Fisheries And Oceanic Food Chains

Fisheries And Oceanic Food Chains
In some way or another, we all rely on the oceans to survive. They affect weather patterns, global
temperatures, provide us with oxygen, all while removing carbon dioxide from the atmosphere.
More importantly, they provide us with the food that sustains life. We have always relied on oceans
for food. Fishing is not a new invention but in recent history, humans have exploited this source of
food. We have had a chronic problem of over fishing, over harvesting the once bountiful supply of
fish. According to a National Geographic report, "A study of catch data published in 2006 in the
journal Science grimly predicted that if fishing rates continue apace, all the world's fisheries will
have collapsed by the year 2048 (Pristine Seas, National ... Show more content on Helpwriting.net
...
They used their catch logs, purchase records, all sorts of records to come to the conclusion that
overfishing has been happening in many parts of the world for centuries. They concluded that in the
past, there were far more fish and the fish were much greater in size. Eventually, overfishing
switched from freshwater to salt water. This occurred roughly 1000 years ago when taste for
freshwater fish in Europe was replaced by a desire for marine fish. Possible causes for this change in
taste are the sheer amount of exploitation that left the number of freshwater fish dwindling and a
high amount of pollution found in fish remains that were dumped around northwest Europe and
England. In the 17th century, a fishing revolution was brought on by the invention of two boats
sailing next to each other dragging large nets behind them. This method was made more efficient
with the invention of steam powered boats and eventually gas and diesel. Around the same time that
engines became more efficient, railroads were being created that connected the ocean shores to
inland populations. These advancements, along with more efficient storage methods, led to more
fish being caught and sold farther and farther out in the oceans. After WW2, further vessel
advancements allowed for the fishing fleets to stay at sea for extended periods of time catching more
fish than ever before. Around the 1960's,
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Class or Mass
Should Neptune launch a mass–market brand?
Excerpted from HBR Case Studies: Class – or Mass?, by Idalene F. Kesner & Rockney
Walters. Reprinted with permission from Harvard Business Press. All Rights Reserved.
Should Neptune launch a mass market brand?
Here's the case of an organization reassessing its strategic priorities when faced with working capital
pressures due to capacity being higher than demand, and this has led to a reassessment of its growth
strategy . Neptune is under serious threat of facing a stall point because of a situation of price
premium captivity . We therefore believe Neptune should launch a mass market brand, for unlocking
new growth opportunities beyond its current franchise, and not just for ... Show more content on
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Growing consumer sales will enhance brand equity because these consumers will choose Neptune as
a brand (as opposed to choosing a restaurant to eat in) and will credit the quality of the seafood to
the brand (unlike the restaurant goers who will credit the quality of the seafood to the restaurant). A
mass market brand can help increase the consumer franchise and with the least cannibalization if
done in conjunction with the category growth strategy. In order for Neptune's mass market strategy
to be sustainable and profitable, 2 key issues will need to be addressed:
Brand Endorsement :
While it is essential to give the new brand the equity support of Neptune, there should be some
distance maintained between the two to mitigate cannibalization and equity dilution risk. Hence, an
endorsee brand approach (Healthy Eats from Neptune) could work better than a straight varianting
approach like Neptune Silver.
Cost Structure :
Reducing cost structure while maintaining acceptable quality would be key to sustainability of brand
investments and profitability , especially in light of the margin pressures which exist even in the
premium

Analysis Of The Film Jiro Dreams Of Sushi
In the film "Jiro Dreams of Sushi", the audience is taken on a journey around Jiro's personal life and
is introduced to everyone that makes him the successful man he is. When you first see these like–
minded individuals, you believe that these men have a perfect life's, but throughout the movie I
found information that led me to understand that things are not always as they seem. In traditional
Japanese culture, professional success is often valued over personal life.
Jiro is treated much like a celebrity in the Sushi World. His restaurant has been awarded three
Michelin stars which is a very high honor in Japanese cuisine. More impressively Jiro has been
mastering the craft for 70 years. Yes, all of that does set someone up to a higher standard, but when
you realize that he only does about five percent of the total work, things just do not seem to add up.
Jiro would not be anywhere without his restaurant staff. Jiro is dependent on not only his personal
workers, but also the fish markets his workers attend for him. Fish markets have eel dealers, shrimp
people and octopus men all wanting to go after their dreams. In the fish market Jiro's son talks to a
fish man about how he grew up wanting to be something greater and better. He talks about racecar
driving and his need for speed as if he would quit the seafood business right away. He sounded as if
he could leave a business he's worked his whole life on for just a chance at something else. Why
would an able–bodied man put

Persuasive Fishing Outline
Introduction
With fishing industries advancing dramatically, fishing gear now consists of equipment such as large
nets and hooks to capture aquatic species at a much faster rate. But with such a large amount of fish
being captured daily and many more being thrown away, we are reducing food supply.
Thesis Statement: Advance in technology and fishing methods have made it easier to catch large
amounts of fish in a short amount of time; resulting in endangering fish species, reduce reproduction
rate, harm fish habitats, and reduce food supply for the future. II. Background Paragraph
For centuries we have relied on fishing as a means for food. Over the years we have developed new
methods of fishing and have enhanced our equipment to capture vast amounts of fish in a minimum
amount of time. We now have industrial fishing companies that provide for our seafood demand. As
we continue to capture large amounts of fish we begin to shorten supply for the future, reduce
reproduction rates, disrupt food chains, harm habitats, and drive species to extinction.
III. Paragraph I
Overfishing has been a major threat to ocean inhabitants. Fishing industries use harsh methods to
fish that unintentionally harm habitats or catch and kill fish that are untargeted. ... Show more
content on Helpwriting.net ...
Many species, including those who are endangered, are often caught and thrown back, often they are
dead (Slowfood). Up to 90% of the total catch are often discarded (Slowfood). Large areas of
seafloor are swept by these ballast and crush habitats; where fish find food or use for shelter
(Slowfood). The larger nets have large enough mouths to scrape the sea floor, sometimes leaving
permanent scars that can reach up to four kilometer long (Slowfood). Bottom trawling sometimes
realises sediments that are toxic, creating turbid water, making it insufficient to sustain life

SWOT Analysis Of Neptune Gourmet Seafood
I think introducing a mass–market product line is not a right decision for the company and for the
betterment of coming future days. Hargrove who is a marketing director of $820 million Neptune
Gourmet Seafood, it is a North America third–largest Seafood industry. This company has been in
this high–end business for 40 years with a premium image and reputation of the high–qualified
supply in a Seafood industry. Recently facing a hurdle due to the excess inventory. The company
going must change some of the improvement such as geographic market environment, and
equipment issue. To improve the issue, the management of this company by recommending on
decreasing the price of the supplement or to keep in clearance. I do think if they choose on ... Show
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There are some other suggestion which I thought would be better for this company to considers and
take actions for their excess inventory.
Some suggestion for the company, I would recommend the company to focused in high–end
strategy. On the other hand, to bring the company in bigger market environment than only operating
in North America. The reason to focused on high–end strategy is allow the company to provide with
a high–end product with a different size packing. If we supply the company with a small and large
size packaging, then it attracts our buyers because they have more opportunities. With a various
packaging size, we are not only focusing on specific number of customers, but we can focus on
lower–wage families who cannot afford to buy. Various packaging size means the change in price,
so it will not let the customers to doubt because small size meaning the price will obviously cheaper
than the large size packaging. That's why we keep our brand name and loyalty to our customers.
The geographic is very important in business, as we are dealing with a seafood. If this company not
only targeted in North America. I would recommend the company to target in larger market. It is
hard steps for the company to process because new environment meaning new competitors, new
customers and will take to get a customer's loyalty towards the brand. If we come up with a
company which they already

