For over 100 years, Shamrock has been serving communities and dedicated to delivering more than just quality food. We’re so excited to announce that we will be expanding our current food delivery service in Billings, MT area and opening a new Shamrock Foodservice Warehouse to the public in spring 2022.
Featured
Arizona’s Family-Owned Shamrock Foods Company Celebrates 100 Years In Business
Known best by locals for the Shamrock Farms milk once delivered to doorsteps by milkmen, to today featuring a multitude of farm-fresh dairy products in grocery aisles and beyond, Shamrock Foods Company is celebrating 100 years as an Arizona business mainstay.
Create A Winning Restaurant Culture
Employee retention is an ongoing priority in foodservice. It reduces labor costs and keeps food and service standards consistently high. One way to achieve this is via a strong operational culture of support, mentoring and interconnectedness.
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The Science of Menu Change
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, 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
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
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
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
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.
Reduce Labor Costs and Save Time with ProClean No Boil Fryer Cleaner
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 By Shamrock Foods: Bo Bryant
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.
Improving Operations in the Current Economy with Bo Bryant
Take a deep dive into the changes the restaurant industry has seen during COVID-19 and which improvements operators should continue in order to meet changing diner needs in our current economy.
Streamline IDDSI Implementation with Menu Wizard+
Dysphagia is a swallowing disorder that affects an estimated 15 million adults in the United States.* With the support of Shamrock Foods Menu Wizard+, healthcare and senior living facilities have the opportunity to easily accommodate these patients on texture-modified diets while following the International Dysphagia Diet Standardization Initiative (IDDSI) that was introduced worldwide in 2015.