KITCHENTELLIGENCE MAGAZINE Fall 2023

The State of the Industry FALL 2023

THE ABCs OF AI WHAT’S NEXT IN HIRING AND LABOR ADVANCING SPEED SCRATCH FOOD TRENDS TO WATCH

TABLE OF CONTENTS

The State of the Industry

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WELCOME LETTER

WHAT’S NEXT IN HIRING AND LABOR News from the employment front.

11 p. 4

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p. 12

Make quick work of prep and create something amazing.

p. 15

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THE ABCs OF AI

p. 11

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FOOD TRENDS TO WATCH

Reinvigorate your menus with innovative new dishes.

ADVANCING SPEED SCRATCH

Get to know what artificial intelligence can do for you.

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CHOOSING THE RIGHT POS SYSTEM

Make it the hub of operational improvements.

WELCOME LETTER

It’s All About The Experience To create a memorable experience for customers, every touch point matters.

It’s not enough to just be culinary forward, it’s about being forward-thinking in every aspect of your business.

For some, things like artificial intelligence (AI) still feel far beyond grasp, but we’re here to demystify the technology and help you take advantage in some simple ways. In this issue of Kitchentelligence, we share how AI can benefit your business without losing the human touch that’s so critical to lasting food operator success.

Speaking of the human touch, hiring and labor continue to be an industry challenge. That said, we see a promising forecast ahead if you’re willing to put in the upfront effort to create a training plan and culture that attracts and retains talent.

Ann Ocaña

And as always, we’ve got you covered on what’s trending now: • Run, don’t walk, to incorporate speed scratch applications into your kitchen and spend more time on what’s most important for your menu.

• Guests aren’t just hungry for good food, but knowledge too. Vivid menu descriptions, beautiful photography and information on health and sustainability continue to gain traction with customers.

• Choosing the right POS system can help you streamline, save time and make data-driven decisions resulting in a greater guest experience.

Be sure to visit our Kitchentelligence Resources for more inspiration from Shamrock chefs, product specialists, consultants and customers just like you.

Please reach out to Shamrock anytime with any questions or to discuss these opportunities in more detail. Our team is your team.

“We believe that opportunities are everywhere and we’re here to help you identify them.”

Sincerely,

Ann Ocaña, Shamrock Foods Company Chief Marketing Officer

Contact:

kitchentelligence@shamrockfoods.com 3900 E. Camelback Road, Suite 300 Phoenix, AZ 85018

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THE ABCs OF AI

The

ABCs of AI EXAMPLES OF AI APPLICATIONS

and speech-recognition for chatbots.

“Traditionally, our industry has survived on human-created tasks like menus, branding, and other day-to-day functions,” says Tim Maness, Shamrock Foods Chef, Colorado. “AI can fill the void on some of these challenging tasks, from social media to sales data and recruiting.”

“AI can make operators’ lives easier.” — Bo Bryant, Shamrock Foods Restaurant Consultant

“And,” adds Bo Bryant, Shamrock Foods Restaurant Consultant, “AI can make operators’ lives easier by freeing up more time for executing their vision, working with staff, and focusing on customer-service improvements.”

• 7shifts. A scheduling and

team-management platform.

• Lineup.ai. Scheduling and labor forecasting.

• SmartSense. CCP

monitoring for food safety.

• SoundHound. Audio

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Don’t let the infusion of artificial intelligence (AI) technology intimidate you. Generative AI can be a great way to predict food trends and inspire new menu innovations and is likely here to stay in commercial foodservice.

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Is AI right for your operation?

Evaluate your business needs, your budget, and your capabilities.

GETTING STARTED “Just start,” says Jim Hargrove, Shamrock Foods Restaurant Consultant. “Get access to something simple like ChatGPT – a computer program developed by OpenAI that uses deep machine learning to generate human-like text.

THE ABCs OF AI

“AI can automate arduous tasks like Social Media copy in literally seconds. It’s a game changer!” — Kelli Daniels, Colorado Restaurant Consultant

KEEP IN MIND It predicts what should come next based on the input it receives.”

