KIT25_Healthcare Magazine_0725_FINAL digital by Shamrock

FOUR WAYS TO KEEP YOUR A-TEAM

HOW SENIOR LIVING DINING IS EVOLVING

EXPERT-TESTED, FOODIE-APPROVED PRODUCTS

MENU WIZARD+ IS CHANGING THE GAME

MEET THE NUTRITION SERVICES TEAM

WHERE HEALTH MEETS CARE, THERE’S YOU

Welcome to your healthcare solutions foodservice guide: Your go-to resource from a like-minded, family-owned partner who cares like you do about delivering the best experience at the right cost, quality, and speed.

Dedicated operators like you give deeper meaning to “food service.”

Your guests are often healing from surgery, managing pain, or adjusting to a new home. Great meals served from the heart are key to both the experience and the health outcome. While your goals are the same as any other eatery, here, the stakes are higher. Balancing cost with quality and efficiency isn’t just desired, it’s required.

The specialized Nutrition Services Team at Shamrock Foods is here with expert insights. Drawing on thousands of innovative and competitively priced items, we’ll help you create quality-tested cycle menus that include modifications for special diets and diverse patient populations.

IN THIS GUIDE, WE’LL EXPLORE HOW TO:

Ease the labor gap and keep A-players on your team

Stay ahead of top trends in senior living

Refresh your menu with favorite products from our experts

Implement powerful technology designed for operational efficiency

Tap into our dedicated Nutrition Services Team and get the most value from your partnership with Shamrock Foods

LET’S GO!

FOUR WAYS TO KEEP YOUR A-TEAM

STRATEGIES TO ATTRACT, RETAIN, REWARD, AND INSPIRE

Between tight budgets, staffing shortages, and turnover, recruiting and retaining top talent are notoriously challenging. But here’s the good news: With the right strategies and technology, you can build a stable, resilient, and high-performing team.

2

CREATE THE BALANCE YOU WOULD HAVE LOVED

You may recall a past that required the industry to arrange life around work. Today, flexibility rules all. Cross-trained employees, easy shift-swapping, and autonomous scheduling save time and effort. Ample paid time off makes room for personal lives. Meanwhile, labor-lean menus and smart technology reduce workload, mental load, and burnout.

I t is very hard to retain employees currently. Having higher pay, employee incentives, and meal programs etc. are all very helpful to retaining employees.

Sasha Greenwald, Healthcare Account Execu tive

Choose applications designed to provide the highest benefit per feature and include capabilities that relieve the most manual workload for the investment.

Streamline menu planning and reduce improve

Enable self-service shift swapping and employee autonomy in scheduling. minimize

Real-Time Data Tracking

Access live pricing and cost tracking to stay on budget.

Our labor-lean menus help with staffing constraints.

Nic Walker, Healthcare Account Executive

3 REFINE THEIR CRAFT AND REVEAL THEIR PATH

Great employees are naturally curious and driven, so give them ways to learn and level up through certifications, training, or new responsibilities. Create clear pathways to promotions, and usher A-players into leadership roles to model your team in their image while boosting satisfaction for all.

4 GOOD FOOD, FULL HEARTS, CAN’T LOSE

Set the tone with an aspirational team mantra. Designate space to breathe when the going gets tough. Address toxic behaviors. Celebrate publicly but give feedback in private. And remind people that they make the day better – and in healthcare, that’s everything.

The more care a company shows for their employees, the more those employees will stay.

Sasha Greenwald, Healthcare Account Execu tive

HOW SENIOR LIVING DINING IS EVOLVING

EXPERT GUIDANCE FOR PUTTING THEIR PREFERENCES FIRST

Senior living foodservice operators are tasked with serving a massive consumer population. They have serious buying power and nuanced needs. They’re value-conscious, yet discerning. They want variety and luxury balanced with approachability and convenience. And the menus must deliver on both health and pleasure. Here are the top five trends we’re watching now and how to apply them with ease.

1. BOTH WELLNESS AND FULLNESS

• Nutrient-Rich Meals: Prioritize nutrient-dense, hardworking meals packed with protein and vegetables.

• Comfort Meets Wellness: Balance health consciousness with pleasure, coziness, seasonality, and satiety.

PRO TIP: Choose time-savers like Ready-SetServe® by Markon for pre-prepped vegetables and nutrient-dense meal components.

2. PLANT-BASED AND SUSTAINABLE

• Green and Leafy: Lean on superfood veggies as a main attraction or stealthy boost to smoothies and baked goods.

• Thoughtful Sourcing: Promote the ways you’re reducing waste in presentation, repurposing, and packaging wherever possible.

