As consumers increasingly seek fresh, sustainable seafood options, grocers can boost sales by enhancing their displays, offering cooking demonstrations, and promoting local sourcing. Engaging customers with recipes and tasting events can further reel in their seafood spend.
After more than a decade of working in Michelin-starred kitchens — including helping Atomix earn two Michelin stars and, most recently, a stint at three-starred The French Laundry — chef Hasung Lee is opening his own restaurant in New York City. Oyatte features an eight-course tasting menu using farm-fresh produce from Crown Daisy Farm in upstate New…