“Start simple by having it do a menu-price comparison with the other restaurants in your neighborhood,” says Jonathon Merrick, Shamrock Foods Chef & Produce Specialist, Idaho. “Or type in a few LTOs you’re going to run this weekend and ask for wording suitable for X (formerly Twitter), Instagram, etc. Soon you’ll be using it for a head start on job descriptions, help-wanted content, and much more.”

ChatGPT can create content on its own, but it’s critical to keep a human review system in place.

“You can ask ChatGPT to ‘write 10 creative names for a steak dish,’ or to ‘create a menu for a kid’s birthday party using chicken tenders,’” says Chef Thomas Vigil, Shamrock Foods

Branch Chef, Colorado. But you still need to determine whether content faithfully represents your menu and brand.

“You’ll have to do editing and customization to your needs, but the AI programs can do the bulk of the heavy lifting,” adds Ryan Elmore, Shamrock Foods Restaurant Consultant, New Mexico.

The big takeaway?

“AI presents fantastic opportunities to work in conjunction with restaurant staff to help prioritize and strategize,” says Jeff Koppel, Shamrock Foods Branch Sous Chef, Colorado.

“But always remember that the human touch is what customers crave,” Vigil adds. “Hospitality never goes out of style.”

AI may not be right for your operation... yet.

Track advances and stay open to implementing them, but don’t force it. “Watch the tech evolve over the next few cycles and jump in when you can confidently balance ROI with customer experience and hospitality,” says Karim Refaey, Shamrock Foods Restaurant Consultant, Idaho.

• Never run AI-generated messages automatically.

Always review them.

• Be specific. Ask AI to do

exactly what you want it to do.

• Be transparent. Let staff

know about how AI will affect their jobs.

WHAT AI CAN DO FOR YOU

Crafting sample menu language

Predicting demand/traffic patterns

Scheduling

Assessing item sales and profitability

Aiding recipe and specialty-menu development

Generating social media post ideas

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VEGETARIAN

WHAT’S NEXT IN HIRING

What’s Next in

HIRING AND LABOR Recruiting and employee retention represent ongoing concerns for restaurant operators. Staff shortages have been especially intense in recent years. But with the right outlook, the forecast is promising.

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WHAT’S NEXT IN HIRING

“Meet these younger employees where they are without compromising your standards.” — Jeff Pivin, Shamrock Foods Restaurant Resources Manager

THE LABOR LANDSCAPE “Back-of-house jobs are the most challenging to fill,” says Jim Hargrove, Shamrock Foods Restaurant Consultant.

According to Bo Bryant, Shamrock Foods Restaurant Consultant, entry-level positions — prep cook, line cook, and short-order cook — are understaffed by 62%; bussers, barbacks, and food runners by 61%; and dishwashers by 55%. Highly skilled culinary workers — e.g., sous chefs and assistant chefs between the ages of 25 and 35 — are down by 52%.

To meet staffing needs, operators are turning to younger, inexperienced cohorts. And, with the cost of replacing individual workers running around $5,200, retaining them is key to operational success and customer service.

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WHAT’S NEXT IN HIRING

NEW WORKERS, NEW OPPORTUNITIES “The labor market is looking much better than it was,” says Jeff Pivin, Shamrock Foods Restaurant Resources Manager. “More people are coming back to the restaurant segment.”

“The people who haven’t returned are the highly trained, seasoned employees,” says Hargrove.

“It’s a very different employee who’s going to work at restaurants now,” adds Jim Hargrove. “Younger workers between the ages of 16 and 22 are coming to us with a whole different skill set.” More accustomed to screen time than human interaction, younger workers may need to learn people skills as well as restaurant skills.

“It’s actually a great opportunity,” Pivin notes. “Hire new folks and train them into your system.

Inexperienced employees won’t have too many bad habits, so you won’t have to un-train them.”