Swordfish Reflection
On the morning of Black Friday, my dad and I went shopping – at Whole Foods – to get some
seafood. There were about a dozen different kinds of fish on display, and after searching anxiously, I
found what I wanted, swordfish, on the other end of the shelf: I was very much new to the place and
swordfish in general (don't think I had ever eaten it before). Next, I was tasked with inquiring the
fishmonger about the fish. Fortunately, that went smoothly, and he was able to tell me everything I
needed to know: I learned that the swordfish they had came from the Pacific and were produce of
Hawaii; they were wild–caught by long lines ("line–caught") and were processed there before
refrigerated and shipped over; I noticed that swordfish was on the more expensive side (21.99$ per
pound, the second most expensive fish they had), and he explained that it's because swordfish are
big and thus take a lot of time and effort to process. After that, I picked out a nice–looking cut and
bought it along with a lemon and some parsley. When we arrived home, I began preparing the
ingredients with the help of my parents somewhat along the lines of a popular recipe I found online
called "Pan–Roasted Swordfish Steaks with Mixed–Peppercorn Butter." We first prepared the
butter–based sauce in a small bowl. I put in a quarter cup of butter, 3 minced garlic cloves (I
confused "1 clove of garlic" in the recipe with a head of garlic, but fortunately we had the common
sense to not actually put in an

Overfishing Is Destroying The World's Oceans
The 21st Century has created a variety of new technologies that can be used to benefit the world.
However, it has neglected the many problems that could harm the world that started centuries
earlier. One such example is the world's oceans. Today, our oceans are facing a major crisis that
could threaten animal and even human lives. One problem that is hurting the world's oceans is
overfishing. Fueled by the overgrowing demand for raw fish and seafood, fishing companies are
now using methods that could severely deplete the world's fish population. This problem is evident
in East Asia, where seafood demand has reached record peaks, forcing fishing companies to begin
fishing in natural habitats once closed to commercial fishing. Overfishing has ... Show more content
on Helpwriting.net ...
As humans, we have the ability and technology to restore our oceans to a pristine shape. We have
machines that can filter pollution and genetic breeding that can restore wildlife. However, these
technologies are so expensive in our money–crazed world that governments are unable or unwilling
to use them. The costs should not be the reason to not do anything however. Instead, we can take
basic steps to prevent our oceans from being damaged. First, we could stop overfishing by buying
our seafood from sustainable seafood sources, like environmental aquaculture and local fish
markets, where fishers actually know how to fish wisely instead of greedy businessmen seeking to
make a profit. Second, we could petition our government to make laws creating more natural
habitats that prevent commercial fishing. These laws can protect marine life and allow them to
slowly restore their numbers back to pre–Human exploration. Third, we can stop throwing our waste
into our oceans. By throwing our waste into the trash can instead of the drain on our streets, we can
potentially save the world from suffering economic collapse. These steps, along with many other
basic acts, can slowly stop damage to our oceans and restore them to normal

Morehead City Research Paper
If ever in proximity of Morehead City and looking for a quality dining experience, downtown
Morehead City has quite a few restaurants to choose from – two crowd favorites are Red Fish Grill
and Ruddy Duck Tavern. These restaurants are known locally as "Ruddy Duck" and "Red Fish".
While they are both seafood restaurants located only a block away from each other, they have many
differences as well as similarities. For many people deciding between the two is quite the task. Let's
take a minute to compare the two great establishments, which may help with deciding which would
be the best choice.
Upon arrival to both Red Fish and Ruddy Duck a wait of twenty to thirty minutes, or up to sixty in
the summer, is expected. Wafting in the air of both restaurants is a prominent seafood aroma that
teases each person waiting to be seated. Red Fish has a relaxed atmosphere, while Ruddy Duck has
a diligent fervor as all the servers seem to be on the go. Servers at Ruddy Duck are dressed in a t–
shirt and jeans, whereas Red Fish servers are styled in an all–black attire. Ruddy Duck appeals to
many being it is a boat–to–table restaurant since there is a boat dock connected to the back ... Show
Their dishes, however, are a bit different. While Ruddy Duck offers more "down home" meals like
fried seasonal fish and shrimp, gumbo, and shrimp burgers. In contrast, Red Fish offers more of a
lavish selection such as stuffed flounder, pan seared scallops, and oysters rockefeller. Although
seafood is the specialty, other meals such as steaks and burgers are available at both restaurants. To
quench any thirst Red Fish and Ruddy Duck have impeccable adult beverages. Popular at Ruddy
Duck is their signature Fuzzy Duck made with champagne and notes of peach. For those feeling
bold, notorious at Red Fish is their Mexican Mule, an adventurous take on a traditional mule with
flavorsome habanero peppers and

Gulfport's Nightlife: Best Restaurants And Bars
Top Rated Gulfport, MS Nightlife: Best Restaurants and Bars
Meta Description: Gulfport, Mississippi is home to several great restaurants and bars. The nightlife
in Gulfport is fantastic. These are some of our recommendations for having a good time on the
Mississippi shore.
Meta Keywords: Gulfport restaurants, Gulfport bars, Gulfport nightlife, Nightlife in Gulfport
Gulfport's Best Restaurants and Bars
Gulfport, Mississippi is not only the second largest city in all of the state; it is also the largest city
along the Mississippi Gulf Coast. Combined with its neighbor Biloxi and other nearby towns the
Gulfport metropolitan area is home to just over four hundred thousand residents. Add to those all the
people that come to the Gulf Coast ... Show more content on Helpwriting.net ...
This bar marries early twentieth century decadence with a modern take on the speakeasy
atmosphere. The serve food as well, but the drinks and the entertainment are what you come to Big
Mike's for.
Sipps Bar Gulfport
At Sipps Bar in Gulfport you will find a beautiful patio, indoor and outdoor pool tables, nightly
specials, evening entertainment from Karaoke to DJs, and some of the best, stiffest drinks in town.
What you won't find is boredom, stuffy locals, or any of the other things that you most likely aren't
looking for.
Gulfport has Some Great Nightlife Options
Between the great restaurants and wonderful bars, Gulfport is ready to show you a great time. So,
once you've washed the sand and salt from your body and put on your finest duds, take a tour of this
great Southern city by night. You'll be glad that you

