...Cocktail sauce adds a spicy touch to seafood - and it's de rigueur for shrimp cocktail. But have you ever wondered if cocktail sauce is good for you? When it comes to the nutritional benefits of this popular seafood party dip, there's good and bad. What's in Cocktail Sauce? The ingredients in cocktail sauce are ketchup, Tabasco sauce, horseradish, lemon juice, salt and sugar. Seafood Cocktail Sauce: What's Good about It? Ketchup is a good source of lycopenes, which are carotenoids that boost heart health and may reduce the risk of some types of cancer. Lycopenes are one of the most powerful antioxidants in the carotenoid family, which also includes beta-carotene, a carotenoid found in carrots. Tabasco sauce has health benefits too. It's...
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...How should Wal-Mart rationalize its seafood supply chain to reduce costs and promote sustainability? Walmart has a large retail seafood business and it is always a challenge to reduce cost and promote sustainability. With upward trend for the demand of sea-food, depletion of the seafood supply is inevitable unless Walmart have a deep engagement of their supply chain. One strategy that Walmart wants to promote to their suppliers is for all of them to take up the Marine Stewardship Council’s certification program. This process will be time consuming, expensive and complex. The depletion of some fish poses a threat to Walmart and its seafood supply chain. Many challenges exists that will lead to indirect or direct increases in the cost of the supply chain. Because of the lengthy supply chain, with the fish travelling through many parties who are involved in catching, packaging, forwarding, and labeling, cost increases drastically. Wal-Mart’s customers are uneducated about the MSC Eco Label. Therefore, it will be costly to invest in certifying their fish with this standard while it may not boost their sales. While seafood supply can be sustainable by establishing fishing farms, there is always the concern for retaining the same quality as wild-caught fish. Therefore, Walmart needs solutions for the continuous supply of wild-caught fish while retaining its sustainability. In an effort to promote its sustainability, Walmart started to carry MSC certified Chilean Sea Bass...
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...Amy Powers Eng-105 November 4, 2012 Eating red meat is awesome!! All my life I have enjoyed eating a medium rare steak, chicken or hamburger. Nothing tastes better to me then a juicy steak, pink in the middle with a mound of my husbands sauteed onions on top and drowned in A-1 steak sauce. While a lot of people don’t eat meat, let alone a bloody steak, I can’t help but enjoy it regularly. The benefits of eating red meat in general, far outweigh any downside or health risks associated with eating red meat. People can argue that a rare or medium steak can make you sick, but I always reinforce that it depends on the way the steak is cooked and prepared. We always look for finely trimmed New York, Rib-eye or Sirloin and sear it to perfection. The nutrients, vitamins and taste of a perfectly prepared steak can and should be enjoyed by everyone, regardless of any health concerns. While red meat is generally considered to be beef, bison, venison, lamb, duck and goose due to the darker red color of the meat, I am partial to different cuts of beef. These types of meat contain myoglobin, an iron-containing protein that carries oxygen from the blood to the muscles. The higher the myoglobin levels the redder the meat. While I do enjoy a roasted or fried chicken from time to time and it does contain some myoglobin, the U.S. Department of Agriculture considers chicken, veal and pork to be white meat. 60 years ago, the beef industry changed the way they raise cattle...
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...affordable seafood to mainstream America. The Restaurant Industry in America (2009) Americans spent 40% of their food dollars away from home. Where? 1. Fast food (McDonald’s / Subway) – 48% – No table service 2. Casual dining (Applebee’s / Red Lobster) – 31% – Full service restaurants where checks averaged from $8 to $20 3. Family dining – Similar to casual dining but without alcoohol licenses 4. Fine dining – Impecable service – Checks above $20/person 5. Fast casual – Like quick serve, but better service and higher prices 6. Premium casual – Like casual dining, but with a more refined atmosphere and moderately higher prices Casual Dining Competition Americas ate on average two meals per month at a casual dining restaurant. * Big 7 (33% of casual dining restaurants): Applebee’s, Chili’s, TGI Friday’s, Ruby Tuesday, Outback Steakhouse, Olive Garden and Red Lobster * Medium sized chains * Independent casual dining restaurants Seafood specialists: Joe’s Crab Shack ($19), Bonefish ($26), McCormick and Schmick ($39) Red Lobster had 43% of seafood casual dining market share. 2004: Red Lobster had become mature and stagnant. Aquaculture had caused cost declines to some types of seafood, so other chains were offering salmon and shrimp on their menus. Surveys showed that Red Lobster had bad scores in freshness, quality and taste. PROBLEM: Red Lobster was seen as a low end place serving mass-produced, frozen and fried seafood, but it...
