SC was trying to convert owner fom US to Sysco. Customer had issues with the calamari they were using. It was constantly being sent back. They were using a pre-breaded ring and tent. We went in for lunch and tried the calamari. it was over-cooked and didnt look good. We watched the cooks and it became apparent that they were not concerned about cook times of the calamari. They didnt pay too much attention and kept over-cooking the shrimp

We suggest 2 things. First, that the customer come to the LA Food show to try some samples that we would have. We suggested making calamari fires as they are both highly profitable AND can take a bit of a beating in the fryer. The customer went to the show and liked the calamari fries.

After the show, I returned to the restaurant and showed the chef how to prepare the calamari fries and suggested some different sauces besides cocktail sauce to serve with them. Owners and mgt tried at the restaurant, loved them, and ordered them. They are currently using them.

In regards to the shrimp, they tried the Ecuadorian at the show and liked the taste and bite. They are using those now as well.