Quickserves explore sustainable seafood options

03/15/2010 | QSR Magazine

As consumers increasingly demand sustainable fish options, quickserves are seeking sources. One early adopter was restaurant owner Robert Klein, who began a quest for sustainable seafood more than 20 years ago, when he opened the first of four Fish Grills in Los Angeles.

View Full Article in:

QSR Magazine

Published in Brief:

SmartBrief Job Listings for Business

Job Title Company Location
Pharmacy Benefit Analyst/ Auditor
Nationwide, SL_Nationwide
Vice President, HEDIS & Performance Outcomes
Dayton, OH
Vice President, Girls and Women Strategy
United Nations Foundation
Washington, DC