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...statement states that “Here at Red Lobster we’re passionate about serving our guests great seafood. It’s why we go the extra mile to bring you the best dining experience possible. Our fishermen take pride in catching only the highest quality seafood, and the freshest fish. Our grill master’s expertly perfect flavors, cooking seafood and steak over a wood fire grill. And our servers pull out all the stops to make every dining experience feel extra special. It’s our passion. It’s our pride. Because at Red Lobster, we Sea Food Differently.” This is a very good mission statement seeing that it identifies most of the policies that a mission statement should provide. It states how the employees will deal with the customers by saying “…our servers pull out all the stops to make every dining experience feel extra special. It also states its competitive advantage by identifying that their suppliers catch the freshest fish they can. Also, that they have master chefs cooking the best meal for their customers as well. Red lobster said that “Our top priority is to always serve our guests the highest-quality seafood.” (http://www.redlobster.com/our_quality_story/our_commitment_to_quality/) and with fresh food and master chefs this will most definitely last them for a long time. Target Markets Red lobster isn’t trying to be the world’s fanciest seafood restaurant, but more of the world’s best overall seafood restaurant. Their target market is that of a middle income level class and up. They...
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...started with one restaurant that grew to many more by the 1980's. As they learned how to market their products over the years, they became a well known word around town for their seafood meals that were boasted to be a much better price and deal than going to a real seafood restaurant. In this paper, we will examine the marketing mix and how it effects Long John Silvers. The marketing mix has four main components, product, place, price and promotion. We will examine each one of these mixes and how they pertain to Long John Silvers. The first marketing mix component is product. The product is an important part of the marketing mix and is the basis for any company to offer either a service or product. The product usually goes through a life cycle. The beginning stages where the product is new and not well known yet. The growth phase where there is a dramatic increase in sales and popularity. This is followed by maturity where the product reaches its top out. The last phase which is decline when maybe other companies or the same one invent or rework the product to help take it back around again through the life cycle.(Perner,2008,pp.5) Long John Silvers has made many advances over the years to their menu and have included items that would cater to a wide range of tastes whether it was seafood or not. Many of their products have been around since the inception of the company. The two main plates are “Fish and More” and a “Chicken Planks meal”. These two have come a...
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...Class – or Mass? A. Executive Summary: Neptune Gourmet Seafood is currently struggling with what appears to be a temporary problem of excess inventory. A combination of new coastline regulations and an investment in new fishing vessel technology and freezer trawlers has increased their average catch size while demand in the current segment has not grown as quickly. The Neptune management team is faced with a decision of how to clear out its excess inventory that is not moving fast enough under its Neptune Gold branding. My recommendation is to launch a mass-market product under a different product line in order to monetize excess inventory and position Neptune to capture more of the North American seafood market share. Going forward Neptune management must be more cautious in matching investment in production to growth in market demands. B. Situation Analysis Summary: Neptune Gourmet Seafood is currently North America’s third largest seafood producer with 4% in market share. Tagged “The Best Seafood on the Water Planet”, Neptune has a reputation to maintain and focuses heavily on its product to keep its customers satisfied. Neptune has done a great job reaching a variety of customer. 30% of revenues from grocery chains, 33% from wholesalers distributing across the U.S., and the remaining third coming from sales to the biggest cruise lines and also choice restaurants within 250 miles of Neptune’s headquarters. Through the situation analysis it is apparent that...
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...sales through the early 2000’s, due to faster dining options, such as Chipotle and Panera Bread. Currently, there are 705 locations worldwide, in countries such as United States, Canada, Malaysia, Saudi Arabia, Qatar, Mexico, and Japan. Unfortunately, Red Lobster is currently struggling from an identity crisis. Customers do not understand if the chain is supposed to be fast-casual, fine dining, or casual dining. The décor and atmosphere are very casual, but the prices and wait times no longer fit in with fast-casual restaurants, such as Chipotle, Panera Bread, and Starbucks. In order to compete with the lower prices of competitors, Red Lobster offered many promotions, which proved to be unsuccessful. Some consumers did not trust that the seafood was fresh, causing their perception of the restaurant to change. Red Lobster has yet to find...
