Insider: Are You Asking Your Seafood Provider the Right Questions to Assure a Safe and Customer-Friendly Program?
By Dennis Baker, President & CEO, Avendra and Christa Ingalls, Commodity Manager - Seafood, Avendra
Mr. Dennis M. Baker
As every chef knows, providing fresh, wholesome, attractive seafood is the desire of every hotel’s food and beverage operation. However, providing customers the seafood they want in an increasingly environmentally-conscious world can be a difficult task. Numerous issues confront us in today’s seafood marketplace. In fact, more often than operators like to admit, the products they think they are buying are not what they are getting. Besides mislabeled products, another major concern is agreement on a clear and universally accepted standard for “organic” seafood. As you will read in the Hotel Business Review in my article "Are You Asking Your Seafood Provider the Right Questions to Assure a Safe and Customer-Friendly Program?", co-authored with Avendra’s seafood commodity manager, Christa Ingalls, with proper oversight and a desire to be proactive, you can create a program that is both in tune with the wishes of today’s hotel guest and creates value for your company.
In developing our seafood program we tapped into our experience in this area, utilized information from trusted industry sources, gathered information from a wide range of customers as well as the supplier community and consolidated everything to develop a list of points to consider. These points have been critical in evaluating potential seafood providers to ensure that they would be capable of providing the necessary expertise, best products, service, business terms and overall value for our customers and their guests. Based on our experiences we surfaced some issues, covered in our article, that you might want to consider as you think about your seafood program.
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Sincerely yours,
Dennis M. Baker
President and CEO
Avendra
301-825-0500
Dennis.baker@avendra.com
