Chefs try to hook diners on seafood with limited-time offers
American consumers have become more frequent seafood eaters in recent years, in part due to limited-time offers operators push around Lent, end-of-year holidays and seasonality, according to the latest research from Datassential.
To lure diners to order more seafood year-round, chefs and operators are taking a variety of approaches to limited-time seafood offers.
Chilled Whole King Crab for a dozen or so guests, available for a limited time at Shaw’s Crab House in Chicago.
Meanwhile, the approach at Shaw’s Crab House in Chicago is to go big — really big — as in an off-menu, limited-time special of whole red King crab that serves about 12 diners. The giant crustacean, which requires 48 hours of notice to order, comes chilled with housemade accompaniments, such as mustard, mayo and lemon, and includes a seasonal amuse bouche for diners to enjoy while the crab is cleaned and shelled tableside.
“Shaw’s has a history of being the first to introduce to the Chicago market new seafood items and experiences,” said Bill Nevruz, managing partner. “From oysters to river salmon to soft-shell crab, we are now proud to debut the whole Alaskan King crab served tableside.”