Narrative Report Food and Beverage

The Half Shell Oyster House in Gulfport may be one installation in a regional chain of oyster houses, but that doesn’t make it any less authentic, or good. Serving oysters six ways, not to mention several other land-based proteins, vegetarian items, soups, salads, and pastas, this restaurant has garnered a reputation among locals as a go-to spot for fresh or cooked oysters. The atmosphere is casual, the wine and beer list utilitarian, and the service good, all leaving room for the oysters to shine as the start of the

Ray McClain). The ‘farmed’ and the wild crawfish are both composed of the same species, the red swamp crawfish (Procambarus clarkii) and the white river crawfish (P. zonangulus). The more popular of the two crustaceans the red swamp crawfish, as it is caught more often is purchased more at the market. There are other crustaceans that are important to the basin besides crawfish, however. Blue crabs (Callinectes sapidus) are a vital resource in Louisiana’s seafood industry. The crabs are harvested by way of traps. In the case that the traps are lost or abandoned, they will continue to catch crabs. This is leading to a downturn in the blue crab population. Fish are also affected by the traps, as they are also caught. Despite the risked to the crab population, , the Marine Stewardship Council recognized the Louisiana blue crab fishery as the only sustainable blue crab fishery in the world in March of

“We have Crawfish” signs start popping up like jonquils in early spring and restaurants can hardly open their doors before selling out when crawfish are featured on the menu.

The restaurant offers a Southern-inspired menu packed with a wide range of fresh fish and oysters, traditional New Orleans food, vegetarian, chicken and red meat offerings. The menu changes creatively and seasonally. The freshness of the products derives from the restaurant`s strategy of sourcing the fish and shellfish directly from Steve Connolly Seafood in Boston, which offers high-quality products purchased directly from the fishermen. Also in order to support the community Maxie`s Supper Club and Oyster Bar uses local and organic vegetables and meats. The restaurant “greatly believes in the power of community involvement and the enrichment and mutual benefits which are reaped by everyone when local and regional products are supported.” Every Sunday and Tuesday the guests can enjoy the local and regional live music performance while tasting delicious and quality food. The restaurant sometimes engages in fundraising as well in order to help the community. The very helpful and detailed website is updated monthly with coming events and new seasonal

On 04/14/2016 at 2315 hours your Affiant was dispatched to 109 E. Center St. Apartment Upper for an overdose. Upon arriving on scene EMS was tending to the overdose patient. Your Affiant spoke with a female in the apartment who identified herself as Tiara Pleva while Stamets spoke with the male who lived in the apartment Aaron Campbell. Pleva stated Conrad shot up with heroin. Your Affiant asked where the heroin if any left and empty baggies are, and needle Conrad used. Pleva stated she does not know where any of the stuff is.

It shares ancestral background with shrimp and lobsters. They are omnivores with their prey being mussels, fish, plants, and smaller blue crabs (Society). Although the Blue Crab is well established within its ecosystem it is highly sensitive to environmental and habitat changes ("Blue Crab, Maryland State Crustacean", 2016). The detrimental conditions of the Chesapeake Bay have affected the populations of Blue Crabs along with over harvesting.

Having lived on the beach in Charleston, SC for many years, I consider myself a seafood connoisseur and am always eager when a restaurant claims they serve “great” seafood.

From a mouth-watering fresh lobster tail to tasty fried alligator, everyone loves some type of seafood. Many people consider Pappadeux and Red Lobster to be the best seafood restaurant in the area. They are both known for serving wonderful, fresh seafood; the difference is in the menu, the service that you receive, the quality of the food served, and the overall atmosphere of the dining experience that sets them apart from one another.

If long lines deter you, and fresh quality seafood doesn’t seem to peek your interest, then this place isn’t for you. But if you can muster up the strength to manage that, then Red Lobster is definitely the place to be. By the time the doors open, customers are ready to enjoy great seafood and even better customer since 1968. I made my way up to my local Red Lobster recently to blissfully indulge myself with their endless shrimp dinner for only $16.99. For top of the line quality with a decently low price, this place really seems to harbor in seafood-lovers

There are many tasty offerings to check out at Crabapple Tavern. The queso dip with tortilla chips is creamy and great for sharing. Those who love potato chips have got to check out the bleu cheese chips with bacon. Vegetarians have lots of items to choose from as well, such as various salads and items like hummus or fried pickles.

Dolphin Bar & Shrimp House, in Jensen Beach, crafts fresh and tantalizing seafood dishes with a contemporary spin in its rustic and charming restaurant. If brunch is your thing, visit Dolphin Bar & Shrimp House on Sundays when they serve a full breakfast and lunch menu along with omelet and waffle stations and a Bloody Mary bar. Popular dinner entrées include the succulent Alaskan king crab legs served with drawn butter, the Oriental tuna with a crispy sesame crust served over lo mein noodles with wasabi and pickled ginger and the bacon skewered shrimp with Cajun spices and served alongside black beans and yellow rice, all of which are seasoned to perfection.

The menu at Jordan’s Lobster Dock is incredibly extensive. The homemade chowders and bisque are creamy and full of shellfish. Those who love fried foods should be sure to check out the calamari or the fried shrimp. Customers who are interested in non-seafood options can order everything from hot dogs and hamburgers to wings and chicken fingers. The pastas are very filling and can be topped with white or red clam sauce. There are even tasty desserts like

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.

“Red Rooster is a leading Australian-owned quick service restaurant, committed to providing innovative products that are consumer and lifestyle focused. We aim to exceed our customer expectations on quality, value, service and hygiene.” (Jason B, 2011)

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.