PRO TIP: Shamrock Foods offers a wide variety of plant-based options, including pre-portioned plant-based proteins and vegan-friendly menu items and meals.

3. FLEXIBLE FORMATS

• Grab-and-Go: Offer flexible, on-demand meal options that satisfy on the go from the pickleball court to community movie night.

• Enhanced Delivery Systems: Think room service and elevated yet casual café-style dining where residents can wow their guests every day of the week.

4. AUTOMATED AND DIGITIZED

• Optimizing Operations: Tech tools like Menu Wizard+ integration streamline operations, control costs, and ensure quality and safety while reducing waste.

• Tech-Enabled Dining: From self-ordering kiosks to kitchen automation, these innovations help residents and staff place orders most efficiently.

The healthcare consumer mindset is driving senior living dining services and expectations are high. 59% report they rely on positive online reviews to choose providers and nearly 50% say they’d delay prospective appointments based on subpar reviews.

5. PERSONALIZED PLATES

• Tailored Meals: Ensure food safety and ease of modification for an expanding variety of healthcare dietary needs, food philosophies (like keto or low/ no sugar), life-threatening food allergies, and more.

• Creativity + Curiosity: Modular and flexible à la carte menus give diners an endless array

SAVOR THE JOURNEY, NOURISH THE SPIRIT

When it comes to standing out in the highly competitive senior living market, there is simply no more powerful differentiator than the food that brings them together.

GROWN WITH CARE. DELIVERED WITH TRUST.

Like you, at Markon, we care about fresh food. But we believe fresh should also mean dependable – from how it’s grown to how it’s delivered. That’s why we work with our partners to raise the bar at every step, combining innovation with high standards and deeprooted expertise. So, you can count on premium produce that delivers, every time.

SHOWING UP, STANDING OUT

After more than 100 years as a family-owned business, we still appreciate getting thank-you notes from happy customers. Here’s what operators like you say they love about working with us.

I’ve been a chef for 17 years and in healthcare for 10. I’ve worked with multiple food service companies. Shamrock goes above and beyond to make sure I have what I need to take care of my residents – from product price watch to seasonal availability, they have me covered.

– Chesney King, Culinary Director, Rosemark Mayfair Park, Colorado

The menu program creates a quarterly menu that links to your online ordering portal. They make your ordering and budgeting so much easier. À la carte delivery and being able to get deliveries on the day that you need will save you hours.

– Michael Balagtas, ActivCare at Bressi Ranch, California

Shamrock ordering is very easy.

I enjoy all the communication and menu ideas that you send out weekly. I enjoy having a personal relationship with the sales representative. If I need anything or have a question, I know I can call or text and get help. All products are received fresh.

Right now, our staff is really liking the old fashioned cake donuts and scones. They always love Mexican food. The chili relleno and tamales are always a favorite. We smother them in the green chili with pork.

– Arkansas Valley Regional Medical Center, Colorado

We love Shamrock: great quality, priced right and always fills our needs for product. The meat selection is top grade and our residents love the food.

– Deverly Fedee, Food Service Manager, Devereux Advanced Behavioral Health, Arizona

I am in love with the ShamrockORDERS guide. Easy and simple to use and always knowing what is available in the warehouse means I don’t get substitutions I don’t know what to do with.

– Senada Karabegovic, Dietary Manager, Abrazo Arrowhead Campus, Arizona

I am very impressed with the organization’s responsiveness and all the staff I’ve met with. Your company’s products and solutions have been excellent and exceeded my expectations. Similarly Richard’s wonderful attention to my exceeded my expectations. He is ever-ready with an answer and a prompt response – and more information for coverage when he is away. Being somewhat new to Arizona and having been a corporate chef for American Express –and having this be my first experience with Shamrock – I couldn’t be more delighted. Thank you so much. I look forward to growing

TWO HEALTHCARE CHEFS

SHARE THEIR TOP PICKS

Chef Nicole Gotzinger and Chef Wilson Gonzalez from Carillon at Bellview Station share their current must-haves.

Products we love purchasing:

• Salmon from Pier 22 Seafood CO.®

• Beef from Gold Canyon Meat CO.®

• Sweet Street® Desserts

• Lamb Weston® Classic Fries

• Brakebush® Chicken

• Chicken trim (awesome to crossutilize for soups, composed salads, etc.)

Thank you for everything you all do for us! So much love for you all!

– Chef Nicole Gotzinger and Chef Wilson Gonzalez, Carillon at Bellview Station, Colorado

Shamrock Foods is an incredible partner and resource that helps us succeed in a difficult and challenging business. The incentive programs reward us in real time. The sales team not only helps us find the best value for our purchases, but are also quick to volunteer and interact with our communities.

