For restaurant owners, this rise in egg prices presents a significant challenge. With food costs already top of mind, the rising cost of eggs can quickly eat into profits. To mitigate the impact of rising egg prices, many restaurants are turning to creative solutions.
Our Vice President of Sales for Produce and Specialty Foods shares his predictions for restaurant trends and his favorite products of the year.
Reducing labor needs and cutting costs can put you on the path to profitability.
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.
Operators are keeping customers and employees safer than ever with ramped-up food safety and sanitation practices.
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.
