Fire up the grill with this bold and flavorful Carne Asada recipe featuring Sobremesa by Shamrock Foods. Marinated in citrus, spices, and premium ingredients, this dish brings authentic Mexican flavors to your menu. Serve with crispy fries, guacamole, and Cotija cheese for the ultimate indulgence.
Our Ready-Set-Serve® Bistro Butter Blend is the latest in chef-driven innovation. Developed by our member and customer chefs across the U.S. and Canada during our annual R&D Chef Summit, this blend perfectly captures current trends and the needs of busy kitchens. It combines crunchy green leaf, velvety red butter lettuce, and slightly bitter green oak, creating a salad base that not only provides elegant height and vibrant color but also balances flavors and textures for a versatile dining experience.
Experience a culinary masterpiece by Chef Michael Voltaggio, featured at the 2024 Shamrock Foods EXPO. Strawberry Shortcake Doughnuts with Mexican Crema Semi Freddo and Shiso Sugar combine rich flavors and textures for a unique, gourmet twist on a beloved dessert.
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.
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.
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.
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.
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.
Restaurant operators can apply on Monday for federal grants of up to $10 million from the Restaurant Revitalization Fund, the U.S. Small Business Administration (SBA) announced Tuesday.
Typically, Mother’s Day is the most lucrative holiday of the year for operators and although this year has been anything but typical, families are longing for opportunities to celebrate. Whether providing a special occasion experience at home with takeout and delivery or boosting in-dining traffic with unique menus and offers, operators will benefit by providing guests ways to recognize the mom figure in their family.
Hiring the right people is essential. But improving how they’re integrated into an operation both virtually and in person is especially important right now. Effective onboarding lays the foundation for success – greater profit margin, enhanced employee engagement, higher productivity, reduced turnover and a crew that’s better prepared to meet future demands.
Resident dining in a senior living community is much more than a meal. It’s social connection. It’s fuel for the body and soul. It’s simultaneously a comfortable routine and a break from monotony. Here are a few creative and effective ways to refresh your culinary model to go beyond meal service and meet the diverse needs of your community.
Operating a foodservice establishment today isn’t easy. Labor costs are a large part of budget and regulations are constantly changing. It’s time to do some menu planning, with labor savings in mind.