MEETING EXPECTATIONS

Look for attitude over aptitude, advises Tim Maness, Shamrock Foods Restaurant Consultant, Colorado.

We live in a hospitality culture.

Expectations run high all around — for customers and prospects.

Employees expect you to extend to them the same sense of hospitality you offer customers. They want you to care more.

“We’re teaching hospitality in ways we’ve never had to,” he says. “We’re going to teach them how to work on a team, about food safety, about customer safety. They’ll acquire a lifetime of transferrable skills.”

“Eighty-five percent of people who left the restaurant industry have come back.”

— Jim Hargrove, Shamrock Foods Restaurant Consultant

“Meet these younger employees where they are without compromising your standards,” says Pivin.

Tell prospects what you can do for them, not just what you expect of them. Convey the opportunities you offer. Communicate your brand culture and leadership style.

“Determine what your customers and employees say you’re good at and shout that from the digital rooftop,” Hargrove says. “Tell the story of why you’re a better option as an employer.”

“It’s time to get back to a more selective process during hiring, in fact, it’s imperative to improving your culture. Your A and B players are not going to tolerate C and D players anymore.”

— Chelsea Reynolds, Arizona Branch Consultant MAGAZINE

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PUMPKIN SPICE EGG-SPRESSO MARTINI Fall flavor meets holiday cheer with this menu-friendly, pumpkin spice treat.

INGREDIENTS

PREPARATION

• 1 oz Shamrock Farms® Whole Chocolate Milk • 4 oz Four Leaf Roasters® Cold Brew Concentrate • .5 oz Monin® Irish Cream Syrup • 1.5 oz Cold Brew Whiskey (optional) • 2 cups Shamrock Farms Pumpkin Spice Eggnog • 1 cup Shamrock Farms Heavy Cream • Katy’s Kitchen® Grated Nutmeg

1. Combine the whole milk, coffee, and syrup in a shaker tin, shake, and strain.

2. Add eggnog and heavy cream to a charger and top.

3. Add nutmeg and serve.

ADVANCING SPEED SCRATCH

ADVANCING

SPEED SCRATCH

Want a fast way to diversify your menu and deliver bigger flavor?

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ADVANCING SPEED SCRATCH

SPEED-SCRATCH BENEFITS • No training required.

Inexperienced workers hit the ground running.

• Reduced labor needs.

Less prep means you need fewer back of house workers.

• Improved worker safety.

Reduces or eliminates knifework injuries.

• Enhanced food safety.

Handling fewer ingredients helps keep customers safe.

• Speed to service. Speedscratch products reduce turnaround times. They get plates to tables and delivery out the door faster.

• Streamlined inventory.

Speed-scratch to the rescue. With their robust quality and unparalleled convenience, speed scratch ingredients serve as both a culinary approach and a profitability tool.

• Reduced cleanup. “Speed-

“There’s been an evolution in speed-scratch products,” says Rodney Estrada, Shamrock Foods Branch Chef, New Mexico. “The quality and variety of speed-scratch ingredients is at an all-time high. The opportunity to reduce repetitive prep tasks that customers will never notice is worth embracing.”

You can cross-utilize speedscratch items throughout the menu to reduce storage and inventory needs and costs.

scratch items generate less waste and less mess, cutting down on clean-up time,” says David Miles, Shamrock Foods Branch Chef, Arizona.

• High-quality/freshness.

“Incorporating minimally processed ingredients into raw goods ensures a level of freshness, quality, and consistency in the final dish,” says Mary McVoy, Shamrock Foods Restaurant Consultant, California.

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Speed-scratch frees up your culinary team to concentrate on menu development and your point of distinction.

“Use pre-prepped/pre-cooked ingredients to create culinary-forward dishes — from compound condiments to signature entrees and desserts,” says Ryan Elmore, Shamrock Foods Restaurant Consultant, New Mexico.

“The difference speed-scratch can make to a restaurant’s profitability is incredible.” — Jeff Pivin, Shamrock Foods Restaurant Resources Manager

INSPIRED SPEED-SCRATCH PRODUCTS/APPLICATIONS Center of the plate.

