Captain D's

Seafood is Sinking

According to a recent study, the amount of seafood served in restaurants has been declining since 2008. The trend has left the seafood category scrambling to find innovative ways to draw consumers. 

The research from the NPD Group, a market research firm, reports there has been a 2 percent decrease in servings of seafood throughout the restaurant industry this year. This follows a 1 percent decrease in 2010, a 6 percent decrease in 2009, and a 1 percent decrease in 2008.

Captain D’s Adds Sandwiches in Appeal for New Customers

Captain D’s rolled out a new line of sandwiches that it is hoping will increase traffic to the lunch daypart and appeal to a younger customer base.

The new sandwiches were released last week as a way to “access people who are not normal visitors to a Captain D’s,” says the company’s executive vice president, Monte Jump.

“We skew a bit older demographic,” Jump says. “This is a way for us to leverage the consumer’s interest in having portable products. Consumers are on the go constantly, and this is a way for us to begin to play in that game.”

Execs are Human, Too

Michael Lippert is the newly appointed executive vice president of operations for Captain D’s Seafood Kitchen. As an industry veteran he knows that the time a leader initially joins an organization is exceptionally crucial to his success there. But it’s also the point when many basic mistakes are made. Lippert explains how most leaders usually fail—and how they can avoid doing so.

What are common critical errors leaders make?

Captain D’s Adds New VP of Purchasing

Continuing the strengthening of Captain D's management team, Phil Greifeld, CEO and president of the company, announced the hiring of Janet Duckham as its vice president of purchasing. Duckham most recently served as the vice president of purchasing and distribution of Luby's Restaurants.

In her new role, Duckham is responsible for the worldwide sourcing of Captain D's food and supplies for its 535 U.S. and international restaurants.

Drive Thru, the Huddle House Way

The full-service chain is including a drive thru in its new store prototype in an effort to reach more transient consumers.

The recession helped to blur the line between the quick-serve and casual-dining segments, as price points and service techniques jumped the industry fence in the competition for diners’ dollars. But one full-service chain, Huddle House, decided that with its new store design, it would firmly plant one foot on either side of that fence.

Huddle House’s newest store prototype, while maintaining a table-service dining room, dives deep into quick service with the implementation of a drive thru.

For Sale by Corporate

If it wasn’t for the publicity, outsiders might not have known that Captain D’s was on the auction block, the result of a decision by private equity owners Sagittarius Brands Inc. to sell the brand late last year.

CEO David Head was working hard to keep the emphasis on day-to-day operations. In early February, he was gearing up to rally the troops for the critical Lent season with a six-week tour of Captain D’s 500-plus restaurant system, where attention was shifting to preparations for an expected increase in sales.