‘Fresh’ shrimp restaurants, crab boats for restaurants to open
NEWPORT BEACH, Fla.
— The seafood market in Florida is in full swing, but the number of restaurants and restaurants of all sizes has been dropping since the recession.
In fact, restaurants have only made up 1.2 percent of the overall seafood market.
There are also fewer crab boats.
For restaurants, that means fewer places to rent or buy fish and shellfish.
It means fewer opportunities to serve food that isn’t necessarily fresh, or offer great customer service.
Some restaurants have been trying to catch up.
Last year, two Florida restaurants launched their own restaurants.
The first, in Clearwater Beach, opened in June.
Its name is Newport Beach Grill, and it serves a seafood menu, as well as seafood specials, such as shrimp and crab.
Owner Chris Smith has had trouble finding restaurants in the area.
He’s been searching for places with a larger pool of customers, and with restaurants that cater to the larger group.
“There’s been a lot of growth in restaurants, and I’ve had the opportunity to see that a lot more people are coming to our menu, and so I just want to make sure we’re on top of it,” he said.
Newcomers to the seafood business can get started in a few ways.
You can rent out your own restaurant.
That is the best way to get in business, but there are other ways.
There are a lot better ways to make money than just renting out your restaurant, Smith said.
“I’d rather go out and get your business than take the chance and just take it to someone who wants to do it,” Smith said, adding that the restaurant will offer the same service as a regular restaurant.
And there are restaurants that can take a small business to the next level.
A couple of months ago, a New York-based restaurant chain called The Grill, opened its first Florida location.
Smith said the restaurant offers more service than most, but it’s still not a traditional seafood restaurant.
Instead, it serves more upscale seafood like crab cakes and shrimp chowder.
While there is a small selection of seafood, Smith doesn’t want his customers to get bored.
“They want something special, they want to try something different, and we can’t compete with that, we’re not going to compete with it,” said Smith.
As a result, the restaurant has expanded to a second location in Orlando.
And Smith said that he’s excited about the restaurants opening up to the general public.
“We can be an even bigger company now than we are now, and that’s what we’re going to do,” he added.
But the restaurant’s business model is limited, and Smith said he will likely be limited in what he can offer the public.