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Better Disposables. Better Value
Chefs across the country are using these top 5 Ready-Set-Serve items to battle labor shortages and commodity price fluctuations.
Top 5 Labor-Savers
Chefs across the country are using these top 5 Ready-Set-Serve items to battle labor shortages and commodity price fluctuations.
Showing posts in Business Insights
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.
Balancing Workflow Needs & Costs
Labor efficiency. It sounds good, but for a chef protecting their concept it’s anything but easily executed.
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.
Regal Crest Farms Signature Chicken Culinary Seminar
Discover why your signature dishes deserve Regal Crest Farms® Signature Chicken. In this informative video, Chef Angel walks you through all the advantages of this innovative, value-added addition to our poultry line-up. Tray-packed, pre-cleaned and gourmet-trimmed, it’s good to go right out of the box. Plus, you don’t have to put a knife to it, so you save on labor costs, too.
Post Pandemic People Practices
Understanding the different mindsets of both staff and employees gives you the opportunity to approach their return to restaurants in a way that ensures comfort for everyone. Watch as Jim Hargrove, Shamrock Restaurant Consultant, walks through best post-pandemic people practices.
Attracting (and Keeping) New Employees
As an industry, restaurants are averaging a 15 percent post-pandemic staff shortage. Although ready to ramp up, securing new employees is proving difficult with restaurant workers leaving the industry, concerned about possible Covid-19 exposure or utilizing unemployment benefits. But just as Shamrock Foods is here to source the right ingredients for your menu, we also have tips to attract (and keep) the right staff.