Showing posts in Business Insights

100 Years of Food Trends

100 Years of Food Trends

Shamrock Foods Business Insights

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.

It's A Wrap Packaging For Takeout & Delivery

It’s A Wrap: Packaging For Takeout & Delivery

Shamrock Foods Business Insights

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.

Doin’ the Dirty Work ProClean Warewashing

Doin’ the Dirty Work – ProClean Warewashing

Shamrock Foods Business Insights

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.

Propak

Take on Takeout with ProPak

Shamrock Foods Business 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 Foods Business 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 Foods Business 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 Foods Business 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 Foods Business 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 Foods Business 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.