Add new elements to classic entrees and invent new ones.

Examples: •

Custom-cut steaks from Gold Canyon Meat CO.® and customcut seafood fillets from Pier 22 Seafood CO.® as the star.

Produce. “Take advantage of

things like pre-cut and processed vegetables from Ready-Set-Serve®

by Markon — the freshness is there,” says Jeff Pivin, Shamrock Foods Restaurant Resources Manager.

“Your customer’s not going to notice that you didn’t chop the lettuce or dice the tomatoes. It really does add up to significant savings.”

Examples:

•

“Top your house mac and cheese with pre-cooked bacon or authentic, slow-smoked brisket burnt ends, like those from Prairie Creek®, and you’ve got a really nice appetizer that’s delicious with very little prep involved,” Estrada advises.

•

Update classic pasta and pizza dishes with premade, preseasoned sauces from Bella Bello

by Shamrock Foods.

•

Birria Egg Rolls filled with Vista Verde Fully-Cooked Beef Birria Barbacoa and served with chile dipping sauce.

ADVANCING SPEED SCRATCH

•

Ready-Set-Serve® fava beans in summer succotash.

•

Cabbage slaw and vegetable medley with Ready-Set-Serve® prepared Pico de Gallo salsa.

“The fresh sliced tomatoes last up to five days in the refrigerator,” Estrada explains. “They’re amazingly packed, are consistent, and are so fresh.”

•

Guacamole with Ready-Set-Serve® avocado. “Four or five years ago I would have only used fresh avocadoes, but nowadays believe me, I’m going to use speedscratch avocado,” Estrada declares. “It saves significant labor and money.”

•

Red chile-crisp oil from Shamrock Foods Artisanal Provisions – add it to fresh melon or vinaigrettes.

•

Combine prepared salads from Cobblestreet MKT. with shredded cooked lobster meat with shredded, cooked lobster meat or salmon from Pier 22 Seafood CO.® The mashed potatoes can be prepared on their own and held

“Spend more time making a strong impression on customers and less time on chopping and busywork.”

— Rodney Estrada, Shamrock Foods Branch Chef, New Mexico days ahead of time until you’re ready to adapt them however you like.

Baked goods/desserts.

Premade batters are stepping up, providing dessert and baked-goods opportunities without requiring a pastry chef. Or try fully finished desserts from Brickfire Bakery, such as scrumptious NY-Style Cheesecake, topped with your favorite Katy’s Kitchen sauces to add a signature touch.

The bottom line?

“Give speed-scratch items your own personal touch and put them on the menu,” Estrada urges.

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THE FUTURE.

AT YOUR FINGERTIPS. 24/7 INDUSTRY TRENDS, ONLINE ORDERING, INSIGHTS & MORE. At Shamrock Foods, we identify industry trends so you can identify huge opportunities.

Kitchentelligence from Shamrock Foods is your go-to resource for culinary trends, menu ideas, business tips, cost calculators and more. Place orders. Track deliveries.

Check invoices. Control costs. Manage inventory. Even get rewarded with exclusive offers, promotions and more. This is just a taste of how we bring more to the table with Kitchentelligence. Visit shamrockfoodservice.com to get started today.

shamrockfoodservice.com shamrockfoodservice.com

EMERGING FOOD TRENDS

FOOD TRENDS TO WATCH

Embracing what’s new can reinvigorate menus and give customers the exciting culinary experiences they crave.

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EMERGING FOOD TRENDS

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KEY FACTORS DRIVING CONSUMER-TREND BEHAVIOR Conscious choices about health, sustainability, and food cost/affordability.

“Consumers are knowledgeable about nutrition and the environment,” says Chef Thomas Vigil, Shamrock Foods Branch Chef, Colorado. “They want to take control of their health and wellness in affordable ways.”

Desire for elevated experiences. Diners want pampering. Exceptional hospitality.

Small craveable indulgences.

