The seafood industry continues to evolve as consumer expectations shift toward convenience, quality, and unique dining experiences. While many people are familiar with Cedea as a trusted retail seafood brand, the company is now expanding its reach into the HoReCa (Hotel, Restaurant, and Catering) sector through innovative products, practical business solutions, and creative menu applications.

To support this direction, Cedea recently hosted a two-day Ideation Workshop: Reimagining Seafood Innovation, bringing together professionals from the hospitality and food service industries. More than just a product presentation, the event became a platform for chefs, restaurant operators, hotel representatives, and modern trade businesses to discover new opportunities in seafood-based menu development.

Introducing a New Perspective on Seafood for HoReCa

The workshop was divided into three separate sessions across two days, with each session attended by different participants from various HoReCa businesses and modern trade outlets.

The event opened with an introduction from the Cedea team, highlighting the company’s latest premium seafood products designed specifically for food service applications. Attendees said that they had previously associated Cedea primarily with retail products, making the workshop an eye-opening experience that showcased how versatile Cedea products can be for restaurants, hotels, convenience stores, and catering businesses.

One of the key highlights was the introduction of the Cedea Panci Odeng Support Program, a special initiative designed to help businesses create attractive seafood-based food stations with minimal operational complexity.

Learning from Japanese Culinary Expertise

A major attraction of the workshop was the presence of Chef Chomei Hideki, Cedea’s Corporate Chef, who comes from Japan and has extensive experience working in prestigious restaurants, including Nishimura at Hotel Shangri-La Jakarta.

Throughout the sessions, Chef Hideki shared insights into menu development while demonstrating how Cedea’s premium seafood products can be transformed into appealing dishes suitable for different business concepts.

As he explained the products, guests were introduced to a live odeng station featuring several new premium Cedea items, including:

• Odeng Skewers (Original and Spicy)
• Fish Dumpling Cheese Herb
• Fish Dumpling Spicy Chicken
• Japanese Fish Cake Veggie
• Chikuwa Negiri

One of the strongest selling points presented during the workshop was the product durability. Unlike many frozen seafood alternatives that can become soft or break apart after prolonged cooking, Cedea’s premium odeng products maintain their structure and texture even after being simmered for extended periods. This makes them highly suitable for buffet stations, convenience stores, and self-service food counters where products need to remain presentable throughout operating hours.

To make preparation even easier, Cedea also introduced a ready-to-use dashi soup stock, allowing operators to serve authentic odeng with greater consistency and efficiency.

Turning Seafood Products into Menu Inspirations

Beyond the odeng station, Chef Hideki demonstrated several creative menu applications that showcased the flexibility of Cedea’s products. Some of the featured menu creations included:

• Narutomaki Udon
• Kani Mayo Sushi
• Crab Stick Tempura + Kakiage
• Premium Odeng Pot Presentation

Particular attention was given to the newly launched Kani Mayo Salad, which contains Cedea ready-to-use crab stick pieces mixed with mayonnaise. The product offers convenience for food service operators looking to reduce preparation time while maintaining consistent quality.

Another standout product was the new 18 cm Premium Crab Stick, which can be creatively stretched and shaped into wider forms, opening possibilities for unique tempura and Japanese-inspired presentations.

The workshop encouraged participants to think beyond conventional seafood dishes. Depending on the concept of their restaurant, hotel, café, or retail outlet, the same product could be transformed into entirely different menu offerings.

After the demonstrations, attendees were invited to sample all menu creations. Feedback was overwhelmingly positive, with many participants praising both the product quality and taste. The tasting session also led to active discussions with Chef Hideki regarding recipe development, menu applications, and operational considerations.

From Workshops to Real Business Opportunities

The practical value of Cedea’s food service solutions was further showcased during the Indonesian Chef Association (ICA) Gathering at PIB College Bali. At the event, Cedea’s dedicated odeng station quickly became a crowd favorite, attracting visitors with its appealing presentation, premium seafood products, and warm ready-to-serve concept.

For hotels, an odeng station can become an interactive breakfast buffet attraction. The temperature-controlled pot keeps products warm while maintaining product quality throughout service. For modern trade businesses such as convenience stores and mini markets, the concept provides an efficient ready-to-serve solution with minimal preparation requirements.

Examples of potential applications include:

• Hotel breakfast buffets
• Convenience stores
• Food courts
• Mall kiosks
• Grab-and-go retail concepts
• Event catering stations

The positive response from ICA members reinforced the growing demand for seafood solutions that combine convenience, quality, and visual appeal.

The Cedea Odeng Pot Support Program

Perhaps the most talked-about initiative during both events was the Cedea Odeng Pot Support Program. Under specific purchase quantities and promotional periods, eligible customers can receive a complete odeng pot set to support their business.

The specially modified odeng pot features an attractive wooden enclosure and adjustable temperature controls, helping operators maintain ideal serving conditions throughout the day.

Combined with Cedea’s premium odeng products and ready-to-use dashi broth, businesses can launch an odeng concept quickly without investing heavily in equipment development.

For operators looking to introduce new seafood offerings, increase customer engagement, or create visually appealing food stations, the program presents a practical and scalable solution.

Driving the Future of Seafood Innovation

The Reimagining Seafood Innovation Workshop proved that seafood innovation is about much more than launching new products. It is about creating solutions that help businesses operate more efficiently, serve customers better, and unlock new revenue opportunities.

By bringing together industry professionals, Japanese culinary expertise, premium seafood products, and practical business support programs, Cedea demonstrated its commitment to becoming more than a retail seafood brand.

As the company continues to strengthen its presence in the HoReCa sector, initiatives like these show how collaboration and creativity can inspire the next generation of seafood dining experiences.

For more information about Cedea premium odeng products and the Odeng Pot Support Program, businesses can contact the PT Puri Pangan Utama sales team via email at [email protected] with the subject line: “Panci Odeng Cedea.”