Kitchentelligence Magazine Winter 2024

BACK TO NEW BASICS

ELEVATED EXPERIENCES

FOR THE LOVE OF DAIRY

TOP

10 FOOD AND FLAVOR TRENDS

MENU DESIGN TRENDS

THE TRENDS ISSUE

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TOP 10 FOOD AND FLAVOR TRENDS

THE TRENDS ISSUE

Today’s bold and conscious choices are imbued with joy.

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MENU DESIGN TRENDS SET TO DEFINE 2024  Explore personalized menus and other ways to drive sales.

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BACK TO NEW BASICS

Refresh old favorites with trending twists.

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FOR THE LOVE OF DAIRY

The real appeal of butter, cheese and more.

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ELEVATED EXPERIENCES Lean into service, sampling and craveabilty.

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p. 16

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TOP 10

FOOD & FLAVOR TRENDS

Get a peek at the deliciously innovative approaches, fun formats and conscious choices with a side of joy.

PLANT-CENTRIC PLATES

From the new “steaks,” to warm and satisfying maindish salads, to elegant mushrooms and interesting sea vegetables like kelp and furikake, the applications are innovative with plenty of functional benefits.

FERMENTATION NATION

Chefs everywhere are getting funky flavors on the menu with umami-forward vinaigrettes, hot sauces, honeys and mayos. Think koji, gochujang, miso, kombucha, kimchi, tepache and umeboshi.

Heritage or ancient grains are gaining popularity due to their climate change resiliency, plant diversity benefits, economic aid to small farmers in developing countries.

WASTE-FREE MENUS

Getting clever with ingredients to reduce waste (and cost) has never been easier. Embrace the “ugly,” underutilized and upcycled for climate-friendly offerings most Gen Z consumers want now.

DINERS WITHOUT BORDERS

Bring universal food-love to life with salted egg yolk, garum fish sauce, achiote, yuzu, Calabrian chili paste, salsa macha and more. Mash up these regional powerplayers for innovative menus.

The comforts and flavors of childhood are brand-new again. Most consumers are endeared by the past, so bring back the classics in a way you can own.

HERITAGE GRAINS

RETRO TO THE CORE

DAIRY FOR REAL

Return to the magnetism of the real cheese-pull, the TikTok-fueled virality of cottage cheese (try big colorful bowls), and real butter flavored for dishes finished right.

TRUE COLORS

Make it bright with inspired-by-nature and moodboosting colors. From soothing purple ube sweet potatoes to vibes of verdant green pandan milk bread, the collab of color + flavor will continue to captivate.

“Seek out the trends. Stay up to date on social media. Then ask how your cuisine can build on those trends and what you’re known for.” — David Miles, Shamrock Foods Chef, Arizona

“BLUE” FOODS

Aquatic or blue foods – fish, shellfish, and algae –are getting more attention for both personal and planetary health. Serve up great seafood dishes to captivate your audience.

TEMPTED

In today’s culinary landscape, it’s not just about the flavor of food. Now it’s about taking all the senses on a journey, including diverse textures to surprise and delight taste buds, especially crunchy, crispy, and chewy.

MISSION® SUPER SOFT CORN TORTILLAS

Bring big flavors to the table with the same super soft corn tortillas your customers love from the grocery aisle.

Shrimp en Elote

• Pierport®️ Peeled & Deveined Tail-On Phosphate Free Shrimp 16-20

• 5 oz Don Juan Dried Chorizo, Diced

• 5 cups Bountiful Harvest®️ Yellow Corn Kernels

• 3 tbsp Markon®️ White Onion, Minced

DIRECTIONS

• 3 tbsp Markon Cilantro, Minced

• 1 Markon Lime

• 1 clove Markon Garlic, Minced

• 1/2 cup Crumbled Cotija

• 1 Markon Red Bell Pepper (small dice)

• 2 tbsp Unsalted Shamrock Farms®️ Butter

• 2 tbsp Trifoglio®️ 50/50 Olive Oil Blend

• Tajin, Salt, and Pepper to Taste

• In a large pan, fry diced chorizo until crispy. Separate the oil from crispy lardon and reserve both.

• Place the corn in the same hot pan with the onion and garlic.

• Add the chorizo lardons, bell pepper, cilantro, and butter. Cook for 2 minutes to heat, but do not brown.

• Remove from heat. Squeeze the juice of one lime over the corn mixture and add the Cotija cheese.

• Sauté the shrimp in olive oil, and season.

• To plate, top the corn mixture with a sprinkle of tajin over the top. Top with shrimp and place over the corn mixture. Garnish with cilantro and a drizzle of chorizo oil.

MENU DESIGN TRENDS SET TO DEFINE 2024

In the dynamic world of restaurants, the menu is not merely a list of dishes. It’s a visual and tactile representation of your restaurant. It is one of the first things your customers interact with, and it sets the tone for the rest of their dining experience. Plus, it defines your sales strategy!

