Phillips Seafood Research Paper

Neptune Gourmet Seafood is facing two major issues – an excess inventory problem and shrinking

Sure there are steakhouses and fancy restaurants of all stripes, but where the local Gulfport dining scene really impresses is in the quality of its fresh seafood options. From humble beachside po’ boy shacks all the way up to the areas four-star raw bars, the seafood here, at any price, is bound to amaze and satisfy.

It’s a beautiful day at the beach, the sun is shining down on you as you float and drift on top of the waves. As you lay there without a care in the world, you are suddenly interrupted by a massive swarm of jellyfish; also known as a bloom. Not only does this send you into sudden terror, it also causes a much bigger threat to the ecosystem below you. The excessive growth of jellyfish swarm drastically lowers the population of fish eggs in the ecosystem. Because of this, fishermen lose millions of dollars. People in local communities are figuring out ways to solve this mass production.

New England Seafood Company is a leader in the northeastern United States in harvesting and processing seafood. The company’s senior executives believe that there must be a change in the corporate strategy to maintain their competitive advantage, as foreign producers are affecting their current yields. Currently, New England Seafood Company operates in the Atlantic Ocean and Gulf of Mexico dealing exclusively in saltwater fish. Management feels that a move into the freshwater fish sector will provide the company with a new directive and future stability.

We had Salmon Cakes as a special, we need a change. I know residents love salmon, but it’s getting repetitive.

Given the changes in Red Lobster’s strategy over the past few years and the surprising ability to attract new, “experiential” customers, it our recommendation that they modify their strategy to focus on pursuing this type of clientele. We will go into further detail momentarily; however, the reason for focusing on the experiential customer group is that Red Lobster has the opportunity to increase revenue and net operating income at each restaurant by 20% or more. Granted, these are enormous gains and it will take a few years to realize their full potential, but for the reasons laid out below, we believe these gains are a realistic possibility.

Blue Pete’s is a family restaurant with a good amount of history. The restaurant is found on a five-acre area of Virginia Beach. The atmosphere is comfortable, relaxing and refreshing by design- inspired by mother nature. Blue Pete’s is actually named after the American mid-Atlantic waterfowl known as the American Coot and nicknamed the “Blue Pete”.

The king crab of Phillips belongs to fresh seafood, which means it has huge market potential. Customers tend to buy food that is easy-cooked and fresh, which is a feature of the king crab product. The IBSS is a nation-wide trade show which could attract a lot of exhibitors and attendance. Making use of this platform could help Phillips to build its reputation and promote its products at the same time.

I can vividly remember playing a game of ‘Go-Fish!’ with my Father. I began to grumble because my hand contained no matches and all around bad cards. My father consoled me by saying, “It's not about the cards you're dealt, but about how you play the hand.” As a 5 year old, I would have much rather preferred my father slipping me a wildcard than hearing some foreign metaphor; however, this is the exact philosophy that will determine my life successful when I reflect in 30 years.

Driftwoods Seafood & Steak, in Murrells Inlet, serves classic Southern American comfort dishes with an emphasis on seafood in its relaxing and casual restaurant. An order of the sweet and crispy hushpuppies and a bowl of the creamy She Crab soup make for superb starter options. Some of Driftwoods Seafood & Steak’s specialty entrée dishes include the tangy orange ginger glazed shrimp, the double stuffed mahi filet, the prime rib dinner served with a loaded baked potato and the chicken alfredo pasta, all of which are accompanied by sides such as asparagus, fried okra, apple sauce, cole slaw, or rice and gravy. Sunday through Thursday, Driftwoods Seafood & Steak offers an irresistible all-you-can-eat special on shrimp and crab legs.

Begin the meal with an appetizer like chicken wings, pan fried oysters, macadamia nut crusted brie, crab cakes, Manilla clams or oyster shooters. Try one of the restaurant’s popular fried Ahi, California or veggie sushi rolls. For the main course, choose from a variety of meat and seafood entrées or burgers and baskets. Options include ribeye steak, BBQ pork

In its bright and casual eatery where a nautical theme abounds, Golden Anchor serves fresh and delectable seafood with modern flair. Appetizer options, like the crisp jumbo snow crab cake, the steamed mussel and shrimp pot served with garlic bread and the lobster and crab stuffed mushroom caps with whipped cream cheese, speak to Golden Anchor’s commitment to fresh and sustainable ingredients. House specialities include the hand breaded fried jumbo shrimp, the blackened Atlantic salmon and the goat cheese mac coated in rosemary bread crumbs. Golden Anchor also has a delectable variety of sandwiches, like the fried grouper Reuben, the island hot dog topped with pineapple relish and bacon and the luscious fresh Maine lobster roll.

A. Executive Summary: Neptune Gourmet Seafood is currently struggling with what appears to be a temporary problem of excess inventory. A combination of new coastline regulations and an investment in new fishing vessel technology and freezer trawlers has increased their average catch size while demand in the current segment has not grown as quickly. The Neptune management team is faced with a decision of how to clear out its excess inventory that is not moving fast enough under its Neptune Gold branding. My recommendation is to launch a mass-market product under a different product line in order to monetize excess inventory and position Neptune to capture more of the North American seafood market share. Going forward

The Boiling Crab is considered to be a restaurant business; therefore, the main focus of the business is to increase new customers and sustain the existing customers. The restaurant is also considered to be in the service business, so many customers expect a good service and food from this kind of business. Moreover, referring to table 1, the main focus of the business is in California because twelve locations have already opened, but the other four locations will be opened soon. Referring to IBIS World, the business location percentage for the seafood in California is 14.4% which is the highest percent in U.S. Therefore, the company focuses on the right location for the seafood restaurant.

As a buyer you want to have knowledge available on seafood such as different choices of fish or average pricing. There are many places to obtain helpful information over the internet such as seafood.com,