Featured

Ready-Set-Serve Bistro Butter Blend

Shamrock FoodsMenu Inspiration

Our Ready-Set-Serve® Bistro Butter Blend is the latest in chef-driven innovation. Developed by our member and customer chefs across the U.S. and Canada during our annual R&D Chef Summit, this blend perfectly captures current trends and the needs of busy kitchens. It combines crunchy green leaf, velvety red butter lettuce, and slightly bitter green oak, creating a salad base that not only provides elegant height and vibrant color but also balances flavors and textures for a versatile dining experience.

Carne Asada Taco

Carne Asada Taco

Shamrock FoodsMenu Inspiration

Elevate your foodservice menu with the flavorful Carne Asada Tacos, showcased at Shamrock Foods EXPO 2024. Marinate flap meat in citrus and spices, grill to perfection, and serve in warm tortillas with fresh toppings like onions, cilantro, and salsa.

Showing posts in Business Insights

Propak

Take on Takeout with ProPak

Shamrock FoodsBusiness Insights

Over the past year, great carryout programs evolved from a creative solution to a restaurant necessity and going forward customers will continue to seek out delicious, at-home dining experiences when ordering from your establishment.

The Science of Menu Change

The Science of Menu Change

Shamrock FoodsBusiness Insights

There are a myriad of reasons to update your menu. From small additions and subtractions to complete refreshes, changing your restaurant’s menu can be an essential step towards success of your business. Understanding the science of menu change will help you focus your menu on profitability, feasibility and sustainability.

carryout-cocktails

Carryout Cocktails

Shamrock FoodsBusiness Insights

Carryout cocktails, or cocktails to-go, continue to be one of the fastest-growing foodservice trends over the past 2 years. Every day, new states are updating their state and local liquor laws to accommodate alcohol-to-go.

GET STAFFED STAY STAFFED

Get Staffed, Stay Staffed

Shamrock FoodsBusiness Insights

The past two years has radically altered just about everything we do in the restaurant industry. A few strategic steps can make it better, easier, and more fun to get staffed and stay staffed in the current employment environment.

The Knife And The Whisk

The Knife And The Whisk

Shamrock FoodsBusiness Insights

Bo Bryant, Shamrock Restaurant Business Consultant, is back with a new way to look at labor in your kitchens. Using these two tools as our guide, Bo walks us through how to can best use labor for efficiency and cost savings.

MANAGING YOUR MENU THROUGH SUPPLY CHAIN UNCERTAINTY

Managing Your Menu Through Supply Chain Uncertainty

Shamrock FoodsBusiness Insights

Supply chain irregularities due to labor demand, transportation challenges, material shortages and unpredictable consumer demand are affecting restaurant operators across the globe. It’s never been more important for operators to shore-up inventory and menus to navigate product availability challenges. This quick guide helps outline strategies you can take to lessen the impact of the supply chain and put the control back into your kitchen.

How To Calculate & Manage PRD

How To Calculate & Manage PRD

Shamrock FoodsBusiness Insights

Meeting Per Resident Day Costs (PRD) is crucial to managing your senior living facility’s dining budget. Establishing and tracking a PRD will allow for more creative menuing and permit the use of higher-quality ingredients.

Restaurant Supply Fryers

Reduce Labor Costs and Save Time with ProClean No Boil Fryer Cleaner

Shamrock FoodsBusiness Insights

Many of the best-run companies in our industry regularly analyze operations and procedures to determine where cost-reducing changes can be made. That’s where ProClean No Boil Fryer Cleaner comes in! A breakthrough spray-on fryer cleaner that’s simpler and faster to clean tough, cooked-on grease in the deep fryer.

Kitchen Conversations

Kitchen Conversations By Shamrock Foods: Bo Bryant

Shamrock FoodsBusiness Insights

Bo Bryant has touched every part of the restaurant industry through his career and now helps restaurant owners navigate the challenges they are facing. He is no stranger to periods of inflation and staffing issues, so knows what areas to focus on in order to maximize profitability amidst the demands of the current economy.