Kitchen Conversations: Recent Episodes
Shamrock Foods
Listen as Shamrock Foods has conversations with chefs, restaurant operators, and industry experts about strategies to succeed in the foodservice and hospitality industry.
Chef Daisy Garcia is the executive sous chef for Continental Catering, a boutique catering company offering craft food, creative cocktails, and cool experiences – AND she is our 2023 California Fired Up! Champion.
Chef Garcia is passionate about great food, great employee culture and community.
Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration
Chef Matt Jordan is a Chopped Champion, 9-Time Competition Show Veteran on Food Network, and the Corporate Executive Chef of National Accounts for Nestle Professional. He is a graduate of the Culinary Institute of America, Hyde Park, NY. He is a Karate Black Belt, Marathoner, and Classic Triathlete who lives in Scottsdale, AZ. He has over 15+ years of experience in foodservice across all channels.
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Heading to EXPO for the first time, or just curious about what's coming to the floor? Jeff and Karin Glick, Customer Experience Marketing Manager at Shamrock Foods, discuss how to approach EXPO and what's they're most excited to see (and eat)!
#1 Make sure your schedule is clear. You will spend more time there than you expect.
2 Download the mobile APP. This is going to give you the floor map, a tool to save your favorite items from the show floor, a schedule of the day’s events, and so much more. It’s a must-have. Registered Attendees will receive an email about a week before the event with a link to download.
3 Come in with a plan. It feels early, but holiday menus are right around the corner, followed by playoff season.
4 Come with questions. Think about the current struggles you're facing in your restaurant and be ready to find the solutions. Talk to other people, engage with suppliers.
5 Come hungry! There is so much food to experience.
JOIN US AT THE EXPO
Culinary meets extraordinary at the innovative and always inspiring Shamrock Foods EXPO. Discover fresh ideas, savings and solutions you can’t get anywhere else.
SOUTHERN CALIFORNIA SHAMROCK FOODS EXPO 2023
Wednesday, August 23
San Diego Convention Center
111 W Harbor Dr., San Diego, CA 92101
IDAHO SHAMROCK FOODS EXPO 2023
Wednesday, August 30
Boise Centre
850 W Front St. Boise, ID 83702
NEW MEXICO SHAMROCK FOODS EXPO 2023
Wednesday, September 13
Albuquerque Convention Center
401 2nd St. NW, Albuquerque, NM 87102
ARIZONA SHAMROCK FOODS EXPO 2023
Wednesday, September 20
Phoenix Convention Center
100 N 3rd St., Phoenix, AZ 85004
COLORADO SHAMROCK FOODS EXPO 2023
Wednesday, September 27
Colorado Convention Center
700 14th St., Denver, CO 80202
Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration
Chef Rodney Estrada joins the podcast to discuss his introduction to the world of Speed Scratch world and how his team works with Restaurants to save time on the line.
What is Speed Scratch? Speed Scratch is incorporating, high-quality, ready-made products into your recipes to save time - and labor - on the line.
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Located in the heart of downtown Golden, Colorado, Woody's Wood Fired Pizza has been a local favorite since 1993. Jon, has been leading the team at Woody's since 2015, but his father's, Bart, philosophy – “more than just great pizza” – shines through Woody's. Since Jon took over, sustainability has been top of mind at Woody's. And why wouldn't it be? Jon's MBA in sustainability lead Woody's to compost more than 10,000lbs of food waste per month and named 2021 Colorado Restaurant Association “Sustainability & Innovation” award winner. Who better to share next steps for you to take sustainability to the next level?
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Jim Hargrove is back with the State of The Restaurant industry and what operators need to think about to get and stay ahead. Here's a hint - Company Culture.
“THE EXPERIENCE OF THE GUEST WILL NEVER EXCEED THE EXPERIENCE OF THE EMPLOYEE”
We encourage you to use this exercise with your team.
WHYDENTITY EXERCISE:
Begin with the Mission Statement: Why are we here? Why did we think the world needs us? What was the landscape missing? What was the problem we felt that we could solve better than what was available?
Then move on to your Vision Statement: Where are we going? What does success look like? What is our ultimate goal?
Next complete your Values Statement: How will we get there? What do we believe in? What do we stand for? What do we stand against?
Finally we need to identify our Culture: Who will this appeal to? Who will this not appeal to?
