Update
**Wild Style: Alaska Salmon Training Program
**Wild Watch: New York Times, July 14, 2004
**This Month's Recipe: Alaska Dungeness Crab with
Champagne Dipping Sauce
** Send Us Your Ideas, Recipes or Requests
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Stories:
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Alaska Seafood Brand Jumps from Third to Second
Most Frequent Brand on Top 500 Menus
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More and more foodservice operators are taking advantage of the power
of the "Alaska" brand. In 2003, "Alaska" or "Alaskan"
fish or seafood ranks second among branded food items on the menu of
the Top 500 restaurant chains in the United States. This is up from
a third place ranking in 2001.
(Source: Datassential)
If you are interested in adding the Alaska Seafood logo to your menu,
please give Claudia Hogue a call at 800-806-2497.
Waitstaff Tips for Salmon and Halibut
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The Alaska Seafood Marketing Institute has developed two waitstaff tips
sheets (in pdf downloadable format) for Wild Alaska Halibut and Salmon.
Knowing what to say about seafood to your patrons can be difficult beyond
what "today's special is..." These waitstaff speaking points
make it simple for your waitstaff to give their customers a little tidbit
or factoid about the natural mystique of Alaska. Here are a few examples
of what you'll find out on the waitstaff tip sheets:
- Wild Alaska Salmon swim freely along Alaska's rugged 34,000 mile
coastline.
- Alaska is one of the most bountiful fishing regions in the world.
- Sustainable seafood is so important to Alaska, it's written into
the state's Constitution.
Click on this link to view and download the waitstaff tips for both
Alaska Salmon and Halibut. You can simply print, cut and place in each
server's check holder.
http://www.alaskaseafood.org/foodservice/promo_home.htm
Wild Alaska Salmon Harvest Update
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It's good news for Wild Alaska Salmon lovers. As of July 23, 2004 through
the 30th week of the salmon harvest, the total number of salmon catches
is at 66,249,000. The total salmon catches to date are on par with the
five year average.
The Alaska King and Sockeye Salmon harvests are both above the five
year average - King up 33%; Sockeye up 28%.
To see a table breaking out the salmon catch by species (King, Sockeye,
Coho, Pink, Keta), click here:
http://www.alaskaseafood.org/foodservice/enews_0704_salmonharvest.htm
(Source: Alaska Department of Fish & Game, Division of Commercial
Fisheries)
Wild Style: Alaska Salmon Training Program
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This summer, the Alaska Seafood Marketing Institute (ASMI) debuts a
CD-ROM training program "Wild Style" to educate chefs and
culinary professionals on the unique qualities of Wild Alaska Salmon.
The 20-minute CD-ROM has five educational sections on Wild Alaska Salmon,
their sustainability, harvest methods, species identification, and availability
including color video footage and photographs with narration. Each section
is followed by a short practice quiz, in preparation for the "Wild
Style" final online quiz. Any chef who completes the final quiz
on the ASMI website can earn five continuing education hours from the
American Culinary Federation (ACF).
The training program provides important details on the five salmon
species to give chefs the information they need to menu Wild Alaska
Salmon effectively. "Wild Style" also covers the certification
for sustainability which Alaska Salmon has received from the Marine
Stewardship Council (http://www.msc.org).
The "Wild Style" CD-ROM can be ordered by calling ASMI at
800-806-2497. The website has information on promotions, suppliers,
and other Alaska seafood products, including Alaska Whitefish varieties
(cod, halibut, pollock, sole, sablefish), and Alaska Shellfish (crab,
scallops, shrimp, spot prawns).
Wild Watch: New York Times
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The July 14, 2004 issue of the "New York Times," journalist
Marian Burros writes an article titled "Where Salmon is Sold, Playing
the Wild Card." The article discusses how many of today's leading
restaurants and supermarkets are moving to Wild Salmon over farmed in
an answer to consumer demand.
Chris McDowell, a consultant to the Alaska Seafood Marketing Institute,
stated that "Projected sales of wild salmon fillets are an indicator
of the greater demand. Last year, five million to six million pounds
of fillets were sold, about 2% of total Alaskan salmon production; this
year, the expectation is sales of more than 20 million pounds."
To read the article, click here:
http://www.nytimes.com/2004/07/14/dining/14SALM.html?ex=1090905832&ei=1&en=55052f4b0afe752c
This Month's Recipe: Alaska Dungeness Crab with
Champagne Dipping Sauce
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The Alaska Dungeness season is in full swing (May - Nov). Check out
our recipe database for a variety of delicious Dungeness recipes, including
this delicious dipping sauce:
http://www.alaskaseafood.org/foodservice_recipes/recipe_detail.asp?RecipeID=59
Send Us Your Ideas, Recipes or Requests
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Is there some specific information that you'd like to see in this newsletter?
Then drop us an e-mail and let us know at: mailto:foodservice@alaskaseafood.org
We'll do our best to fulfill your requests.
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