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...Project One Activity 1 The four countries I have selected from the given groups include China, United Kingdom, United States and Nigeria. Group 1~ China Demographics China has the largest population in the world. “One Child Policy” has been implemented in China since 1979 which have helped to prevent an extra 400 million births to the country. According to the fifth Census, China’s population was 1.3 billion. China has 1 majority which is called “Han” and 55 minorities. Economic system In the first 30 years after the founding of the PRC in 1949, China’s economic system was planned economy. In 1978, the household contract responsibility system was introduced in the rural area. In 1984, the economic restructuring shifted from the rural areas to the cities. In 1992, China established the socialist market economic system. Culture and Social Structure China’s history is more than 5000 years with diverse customs and traditions. Every ethnic group has its own culture, even some have their own languages and words. There are many dialects in China, and the main language is Mandarin. People’s tastes are varied as well. People from the South prefer sweet, people from the North prefer salty, while Eastern people like spicy and Western people like sour. Legislative System China's legislation includes the legislation of the National People's Congress and its Standing Committee, regulation making by the State Council and its relevant departments, as well as the legislation...
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...MARKET RESEARCH REVEALS WHATS FRESH TODAY BACKGROUND 1968: Foundation: Red Lobster was founded in 1968 by entrepreneur Bill Darden and Charley Woossby. Originally billed as a “Harbor for seafood Lovers”, the original restaurant in Lakeland, Florida, was followed by several others throughout the Southest. 1970: General Mills acquired Red Lobster in 1970 as a five-unit restaurant company and rapidly expanded the company nationwide. As it reached more parts of the country, Red Lobster continually introduced guests to fresh dishes that quickly became favorites, with many guests getting their first taste of calamari, snow crab and Key lime pie here – not to mention the fact that it is where popcorn shrimp was invented. (after 1970, until 1980) In 1980, this year was one of the most important for the company, reaching and being in their stage of maturity, a stage in which all companies desire to be in there. In 1983, Red Lobster opened its first restaurant in Canada (Windsor, Ontario) Finishing, in 1995, after decades of success and growth, Red Lobster, together with Olive Garden and later Bahama Breeze, became part of Darden Restaurants, with Joe at the helm until 2005, when he turned the reins over to current CEO and Chairman Clarence Otis. Over the years, their passion for seafood and delicious experiences has kept Red Lobster evolving. Their menu has grown and changed with their guests’ tastes and their ability to bring the best of the sea to your table. The atmosphere...
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...Whole Foods Market, Inc. Marketing Analysis ________________________________________ Products Thousands of natural and organic food and body care products proudly line the aisles and stock the shelves of Whole Foods Market, Inc. (WFMI), vying for your attention. The store’s merchandising experts create visual displays that turn inanimate products into merchandise chorus lines, beckoning customers to “Check me out . . . BUY ME!” Whole Foods Market strategically places its primary core value, “SELLING THE HIGHEST QUALITY NATURAL & ORGANIC PRODUCTS” within its logo, within its brand image. Including those words in its logo bespeaks a promise to the customer of Whole Foods’ devotion to “changing the way the world eats” and an invitation to explore a myriad of products throughout the store. Meandering through even just a few of the store’s departments, customers experience how WFMI delivers on their promise: Produce - while other markets may have a small section of its produce department set aside for organic items for Whole Foods, organic produce is a mainstay. Their displays are visual masterpieces, so exquisitely arranged and colorful, you expect to see a team of elves scurrying around to ensure the fruits and vegetables are impeccably on show for some “secret” adjudicating panel of shoppers. Quality is second to none and the variety is beyond imagination. Most assuredly, you find yourself purchasing a vegetable you have never heard of or perhaps for the first...
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...February 2011 in the South Amundsen Sea at the end of her Ross Sea season. The iceberg was about 20m tall and 30m wide, the hole through the centre about 10m high by 10m wide. The vessel had been fishing for 86 days at the time and had a full load of Antarctic toothfish on board. Cape Horn was less than 2,000 nautical miles to the north-east and it took 10 days to steam back to Timaru. Contents Sustainability Policy Introduction Managing Director’s Statement Key Performance Indicators About this Report and Reporting Scope Management Changes Growth and Renewal Iwi Collective Partnership Christchurch 1 2 3 4 5 6 7 7 8 Team Health and Safety Team Well-being Communities 30 32 34 Economic Sustainability Overview and Highlights Financial Indicators Quota Ownership New Zealand Emissions Trading Scheme Supply Chain Stakeholders Auckland Seafood School 36 36 37 40 40 40 42 44 Environmental Sustainability Environmental Profile Environmental Compliance Fishing Sustainably Sustainable Aquaculture 10 10 18 18 24 Assurance Statement Glossary of Terms Response Form Management Directory 45 46 47 Inside back cover Social Sustainability Sanford Team 28 28 Cover image GreenshellTM mussels being packed at Sanford Christchurch for overseas retail markets. Sustainability Policy This policy, and supporting quality, environmental, social and economic systems, aims to promote sustainable fishery practices, and related development initiatives, which will...
