Restaurant Seafood Sales Fall 2%

CHICAGOSales of seafood at U.S. restaurants declined 2% compared to flat total foodservice traffic in the year ending March 2011, according to new market research from the NPD Group. The findings suggest economy and price contributed to the decline in consumption.

Total seafood and fried seafood sales experienced a steep declining over the past few years, while demand for grilled, broiled, baked and raw seafood increased as consumers look for healthier options. Servings of total non-fried fish increased by 1% in 2011; salmon servings grew by 1%; and sushi by 4%.

The recession was when a notable reduction occurred in seafood consumption with consumers trading down and out of the market," said Bonnie Riggs, NPD restaurant industry analyst. Then and now, the matter of the price of a seafood meal may have influenced cautious, controlled spenders to switch to other entrees or lower price-point outlets."

Cooking method ranks among the top features in the definition of healthful eating, with grilling being the No. 1 choice. The fastest-growing segment of the population, those 50 and older, were most inclined to mention cooking method as of importance in describing characteristics of a healthful meal, and this age group are heavier consumers of seafood than those younger.

The growth in non-fried seafood servings suggests consumers are making health-conscious decisions in their seafood selections," Riggs said. With the attention healthful eating is being given by public and private sector initiatives, restaurant operators may see this as a good opportunity to assess their seafood menu offerings in order to meet their consumers interests and needs."