8/15/25 Follow up – At the GSM Brian Meek reaffirmed that after all logistics have been met, the following deal is confirmed, Following is a recap. Thank you Ernesto for performing the cutting – Great team work!!

7/25/25 We met with chef James, conducted a shrimp cutting with our 7244970 Ecuador Premier Gold Shrimp 31/40 IQF Peeled & Deveined Tail-Off 10/2lb $98.10 vs Preference 31/40 P&D Tail off 5/2lb $53.00 – 75 to 100 cases weekly

Our shrimp performed very well in all categories except for sizing, we were a little smaller, however, it translated into a big plus as our shrimp yielded an avg 15 shrimp more per bag – 5 extra orders for one 10lb case

We presented the following mat to chef James:

• Shrimp menu avg price $13.25 (15 shrimp per order)
• $13.25 X 5 (one 10lb case) = $66.25
• 66.25 x 75 cases weekly = $4,968.75 (this total can be higher, we used the lower weekly order)
• 4,968.75 X 52 weeks = $258,375.00
• 258,375.00 – $51,675.00 20% food cost = $206,700.00 extra profit on just one line item!!

Ernesto will be discussing with Paul Piazza a possible lower price
Brian and Annabeth will follow up accordingly with Sysco merchandising

Chef James also enjoyed our 7358221 Seaweed Kelp Chickpea Balls and stated that he will be using them at Dock Side as specials – Annabeth will follow up.