Interest in nostalgia. Classic comfort foods inspired by throwback dishes and familiarity capture consumers’ interest. Embrace comfort & nostalgia with ready-to-go products like the Pizza Cookie from Brickfire Bakery®.

BEST PRACTICES “Create popular value options/ specials that have high value perception.” — Mary McVoy, Shamrock Foods Restaurant Consultant, California

• Emphasize value.

• Create points of distinction. Employ bold flavors and bright colors.

• Stay true to your unique brand.

• Promote sustainability practices. One example:

“We receive our fish daily and focus on sustainable fishing practices,” McVoy says.

• Use vivid descriptions.

• Be overt. Tell customers

how their experience will be heightened.

• Paint a picture. Post

powerfully enticing photos of on-trend items on your social media pages.

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EMERGING FOOD TRENDS

TRENDING NOW • Health

• Fermented foods

• Sustainability

• Bold colors

• Affordability

• Nostalgia

• Global flavors

• Classic comfort

• Atypical fusions

• Casual simplicity

“Gather feedback from existing customers to understand their expectations and desires.”

— Chef Thomas Vigil, Shamrock Foods Branch Chef, Colorado

TOP WAYS TO EMBRACE TRENDS Today’s pre-prepped and value-added items allow you to offer something special without overtaxing your kitchen staff.

BETTER-FOR-YOU FOODS

MODERN MASHUPS

MINI SPLURGES

“Emphasize flavor and enhance the appeal of meatless items by boosting color and taste with unexpected ingredients such as loose tea,” advises Mary McVoy, Shamrock Foods Restaurant Consultant, California.

Blend the flavors of different cuisines or add multiple applications for a popular one such as Mexican Birria (up 21.5% on menus). Korean-Italian.

Vietnamese-Cajun.

“People are still going out, just not as often. They’re also spending less.

Affordable indulgences entice consumers to come back and splurge a bit,” says Jim Hargrove, Shamrock Foods Restaurant Consultant.

PLANT-CENTRIC PLATES

REAWAKENED NOSTALGIA

ENHANCED EATING EXPERIENCES

Let vegetables shine. Restaurants are serving up Charred Broccoli Steaks, Celeriac Shawarma, Pulled Maitake BBQ Sandwiches.

Make what’s old new again. Upgrade classics with new ingredients and preparation twists, like toasty pb&j with artisan jam.

Give diners who love today’s popular dip-and-dunk experience something new to chew on.

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GOLD CANYON® PREMIUM HANGER STEAKS BY CHEF MICHAEL VOLTAGGIO INGREDIENTS

• 2 Gold Canyon® Premium Angus Hanger Steaks • Guanciale • 28oz Crushed San Marzano Tomato • 2 Quarts Beef Bone Broth • 6 Cloves Ready-Set-Serve® Peeled Garlic • 1 Spanish Yellow Onion

• 200g Panko • 30g Dark Cocoa Powder • 200g Pitted Kalamata Olives • 200g Shamrock Farms® Unsalted Butter • 75g Trifoglio® 50/50 Olive Oil Blend • 240 g Shamrock Farms® Heavy Whipping Cream • 25g Villa Frizzoni® Balsamic Vinegar • 25g Soy Sauce

PREPARATION 1. Place the guanciale in a Dutch oven or braising pan.

2. In a separate pot, sauté the onions and garlic in oil. Add the San Marzano tomato and beef broth.

Bring to simmer.

3. Pour over the guanciale. Add a couple sprigs of basil.

Cover with lid.

4. Place in 275°F oven and cook for 3 hours, flipping the meat at least once during the braising process.

5. Place the hanger steaks in a vacuum bag.

6. Mix vinegar, soy sauce, Dijon mustard, and 75g of oil in a bowl and pour over the steaks. Massage into the meat, and then vacuum seal.

7. Cook in a preset water bath with immersion circulator at 54°c for 1 hour. Remove from water and allow to rest until serving.

