Showing posts in Customer Stories

D.H. Lescombes Winery & Bistro

Shamrock Foods Customer Stories

After being impacted by COVID-19, New Mexico’s D. H. Lescombes Winery and Bistro quickly realized takeout and delivery options wouldn’t be enough to keep business going. The restaurant adapted its business model to also sell groceries, resulting in a twenty-fold increase in quarantine restaurant sales.

Los Sombreros

Shamrock Foods Customer Stories

When one door closes…open a drive thru window. That’s what Los Sombreros owner Kurt Riske and his partners did.

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Giovanni’s of Menifee

Shamrock Foods Customer Stories

Giovanni’s of Menifee’s “Disaster To-Go Menu” was an instant hit after COVID-19 closed the restaurants’ dining room. According to owner Tom Powers, there are two keys to that success – taking a hard look at your menu to see what translates best to take-out, and then marketing, marketing, marketing.

Tasting Success

Shamrock Foods Customer Stories

For Kyle Franson, the 2008 economic crisis that ended his nearly 30-year career in finance yielded an unexpected dividend: the impetus to open Rancho Capistrano Winery.

A Culture That Attracts

Shamrock Foods Customer Stories

Food had always played a meaningful role in Myra Ghattas’ life. But she never intended to make a career of it. When she was growing up in New Mexico, her aim was law school, but high school and college restaurant jobs followed by great success with an international resort brand led to a fork in the road – and hospitality won out.

The Vig Customer Story

Shamrock Foods Customer Stories

Meet the gamblers who took a chance on opening a restaurant focusing on genuine hospitality. Watch how The Vig tackles new trends to stay innovative.

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Savoy Bar & Grill

Shamrock Foods Customer Stories

Learn more about how Chef Frans Dinkelmann utilizes Shamrock Foods in his kitchen. Discover how Savoy Bar & Grill dish up daily meals for special events.

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