Crave Fishbar, known for its commitment to having the highest quality sustainable seafood and responsible business practices, announced that it has officially become a Certified B Corporation. Crave Fishbar joins a prestigious group of over 1,500 companies from 42 countries and over 120 industries recognized as leaders in social and environmental standards who are redefining success in business. With this certification, Crave Fishbar becomes the second ful-service restaurant to be named a Certified B Corporation by B Lab in New York City.

“At Crave Fishbar we not only believe in our food, we also believe in creating a corporate culture that provides our employees with a positive place to support their ambitions and grow with ours, while also becoming part of the communities that we call our home. We are excited to join the esteemed list of Certified B Corps that share in our commitment to a more sustainable future,” says owner Brian Owens. 

B Corps voluntarily meet high criterion for social and environmental performance, accountability, and transparency. Crave Fishbar is dedicated to continue building quality partnerships with suppliers, as evidenced by the great partnerships they have forged with the likes of Monterey Bay Aquariums Seafood Watch Program and also the Billion Oyster Project in NYC. Their mission is to serve neighborhoods sustainable, locally sourced, and creative seafood in a fun and relaxed environment. Additionally, Crave Fishbar uses their restaurants as platforms to not only build awareness about ocean-friendly seafood choices but also give their employees the tools to be successful in life, being one with their communities, and supporting local farmers and fishermen. Crave hopes to inspire other restaurants to make a change and become a Certified B Corp, whether it's a mom and pop restaurant serving their local community or a corporate chain with locations globally. The restaurant seeks continuous company growth but to never lose sight of the people that help make it a success.

"Happy employees in a restaurant equates to happy guests. We try to minimize the high stress that is synonymous with busy restaurants and because of this we have very low employee turnover. Whether it is our semi-annual staff outings, local group volunteer programs, or continuing education, we are always seeking way of making Crave Fishbar a better place to work,” he says.

The certification comes on the heels of the company's new launch of their first Upper West Side location in New York City and is another step in the company's journey to set the standard as a force for positive change within the hospitality industry.  

Industry News, Sustainability