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...a six-carbon sugar found in many plant cell Molecular Formula: C6H12O6 B. Disaccharides (Double sugars) - Two simple sugars bonded together * Maltose (malt sugar) – made up of two glucose molecule * Lactose (milk sugar) – made up of one glucose molecule and one galactose molecule * Sucrose (table sugar) – made up of one glucose molecule and one fructose molecule Molecular Formula: C12H22O11 C. Polysaccharides (Complex Sugars) – made up of many glucose molecules bonded together in a long chain. 3 Kinds of Polysaccharides: a. Starches – are stored in potatoes, beans and grains. b. Glycogen (animal starch) – stored in animal liver c. Cellulose – found in the cell wall of plant cells Lipids * They are a great source of STORED ENERGY so we have it in the future. * They produce hormones for the body called STERIODS * They waterproof surfaces of animals, plants, and fruits- these are waxes. Where are they found? * In plants- in the seeds * In animals- in adipose tissue, connective tissue, in animals * Lipids make up the cell membrane of all cells. 3 Types of Lipids 1. Triacylglycerols (fats and oils) * Structure: Made from 1 glycerol + 3 fatty acid tails =...
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...Whole Foods Market Spring Semester 2012 Introduction Since 1980, Whole Foods Market has pioneered the organic and natural foods movement. All products meet Whole Foods Market’s strict quality standards to ensure they are free of artificial additives, sweeteners, colorings, preservatives and hydrogenated fats. Whole Foods market was founded in 1978 and is based in Austin, Texas. Founder and chairman of this company is John Mackey. The company has also some subsidiaries companies Allegro Coffee company, Pigeon Cove, Seafood processing facility, Select Fish, West Coast seafood processing facility and Produce Field Inspection Office. Current situation Whole Foods Market offers produce, seafood, grocery, meat and poultry, bakery, prepared foods and catering, specialty (beer, wine and cheese), whole body (nutritional supplements, vitamins, body care and educational products), floral, pet products and household products. Whole Foods Market operates over 270 stores in North America and the United Kingdom and employees over 54000 associates. The stores emphasize perishable products, which account for about 75% of sales. The company offers more than 15000 items in four lines of private label products. Also since 2007 whole foods market merged with wild oats markets based in boulder, Colorado. Mission The mission of the company are three phrases “whole food-whole people-whole planet” which means that if you cover these...
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...STUDENT MARKETING PLAN FOR “CALIFORNIA ROLL-THRU” Table of Contents Page 1.0 Executive Summary………………………………………………………………………….4 • Products and Services……………………………………………………………………..4 • The Financing……………………………………………………………………………..4 • Management Team………………………………………………………………………...4 • Sales Forecasts……………………………………………………………………….........5 • Expansion Plan…………………………………………………………………………….5 2.0 Strategic Focus and Plan…………………………………………………………………….6 • Mission Statement………………………………………………………………………...6 • Goals………………………………………………………………………………………6 • Competitive Advantage…………………………………………………………………...7 3. Situational Analysis………………………………………………………………………….7 • Market Summary …………………………………………………………………………7 • Market Demographics……………………………………………………………………..8 • SWOT Analysis…………………………………………………………………………...9 • Industry Analysis………………………………………………………………………...10 • Competitor Analysis……………………………………………………………………..11 • Company Analysis……………………………………………………………………….12 • Customer Analysis……………………………………………………………………….13 4. Market-Product Focus……………………………………………………………………..13 • Marketing Objective……………………………………………………………………..14 • Marketing Strategies……………………………………………………………………..14 • Market-Product Grid……………………………………………………………………..14 • Target Market…………………………………………………………………………….16 • Points of Difference…………………………………………………………………...…16 • Positioning……………………………………………………………………………….17 5. Marketing Program………………………………………………………………………...
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