Hy-Vee’s Commitment to Responsible Choice Seafood doesn’t Stop at the Seafood Case; It Continues into Market Grille Restaurants

When dining out, the source of seafood entrees is always a gamble. Unless it’s specifically noted, there’s no way of knowing if the seafood was raised and caught using responsible methods.

logo1That’s not the case at Hy-Vee’s in-store, sit-down Market Grille restaurants, currently found at eight locations, but on tap at up to 50 stores in our Midwest market over the next three years.

The Responsible Choice initiative – Hy-Vee’s pledge to responsibly source all of its fresh and frozen Hy-Vee brand seafood by the end of 2015 – doesn’t end at the seafood case. The push is consistent throughout the company and the Market Grille restaurants are no exception.

So when diners order any of our entrees containing wild Alaska salmon (grilled and in Caesar salads), seared scallops, Ahi tuna or potato crusted cod, they do so with the confidence of knowing that other sea life wasn’t harmed when the fish was caught.

The menus at our Market Grille restaurants will change every 10 months, but what won’t change is our commitment to Responsible Choice seafood. You can find Responsible Choice items by looking for the circular logo.

If you’re not familiar with the Market Grille concept, they can be found in several of our stores. Hy-Vee also has one stand-alone Market Grille, located in the lovingly restored historic Hotel Charitone in Chariton, Hy-Vee’s longtime home.

The full-service Market Grille restaurants offer customers a sit-down dining experience with a wait staff and alcoholic beverages. In addition to Responsible Choice seafood, the menu includes steaks, half-pound handcrafted burgers, entrée salads, ribs and other smoked meats, pizza and other items prepared in an open kitchen.

Author: Brooke Barnes

Hi, my name is Brooke Barnes, and I’m the director of restaurant development for Hy-Vee. This position was created two years ago when I joined Hy-Vee, and I’m in charge of all openings of Hy-Vee’s Market Grille restaurants. I oversee everything from hiring to training to development and design to menu development and design. I enjoy the fact that we’ve stepped outside the box by offering a restaurant in a grocery store atmosphere, where people can buy the entree they’ve just eaten and take it home and make it their way. I have many years of experience in the restaurant business, including my last job as director of operations for a large restaurant and brewery.

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