The Pros And Cons Of Shrimps In The Seafood Industry
From burgers, chicken salads, thanksgiving turkey, seafood platters, humans around the world
consume many different types of meat products. A main source of sustainability is the human food
supply, especially in the meat market where current farming methods are not sustainable for the
future. The whole meat market can be summed up to just a few main products: beef, pork, and
chicken. It is unheard of the see a crow, or bear on a dinner menu, but rather see a type of meat that
comes from a cow or chicken displayed over a variety of dishes. The same thing is happening with
the seafood industry, as go to the market and you will likely see these four types of fish: tuna, cod,
shrimp and salmon. Every year fishermen fish out the weight of china in fish from the ocean, which
sounds horrible, but also a good thing, as the ocean is making at least that many fish per year. With
the increment of aquaculture going up in the last thirty to forty years, that allows us to intake
another weight of china per year.
Shrimp has surpassed oysters on the fancy foods list, as their became the ideal food for a fancy
party. From coconut shrimp, to shrimp cocktails, anyone who is anyone needs shrimp at their next
shindig. The problem? Shrimp is one of the most unsustainable ocean creatures out there. With ten
pounds of bycatch for every one pound of shrimp, this energy intensive fish makes trolling the ocean
not an easy task. Thus why 90% of shrimp is imported from other countries. Other fish like

Mike Anderson 's A Manager At Baton Rouge 's Premiere...
Mike Anderson's has been one of Baton Rouge's premiere restaurants for over forty years. In 1975,
Mike Anderson, a former LSU all American football player, opened Mike Anderson's seafood
restaurant with the hope that customers would "leave full and get their money's worth". He has been
very successful to say the least, now with four different locations. The restaurant boast of its
reputation for having the best fried and broiled seafood around town. When asking Michael Pearl, a
manager at Mikes for over thirty years, what has kept Mike Anderson's in business for so long, he
said "consistency and excellence, this is a place that loves to make people's day better" (Pearl
Interview). It was remarkable to see a manager who has worked somewhere for thirty years still take
pride in his job. After working there for about a year, I decided to finally give it a try. I have to
admit, I've always thought Mike's was just another seafood restaurant in south Louisiana, but was I
wrong! Mike Anderson's proved to be a wonderful dining experience. For starters, the quality and
taste of the food is superb and it comes at a very reasonable price. Secondly, I noticed the warm and
inviting atmosphere from the second I walked in. Lastly and most importantly, what stood out to me
the most was the quality of service throughout the meal. When I first walked through the door of the
restaurant, I wasn't sure what to expect. After working there for a year, I had somewhat of a negative
view of the

Sources of Mercury and Health Effect
Sources of Mercury and Health Effect
Mercury is a naturally occurring element found in the earth's crust that can be found as the elemental
or metallic mercury or in many organic and inorganic compounds. Mercury is a metal that when at
room temperature is a silvery liquid metal and is often called one of the "heavy metals." Mercury
can evaporate like water, and become airborne. It is an element that does not break down into a less
toxic substance. Once mercury escapes into the environment it will continue to circulate in and out
of the atmosphere until it ends up at the bottoms of lakes and oceans. It cannot be created or
destroyed (UWM, 2004). The most common or leading source of mercury in the environment is
atmospheric deposition. Once mercury has reached the atmosphere it can circulate for years which
make up for the extensive distribution in the environment. The natural sources that contribute to
atmospheric mercury are volcanoes, geologic deposits of mercury, weathering of rocks and
volatilization from the ocean. Rocks, sediments, water and soil also naturally contain small amounts
of mercury; scientists have even found some local mineral occurrences and thermal springs that are
natural high in mercury (USGS, 2009). Secondary sources of mercury result from burning fossil
fuels and smelting metals. Mercury is also a by–product of gold and zinc mining. Mercury is also
found in many rocks one of them being coal, when coal is burned in power plants the mercury is

Oceanside Broiler Case Study
Located within the harbor in the city of Oceanside, California is the Oceanside Broiler restaurant.
Oceanside Broiler has some pretty spectacular views, with patios on both sides of the restaurant,
each with nearly panoramic views of the harbor water. Rows and rows of luxurious yachts, sailboats,
and fishing boats that cannot help but to beg your attention make the harbor bay home, and a marine
life that is sure to entertain you while dining on the patio. Oceanside Broiler offers a decent size
menu specializing in fresh seafood, sushi and steak; the food presentation is something to be gazed
at as well. With the atmosphere setting this restaurant up so nicely, the service team and hospitality
was surely to be just as inviting. Unfortunately, that was not the case. Inattentive, rude, inhospitable
and unknowledgeable staff was there to take what could have been an all around amazing
experience to one that was sure to make a return visit highly unlikely. ... Show more content on
Helpwriting.net ...
According to their webpage, millions of dollars were invested into the building to revamp its old
1980's style into a more contemporary design. The new layout now features butcher–block dining
tables, a trendy new indoor bar, a visible kitchen, and a completely renovated main patio, the Lanai,
which includes the restaurant's second bar. The Lanai is the place to be, especially at sunset. With
completely open seating, aside from the metal, industrial style roofing overhead, the fresh ocean
breeze surrounds you while you take in the stunning views of the harbor. From the Lanai, you can
catch some of the best postcard like pictures as the sun seemingly disappears into the ocean at
sunset. It is almost as if you have front row seats to the best show in town. While the redesign may
still be fairly new, the upkeep for the restaurant has clearly still been handled with

The Shop Down The Street
Over your lifetime, you have been to countless restaurants and each of those restaurants has its own
personality and aspects that make it unique. The small, homey café down the street is obviously not
going to have the same feel as the chain restaurant where the waiters insult people for fun on
purpose. Despite differences in their feel, successful restaurants continuously draw people in
because of their good food, pleasant atmosphere, and sometimes a beautiful surrounding area.
Although the food is the main attraction at a restaurant, those other factors help form a better overall
experience. One restaurant that I believe offers all of these is the Mill Wharf in Scituate,
Massachusetts. Despite a more costly menu compared to other restaurants in the surrounding area,
the Mill Wharf offers a picturesque harbor, delicious food, and a unique atmosphere which allows
for a charming experience rather than simply a meal.
Since opening in 1984, the Mill Wharf has been providing all of these. The original building housed
the Welch Company Lumber Mill, which, in addition to being a lumberyard, was also a hardware
store and gift shop. Due to the changing lumber industry, the owners tore down the mill and built the
restaurant over the spot where the mill once was. After more than thirty years of business, the
restaurant still successfully distinguishes itself from other restaurants in the area (Thompson).
Before people even walk into the restaurant, they notice that the building is

Red Lobster Research Paper
Red Lobster
The red lobster is an amazing chain restaurant specialized in seafood. You do not have to be in the
restaurant to begin salivating of the creative ways in which they make their recipes which are often
posted on their site, www.redlobster.com. Their site is well structured in a way that you will not
have to click on all the columns to see a perfect meal to order for with each columns showing what
it specifically handles. Although, most of the items of the menu are not quite common yet through
the well taken pictures of each items on the menu, you cannot help but salivate.
Generally because what this Red Lobster cook majorly consist of seafood, the name has a way of
showing the essential ingredients of each recipe and not only this,

What Is Tassal Marketing
BUS5SMM– Sustainable Management & Marketing
ASSIGNMENT 2
STUDENT ID: 18559127 TASSAL GROUP LIMITED ANALYSIS
TASSAL MARKETING
Seafood processing industry in Australia deals with processing of seafood apart from catching. One
of the major player in this industry is Tassal Group Limited located in Tasmania. Tassal is a world
leading company in Salmon production. It deals with hatching, farming, processing as well as sales
and marketing of Salmon fish making it largest Salmon fish producer in Australia.
For long Tassal has been on a journey of sustainability keeping in view the rise in demand for the
natural and organic food by the consumers. In the market, they have positioned themselves as the
best salmon fish brand instigating different market strategies. By communicating and making
salmon a healthy pick for ... Show more content on Helpwriting.net ...
Companies uses a blend of advertisement, public relations, personnel selling and direct marketing
tools to communicate and persuade customers of value of product to them.
Green promotion programs reflect communications designed to inform stakeholders about the firm's
efforts, commitment and achievements towards environmental preservation (Belz and Peattie 2009;
Dahlstrom2011).
Tassal's advertising campaign is to encourage consumption Tasmanian Salmon in Australia. The
campaign is mainly focused highlighting the health benefits of eating Tasmanian grown salmon fish,
to make Australians aware of it versatility.
The campaign includes advertising through TV, print media and online, with support through PR
and social media.
Apparent finding on Tassal's promotional steps in communicating about themselves can be figured
out from their online website. It has communicated all the detailed information about their products
and their sustainability measures throughout the company on the website. And have news and
annual reports available to strengthen the relationship with the customers.

