Kitchen Conversations

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 channe...

Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration

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...

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.  Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspira...

Located in the heart of downtown Golden, Colorado, Woody's Wood Fired Pizza has been a local favorite since 1993.  J  Jon Bortles is a Colorado native born and raised in the restaurant business. At the age of 15, Jon began making pizzas and bussing tables at his family’s pizza restaurant, Woody’s Wood-Fired Pizza in Golden, CO. During school, he worked his way up to management, while receivin...

Jim Hargrove is back to discuss the state of the restaurant 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 w...

 Want to grab a free case of Bacon1 from Hormel? https://hormelbacon1.com/  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, Blend...

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 Italia...

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.  Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration

 Urban 360 Pizza Grill and Tap House was founde d 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...

 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 ! Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration

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-Founder, Chief Operating Officer of FlyteCo Brewing, a little backyard brewing company in Denver, Colorado that became a dynamic brewery, restaurant, entertainment venue and more, insid...

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 work...

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 hi...

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 fe...

 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...

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. Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration

With 30+ Years in the restaurant industry,  Enterprise Restaurant Business Consultant, Jim Hargrove, knows a thing or two about hiring for restaurants. Like, what new employees are looking for and what will make them stay.  Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration

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.  Follow us, @shamrockfoods, for more restaurant industry expertise and me...

 Shamrock Foods Enterprise Business Consultant, Bo Bryant, is no stranger to periods of inflation and staffing issues. Watch as Bo shares his firsthand knowledge to give operators insight on areas of focus to maximize profitability amidst the demands of the current economy.  Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration

The CEO of Secret Stash Franchise Group joins us at the table to talk about employment in her restaurants, the culture that binds us, and the secrets of Secret Stash Pizza in Colorado. Check out this great write-up about her pandemic efforts from INC. https://www.inc.com/gabrielle-bienasz/secret-stash-pizza-crested-butte-colorado-farmers-market-donation.html Follow us, @shamrockfoods, for more res...

 Executive Chef Steven Topple hales from Portsmouth, United Kingdom, a naval and fishing port on the South Coast of England. ​For over two decades, Chef Topple has been perfecting his craft in Culinary Arts by working in a variety of top-tier resort kitchens. ​His work in cities such as San Francisco; Sea Island, Georgia; Lake Placid, New York; McCall, Idaho; Vail, Colorado; Loch Lomond, Scotland...

 Gary Kucy of Rupert's Restaurant in Idaho joins the Kitchen Conversations table to discuss menu evolution and how hands-on experience encourages employee retention.  Follow us, @shamrockfoods, for more restaurant industry expertise and menu inspiration

Arnis’ road to becoming a barbecue restaurateur was anything but direct. Having grown up on a peanut farm in eastern New Mexico, he developed the skills and work ethic that would eventually become the foundation of a successful West Texas barbecue business. After building a smoker for fun, Arnis began developing his cooking processes as a weekend hobby in Tucson, Arizona, where he spent eight year...