In a business that is in constant change, the team at Shamrock Foods is outstanding at helping us manage the ever-moving target of senior care and dining.

– Robert Burden, Regional Executive Chef, Stage Senior Care, Colorado

We truly appreciate you being such an incredible partner in helping us make a positive impact and transform lives in our community.

– Jessica Canovali, Chief Financial Officer, Gospel Rescue, Arizona

EXPERT-TESTED. FOODIEAPPROVED.

TOP PICKS FROM OUR HEALTHCARESPECIALIZED TEAM

Get the inside scoop on our favorite timesavers, plus recipe inspiration that lets your lineup surprise, delight, and nourish.

EGG BITES

A Great Alternative to Shell Eggs

Convenient. Portable. Practical.

KEY FEATURES:

• Handheld format is easy to eat – perfect for memory care

• High-protein, nutritious meal with less mess

• Versatile and easy to prep for different meal types

READY-SET-SERVE

Time-Savers with Built-in Safety

Fresh. Reliable. Ready to go.

KEY FEATURES:

• Pre-cut and pre-portioned produce, reduces prep time

• High standards for food safety

• Versatile for use in many recipes

SHAMROCK FARMS ® DAIRY PRODUCTS

High Quality, Versatile, Craveable, and Consistent Rich. Satisfying. Farm-fresh perfection.

KEY FEATURES:

• Excellent taste and high-quality standards

• Kitchen staples for use in a variety of recipes

• Available in different formats to meet kitchen needs

Right Time. Right Place.

Apply these key themes to zero in on the best orders for your unique healthcare setting.

Hospitals and Acute Care

Hardworking, high-efficiency items under contract with approved nutritionals.

Senior Living Facilities

Budget-friendly items to build vibrant, trendforward dishes at the heart of senior living.

Residential Treatment Facilities

Healthy, whole, and fun for younger populations seeking comfort at mealtime.

ROCKIN’ PROTEIN Above and Beyond

Traditional Nutrition

Protein-rich. Sippable format. Super tasty.

KEY

FEATURES:

• High protein, low carbs/sugar

• Great taste, easy to incorporate into meals

• Ideal for supplementing meals or as a quick, nutrient-rich snack

PRE-PORTIONED PROTEINS

Simple Prep that Helps

Diners Stay Strong

Fast. Nutritious. Endlessly adaptable.

KEY

FEATURES:

• Pre-portioned for easy use and portion control

• High-protein options that meet senior residents’ nutritional needs

• Versatile for use in a variety of meal recipes

• Includes high-quality cuts from Gold Canyon Meat CO.® and Pier 22 Seafood CO.®

PORK CARNITAS BURRITO BOWL

Portions: 50 – 1 bowl

INGREDIENTS

• 1 gallon Water

• 3-1/2 lbs Long Grain Rice

• 1-2/3 Tbsp Canola Oil

• 1 cup Lime Juice

• 1 cup Fresh Cilantro, chopped

• 12-1/2 lbs Pork Carnitas

• 7 lbs Pinto Beans, drained

• 6-1/4 cups Pico De Gallo

• 6-1/4 cups Fresh Avocado Chunks

• 6-1/4 cups Shredded Mozzarella Cheese

INSTRUCTIONS

1. Bring water to boil in steam-jacketed kettle or other large stock pot. Add rice and oil. Stir. Cover tightly. Cook on low heat until rice is tender, and all water is absorbed, about 15-20 minutes. Remove from heat and let stand, covered for 5-10 minutes. Fluff with fork.

2. Add lime juice and chopped cilantro.

3. Reserve rice for later step. Fluff with a fork before serving.

4. Place pork carnitas bag in boiling water. Reheat to serving temperature.

5. Pour pinto beans in steam table pan. Cover and place in steamer until heated through.

6. Assemble each bowl or plate with 1/2 cup pork carnitas, 1/2 cup cilantro lime rice, 1/4 cup pinto beans, 2 Tbsp pico de gallo, #30 scoop avocado chunks, and 2 Tbsp shredded cheese.

7. Serve 1 bowl.

This recipe was personally tested and tasted by the Shamrock Foods Nutrition Services Team.

Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.

All foods should be held at 41° F or below.

All foods should be held at 135° F or above.

Food Safety and Sanitation – Food needs to be handled and prepared in a manner that prevents cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.