How The Oceans Can Feed The World
What if saving the oceans meant we could bring food to the hungry? Or something we 're doing
because in return it creates jobs for local fishermen and preserves fishermen 's jobs around the
globe? It 's even more than an economical benefit as well. Saving the oceans can feed the world. As
you already know, there are more than a billion people on this planet right now suffering from
hunger. Unfortunately, we're expecting this problem to worsen as the world's population continues to
grow, which will cause an immediate increase of stress on our food resources. Now that is a huge
concern for all of us, since our operational land per capita is already on the decline in both
developed and developing countries. Since climate change is ... Show more content on
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The first thing we need to do is find the fish, which Oceana has done a great job of doing, fish are
conveniently located in the coastal zones of countries, these "coastal zones" are under the control of
national jurisdictions, which means each country can manage their own fisheries. It's a good thing
that these zones are controlled by national jurisdictions, because if it were done internationally, it
would be a lot more difficult for these changes to be put into action. The reasons why we should
focus in on these coastal zones, is simply because the fish. There are seven times as many fish in
these zones compared to the high seas, which means for us we have seven times more of a chance to
reestablish a lot of our fisheries, and to feed hungry mouths. There are over 80 different coastal
countries throughout the world, which makes it hard to focus on all of them. However, not all 80
coastal countries have a tremendous amount of coastline, so if we were to narrow it down to the
European countries and 10 more countries with coastlines, it ends up being 90% of all the world's
fish catch. Based on Oceania's work here in the United States, we know that there are three key
components we have to do in order to bring these fisheries back to their full capacities, and they are:
one, to set limits on how much fish each country can take

Harris Seafood
| |Harris Seafoods Inc. |
Memorandum
To: Mr. Charlie Harris II, CEO
From: student 103
CC: Professor
Date: 11/22/11
Subject: Harris Seafoods Inc.: Processing Plant Project Analysis and Recommendation
Your immediate attention is requested. We would like to take this opportunity to discuss our team
valuation of accepting Processing Plant Project. We value that Harris Seafoods has evolved into one
of the largest producers of frozen shrimp in the United States. We are impressed by company's
remarkable high return on equity of 39% after–tax. Our analysis of the Processing Plant ... Show
Please be advised that 1.25 beta for Harris Seafoods equity, but we acknowledge that true beta of the
project is uncertain because of finding a market portfolio with similar risk is hard to find. In
addition, the Return on Equity at 15%, we took the discount rate and applied it to the Free Cash
Flows to get a Net Present Value. The Internal Rate of Return of the project was 15%. To
compensate Harris Seafoods for the opportunity cost and risk of not investing in lowest required rate
of return plus risk premium for individual's required rate of return, we will use WACC of Harris
Seafoods.
Our Recommendation:
We recommend based on economical analysis determines that accepting processing plant project is
not viable to meet the minimum required rate of return set by the Harris Seafood Inc. for
shareholder's equity. Your concerned about accepting this project would reduce the company's high
rate of return on invested capital is absolutely correct after this analysis. The Free Cash Flow
provides a possible scenario of receiving certain principle and interest payments that Harris may
receive. Please be advised that our Cash Flow projects and forecast provides great uncertainty,

consequently we compensate that uncertainty with the discount rate of 15%, the higher discount rate
resulted in lower present value which

Analysis of the Business Environment and Strategy of...
Introduction
Sealord is the largest New Zealand based fishing company (Nissui, 2011) and is headquartered in
Auckland. It is partially owned by Aotearoa Fisheries Limited and the Japanese based company
"Nissui", with each holding a 50% share.(Aotearoa Fisheries Ltd, 2010) Sealord is part owner of
fishing company "Westfleet" based in Greymouth and NIMPL, a mussel farm based in Tauranga.
Sealord has alliances in Europe, Asia and the United States (Sealord, 2010).The industry that
Sealord operates in is that of the fishing, processing and distribution business. Sealord offers frozen
and canned seafood.
Threat of new entrants
It is very hard for a new company to enter the fishing industry. Firstly they must have a great
starting capital ... Show more content on Helpwriting.net ...
On the level of the end product there is very intense rivalry without a lot of cooperation. Every
seafood brand will try to be the preferred brand for its customers.
Strategy
Sealord sets itself apart from the competition by offering the most extensive range of products. Their
strategy is to be the largest provider of seafood products in the New Zealand market.
Business Model
Sealord sells a broad line of highly standardised products. They catch and process the fish internally
and on sell it to the 2 main grocery suppliers. The customers of Sealord are on sellers to the end
consumers in a general market. Sealord is part of an international alliance but operates on a national
level with its brand. Sealord has a strong R&D and innovative competence. They are striving to
become more sustainable every year. They focus on quality and safety and are always on the lookout
for new ideas to improve their products and the safety of their people both on land as on the water.
Sealord competitive strategy is to set themselves apart by the quality and selection of products they
offer. They want to be seen by the customer as the most trusted seafood company. (Sealord, 2011)
They do not offer the cheapest products, however they offer a complete range for every taste and
associate themselves with exquisite food rather fast food. They create brand loyalty by offering a
community. On the website consumers are

Essay on Celiac Disease: Cause, Effect, and Mitigation
Preparing a meal for adult women with celiac disease as well as a fish/shellfish allergies can a
unique challenge. Gluten as well as seafood most be avoided in the diet, with some special dietary
needs on top of that of a regular adult women. In the following a short description of what each
celiac disease and fish/shellfish allergies are, how common they are, causes, diagnosis, treatment,
and special dietary needs will be explained. Preceding this information an example of a two course
meal will be laid out to provide an example of a meal holding in the restraints of the special dietary
needs of this person. Celiac Disease What is celiac disease? Celiac disease is the auto–immune
disease which causes the body's immune system to ... Show more content on Helpwriting.net ...
When a person with celiac disease eats a food contains gluten, an immunologic response occurs and
the small intestines are damaged due to the response, which hurts proper absorption of nutrients. If
the disease is untreated it may lead to iron deficiency anemia, and osteoporosis, as well as increase
the risk of lymphoma, due to this impaired absorption. If someone with coeliac disease consumes
gluten can include: bloating, abdominal pain, diarrhea, weight loss, impaired growth rate, weakness,
tiredness, and malnutrition. Some people are reported to vomit after gluten consumption (Celiac
Disease, n.d. ; Celiac Disease Facts, n.d. ; Celiac disease – sprue. n.d.; Coeliac Disease – NHS, April
2010.). What causes celiac disease? The cause of the disease is unknown. It is known that having
certain genotypes can increase the chances of developing the disease however may not be the sole
responsibility. A person is more likely to have these genes and get celiac disease if a close family
member has it. How is celiac disease diagnosed? Blood tests are done to test for the antibodies that
are responsible for damage to the small intestines. If it is suspected of having the disease often an
endoscopy is often performed. In the endoscopy a small samples of the small intestines to be
biopsied and tested for celiac disease traits. After being diagnosed a doctor may do more tests to
check for anemia, and bone density, if tested positive

