The Gulf Oil Spill Could Destroy The U.S. Restaurant Business

With reports that the massive Gulf Coast oil spill may spread to as far away as North Carolina, restaurant owners are bracing for the worst. The eco-disaster could result in a big shortage of seafood, massive price hikes and a public perception that Gulf Coast seafood is dangerous to eat. Wednesday at 1pm ET, WAMS will talk with restaurant industry consultant Edmund Woo, who is keeping a wary eye on the latest developments. “Right now, it's too early to determine what real impact the B.P. spill will have on the restaurant industry. But, perception is reality, so restaurateurs need to get in front of the issue right away.” Woo, the author of “The 5 Hour Restaurant Work Week” and CEO of the South Carolina based Saskatoon: Steaks Fish and Wild Game restaurant franchise says that shifts are already happening in seafood harvesting. “N.O.A.A. (The National Oceanic and Atmospheric Administration) has begun restricting commercial fishing along the Gulf Coast. So now, there are fewer places to harvest seafood, especially shrimp. That’s bad news, because the U.S. seafood industry has already been hurt by cheaper imports in recent years”, says Woo. We'll ask Mr. Woo: -What it would mean for the U.S. restaurant businesses if domestic oysters, shrimp, crab and fish were not available -How much of the nation's commercial seafood harvests come from the Gulf Coast -What, if anything, industry groups like The National Restaurant Association can do to help local restaurants -How the accident will impact the supply and price of seafood for restaurants nationwide, not just in coastal areas -The potential damage from the oil slick impacting a restaurant industry already reeling from the recession -Whether Gulf Coast harvested seafood is safe to consume? Find out more about author and restaurant owner/consultant Edmund Woo at http://saskatoonrestaurant.com and http://edmundwoo.com.