The Role of HORECA in the Fisheries Business: The Importance of Fresh Fish Supply for Hotels, Restaurants, and Catering

The Role of HORECA in the Fisheries Business: The Importance of Fresh Fish Supply for Hotels, Restaurants, and Catering

Business9/16/2025

The Role of HORECA in the Fisheries Business: The Importance of Fresh Fish Supply for Hotels, Restaurants, and Catering

Introduction

In the food business world, the term HORECA is often heard. HORECA stands for Hotel, Restaurant, and Catering, a major market segment that forms the backbone of the culinary industry. This sector not only plays a role in serving food to consumers but also acts as a primary driver of demand for fresh raw materials, especially fish and seafood products.

The availability of a stable, fresh, and high-quality fish supply is a crucial factor in maintaining customer satisfaction and brand reputation within HORECA. This article explores what HORECA is, how it relates to fish supply, and the business opportunities available for fish suppliers.

What is HORECA?

HORECA is an international term referring to the food and beverage service industry that operates through:

  • Hotels – hotel restaurants, room service, and banquets.
  • Restaurants – seafood restaurants, fine dining, fast food, and modern eateries.
  • Catering – food providers for events, offices, and large-scale services.

Since HORECA serves consumers directly, it requires strict standards for raw materials. This segment tends to prefer suppliers who can maintain freshness, operate a reliable cold chain system, and consistently deliver products in large volumes.

The Role of HORECA in the Fisheries Industry

HORECA is one of the largest consumers of seafood products, both fresh, frozen, and processed. Its key roles include:

  1. Creating High Demand for Premium Fish
    • Luxury hotels and fine dining restaurants often require premium-grade products such as sashimi-grade tuna, salmon fillets, or octopus.
  2. Encouraging Product Diversification
    • Diverse demand from HORECA drives suppliers to provide various products such as dory fillets for international menus, shrimp for tempura, or squid rings for calamari.
  3. Serving as a Bridge to Export Markets
    • Many international restaurants in Indonesia apply global standards, making local suppliers accustomed to export-level requirements.

Types of Fish Products for HORECA

Commonly supplied seafood products include:

  • Tuna & Salmon → sashimi, steaks, grills.
  • Dory Fillet → fish & chips, grilled, pan-fried dishes.
  • Shrimp & Squid → fried dishes, pasta, sushi toppings.
  • Octopus & Crab → premium seafood menus.
  • Local Fish (Mackerel, Spanish Mackerel, Barramundi) → Indonesian cuisine.

Sizes, specifications, and packaging are usually tailored to HORECA standards, for example:

  • Portion cut 150–200 g/pcs for fish steaks.
  • Vacuum-packed fillets for easy storage.

Challenges in Supplying Fish to HORECA

  1. Freshness & Consistency
    • Fish is highly perishable. Without a proper cold chain system, quality quickly deteriorates.
  2. High Quality Standards
    • Hotels and upscale restaurants only accept products with specific standards, e.g., boneless, skinless, sashimi grade.
  3. Price & Seasonal Fluctuations
    • Fish availability depends on seasons, which affect both prices and supply.
  4. Logistics & Distribution
    • Deliveries must be fast, using cold storage and refrigerated trucks to maintain freshness.

Business Opportunities for Fish Suppliers

Despite challenges, the HORECA market presents vast opportunities:

  • Stable Purchase Volumes
    • Restaurants and hotels require regular daily/weekly supply.
  • High Profit Margins
    • Premium products for HORECA allow higher margins compared to traditional markets.
  • Branding & Reputation
    • Supplying to well-known hotels and restaurants builds business credibility.
  • Gateway to Export
    • Suppliers meeting HORECA standards can more easily expand into global markets.

Tips for Fish Suppliers Entering HORECA

  • Develop a cold chain system → utilize cold storage & refrigerated trucks.
  • Ensure consistent quality → maintain fillet, cutting, and packaging standards.
  • Offer product variations → provide fillets, portion cuts, or whole fish as required.
  • Build long-term relationships → focus on service and reliability, not just pricing.

Conclusion

The HORECA sector (Hotel, Restaurant, Catering) is a significant market closely tied to the supply of fresh fish and seafood. With its high standards, consistent demand, and attractive profit margins, HORECA offers golden opportunities for fish suppliers.

However, only those with strong quality control, reliable cold chain management, and consistent supply can thrive in this competitive space. By understanding HORECA’s needs, fishery businesses can expand their market reach and strengthen competitiveness at both national and global levels.

👉 If you are looking for a trusted supplier of fresh fish and seafood products for your hotel, restaurant, or catering business, Nalayan.id is ready to be your reliable partner. Contact us today for your HORECA supply consultation!