Blue Fish Research Paper
Blue Fish is a unique dining experience with phenomenal sushi. It is an experience that everyone
will always remember, and everyone will be extremely impressed with the food. At Blue Fish, right
when you open the door you will see many plants that open up space. When you walk to the front
desk, you will be greeted by the staff that is super welcoming and are always in a good mood. There
are many servers and I never had to wait in line to get a table. As the server leads you to your table,
you will see all the chefs making sushi at the bar area which is nice to see how they make the sushi
and other items on the menu. The servers are super nice and generous to you from when you get the
menu to when the bill comes. The average cost is around ... Show more content on Helpwriting.net
...
Some of the deserts include a 3 flavor berry that has a chocolate shell that tastes really fresh and the
ice cream is really creamy and tart. When it's your birthday, they bring you ice cream. Ice cream
options include vanilla, chocolate chip, and sherbert and a ton more. The staff will also sing to make
your Birthday Experience amazing. The atmosphere in Blue Fish is relaxing and entertaining. Blue
Fish's furnishings and decorations set the mood that you're in Japan. The seats in Blue Fish are
either booths or chairs and are surprisingly really comfortable. They have real plants that go on the
walls that you can look at. The feel of Blue Fish is family friendly and ethnic. The lights are dim but
you are still able to see perfectly fine in Blue Fish. The decorations and music set the mood as if you
were in Japan. Blue Fish is very clean and smells good inside, Blue Fish is very clean and you can
tell that the owners take very good care of the restaurant and people are always cleaning. The floors
have a cool wood feel and are not dirty. Blue Fish is a super clean restaurant that the owners care a
lot about how the restaurant looks.
The service at Blue Fish is kind and helpful. At Blue Fish, it depends on how crowded the restaurant
is, but they try to be very fast. The waiters and waitresses make you feel at home and they welcome
you to the restaurant. Even if it is busy, they try to be as fast as possible. The servers

Critique Of The Intervention Of Sustainable Seafood And...
Critique of the intervention of Sustainable Seafood and Fisheries in Hong Kong:
WWF's Seafood Choice Initiative
(WWF, 2015)
Word Count: 2876 words
1 Introduction
1.1 What does sustainable consumption mean and why is an intervention important?
Many studies have shown that a large extent of environmental degradation is in fact related to the
consumers (Heiskanen and Pantzar, 1997). Consumption has become the predominant and essential
phenomena of our lives (Ratneshwar et al., 2000). In order to reduce the negative impacts humans
place on the environment, the issue of sustainability has been prioritized since the 1992 World
Summit in Rio. Consume sustainably and having a sustainable lifestyle is the fundamental part to
favor the ... Show more content on Helpwriting.net ...
The marine environment has a great impact on the ecology and even climate change in a bigger
picture. Hong Kong was once a fishing port back in a century ago with nearly 1000 fish species, but
overfishing in the 1970s called it off due to the advancement in fishing technologies and with the
lack of fisheries management (WWF, 2014). There is a high consumption of seafood among people
in Hong Kong. According to the Food and Agriculture Organisation of United Nation (2011), people
in Hong Kong consume about 71.2kg per person in one year alone, which is 4.1 times more than the
global average and as well as a double of China's consumption. Its per capita consumption of
seafood also ranks the 2nd in Asia. This puts huge pressure on marine resources. Their seafood
footprint exceeds the actual seafood fair share by nearly 200% (WWF, 2015). Furthermore, studies
have found that this vast consumption in Hong Kong is damaging the marine ecology. 12% of the
Hong Kong Ecological Footprint in fact comes from their seafood consumption (WWF, 2011).
2 Details of the intervention and stakeholders
2.1 The WWF's Seafood Choice Initiatives
To respond the negative effects of Hong Kong's seafood consumption on marine environment,
WWF Hong Kong joined the global initiative in 2007 due to a raise in awareness on sustainable
seafood among consumers and businesses. It is a adaptable seafood consumption guide

Food Apps And The Apple App
With technology nowadays, the production and use applications, or simply apps, have become
widely popular. Being that I am a Computer Science major, and have myself created a mobile
application and a handful of web applications, I know the power of this stuff and how they are able
to reach and affect millions of people all over the planet. As wise ones once said: With great power
comes great responsibility. We must create and use this technology boom and creation of
applications to benefit human life, not harm it. I believe we started to do this with the creation of
food apps. The power to spread beneficial knowledge about food can reach everyone with the tap of
a finger. Healthy food practices and the awareness of organic foods can change people lives through
an app. However, some food apps fail to do such. Some apps are more profit focussed rather than
morality focused. I will cover the strengths and weaknesses of three food apps in the Apple App
Store, one Monterey Bay Aquarium's Seafood Watch, EAT24, and Yummly. First we will go over
Seafood Watch. The first weakness I immediately notice (note this may be a biased opinion based on
my app development experience) is the user interface. The app is not all that pretty, and nowadays
the top apps are also the most beautiful. Besides that, the applications contents are really good. I am
able to search for different kinds of seafood, and also learn a lot about that particular breed of fish.
On the home screen, there is a

The Best Purchasing And Practices For Safe Seafood
Purchasing – Storing Seafood
"As of 2008, fish and shellfish were more likely to cause foodborne–illness than any other category
of food product says Colorado farm to market." There's a vast world of food borne illness when it
comes to seafood being both causes of and types of illness. That being, I find it important to further
research the proper purchasing and practices for safe seafood. Throughout this paper I'll discuss the
best purchasing and handling for seafood to minimize risks.
Seafood Purchasing Process
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, ... Show more content on Helpwriting.net ...
This cut is with no bones and is the entire side cut of meat from the fish
– Steak. This cut is similar to fillet but smaller
Also taking into mind grading factors which change from whole fish to fillet cut
Whole fish, Dressed fish, Salmon Steaks Fillet or other Fish Products
Grade A (best grade possible all standards are at best possible state) Grade A ( best grade possible all
standards are at best possible state)
Grade B (lower quality, but flavor and feel is acceptable for fish species) Grade B (lower quality, but
flavor and feel is acceptable for fish species)
Substandard (failed to meet grade B and flavor and feel have fallen) Grade C ( same as grade B
except the flavor and feel is less recognizable to the fish species, should not be fishy smelling)
Substandard (product does not have good taste or smell)
Occasionally a statement of quality is provided to the suppliers noting to send them fish ever
meeting a certain quality requested, often asking for a specific weight of fish, form of fish or fish
coming from a specific region. When ordering processed fish the buyer should include specific
product specifications to ensure they receive what they are asking for. Product specification for fish
usually include, intended use, exact name, U.S. grade, PUFI seal, packer's brand, product size,
product yield, size of container, type of package material, packaging procedure,