STRAWBERRIES & CREAM CAKE

Portions: 1 – 18 x 26 x 2" pan; Portions: 50 – 3 x 2-1/2″ piece

CAKE INGREDIENTS

• 2 cups Butter, softened

• 4 cups Granulated Sugar

• 3/4 cup + 2/3 Tbsp Whole Liquid Eggs, thawed

• 4 tsp Lemon Juice

• 2 tsp Vanilla Extract/ Flavoring

• 2-1/2 lbs Enriched Flour

• 2 oz Strawberry Gelatin Mix

• 1 tsp Baking Soda

• 1/2 tsp Salt

• 2 cups Buttermilk

• 1-1/3 cups Fresh Strawberries, chopped

• 1 spray Pan Coating Spray

FROSTING INGREDIENTS

• 1 lb Cream Cheese Loaf, softened

• 1-1/3 cups Granulated Sugar, divided

• 3 cups Heavy Whipping Cream

• 6 Tbsp Lemon Juice

• 1-1/3 cups Fresh Strawberries, chopped

CAKE INSTRUCTIONS

1. Preheat oven to 350° F.

2. Beat softened butter at medium speed until creamy; gradually add sugar and beat for 4-5 minutes, or until light and fluffy.

3. Add liquid eggs slowly and beat until blended. Beat in lemon juice and vanilla.

4. In a large bowl, mix together dry ingredients: flour, strawberry gelatin, baking soda, and salt.

5. Add flour mixture to butter mixture, a little at a time, alternating with the buttermilk. Start and end with the flour mixture. Beat at low speed until blended.

6. Stir in chopped strawberries.

7. Grease 18 x 26 x 2″ pan and spread batter in pan. Bake at 350° F for 30-40 minutes or until a wooden pick inserted in center comes out clean. Cool.

FROSTING INSTRUCTIONS

1. Beat softened cream cheese and half amount of sugar until smooth. Add pink food coloring (optional), and beat until blended.

2. In a separate bowl, beat heavy cream and lemon juice on medium speed until foamy. Increase the speed to medium-high and slowly add remaining sugar, beating until stiff peaks form.

3. Fold half of the cream mixture into the cheese mixture; fold in remaining cream mixture.

4. Evenly spread frosting over cake. Garnish with fresh strawberries.

5. Refrigerate cake for 2-3 hours. Cut cake 5 x 10. Serve 3 x 2-1/2″ piece or menued portion.

This recipe was personally tested and tasted by the Shamrock Foods Nutrition Services Team. Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.

All Cold Holding – All foods should be held at 41° F or below.

All Hot Holding – All foods should be held at 135° F or above.

MORE

THAN A PICK-ME-UP – IT’S THE FUEL BEHIND THE FRONTLINES

At Four Leaf Coffee Roasters, we know that focus, clarity, and sustained energy aren’t luxuries — they’re essentials. Whether you’re a healthcare professional or a patient receiving care, you deserve a cup that delivers every time. Our coffee is crafted for both performance and comfort. Responsibly sourced and roasted in small batches, every cup offers smooth, reliable energy.

NOW AVAILABLE: BEVERAGE EQUIPMENT FOR LEASE

Make a monthly purchase commitment to enjoy complimentary, end-to-end, beverage equipment and service — or opt for a low monthly fee. To ensure continued eligibility, quarterly compliance checks apply. Equipment availability may vary, and all loaned equipment requires an active coffee purchase agreement.

SHOP COFFEE

MENU WIZARD+ IS CHANGING THE GAME

DESIGNED WITH HEALTHCARE AT THE HEART AND CENTER

Get to know our advanced, customized menu planning tool designed specifically for healthcare foodservice operations. Unlike other generic menu programs, Menu Wizard+ is built specifically for healthcare and is equipped to handle therapeutic diets, diverse dietary needs, and healthcare foodservice regulations.

AT A GLANCE:

POWERFUL DIFFERENTIATORS THAT DELIVER REAL ROI

Menu Wizard+ is comprehensive yet customizable and flexible. Operators can curate menus based on their populations’ specific needs and preferences, as well as facility size and budget.

LITTLE-KNOWN CAPABILITIES THAT TRANSFORM OPERATIONS

With its real-time costing, customizable options, and focus on nutritional compliance, Menu Wizard+ is a game-changer for healthcare foodservice professionals.

PointClickCare Integration

Why Users Love It: In healthcare, it is critical to keep resident diet information consistent with what’s being served.

Use this seamless integration to consistently manage therapeutic diets.

Waste Reduction and Leftovers

Why Users Love It: The first step to reducing waste is to measure it.

Easily track quantities of leftovers and adapt future menu cycles to reduce waste.

Customized Recipes

Why Users Love It: Residents often ask for a specific dish, or if a family recipe can be added to the menu.

