As the oil cleanup in the Gulf of Mexico continues, restaurant operators from Galveston to the west coast of Florida are girding for a fight to ensure the survival of their businesses.
While the evidence may show that Gulf seafood is safe for consumption and the beaches are free of oil the nation’s perception is something quite different.
‘We have a perception problem. The world believes the Coast has been damaged. We need to work very hard to change that perception,’ says noted New Orleans restaurateur Ralph Brennan.
And working hard they are. Foodservice operators whose businesses have been impacted are pulling out all the stops to find new ways of bringing customers through the doors.
Using creative marketing tactics, menu innovations and strategic operational tweaks, foodservice operators are tirelessly working to be a formidable partner in the rebranding of the Gulf.
To that end FoodChannel PRO is working in concert with our sister site, The Food Channel, to bring stories of resiliency, commitment and hope from the frontlines and key players of this crisis.
So stay tuned for our journey into the heart of the Gulf. It’s going to be quite a ride.