The Is A Conflict And Concern
Mislabeling as a Conflict and Concern Despite the many positives that come with labeling,
mislabeling is negative that hurts labeling legislation. Mislabeling can negatively effects consumers
by not allowing them to make informed decisions regarding their labeled purchases and possibly
harming their health due to "incorrect" mercury intake. Mislabeling also hurts fisheries because
threatened species may be under more fishing pressure than previously assumed. Lastly, mislabeling
breaks import and export seafood regulations both internationally and nationally (Jacquet, 2008).
Fishermen and seafood companies are misrepresenting their product for one reason and that is
financial incentives. Unwanted species can be renamed to sound more appetizing, increasing profits
in return (Jacquet, 2008).
Mislabeling causes a lack of traceability and an issue in re–labeling. For example a report
discovered that illegal amounts of Patagonian tooth fish enter the U.S. hidden amongst other seafood
or under another name, frozen fish fillet or crayfish (Jacquet, 2007/2008). Even more recently
Oceana, an Ocean conservation group, revealed a study that 30% of sold shrimp products in the
United States are misrepresented. Of that 30%, 15% of the tested shrimp are completely mislabeled
in production method (wild–caught vs. farm–raised) or species type (LeTrent, 2014). Some of
Oceana's results, reported in Figure 1, show the alarming amount of mislabeled fish in restaurants,
sushi and different

Red Lobster
The Red lobster's mission statement states that "Here at Red Lobster we're passionate about serving
our guests great seafood. It's why we go the extra mile to bring you the best dining experience
possible. Our fishermen take pride in catching only the highest quality seafood, and the freshest fish.
Our grill master's expertly perfect flavors, cooking seafood and steak over a wood fire grill. And our
servers pull out all the stops to make every dining experience feel extra special. It's our passion. It's
our pride. Because at Red Lobster, we Sea Food Differently."
This is a very good mission statement seeing that it identifies most of the policies that a mission
statement should provide. It states how the employees will deal with the ... Show more content on
Helpwriting.net ...
A business document without data is of no value. To obtain good data/examples, you have to
conduct extensive research about the firm. For instance, if customer service is a weakness, you can
find numerous examples of bad customer service from consumer review sites such as Urban spoon,
Yelp.com and citysearch.com. Similarly, if consumer spending is a threat, find sources that
substantiate your point. Cite the sources. Comment [P1]: Always use section headings in your
report. Don't just provide a blob of text.
Marketing
Variables
Major
Strength
Minor
Strength
Neutral Minor
Weakness
Major
Weakness
Hi Med Low
1. External environment analysis– opportunities and threats
Every business is affected by external environmental forces. For example, increase in number of
competitors, new technologies, economic recession, change in demographics, etc. What are the most
significant changes that you believe will affect this chain's business in the next two to five years?
Explain why.
2. Internal environment analysis– strengths and weaknesses
What are your strengths (resources, employees, products & services). How will they help you
take advantage of the above mentioned opportunities? What are your weaknesses and how will you
overcome them using your strengths? What needs to be fixed?

Services Characteristics
Intangibility
Red Lobster combats intangibility by creating a memorable and enjoyable casual dining experience
for every customer that walks in the door. They are

La Vucciria Research Paper
4. Ver–o–Peso, Belém, Brazil
Noisy and chaotic, yet irresistibly atmospheric, with parallel rows of fishmongers selling odd–
looking specimens, this vast riverfront emporium hugs Béllem's Ver–o–Peso docks, where the boats
land their Amazonian catch. Alongside the original neo–Gothic market building, imported from
England in 1899, a marquee shelters stalls vending dizzying varieties of fruits and hot food.
5. Mercado Central, Santiago, Chile
Under a wrought–iron, art nouveau canopy dating from 1872, this animated fish market groans with
an extraordinary shoal of sea creatures, from barnacles to giant squid, many unlabeled,
untranslatable, or unknown outside Chile. Marvel at the fishmongers' speed and skill. If the thought
of identifying and preparing the fish is too much, onsite restaurants offer ... Show more content on
Helpwriting.net ...
La Vucciria, Palermo, Italy
In a gritty part of Palermo, and reflecting Sicily's heady ethnic brew, the boisterous atmosphere of
La Vucciria is more Middle Eastern than European. Musicians bang drums and sing Arabian–
infused ballads; the smell of barbecued sausages and kebabs permeates the air. The name comes
from the Frenchboucherie (butchers market) but expect everything from fish to fruits.
9. Cours Saleya, Nice, France
This pretty flower–and–food market is so crowded that fellow shoppers jostle you as you shop.
Among the essentials of Niçois cooking are indelicate animal parts like lambs' testicles, and pigs'
ears and heads, alongside more internationally acceptable ingredients. Lined with cafés and seafood
restaurants, the market has a different atmosphere on summer nights, when it becomes a covered
eating area.
10. Borough Market, London, England
London's oldest food market–here for more than 250 years–is wholesale most of the week, but
Thursdays through Saturdays it delights foodies with its cornucopia of fine foods from independent
suppliers throughout the U.K. and beyond, from the choicest olive oils and cheeses to ostrich
burgers and wild boar

Red Lobster Analysis Essay
Red Lobster – Altering Perception through Improved Positioning
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.
Red Lobster's positioning has ... Show more content on Helpwriting.net ...
Together, they developed a new menu around freshness. Next, "wood–fire grilling" was introduced,
as research showed it was the most preferred way of cooking seafood. This was a very effective way
of repositioning the brand, as it helped to shift perceptions away from the fried foods of the past to
the new fresh preparation methods. Furthermore, "grill masters" were introduced, and the position
quickly became the most prestigious job in the restaurant. This was also highly effective, as it added
a higher quality feel to the food, and served a dual purpose as the centerpiece of the marketing plan
in 2011. In addition, a fresh fish menu was provided to consumers, separate from the main menu,
which highlighted the daily catch. Finally, select ingredients were upgraded and restaurant locations
were remodeled in order to strengthen the perception of top quality and freshness, while appealing
to consumers other senses.
The current Red Lobster advertisements have come a long way from the "all you can eat snow crab
legs" disaster in 2003. As shown in exhibit nine, television ads in 2008 focused on the new wood
fire grilling method of cooking and fresh fish. More recently in 2011, the "sea food differently"
campaign has featured a grill master as the star of the commercial, explaining how they carefully
prepare the food while emphasizing the pride they take in their jobs. These new

Red Lobster Research Paper
We all love dining out for good food and laughter with our family, friends or significant other.
Whether it's a birthday, an anniversary or a casual night on the town, eating at the right restaurant,
that offer good food, great price and a fine dining experience is dependent on the restaurant you
choose. That's what made Red lobster my favorite. it is not just a night of eating out, it is an
experience. Not only do they have some of the most succulent crab legs there is, or because they
have the best appetizer which is their signature Cheddar Bay biscuits, but because of the ambience
that you are greeted with when you approached to dine in a Red Lobster restaurant.
The ambience of the restaurant seeks to replicate the ocean. The design evokes an atmosphere of
"relaxation at a seaside retreat" such as cascading water–filled lobster tanks and brightly painted fish
sculptures, also huge decoration of lobster on the walls, which give me a beach like feeling along
with beach blue seats which give you the feel of the blue ocean. Like many restaurants Red Lobster
has claimed it will provide an atmosphere for its guest along with tasty seafood and excellent
customer service, their ... Show more content on Helpwriting.net ...
There has been a great competition between restaurants now because restaurant like Outback
Steakhouse which is infamous for their steak is now boasting seafood on their menu as one of their
go–to dishes. However, it is not the same. The atmosphere doesn't I have been to a lot of different
restaurants that serve crab legs and shrimp, but I always end up with a smaller portion, poorer
quality crab legs, smaller lobster tails and a higher bill. Not to mention there is so much to eat that I
always have a take home bag at the end of our

