Had a great call at LA Crazy Crab with the DSM, PPS, SC, and SC in training! We were cutting 2 shrimp, both ecuadorian. 16/20 P&D t-on and the 16/20 HLSO.

We did a complete cutting of both specs against what the customer was using. The factors that stood out the most during the cutting were the excessive shrinkage of the customers shrimp as well as the consistent sizing and taste. After the cutting, the owner cooked all of the shrimp so we and the staff could do a blind taste test. The Ecuadorian won hands down.

This was a great example of an SC utilizing Caliber Foodservice to help them get the sale across the finish line.