SUPERIORE cib

®

us di mund

i

®

• 10g Dijon Mustard • 1 Bunch Markon First Crop® Chives • 1 Bunch Markon First Crop® Basil • 1 Ready-Set-Serve® Harvest Crisp Blend • Katy’s Kitchen® Black Pepper • Maldon® Salt • Pecorino Cheese • Trifoglio® Extra Virgin Olive Oil

8. In a blender, add melted butter, cocoa powder, olives, and purée until smooth.

9. Pour the olive purée over the panko and mix in a bowl until it resembles (dirt) and season with salt.

10. Place the coated panko mixture onto a parchment lined sheet tray and bake in a 325°F oven for 20–25 minutes.

11. Mix vinegar and cream in a small container. Season with a generous amount of black pepper and salt.

12. Process lightly with a whisk or handheld immersion blender until lightly thickened, like ranch dressing, then add 1 tablespoon shaved chives.

13. Remove hanger steaks from the bag. Pat dry with paper towels.

14. Remove guanciale from the braising liquid and slice into desired portions. Reserve the rest for another use.

15. Strain the braising liquid to be used as the sauce for the finished dish.

16. Sear the hanger and the guanciale portions in a pan with a little oil.

17. Add the braising jus and baste until the proteins are glazed. Dress greens with the a la crème dressing.

18. Toss the greens in the dressing and grate in pecorino cheese.

To plate: Slice the hanger against the grain. Place steak on the plate. Place a piece of braised guanciale next to the hanger. Glaze everything with more braising jus. Arrange the salad around the meat. Grate more pecorino over the salad. Sprinkle some piles of olive dirt on and around the meat and salad.

PIER 22® PREMIUM REDFISH STICKS BY CHEF MICHAEL VOLTAGGIO INGREDIENTS

• 2 Bananas, Ripe • 100g Shamrock Farms® Heavy Cream • Markon Essentials® Lemons, Zest and Juice • 2 Jars of Capers • 1 Bunch Dill • 1 Bunch Markon® Flatleaf Parsley

• 1 Markon® Shallot • Katy’s Kitchen® Kosher Salt • Katy’s Kitchen® Black Pepper • Pier 22® Premium Redfish • 1 Pint Cherry Tomatoes • 1 Bottle Red Wine Vinegar

• Trifoglio® Extra Virgin Olive Oil • 1 Bag Arare Rice Pearls • 6 Fair Meadow® Eggs • 2 Cups Katy’s Kitchen® All Purpose Flour • 2 Tbs Old Bay Seasoning

PREPARATION Tartar Sauce 1. Microwave the bananas in their skin for 3 minutes.

2. Blend, the cooked & peeled bananas with the heavy cream and the juice of 1 lemon, until smooth.

3. Pour banana purée into a small mixing bowl. Fold in the chopped capers, chopped herbs, minced shallot, lemon zest making tartar sauce. Season with salt and pepper.

Pickled Tomatoes 1. Slice the cherry tomatoes.

2. Dress lightly with a drizzle of red wine vinegar, olive oil, salt and pepper.

3. Pick dill and parsley sprigs.

4. Toss torn herbs with dressed tomatoes.

5. Process dried capers in a spice grinder until you have a fine powder.

SUPERIORE cib

us di mund

i

Rock Fish 1. Slice the rockfish into 3oz rectangle portions.

2. To set up the breading station, old bay seasoned flour, egg wash, and Arare pearls in containers.

3. Season each portion of fish lightly with salt.

4. Dip only the top of each fish into seasoned flour, then egg wash, then Arare, creating a crust on the top half of the fish.

5. Heat a pan with a little oil for sautéing. Place the fish crust side down into the pan. Cook until Arare pearls golden brown.

6. Flip over, add butter and baste until crispy 2-3 mins.

To Plate: Place a dollop of tartar sauce on the plate. Lay one pave of fish next to sauce. Season the dish with caper powder. Finish by placing the herb and tomato salad on and around the fish.

