Reducing Seafood Shrinkage

Using Trace Register’s marketing module, restaurants encouraged diners to scan a QR code with a smart phone to learn about the seafood they ordered off the menu. This storytelling tool allowed diners to view the exact origin of their seafood as well as track the shrimp’s path from fishing vessel to processor to retailer or restaurant. Consumers gained a sense of control over their food buying choices, and felt reassured by the availability of reliable information.

In conclusion, companies need to understand that if you can’t measure it, you can’t manage it. By implementing a continuous improvement process and enhanced traceability, the seafood industry can improve product quality, which will ultimately enable companies to reduce waste, increase margins, and deliver consistently good food to consumers.

Heggelund is the chief technology officer at Trace Register. Reach him at dheggelund@traceregister.com.

References Furnished Upon Request