“Even if it were to end tomorrow , they [restaurant owners] should be having a conversation with their manufacturers and suppliers regarding what options there are,” Eric Giandelone, director of research for Mintel International Group, told IntraFish.
“The Gulf oil spill illustrates pretty clearly -- even if a restaurant is not sourcing from the Gulf -- they need to be aware of what their options are. If something happened in Vietnam that significantly impacted shrimp, that probably would be more devastating to the seafood industry,” said Giandelone.
“So