®

CHOOSING THE RIGHT POS SYSTEM

Choosing the Right

POINT OF SALE SYSTEM for your Restaurant Operation

Consumers today need more than a great meal – they need a great dining experience from start to finish. Even the bill payment process should be able to make a positive impression while also providing you with key business insights.

CHOOSING THE RIGHT POS SYSTEM

3. Consider ease of use.

A quality restaurant POS A user-friendly interface is system truly is at the center crucial for your staff. Look for a of your business. Choosing system that offers an intuitive the right point of sale design, customizable layouts, and easy navigation. Consider system is key to profitability the training and support and success. Here’s how to provided by the point of sale get started in selecting the system vendor to ensure a smooth transition. best one for your unique requirements.

4. Mobility and flexibility.

1. Assess your needs. Begin by understanding your restaurant’s specific needs to determine the features and functionalities you require. Consider factors such as the size of your establishment, number of seats, types of food or beverages served, average ticket value, and any unique aspects of your operations.

2. Identify key features.

Make a list of essential features that you expect from a point of sale system. Common features for restaurant POS systems include: •

Order management

•

Menu customization

•

Table management

•

Inventory tracking

•

Employee management

•

Reporting and analytics

•

Integrations (payment processors and accounting software)

•

Customer relationship management (CRM) capabilities

Evaluate whether you need a fixed POS system at a counter or if you require mobility for tableside ordering and payment processing.

5. Integration capabilities.

Check if the POS system integrates with other tools and software you use, such as accounting systems, reservation management software, inventory management or loyalty programs.

6. Scalability. Consider your future plans. Will your point of sale system accommodate your needs as your restaurant expands?

7. Cost and pricing structure.

Evaluate the pricing model of different POS systems. Some vendors charge upfront fees, while others offer monthly subscriptions or take a percentage of your sales. Consider the total cost of ownership, including hardware, software, training, ongoing support, and potential transaction fees. It’s important to balance cost with the value and features provided.

“Point of Sale is more than a cash register – it opens your business to the world.”

— Bo Bryant, Business Development Consultant

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CHOOSING THE RIGHT POS SYSTEM

8. Security and compliance.

Given the sensitive nature of payment data, prioritize a POS system that ensures robust security measures. Look for systems that are Payment Card Industry Data Security Standard (PCI-DSS) compliant and have features like encryption, secure payment processing, and user access controls.

9. Reviews and recommendations.

Rely on peers and experts to guide you. Our team of Business Consultants and specialists are happy to help you make this important decision.

10. Request a trial run.

Narrow down your options and request demos or trials from the POS vendors. This will give you hands-on experience with the

4 Benefits of a

POS SYSTEM

for Restaurants Here are some of the top ways a better restaurant POS can benefit your business.

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system and help you evaluate its ease of use, functionality, and suitability for your restaurant.

Selecting the right point of sale system will enhance your whole business. While it can feel overwhelming, our team of Business Consultants and specialists are here to help with this important decision.

Contact your Shamrock Foods Representative for more information today.

1

Streamline operations.

2

Save time.

All restaurant operations can be managed from one centralized platform, so there’s a single source of truth and a seamless flow of accurate data in real time.

With mobile restaurant iPad POS terminals, your staff can spend less time running orders from the table to the kitchen. Quick service restaurant POS systems with tableside ordering allow staff to bust lines for faster service. Full-service restaurant POS systems with this feature allow staff to take and place orders alongside customers. A point of sale system also eliminates manual processes, such as taking inventory by hand, which saves hours each day.

“Efficient POS can help turn tables much faster, increasing transaction count.”

— Tim Maness, Restaurant Consultant, Colorado

3

Data driven decision-making.

Break down food cost percentages and contribution margins by day and by menu item to spot opportunities to improve menu prices. A POS can also help you identify food waste and theft. And, this reporting can show you how much staff to schedule to optimize labor costs.

4

Improve the guest experience.

A POS speeds up transaction times, so you can serve guests faster, while improving accuracy, so you can avoid errors. And robust POS system features, such as customer engagement tools, help drive repeat business and boost guest retention.

FALL 2023

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