by Fern Glazer, Nation’s Restaurant News
Restaurants see seafood sales rise after adding point of origin to menu
Restaurant R’evolution’s seafood comes from waters within a 100-mile radius of Louisiana, like this shrimp and grits dish. Photo: Restaurant R’evolution
The more diners know about their seafood, the more they’ll order. That’s the theory behind the increasing practice of including seafood’s point of origin on restaurant menus.
For Restaurant R’evolution in New Orleans, touting the point of origin of seafood on the menu is more than just a way to inform diners about quality — it’s a core part of the dining experience. The majority of the fine-dining restaurant’s seafood items are from waters within a 100-mile radius of Louisiana.
“The design of the restaurant is to pay homage to the seven nations that created the mixture of what we call Creole cuisine,” said chef John Folse. “The origin of it, the history, the significance of the culture … it’s part of our mission. I think it makes a big difference in the diners’ experience.”
Read Nation’s Restaurant News article.
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