The Hidden Cost: Why Restaurants Opt for Foreign Seafood Over Local Catches (Restaurant Short)

from From Kitchen to C-Suite · host Brad Peters, Founder, Director, CEO of HRBUniversal /The Plate & Pour Collective

The Hidden Cost: Why Restaurants Opt for Foreign Seafood Over Local CatchesListen to the Podcast Short at: Apple Podcast | Spotify | YouTubePublished on September 7, 2025Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner ProgramEver wonder why your favorite restaurant might be serving foreign seafood instead of fresh local catches? It's often a complex decision driven by a hidden cost. From supply chain issues to processing expenses, the economics can be surprising. Dive into the discussion – what do you prioritize?#SeafoodIndustry #LocalVsImported #RestaurantLife #FoodCosts #SupplyChain #SupportLocal #restaurantmanagement #labelinglaws #consumerprotection

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The Hidden Cost: Why Restaurants Opt for Foreign Seafood Over Local Catches (Restaurant Short)

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