Seafood restaurants still struggling after Gulf oil spill

Managing a restaurant that specializes in seafood has been increasingly more difficult due to high prices, a recovering economy and nervous consumers.

Prices for seafood restaurant staples such as shrimp, salmon and crab have been on the rise, making it hard to stay afloat.

Last year’s massive oil spill in the Gulf of Mexico has left consumers uneasy about their seafood consumption, according to a survey released last month by the Louisiana Seafood Promotion and Marketing Board.

·         70% of consumers polled nationwide feel concerned about the safety of fish from the Gulf.

·         20% of consumers said they were eating less seafood as a result of the oil spill.

·         -5.2% Decline in sales at the nation’s largest seafood chains in 2009, compared with 2008.

·         -0.8% Decline in sales at major U.S. restaurants overall during the same period.

·         -1.6% Decline in sales at Red Lobster, the world’s largest casual-dining seafood chain, last quarter.

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