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.
Labor. It impacts every facet of every business – and especially healthcare facility kitchens. That’s why we tapped the experts at Shamrock Foods to develop a two-week “labor lean menu.” Now, no matter the reason for being short-staffed, this tool will help successfully manage the situation.
Globally-inspired flavors continue on an upward trend and are expected to maintain this momentum as consumers get back to dining out, and crave vibrant dishes they have missed while eating more home-cooked meals over the last year. By using Katy’s Kitchen® Spices to incorporate new and unique flavors into your menu, you can satisfy customers’ desire for adventurous cuisines while eating out – in a relatively inexpensive way.
Shamrock is celebrating its 100th birthday this year. With all that history, we wanted to look back at the past 100 years of food trends and the food service industry as a whole.
Takeout and delivery are substantial foodservice opportunities that extend across dayparts and segments. Foodservice packaging experts predict demand for beautiful takeout packaging to remain strong. Given that consumers are more attentive than ever to the quality of the packaging, it can be a competitive differentiator.
Now more than ever, guests expect a safe, clean dining experience and operators need a labor-smart way to guarantee guest satisfaction. ProClean warewashing products are here to help! Great for kitchens in restaurants, hotels, and hospitals, ProClean warewashing products are convenient and easy-to-use. Focus on the rest of the customer experience and let ProClean do the dirty work.
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.
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, 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.
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.
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.
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.
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.