Integrate new recipes into meal planning – complete with nutritional

Daily Cost Report by Meal

Why Users Love It: Foodservice leaders need to track expenses by meal periods and analyze trends in spending.

Get a detailed breakdown of food costs by daypart, segmented by meal periods.

Innovate with Selective Dining

Why Users Love It: Healthcare leaders are always looking for ways to improve engagement and create more personalized dining experiences.

Use the selective dining feature to take customized resident orders table-side or in-room, inclusive of specialty dietary needs.

Weekly Order Requirement Worksheet

Why Users Love It: Foodservice teams need an accurate ordering process to reduce waste and stay on budget.

Access census-based case amounts for menu ingredients and order more efficiently!

Meet Your Workload Reduction Wizard

Real-Time Food Costing Track and adjust costs as needed with real-time updates.

Nutritional Compliance Meet healthcare dietary standards, including special diets.

PCC Integration Sync resident diet information for consistency in meals.

Fully Customizable Tailor menus to specific dietary needs and preferences.

Production Worksheets Reduce food waste by optimizing menu cycles and leftovers.

Automation Streamline ordering, inventory, and menu planning.

Comprehensive Reporting Generate reports for compliance and operational tracking.

Selective Dining

Take resident orders table-side or in-room for personalized service.

WE’RE ALL IN

MORE THAN A TEAM – A MULTILAYERED SUPPORT NETWORK FOR YOUR HEALTHCARE KITCHEN

Shamrock Foods offers an integrated approach that covers all the critical and specialized aspects that foodservice professionals in healthcare must navigate.

Our deep support network includes trusted experts all working in tandem to better serve and uplift customers, offering direct and personalized assistance like none other.

From the initial consultation to daily operations, we ensure that service at every touchpoint is exceptional.

Personalized Service Across All Levels:

Our support structure is designed to work seamlessly together to provide a holistic approach to supporting healthcare foodservice operations.

Multi-Layered Expertise:

Our team consists of highly qualified professionals with specialized knowledge in a variety of areas. Whether it’s a Registered Dietitian helping with nutritional compliance or a product specialist offering tailored product recommendations, we provide the depth of knowledge needed to solve operational challenges.

SIGNATURE SERVICE AND SUPPORT AT EVERY LEVEL

Menu Specialists: Direct access and custom support

Product Specialists: Expertise in product knowledge and categoryspecific support

Warehouse/ Transportation: Timely and safe delivery, inventory management

Nutrition Services: Menu planning, dietary compliance, and cost controls

Consistent Communication and Support:

With a dedicated point of contact for each healthcare facility, Shamrock Foods ensures continuous communication and support. Customers are not limited to generic 800-number support; instead, they receive direct assistance from a specialized team member who understands their specific needs and operational goals.

MEET THE NUTRITION SERVICES TEAM

EXPERTS IN CLINICAL EXPERTISE, MENU PLANNING, NUTRITIONAL SUPPORT, AND CUSTOMER SUCCESS

Shamrock Foods’ Nutrition Services Team is your very own panel of experts who help create healthy and flavorful menus that complement dining experiences for healthcare patients and residents.

Amanda Baron, RD, CDM, CFPP, Senior Menu Specialist

My Background: B.S. Nutrition and Dietetics; Internship at MetroHealth Medical Center

Specialties: Senior Living | Foodservice Operations

What I Love About My Job: Easing foodservice directors’ workload with menu planning and budgeting.

Airica Lisenbee, RS, SNS, NDTR, Menu Specialist

My Background: Dual B.S. Biology and Nutrition

Specialties: Food Safety | Child Nutrition

What I Love About My Job: Empowering our clients with smart tools and quality menus.

Annie Luongo, RDN, Menu Specialist

My Background: B.S. Nutrition and Dietetics; Internship at Vanderbilt University Medical Center

Specialties: Senior Living

What I Love About My Job: Creating menus that balance customer preferences with budgets.

Grace Kalinka, RD, CDM, CFPP, Menu Specialist

My Background: B.S. Nutrition and Dietetics; Internship at Illinois State University

Specialties: Senior Living

What I Love About My Job: Crafting menus and recipes that enhance the dining experience for our customers.

Linda Miranda, MS, RDN, CHWC, Nutrition Services Manager

My Background: M.S. Human Nutrition; Internship at Arizona State University

Specialties: Process

Efficiency | Team Building

What I Love About My Job: Helping my team thrive personally and professionally.

WHOLE-HEARTED VALUES THAT FUEL OUR MISSION

Across every care setting, our powerhouse team’s mission is to bridge the gap between clinical nutrition and culinary craft. We’re here to help you meet complex dietary needs while serving high-quality, cost-effective meals your community will love.