Did a showing for owners, sales team , and chef. Chef prepared the Branzini and the ecuadorian shrimp. They loved both. I dropped samples of the Trout which they loved. Waiting on nthe CES garlic butterfly to drop some off as well. This is a large special event venue. The weekly usage I indicated shows what they anticipate per event if ordered. All events order at least one shrimp item and a seafood main. Chef said they typically go through 30-60 lbs of COP seafood in an event.