Showing posts in Customer Stories

Finding Satisfaction in the Business Life

Shamrock Foods Customer Stories

Born to entrepreneur parents, Jean Bernstein grew up with a front-row seat to how companies are run. Blessed with innate business acumen and drive, she became a successful, self-described “serial entrepreneur” early on. Still, Bernstein recalls that, even while making money, she and her husband Mark Bernstein hungered for more.

Fashioning Distinctive Experiences

Shamrock Foods Customer Stories

Mark Van Grack’s background in fashion gave him the ability to see future trends. His insight led to Hapa Sushi Grill and Sake Bar, a four-unit, full-service operation featuring Japanese-Hawaiian fusion fare and Motomaki, a three-unit, fast-casual sushi operation.

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.

giovanni logo hero image

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.

  • Page 1 of 3
  • 1
  • 2
  • 3
  • >