Sea Change

Supply challenges and climate changes are forcing the U.S. seafood industry to adapt.
Quick service brands add sustainable seafood items to fight ocean climate change.
California-based fast casual Slapfish, which serves a range of premium seafood items—including a Bowl of Shrimp either chilled or fried—partners with Aquarium of the Pacific to develop and maintain a sustainable sourcing plan.

Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and land limitations mean the beef, pork, and poultry industries can only produce so much volume.

Slapfish Encourages Kids to Eat Healthy with New Menu

Slapfish founder and Food Network’s Food Truck Face Off personality, chef Andrew Gruel, introduced a Little Sharks Menu at Slapfish’s Huntington Beach and Laguna Beach locations. In an effort to get kids to eat more nutritious and delicious brain food, the modern seafood shack has taken its commitment to sustainable seafood one step further with the introduction of kid-friendly classics with a Slapfish twist.

Fresh Perspective

Lighter menu offerings at restaurants long ago moved from being a nice option for health-conscious customers to being the expectation of a sizeable chunk of the population. Increased consumer demand for more nutritious dining choices has sparked an industry-wide movement toward health-focused menu development.

Think Global, Eat Local

In a globalized world, many quick-serve restaurants look to emerging markets in the Middle East, Asia, and other regions for new growth ventures. While these retailers strive to maintain the cornerstones of their brand, international menus can’t be carbon copies of the American originals. Regional flavors, religious dietary restrictions, and different suppliers all play a part in shaping unique dishes for consumers abroad.

Your Future Leaders

These days in the quick-service and fast-casual restaurant industries, the Millennial reigns supreme. The coveted demographic, approximately 20–35 in age and roughly 80 million members strong in the U.S., is the all-important target whose liberal tastes and propensity for all things digital and social media has forced the industry into a new era of innovation and transparency.

What Ever Happened to Food Trucks?

Red-hot just a few years ago, food trucks are entering a new maturity phase.

Food trucks evolve quick service restaurant industry with innovative trends.
Cofounder Natasha Case has turned her popular food truck Coolhaus into a major food and retail player.

When QSR last checked in with Coolhaus as part of “America’s Top 20 Food Trucks,” in February 2011, business partners Natasha Case and Freya Estreller had just launched their second food truck, adding a roving kitchen in Austin, Texas, to their existing mobile unit in Los Angeles.

Slapfish Signs Multiunit Deal for California Expansion

Slapfish, a Huntington Beach–based fast-casual seafood concept, announced the signing of a multiunit franchise deal to focus on Southern California. The franchisee plans to open a minimum of six stores over the next three years, with the first location planned for Newport Beach in 2014.

The new franchisee is Abdelmuti Restaurant Group led by Nedal Abdelmuti and Ahmad Abdelmuti, who have been small business owners for nearly 40 years.

Slapfish Under Construction in Dubai

Slapfish, Huntington Beach’s chef-driven fast-casual seafood restaurant, is building out its first location in Dubai. The Dubai location will be the first Middle East unit to come out of a major master franchise deal that was signed in 2013, under a notable operator/franchisee that has brought other successful restaurant brands over to the region.