Critique Of The Kampung Nelayan Restaurant
The city of Kota Kinabalu in Sabah is known for its iconic tourist attractions and vibrant culinary
scene. While many of the visitors often miss out dining at an upscale restaurant here, they can never
miss to explore the seafood choices offered at many of the Kota Kinabalu's locally renowned
restaurants. Instead of trying western or fusion food in Kota Kinabalu, you should try the local
cuisine and seafood dishes. The town is popular for some uniquely flavored seafood dishes and
sides.
Because of the availability of abundant seafood and fresh produce, the restaurant scene in this town
is dominated by local seafood cuisine. Let it be the spicy sambal flavored meaty seafood soups or
crispy fried crabs and shellfish, the restaurants in Kota ... Show more content on Helpwriting.net ...
No
Phone: +60 88–252 431
8. Kampung Nelayan Restaurant:
If experiencing a luxurious dining is what you want, then we highly recommend the Kampung
Nelayan Restaurant. Known for its unique floating restaurant setting, the Kampung restaurant boasts
a welcoming and upscale setting for guests to indulge in, enjoy food and watch cultural shows.
Every night, there is a nightly cultural dance show of indigenous groups of Kota Kinabalu at the
restaurant from 7.45 to 8.45 PM.
The highlight of Kampung, however, is its unique and elaborate menu. They have five unique
degustation menu, including breakfast and lunch menu, Puteri room set menu, steamboat and open–
sir set menu and an extensive a–la–carte menu. Sit back, relax and enjoy VIP style service at the
restaurant's Puteri room while enjoying their multi–course pre–fix menu featuring a wide range of
seafood, meat and vegetable dishes. Apart from the best seafood dishes, the restaurant is known for
some great–quality meat and poultry dishes such as ostrich meat in black pepper sauce, salted prawn
chicken wing and beef in satay style.
Address: Silverado Corporation Sdn. Bhd., Jalan Kolam,
Bukit Padang, 88790,
Kota Kinabalu,
Sabah, Malaysia
Phone: +60 88–256

Class or Mass
Class– or Mass
Written Analysis and Communication II
Submitted by:
X
Submitted to:
Y
Memo
Neptune Gourmet Seafood
USA
To: Mr. Stanley Renser,
Chairman and CEO,
From: Rita Sanchez,
Sales Director,
Date: November 5, 2012
Subject: Decision Report on Management of Excess Inventory
Please find attached a detailed decision report on how Neptune Gourmet Seafood can manage the
current situation of increased supply. The report contains an analysis of the situation followed by the
problem statement and evaluation criteria for various courses of the viable options possible.
The options have been evaluated on various parameters including profitability & brand ... Show
Introduce a new low–priced seafood brand 3. Provide discounts to restaurants and wholesalers on
additional purchases 4. Launch existing product in another geographic region 5. Organise food–fests
Criteria for Evaluation
The options need to be evaluated on the basis of the following criteria: 1. Impact on profits 2.
Impact on the brand image of Neptune
Neptune needs to find a solution which would do away with the situation profitably without
affecting its brand image.
Evaluation of Options 1. Slash prices by 40–50% a. On the one hand, slashing of prices by almost

half will help clear out the excess inventory quickly. On the other hand, this may needle a price war
among all the players in the market and prove to be counter–productive. Moreover, Neptune isn't
making enough profit to sustain a deep price cut. b. Reducing prices may make customers feel that it
has been overcharging them in the past. It may also imply that Neptune is now using sub–grade fish.
This will definitely destroy Neptune's premium image and permanently erode its brand equity. 2.
Introduce a new low–priced seafood brand a. Because of the triple effect of an increased demand
during the early stages of a sub–brand launch, the main brand equity of Neptune and the low,
affordable price of the seafood, the extra inventory will be sold off quickly. b. At low prices, there is
chance that ASPD will withhold the seal of

Mislabeling Essay
In the United States, seafood is an important commodity. According to the National Oceanic and
Atmospheric Administration (NOAA), the U.S. imported $20.2 billion in "edible fishery products in
2014" ("Imports"). With such large quantities of seafood flowing in and out of the country, mistakes
can be made. For decades scientists have called attention to the problem of mislabeled fish.
Although mislabeling fish may seem harmless, it can have devastating health effects on the
consumer, and efforts to prevent mislabeling have increased. In order to combat this problem, the
government should enforce DNA testing on all fish, regardless of whether the fish are imported or
produced domestically. In addition, stricter monitoring of the production process ... Show more
content on Helpwriting.net ...
DNA testing has become a popular method of monitoring firms in recent years; when it is
impossible to discern the species solely on its physical features, DNA testing creates a further look
into the species. Although early uses of DNA testing were prone to contamination and often became
ineffective after heating, improvements in technology have improved the process and its accuracy
(Wong and Hanner 828). Now more than ever, scientists have utilized this technology to identify
mislabeled species and to prove how widespread this malpractice

Descriptive Essay About Bear Flag Cafe
The Bear Flag Cafe, located in Newport Beach, CA, is a family owned business growing and
swelling with people every day and hour of the week. Owner, Thos Carson, grew up on the Bear
Flag boat fishing with his brother and father. He loved working and learning how to evaluate the
different types of fish and figuring out which pieces are the best. He enjoyed the adventure involved
with it and the mixture of science and passion involved in the journey. The first restaurant was
originally created with the name Bear Flag, located at a small storage garage in Newport Beach
during the year of 2007. Every day it seemed to get more and more busy where lines would run out
the door and around the corner. Carson decided that the demand was in such ... Show more content
on Helpwriting.net ...
People come in from all around the country. A man from Maryland, a family from Texas, and a
young lady from Oregon stood behind me in line. The restaurant brings people together, promotes
community, and seems to be expanding in each person who walks through the door. It diffuses
different cultures and welcomes anyone from any back ground and religion. Great Location The
Bear Flag Cafe is located in three areas around So–Cal: Newport Peninsula, Crystal Cove Peninsula,
and Huntington Beach. I evaluated the Cafe in Newport Peninsula where it is a quick walk to the
beach. It is surrounded by the water and a road leading to the city of Newport. It is near different
small little shops and other pubs. What made it such a positive experience for me was the walking
distance from our beach house to this restaurant. It took 4 minutes (a 0.6 mile walk) to walk from
our house to its location. You have a choice of either sitting inside or outside. It is perched in the
corner near a busy street. Normally, parking is an issue, but here there is a parking lot reserved only
for Bear Flag Cafe customers. The parking lot is directly next to the restaurant, so there is no walk.
Inside it 's spacious, but during rush hours it gets very busy! I witnessed two families running for a
single table, like two dogs sprinting for a ball. Outside, there are tables in every direction with a
fountain resting in the center. It 's a place where you and your

