Sysco is beginning to see signs of progress in the restaurant industry, and appears to be focusing on oysters.

The US-based foodservice distribution giant this week reported a 1.9% increase of adjusted earnings before interest, taxes, depreciation and amortization (EBITDA) to $931 million on a 4.5% sales increase to $20.2 billion during the second quarter of fiscal 2025, which ended Dec. 28, 2024.

Looking specifically at US foodservice operations, the company noted that the results were positively impacted by higher volumes and gains from sale leaseback transactions, partially offset by customer mix shifts and investments in the business. Sales in this segment increased 4.1% in the second quarter to $14b. Gross profit for US foodservice operations increased 2.9% to $2.7bn.

Sysco's international foodservice operations also saw continued sales growth. International sales for Q2 increased 3.6% to $3.7bn. Gross profit increased 7.3% to $760m.

"Our international business was particularly strong, delivering a 14.5% increase in operating income, and a 26.5% increase in adjusted operating income," reported Syco CEO and president Kevin Hourican in the financial report.

Sysco seemingly has its eyes set on seafood in the second half of 2025. The cover of the latest issue of Foodie magazine, a publication where the company highlights trends and new product offerings, features Sysco's Portico Seafood brand oysters, harvested in the Gulf of Mexico. 

Photo Credit: Sysco

The issue explains to customers how they can leverage peak season and strategic pricing on oysters. A four-page spread also tells the story of where the oysters come from, shining a spotlight on the quality and sustainability of the oysters.

Another two-page spread can be found further inside the magazine, which explains how "winter is oyster season at its best" due to it being the "optimal time for flavor, availability and cost-effectiveness."

"Oysters aren't just for upscale menus -- they're a versatile, healthy option that appeals to everyone from curious first-timers to oyster enthusiasts, making them a standout, profitable addition when served with a touch of creativity," the magazine explains.