One of the most difficult points of the customer interaction under social distancing rules is the payment portion. From receipt folios, to pens to sign receipts, and cash tips and handing credit cards back and forth, the amount of points of contact are numerous.
From sanitation guidelines, social distancing rules, and touchless technologies and solutions, menu simplification, and staffing Shamrock Foods has pulled together our recommendations to consider when re-opening your restaurant to your community.
From tracking deliveries, ordering through ShamrockORDERS and staying up-to-date with all the latest resources, trends and inspiration, the Shamrock Foods mobile app makes managing your business with Shamrock Foods easier than ever.
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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.
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’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.
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.
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.
Discover how the partners behind Il Vicino take their customers on a journey to Italy during every dining experience.
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.
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.
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.
Centered around a sense of community is Chef Travis Peters and his restaurant, The Parish. Read more about how Shamrock Foods supports his success.