Case Class or Mass Analysis
Shuman Zheng
10/21/2014
MGMT 430
Case Analysis: Class or Mass
A.
Executive Summary: The North America's third – largest seafood producer Neptune
Gourmet Seafood is known for the brand reputation, premium product and quality they served in the
high–end seafood industry. Recently they are facing the challenge of inventory pileup in a short
period of time due to the investment in state–of–the–art freezer trawlers, along with new fishing
regulations. Whether cutting the current price by around 50% to clear the inventory is the main
argument among the board members. I'm not in fever of simply price cutting. My recommendation
is to consider launching a new brand at a lower price to target value–minded customers. Moreover,
tying up with star ... Show more content on Helpwriting.net ...
Alternatives: There are three options that mainly mentioned in the case:
1. Reduce the current prices of the premium brand by 40–50%
Pro: Will increase the quantity sold, and reduce the inventory.
Con: Will hurt the brand image. Customer will doubt about the quality of the product. Will get
attention from ASPD and may cause the price war.
2
2. Tying up with star hotels and restaurants at the touristy areas to conduct food festivals. Pro:
Reduce the inventory at the fast pace. It will keep the high quality, and the premium image in
customer's mind.
Con: May have additional cost for event planning.
3. Launch a low price brand and target the value–minded customer.
Pro: Will attract more customers and open a new channel of distributes.
Con: May causes the untrusted from the costumer. The when the existing customer find out the
quality are the same, they may change to the lower price brand, which may will hurt the profit.
I would not recommend the first option since the huge reduction in the price will hurt the brand
image of the company same time it will initiate a price war. It will not benefit the company in the
long term.
H.

I.

N. G. Nylen Dietary Guidelines
The Dietary Guidelines are a recommendation from the government concerning the types of food
and how much of it citizens should be consuming. They also provide information on food, nutrition,
and how everyone can help the cause to be healthy. (1) According to them, if this is properly
followed, Americans should become healthier or stay healthy. (1) The dietary Guidelines just gather
information based on mostly nutritional facts of food, statistics on citizens overall well–being, and
healthy eating patterns. (1) While these are great talking points and advice for Americans to follow,
it doesn't account for a few key things related to our environment. The first important issue that is
not accounted for is any type of environmental concerns. ... Show more content on Helpwriting.net
...
The journal takes a look at the sustainability, security, demand, and supply of food. (3) The writers
of the Dietary Guidelines could learn a lot by following along with this source. They look at things
from a global perspective and tell how the estimated world population will be over 9 billion by
2050. (3) How is it going to be sustainable to feed that many people following the dietary
guidelines? It's imperative that they take things like this in consideration when they are trying to tell
people how to eat. They are trying to make Americans more healthy, which is a great thing, while
causing many other negative effects in the ecosystems. (3) Another flaw in the dietary guidelines is
the fact that there is no consideration on the income of families. (3) The prices of some of the things
that is recommended is just not sustainable for some lower income families in this country. It would
be great if they could include maybe some cheaper alternatives that would still beneficial for

Ono Seafood Manuscript Analysis
The picture I attached is from Ono Seafood located in town. It is a poke restaurant and it is very
good! Ono is a term people use in pidgin to describe something that's delicious and good, so Ono
Seafood is used to describe Delicious Seafood! In my opinion the original audience for the sign
would be locals and people who know what Ono means, but now it is so popular and people come
from all over the world to eat there! I was talking to the woman who works there and her parents
opened the shop in the 1980's (if I am remembering correctly) so I think back then it was supposed
to be a little hole in the wall local place, hence the name Ono Seafood.
The use of pidgin and English is found in the sign, giving it a local Hawaiian feel that you wouldn't
... Show more content on Helpwriting.net ...
This adds a level of closeness to the customer and the store because they both know Ono is a local
word for delicious. I can guarantee that people on the mainland would not know what Ono means
because it is a word from here.
Hawaiian restaurants attempt to remain local by using pidgin and Hawaiian words but are restricted
to using just a few because they want to use well known terms, or easy to understand words. I was in
a Vietnamese restaurant today and they had a sign that said
"Ono Pho" meaning delicious pho! Ono is a common word here in Hawaii and can be found in
many different places and restaurants. People who speak pidgin also speak another language as their
main language. In opposite, creoles are the languages that came to be from the children of pidgin
speakers. As the children grow up, they develop the vocabulary, pronunciation, and grammar so that
they can use it as their main language of communication. Pidgin is an important part of Hawaiian
culture and can be found all over the islands in signs, everyday talk and much more.
I am attaching another picture of a restaraunt that used to be found on Kapahulu called Ono
Hawaiian Food, again meaning, Delicious Hawaiian Food. This store has

Red Lobster Marketing Essay
Hoops, Lindsay, Rosati
Maj. Tyabji, Mgt. 375 Red Lobster Case Study
1 May 2013
Red Lobster was started in 1968 with one location in Orlando, FL. Now it has grown to one of the
largest restaurant chains in the nation with 690 locations in all major cities. When Red Lobster was a
young chain in the 1980s, it had a reputation for high quality seafood away from the water. In recent
years, the company has struggled with its image. In a 2004 survey, participants questioned the
"quality of the seafood" and the "taste/preparation of the seafood" (exhibit 6). Red Lobster needed to
change how they are perceived by the public. Red Lobster should continue to overhaul their image,
by completely remodeling the inside and outside of their ... Show more content on Helpwriting.net
...
It is clear that Red Lobster should target these individuals because per customer Experientials spend
around $52 more than the current Indulgent targets per year (Exhibit 15). In addition, by targeting
these individuals and making small tweaks to the restaurants as they are renovated, Eclectics (the
second highest grossing average spent per year per customer) may also be drawn to the new changes
because of the similarities between these two parties. This is a perfect example of market
segmentation without having to radically change the scope of the company from the target
Experiential group.
With 690 locations nationwide, Red Lobster can be found in most major cities. Even though many
of the locations are close to water, there are still hundreds of locations in landlocked states (Exhibit
3). In 2009, Red Lobster tested their new renovation ideas at four locations in Florida in 2008, and
another 30 around the country in 2009. Many people viewed Red Lobster as a low quality seafood
restaurant, but now they want to change into an upper–scale restaurant in order to attract the
Experiential market (Exhibit 10, 11). Red Lobster should try to speed up the process of remodeling
because, in the 34 locations where the remodeling was tested, guest satisfaction was up 14%, staff
morale was

Red Lobster Business Analysis
The Red Lobster restaurant was founded by Bill Darden in Lakeland, Florida more than 47 years
ago (Red Lobster Seafood Restaurants, 2015). Moreover, the restaurant's website,
www.redlobster.com, reveals their motto from the beginning has been to serve "delicious seafood
with exceptional service" (Red Lobster..., 2015). And over time Red Lobster has offered a variety of
notable limited–time sales promotions, such as the annual Lobsterfest (since 1984) and Endless
Shrimp (since 2004) promotions, which are proven successes for decades (Red Lobster..., 2015).
Currently, Red Lobster has initiated Crabfest, a limited–time sales promotion, which offers
customers a large selection of dishes that feature wild–caught crab (snow, bairdi, and king),

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