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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.

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Shamrock Healthcare Customer Named Chef Master

Shamrock Healthcare Customer Named Chef Master

Shamrock FoodsCustomer Stories

Shamrock Foods recently hosted its second Chef Master Competition with senior living facilites from the Ensign Bandera group. Each property had participants such as dietary directors, chefs, and executive directors facing off to create a winning entrée as judged by five local judges with healthcare backgrounds. Finalists moved on to a dessert round which revealed the ultimate winner.

Finding Satisfaction in the Business Life

Finding Satisfaction in the Business Life

Shamrock FoodsCustomer Stories

Born to entrepreneur parents, Jean Bernstein grew up with a front-row seat to how companies are run. Blessed with innate business acumen and drive, she became a successful, self-described “serial entrepreneur” early on. Still, Bernstein recalls that, even while making money, she and her husband Mark Bernstein hungered for more.

Fashioning Distinctive Experiences

Fashioning Distinctive Experiences

Shamrock FoodsCustomer Stories

Mark Van Grack’s background in fashion gave him the ability to see future trends. His insight led to Hapa Sushi Grill and Sake Bar, a four-unit, full-service operation featuring Japanese-Hawaiian fusion fare and Motomaki, a three-unit, fast-casual sushi operation.

DH Lescombes Winery & Bistro

D.H. Lescombes Winery & Bistro

Shamrock FoodsCustomer Stories

After being impacted by COVID-19, New Mexico’s D. H. Lescombes Winery and Bistro quickly realized takeout and delivery options wouldn’t be enough to keep business going. The restaurant adapted its business model to also sell groceries, resulting in a twenty-fold increase in quarantine restaurant sales.

Los Sombreros

Los Sombreros

Shamrock FoodsCustomer Stories

When one door closes…open a drive thru window. That’s what Los Sombreros owner Kurt Riske and his partners did.

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Giovanni’s of Menifee

Shamrock FoodsCustomer Stories

Giovanni’s of Menifee’s “Disaster To-Go Menu” was an instant hit after COVID-19 closed the restaurants’ dining room. According to owner Tom Powers, there are two keys to that success – taking a hard look at your menu to see what translates best to take-out, and then marketing, marketing, marketing.

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Tasting Success

Shamrock FoodsCustomer Stories

For Kyle Franson, the 2008 economic crisis that ended his nearly 30-year career in finance yielded an unexpected dividend: the impetus to open Rancho Capistrano Winery.

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A Culture That Attracts

Shamrock FoodsCustomer Stories

Food had always played a meaningful role in Myra Ghattas’ life. But she never intended to make a career of it. When she was growing up in New Mexico, her aim was law school, but high school and college restaurant jobs followed by great success with an international resort brand led to a fork in the road – and hospitality won out.