For most new restaurant owners that want to include oysters in their menu, the pearly question is always whether to serve pre-shucked or unshucked oysters. The reason is that the two are the most common ways of delighting oyster lovers. While pre-shucked oysters offer the convenience of no work or preparation, it has its shortcomings. For instance, pre-shucked oysters are a little bit expensive, and the oysters tend to dry up and increase the chances of guests feeling discomfort if the oysters are past their prime. Moreover, restaurant experts point out that serving oyster as a delicacy should be approached with care because each oyster offers a unique experience for the guests. If you are still undecided, then this article highlights the positive impacts that serving unshucked oysters will have on your restaurant's bottom-line and reputation.

Sustainable Practices -- Today, like all customers in other industries, some restaurant guests will only have their meals in restaurants that are environmentally conscious. When Pacific oysters were introduced into Australia in the 1940s, they began displacing naturally occurring oysters such as the native oyster and Sydney rock oyster.  However, it has been reversed through controlled harvesting of the Sydney rock and native oysters. By selling unshucked oysters, therefore, you can help your restaurant to play an integral role in protecting natural occurring oysters. You can accomplish this by throwing the oyster shells back into the ocean, so that oyster larvae have something hard to attach on and improve oyster population. Such sustainable practices will board well with guests, and you will notice an improvement in your customer base.

Fresh Taste -- According to industry experts, oysters are a delicacy to most people because they get the opportunity to experience what the ocean tastes like. In fact, it is possible to tell where an oyster has grown -- the Atlantic or the Pacific Ocean -- from their distinct flavour. Oyster tasting is a fun experience that will guarantee you satisfied guests. Moreover, oysters can remain alive in their shells for weeks so long as they are kept in a cool environment and not refrigerated. It ensures that you will be serving fresh oyster weeks after you bought your last batch. Oysters that have already been shucked and washed with tap water lose their distinct flavour which will affect your guest's experience and consequently the restaurant's profits.

Opportunity for Owner-Guest Interaction -- Most restaurant guests love to watch their food being prepared, and unshucked oysters offer this opportunity. Sliding an oyster knife in each oyster's shell in full view of your guests is an enlightening and educational experience that rivals pulling the oysters from the refrigerator and serving them in a plate. In the latter, guests get to ask you questions about how best to shuck an oyster, and the guests might even ask you if they can try shucking their oysters. Such an interactive session can have a profoundly positive impact on the performance of your restaurant.