Note: Be open to your team and their interpretations!
Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration
Our most aptly named to date. Shamrock’s resident Burger Enthusiast and Center of Plate Category Expert, John Bacon joins us to discuss all things Burgers. This in-depth conversation covers everything you've ever wanted to know about buying burgers for your restaurant operation - Fresh vs Frozen, Meat Grades, Blends, Ratio - and what's up with Wagyu.
If you have question or topic in mind for a future episode show – hit us up on Instagram @shamrockfoods.
Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration
Just in time for Mother's Day, Mary McVoy sits down with us to discuss brunch trends, operational excellence and her new love of frozen croissants.
MEET OUR GUEST:
Mary McVoy is extraordinarily passionate for creating unique experiences through incredible food and distinct service and education. Her diverse and creative culinary background in bakeries and cafés; American, French and Italian fine dining; and Mexican taco shops gives her a culinary edge that is bold and brilliant. Mary has not only worked from Coast to Coast, but from the Front to the Back of each house she’s been in. From New York City to La, Mary is most comfortable in any kitchen & any restaurant she’s found in. While developing brands and launching startups, Mary has come to love operational systems in which make brands successful, narrowing down the point of distinction that sets a concept apart from another.
Her Purpose; “To offer and share the knowledge behind the silent successes of the industry, while breathing life back into each and every operator and by being the mentor I wish I had when I was coming up in the industry”
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Chef-Restaurateur Thomas White is involved with 24 , multiunit concepts in the US. His insights come from 40+ years of experience in the restaurant industry.
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Urban 360 Pizza Grill and Tap House was founded in Albuquerque, NM in 2018. This growing Franchisee Concept is the fourth from veteran restaurateur Eric Fabian
Featuring industrial styling and a beautiful patio, Urban 360 Pizza provides an incredible environment for any type of gathering. Wil McKenzie, Customer Relations Manager, joins us to talk about their concept, restaurant technology and the franchising process.
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Chris Casson, Vice President of Sales for Produce and Specialty Foods for Shamrock Foods, joined us on the podcast to discuss his predictions and favorite products of the year.
Interested in the items discussed? Check out our blog!
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If you’re a restaurant operator looking to try something new or investing in new technology or just trying to figure out how to stay motivated in uncertain times, this is the episode for you.
Morgan O’Sullivan, Co-Owner of FlyteCo Brewing, a little backyard brewing company in Denver, Colorado that became a dynamic brewery, restaurant, entertainment venue and more, inside the Former Stapleton control tower
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Ryan Elmore is the Restaurant Consultant for Shamrock Foods and has been in this capacity for just shy of three years. Ryan comes with over 20 years of restaurant operations experience (over half of those as a Managing Partner/General Manager/District Manager), working with concepts such as Outback Steakhouse, Dave & Buster’s and most recently, Seasons 52 (a Darden Concept). He has also worked in the QSR space as a multi-unit District Manager and has led independent concepts as well. He has led teams from 50-150 team members and focuses on building cultures of training excellence, execution and profitability. He and his wife Jessica, of almost 5 years, have 3 awesome kids and are avid golfers. Avid, not good.
Born and raised in Albuquerque, Mark started working as a pizza maker at Dion’s after graduating from high school in 1987. In 1991, he graduated from the University of New Mexico with a BA in Economics. After a short, rather unsuccessful stint with MassMutual, Mark accepted a General Manager position with Dion’s in 1992. Over the next 15 years, he took on various roles in the company and earned his unofficial MBA from The School of Hard Knocks. In 2006, Mark became COO and focused on aligning Dion’s culture, management talent, and systems to prepare for successful regional expansion. Mark became Chief Executive Officer in December 2013.
Mark’s WHY is “contribute”. He has a passion for helping others to be the best they can be. He is a lifetime member of Leadership New Mexico and is a member of Vistage International (CEO Peer Advisors). He serves on the Board of Horizons Albuquerque, is Past President of the Golden Apple Foundation of New Mexico, and is active in the UNM Alumni Association. Mark is married, with two children and two step-children. When not making or eating pizza, he enjoys running, mountain biking, and skiing through the mountains of New Mexico and Colorado.
Live from Shamrock Foods EXPO 22, Chef Timothy Hollingsworth sat down with Jeff Pivin to discuss his success in the restaurant industry.
