Reeling in the Customers

Reeling in the Customers

Operators are building strong value propositions with smart seafood menu planning.

When crunching his food cost numbers John Riegler took a second look at the menu pricing of a new white fish variety, and was pleasantly surprised. “When you price it out, fish doesn't have to be as expensive as many people assume,” he says.

Riegler is director of food management for Aurora Healthcare, a 14-facility system in eastern Wisconsin, a setting where seafood is seen as a healthful value-add on the menu.

Last year, Riegler began offering Swai,

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TAGS: Menu Trends
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