1. Choose High-Yield, Kitchen-Friendly Seafood

When service is hectic, your kitchen needs products that perform consistently. Focus on seafood that's easy to portion, quick to cook, and simple to plate.

What works well:

• Pre-portioned fish fillets (like our Blue Wave Barramundi or Basa portions)
• Prepared prawns (raw or cooked, depending on your menu style)
• Quick-cook items like squid rings and seafood baskets

Value-added products truly shine during busy periods. Our pre-crumbed, battered and tempura ranges reduce prep time by up to 75% compared to preparing from scratch. Chefs particularly value our Double Crunch Prawns and Panko Crumbed Squid Rings when the pressure's on – they deliver consistent results even with less experienced kitchen staff.

Venues using Blue Wave's prepared products typically report significant operational benefits during peak seasons. Many of our food service partners have been able to increase service capacity without adding kitchen staff, simply by reducing the prep work associated with seafood dishes. The consistency of our products also means less experienced kitchen staff can deliver restaurant-quality results even under pressure.

2. Build Your Menu Around Reliable Availability

While seasonal planning is important, reliability trumps everything during peak periods. Work with suppliers who can guarantee volume, consistent quality and on-time delivery when you need it most.

Our national factory network means we can deliver to every Australian capital city within 24 hours, six days a week – critical when your walk-in is running low during a busy weekend.

Rather than completely changing your menu seasonally (which adds training complexity), consider having:

• A core menu of reliable year-round items (using frozen seafood options)
• A smaller selection of seasonal specials that can be easily adjusted
• Backup menu options for unexpected supply challenges

3. Simplify Your Offering Without Sacrificing Appeal

During peak times, each extra step in preparation can become a bottleneck. Smart venue operators understand that simplicity is the secret to handling volume.

Kitchen-efficient dishes that impress customers:

• Tempura prawns with dipping sauce
• Salt and pepper squid with Asian slaw
• Crispy fish tacos with pre-made garnishes
• Seafood platters combining prepared items

From our years working with busy venues, we've observed that restaurants who streamline their peak-period menus typically see noticeable improvements in service times while maintaining or even improving customer satisfaction. The logic is simple - fewer items executed perfectly will always outperform a complex menu during high-volume service.

4. Think Beyond Traditional Portion Structures

Flexible portion sizes help manage kitchen flow while maximising revenue. Consider offering:

• Small plates or "tasting" portions
• Shareable seafood platters
• Add-on seafood toppers for steaks or salads

Our Blue Wave Seafood Basket and Salt & Pepper Squid work brilliantly as shareable starters, while items like Garlic Prawns can double as entrées or main meal accompaniments.

Many venues find that offering seafood sharing options during peak periods helps manage kitchen workflow while encouraging higher spend per table. It's a practical approach that benefits both operations and revenue.

5. Maximise Prep Time Before Service

The most successful kitchens during peak periods aren't necessarily faster – they're better organised. Working with value-added seafood creates significant advantages:

• Our crumbed and battered ranges come ready to cook
• Pre-marinated options save flavour-development time
• Consistent sizing ensures predictable cooking times

Beyond product selection, organise your mise en place strategically:

• Prepare garnishes and sauces in batches
• Set up dedicated stations for high-volume items
• Use pre-portioned containers for key ingredients

6. Create a Standout Signature Seafood Dish

Having a "hero" seafood dish can dramatically streamline kitchen operations during busy periods. The perfect signature item:

• Uses reliable, consistent products
• Creates visual impact with minimal plating
• Delivers excellent value perception
• Becomes recognisable and shareable on social media

Blue Wave's Japanese BBQ Salmon and Crispy Battered Barramundi have become signature dishes for several of our clients, offering the perfect balance of premium perception and operational simplicity.

7. Partner with Suppliers Who Understand Peak Periods

Your suppliers should be genuine partners during your busiest times. At Blue Wave, we work closely with our food service customers to forecast demand for major events and seasonal peaks.

What to expect from a proper seafood partner:

• Accurate order fulfilment (we maintain a 98.5% fill rate even during peak periods)
• Delivery flexibility when you need it
• Consistent product quality you can rely on
• Support with menu planning and product selection

Our customer service team includes former chefs who understand the pressure of busy service periods – they're available to help with last-minute needs and practical solutions.

8. Tell Your Seafood Story

Today's diners care about provenance and sustainability. Blue Wave's products are backed by KB Seafood Co's century of experience and commitment to responsible sourcing.

Simple ways to showcase your seafood credentials:

• Brief staff on sustainability certifications (like our MSC and ASC credentials)
• Add brief sourcing information to menu descriptions
• Train servers to confidently answer questions about seafood origin

When customers understand the quality behind your seafood, they're more likely to order it and return for repeat visits.

9. Develop a Dedicated Function Menu

Large group bookings often coincide with your busiest periods. Having a separate, streamlined offering for functions gives you operational control while maximising profitability.

Our most successful partners create:

• Set seafood banquet options
• Platters designed for sharing
• Fixed-price seafood packages

These packages typically feature items that can be partially prepared in advance, like our Crumbed Prawns, Crunchy Battered Fish Bites, and Salt & Pepper Squid – all of which hold quality well during busy service periods.

10. Train Your Team Specifically for Peak Periods

Even the best menu needs a well-prepared team to execute it. Before your busy season:

• Hold tasting sessions for all staff
• Create quick-reference guides for cooking times and plating
• Practice high-volume service scenarios
• Establish clear communication protocols between front and back of house

Remember that seafood requires specific knowledge around allergens, cooking indicators, and serving suggestions. Our team can provide training support to ensure your staff are confident with our product range.

Ready Your Venue for Success

Peak periods represent your biggest opportunity for profit and reputation building. With smart menu planning, reliable products, and the right supplier partnership, you can turn the pressure of busy service into a showcase for your venue's capabilities.

Blue Wave brings the experience of KB Seafood Co's century in the industry to help your food service business thrive when it matters most. Our national distribution network, quality-controlled products, and food service expertise make us the partner of choice for Australia's busiest venues.