TIMOTHY HOLLINGSWORTH BIO:
Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015, he opened Otium, a Contemporary American restaurant next to The Broad. A longtime LA favorite, Otium’s sophisticated, yet accessible menu features eclectic, vibrant, and seasonal flavors. In 2018, he opened C.J. Boyd’s at The Fields LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. He is currently working on expanding the Otium brand in other major cities, as well as developing a concept called Chain with B.J. Novak.
Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry, where he worked for 13 years, including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In 2018, he competed on Netflix’s The Final Table, a global culinary competition series. He lives in Los Angeles with his wife and four kids, two dogs, and an urban farm.
Chef David began his restaurant career flipping burgers for a national chain in 1985. He was intrigued by all of the systems in use. A year later he moved to a white tablecloth restaurant famous for classical table side flambes. In the mid 90’s David and his new bride moved to Ottawa Canada for a classical French Culinary education at Ecole Le Cordon Bleu.
Currently Chef Knickrehm is getting back to having fun with food at Deja Brew Bistro where there are few rules and a whole lot of eccentric personalities.
He is active in the American Culinary Federation; having received his Certified Executive Chef certification, Practical Examination Judge credentials and his induction in the American Academy of Chefs. He is happily married to certified pastry chef, Rachel Knickrehm CCC, CWPC.
With a young labor force, and increasing costs, Tim Maness and Thomas Vigil of the Shamrock Foods Restaurant Consulting Team, share their favorite ways to save time on the line in a restaurant.
With 30+ Years in the restaurant industry, Enterprise Restaurant Business Consultant knows a thing or two about hiring for restaurants. What new employees are looking for and what they're not.
Every restaurant operator is experiencing the effects of inflation, and many of them are wondering what they can do to better understand what effect it’s having in their restaurant and what they can do about it.
Bo Bryant from the Business Consulting team at Shamrock Foods is here to help you be strategic in your approach.
Chef Brian Redzikowski of Kettner Exchange and Waverly Cardiff joins us from San Diego to discuss and navigating uncertainty, the art of the pop-up and how to stay excited about your work in a difficult time.
Chef Brad Wise is chef-owner of Fort Oak Restaurant, Rare Society, Cardellino Restaurant, The Wise Ox Butcher + Eatery, & Mr. Trustee Creamery. He joins us to discuss the importance of hospitality and putting the guest experience first.
We sit down and chat with Jim Hargrove, Enterprise Business Consultant for Shamrock Foods.
Welcome to Shamrock Foods Kitchen Conversations. Chef Christopher Collins, owner of Common Ground Culinary, sits down with us to discuss the importance of supporting local, reflecting on your work, and being flexible with change.
Welcome to Shamrock Foods Kitchen Conversations. Hear from Josh Garcia, Vice President and operator of Miracle Mile Deli in Phoenix, Arizona as he tell us about how they use social media to connect with customers of his longstanding family-owned restaurant. In addition, learn how Miracle Mile retains a high level of hospitality with take out and to-go business.
Join us as we talk with Shamrock Foods partner, Paul Sullivan, Owner of Esters Neighborhood Pub in Colorado about how he approaches the hospitality business, stays on top of trends, and manages a successful business. He tells us how he keeps the concept experiences fresh and gives all the praise to The Pham - their most loyal customers!
Join us in a conversation with longtime Shamrock Foods partner, Jon Lane, Owner of O.H.S.O. Brewery in Arizona. OHSO has been part of the Phoenix area microbrewery and culinary scene for almost a decade. Learn about how he approaches the art and science of menu creation, and how they tighten up spend and processes to maximize profit.
Join us as we chat with Shamrock Foods partner, John Haas, the Co-Founder, Company Chef and President of M’tucci’s Restaurants in New Mexico.
Growing up in a rural area in Iowa, Hass learned that success was something that came to those who worked hard. After 24 years in the industry, he believes in that philosophy more than ever. He sees potential in every associate and believes it’s his responsibility to create an environment for that potential to be achieved. He also believes strongly in practical and efficient operations.
His focus is on staying dynamic and prepared for what challenges may lie ahead. A business that won’t change, won’t last. Hear how he fosters an environment of positive employee culture and why it's an essential ingredient for hospitality and customer service.