Prime Shrimp’s Sous Vide Pouches Set Sail on the Steamboat NATCHEZ and Riverboat City of New Orleans
New Orleans Steamboat Company enhances their menu and operations using Prime Shrimp on passenger vessels
At A Glance:
By choosing Prime Shrimp over a traditional IQF or bulk-frozen shrimp, New Orleans Steamboat Company was able to add multiple shrimp options to their menus, guaranteeing the same profit margins across a variety of dishes and event types.
Challenges:
The New Orleans Steamboat Company faced challenges of offering consistency and quality to their customers. Limited space on board for storage and tight kitchen layouts made large events difficult to pull off and limited the scope of event menus.
Solutions:
The New Orleans Steamboat Company partnered with Prime Shrimp to serve several banquet items, including New Orleans Style BBQ Shrimp and Grits, Shrimp Scampi, and Shrimp Alfredo. They also use Prime Shrimp’s Cajun seasoned shrimp for cocktail garnishes and Shrimp Cocktail.
Leveraging Prime Shrimp’s unique product format, Executive Chef Eddie Thel was able to increase the output of the on-board kitchens while consolidating multiple ingredient SKUs into a single product, opening space for other dishes to be prepared in ovens or on the stove.
"Prime Shrimp is as a professional, quality product as one can hope to find. We have completely replaced one of our banquet items with a Prime Shrimp selection here on the Steamboat Natchez. Consistency of taste, quality, and ease of cooking has really allowed us to direct our focus where it's needed!" – Eddie Thel, Executive Chef, New Orleans Steamboat Co.
With the help of Prime Shrimp, Food and Beverage Director, Marc Lewis, created profitable, dynamic menus that better compete with local event venues.
- Expanded Menu Options
- SKU Consolidation and Space Maximization
- Consistent Quality and Flavor
Benefits:
· Prime shrimp streamlines operations while maintaining menu flexibility, offering ability to incorporate choice of pasta or grain, or substitute for food allergens.
· Prime shrimp’s cook method maintains quality and consistency across dishes and days, ensuring a reliable experience for every customer.
“Storage space is few and far between. We share it with the marine crew, our front of house staff and, of course, the galley staff. Ingredients being consolidated in Prime Shrimp packaging allows us to remove those ingredients from our shelf, which gives us a lot more valuable space to use.” – Marc Lewis, Food & Beverage Director, New Orleans Steamboat Company
