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No Dine-In? No Problem.
No dine-in? No problem. With just a little creativity, you can bring your restaurant’s vibe outside.
Protect Customers & Your Business with Tamper-Evident Labels
During the pandemic’s dine-in closures, customers turned to food delivery, takeout and curbside pickup orders. However, heightened anxiety about possible routes of contamination and tampering may keep customers from placing future orders if they have a questionable experience, regardless of where in the process it occurs.
Showing posts in Customer Stories
D.H. Lescombes Winery & Bistro
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
When one door closes…open a drive thru window. That’s what Los Sombreros owner Kurt Riske and his partners did.
Giovanni’s of Menifee
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
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
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.
Il Vicino: A Passage to Italy
Discover how the partners behind Il Vicino take their customers on a journey to Italy during every dining experience.
The Place: Customer Success Story
There’s no place like The Place, to get your comfort food on. See how the family-owned business has succeeded for over 20 years in the food industry.
The Vig Customer Story
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.
Savoy Bar & Grill
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.
The Parish: Customer Success Story
Centered around a sense of community is Chef Travis Peters and his restaurant, The Parish. Read more about how Shamrock Foods supports his success.