usiness models are tricky, as we all know. But when it comes to seafood, the Ocean Edge Resort and Club, Brewster, Massachusetts, is a superb illustration of efficiency on all levels of F&B management.

Ocean Edge purportedly ranks as one of the largest purchasers of seafood in the nation. The hotel’s coastal location and historic real estate obviously play heavily in the successful marketing of the resort as a vacation and meeting destination—as well as a private club. Located on the north side of the peninsula, the hotel sits on picturesque Cape Cod Bay.

Andy Ross, director of sales and marketing, touts the quality of their seafood program. “Our coastal location leads to high expectations. Being able to deliver a dynamic product at a reasonable price fulfills that guest need and expectation.”

A factor paramount to the successful seafood program is Ocean Edge’s business mix. With 665 privately owned condominium units onsite, the hotel is favored with year-round “membership” clientele for the restaurants. The balance of bayside and resortside villas and guestrooms comprise 335 accommodations. The menus at Ocean Edge’s four restaurants change seasonally and are dominated by both fresh domestic and locally harvested seafood.

Executive Chef Michael Gregory attributes the success of their seafood program to an excellent partnership with seafood vendors. “We have a great relationship with a local supplier and a fish company out of Boston who can guarantee quality product. The seafood is packed properly, and the vendors inspect for quality control. I personally inspect each shipment as it arrives to make sure it is adequately packed and at 32 degrees. It is significant to ensure that the product is fresh—packed fresh—and that you use suppliers you can trust.”

Shelf life is also a critical issue, according to Executive Chef Gregory. Attention is paid to the rotation of product, abiding by “first in, first out” handling. Vendor tags indicate how long the product is out of the water, and these dates are important in ensuring freshness and quality. Seafood product that is nearing “use by” dates can be used creatively in soups, chowders, and casseroles. Chef Gregory adds that, “Seafood Newburg and Seafood Chowder are popular dishes that capitalize on economy and great flavor”.

Caveats regarding procurement may come in the form of consumption warnings or red tide warnings. In the years since Michael Gregory has been at Ocean Edge, he has only seen one red tide warning. Red tides, caused by toxic marine planktons in high concentrations, may be fatal to fish, affecting the market and availability of wholesome seafood product.

In that case, there is a lot of fresh farm-raised tilapia, salmon, and catfish to meet guest demand for fresh seafood; Ocean Edge maintains good Canadian sources for these products.

New England clam bakes and beachfront bonfires are an attractive option for groups and are highly profitable. They are also offered to hotel guests over peak holiday periods. Priced at $50–80 per guest, they are held inside the Mansion, a 1912 manor house on the resort grounds. “Almost every group requests the post-clambake beachfront bonfire”, says Danielle Duerr, senior sales manager. “They are popular networking events, where guests can relax and converse on the beach—and enjoy roasting marshmallows and eating s’mores.”

Seafood buffets are offered to groups, complete with raw bar, and include seasonal offerings of little neck clams, local oysters, and mussels. The most popular dishes for the lunch crowd include fish ‘n chips prepared with fresh New England cod or haddock and the signature Ocean Edge famous lobster sandwich. Popular dinner entrées include the grilled swordfish with chive butter and the lobster surf and turf.

Executive Chef Michael Gregory offers up the best advice for a successful seafood program. “Keep it fresh, simple, and elegant.”

Nancy Fox is a frequent contributor to HOTEL F&B EXECUTIVE.