Washington, DC (Vocus) May 6, 2010
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.
Restaurant industry consultant Edmund Woo 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.
Woo is speaking with the media about subjects including:
-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?
Edmund Woo has spent his entire life in the restaurant industry, and now consults restaurant managers and owners on how to greatly reduce their working hours and increase their productivity. His Saskatoon restaurant and franchise incorporates the elements that create a highly appealing business for the operator and a unique and fulfilling dining experience for the customer. To request an interview with Edmund Woo, contact Burke Allen at Allen Media Strategies at burke(at)allenmediastrategies(dot)com or call (703) 589-8960. Find out more about Edmund Woo at http://www.saskatoonrestaurant.com and http://www.edmundwoo.com .