Maximizing Profit with Better Shrimp: A Case Study with New England Lobster Market & Eatery

New England Lobster Market & Eatery serves up an impressive 1,200–1,500 pounds per week of 21/25 EZ Peel shrimp for their popular Bucket of Peel and Eat Shrimp, a $20 menu staple. With such high volume, maximizing case yield is absolutely critical to the bottom line—more portions per case means more profit per pound.

After conducting a detailed yield test, we discovered that our Ecuadorian Premier shrimp delivers a remarkable 90% cooked yield, translating to 18 full portions per 20-pound case. In contrast, the client’s current Indonesian shrimp—labeled at 15g of protein and with indeterminate soak time—suffered significant shrinkage during cooking, drastically reducing portion potential.

Our Ecuadorian shrimp not only retains more size and weight after cooking, but also packs 19g of protein—a key indicator of quality and minimal water content. Plus, our 26/30 EZ Peel shrimp actually averaged 25 shrimp per pound, outperforming the labeled spec.

Even with a higher upfront cost, the superior yield and portion count of our product would allow New England Lobster Company to serve more customers per case, ultimately driving higher profits. Over the course of a year, making the switch to our shrimp could net them over $40,000 in additional profit—without changing a single thing on the menu.

Better product. Higher yield. Proven profit.