Catching the wave

Cobe, Patricia
October 2009
FoodService Director;10/15/2009, Vol. 22 Issue 10, pFSB2
Trade Publication
The article discusses ways to source out fish and shellfish in their best quality form. It notes that many restaurants do business with multiple vendors because supplier networks tend to be specialized and regional. To get the best quality at the best price while prioritizing safety and sustainability, trust in the supplier relationship is important. The article presents some restaurants who have found ways to tackle these issues and consistently acquire good seafood through their back doors straight into their tables.


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