Supply chain irregularities due to labor demand, transportation challenges, material shortages and unpredictable consumer demand are affecting restaurant operators across the globe. It’s never been more important for operators to shore-up inventory and menus to navigate product availability challenges. This quick guide helps outline strategies you can take to lessen the impact of the supply chain and put the control back into your kitchen.
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.
Globally-inspired flavors continue on an upward trend and are expected to maintain this momentum as consumers get back to dining out, and crave vibrant dishes they have missed while eating more home-cooked meals over the last year. By using Katy’s Kitchen® Spices to incorporate new and unique flavors into your menu, you can satisfy customers’ desire for adventurous cuisines while eating out – in a relatively inexpensive way.
Produce-centered meals are a rising trend among diners and chefs. Get creative ideas on how to better use veggies on your menu in this Shamrock blog.
Having a strong drink menu can make all the difference in increasing revenue. Learn about how Shamrocks’ premium brands can help you in this article.
Learn how to make the most out of your produce. Use these tips to cut food costs, limit waste disposal, and please your customers.
Putting together the perfect charcuterie board can be overwhelming. Learn how to make yours stand out in this Shamrock blog.
