Calling Out Seafood’s Origins to Hook Restaurant Consumers
More diners than ever want to know where their food comes from — and seafood is no exception. This Fast Chat with NRN and Chef Kathy Casey of Lucky Louie Fish Shack highlights how chefs and restaurants are increasingly calling out the origins of their seafood on menus and in conversations with guests. Featuring industry voices, it showcases the importance of sourcing transparency and how identifying Alaska as the source helps build trust, elevate menu offerings, and meet growing consumer expectations.