As we step into 2024, menu design is at a bit of a crossroads. Some of the digital trends that emerged during COVID-19 have stuck around, while others have faded into the background. From growing digital options to minimalist aesthetics, we detail the menu design trends that will shape the visual landscape of restaurants in the coming year.

Digital integration.

With the continued adoption of technology, digital menus are expected to become more prevalent. This includes QR code menus, digital displays and online menus that offer a more mobile and personal experience. In many cases, printed menus are combined with digital menus to give customers the greatest options.

“Tablet menus allow the customer to browse, select and place their order from the comfort of their table.” — Mark Patel, Shamrock Foods Product Specialist, New Mexico.

Minimalist aesthetics.

Less is more, but that doesn’t mean it has to be bland. In 2024, menus will embrace minimalist design with a creative twist. Clean lines, ample white space and simple typography will be complemented by subtle, artistic elements that convey the restaurant’s personality. This trend not only elevates the aesthetic appeal of the menu but also enhances readability and focus on the dishes themselves. Expect to see carefully curated visuals and restrained color palettes that let the food take center stage.

Personalization and customization.

Menus that offer personalized experience – such as interactive features allowing diners to filter menu items based on dietary preferences or interests – could gain popularity.

Storytelling and branding.

Menus that tell a story about the restaurant’s philosophy, the origin of ingredients or the inspiration behind dishes can create a more engaging experience for diners.

Cultural and artistic influences. Incorporating design elements inspired by various cuisines and cultures will become more popular, reflecting the global nature of modern cuisine.

Health and nutritional information.

With growing health consciousness, menus providing detailed nutritional information, allergen alerts and calorie counts are more common. Although the Menu Labeling Rule under the Affordable Care Act only applies to restaurants with 20 or more locations, “savvy operators know to have this on hand for diners at every size of establishment,” says Linda Miranda, Shamrock Foods Nutritional Services.

Flexible and seasonal menus.

Seasonal ingredients, limited-time offers (LTOs) and changing prices are just some of the reasons menus are moving to easy-to-update formats. The menu design trends of 2024 promise to be a delightful fusion of technology and traditional menu concepts. As restaurants continue to innovate in the kitchen, menus are equally poised to evolve beyond the traditional printed page. In this exciting era of culinary exploration, the menu becomes not just a guide to the meal but an integral part of the overall dining adventure.

If you’re looking to update your menu design, our friends at MustHaveMenus make it easy to design menus with Menu Maker, integrated with all of the important restaurant menu marketing channels like print, digital display and web links.

GAMEPLAN YOUR WING MENU FOR THE MOST PROFITABLE SEASON YET

We’re sharing our secret team of ingredients that will elevate your menu, save your chefs time, and keep bringing your customers back for more – Riverhill Poultry® chicken wings and tenders, Aspen Gold XTREME®, and Aspen Gold® Liquid Butter Alternative. Serve up the most savory and satisfying wings and tenders this season with these key players.

THE ULTIMATE STARTER

Riverhill Poultry chicken wings and tenders are the ultimate gamechanger for hungry fans in your bar & grill on game day. Riverhill wings cook 3x faster than raw giving you back valuable fryer space and time and reducing waste. In the chicken tenders line-up, there are a variety of options, unbreaded to breaded, homestyle to hot and spicy, so you can serve up crispy, tender starters or entrees in no time! The precooked, boneless, breaded wings are a kitchen essential, providing the perfect crisp “base” for your signature wing sauces.

THE MVP

When it comes to fried foods, Aspen Gold XTREME is the undeniable MVP. As a chef, having to change your oil every 2-3 days is a laborwaster and you only get that perfect golden sweet spot for maybe a day! Lasting 2x longer than most commodity oils*, XTREME is the secret to achieving consistent, high-quality results. It will produce perfect golden and crunchy wings and tenders through the whole game day rush. Say goodbye to flavor transfer and hello to wings and tenders that come out perfect, golden, and crisp every time! Elevate your frying game with Aspen Gold XTREME – because your customers deserve the best.

THE ASSIST

Crafting the perfect wing sauce is an art, and Aspen Gold Liquid Butter Alternative is the chef’s key to the ultimate wing sauce with extra convenience. Swapping for butter 1:1 with this shelf-stable alternative, you will experience the rich, buttery flavor a without the price volatility and perishability of dairy butter. This golden goodness comes in a resealable, easy pour jug, so making delicious wing sauces has never been more convenient. Available in both no salt and seasoned options, Aspen Gold Liquid Butter Alternative is the ultimate team player in your kitchen.

Upgrade your wing game this season and give your customers an unforgettable dining experience. With the winning combination of Riverhill Poultry chicken wings and tenders, Aspen Gold XTREME, and Aspen Gold Liquid Butter Alternative, your restaurant will become the go-to destination for the crispiest, most flavorful wings in town. Don’t just meet expectations – exceed them with this unbeatable lineup.

HOT HONEY WING SAUCE INGREDIENTS

• 2 lbs Riverhill Poultry Chicken Wings, fried in XTREME high oleic oil

• 1/2 cup Aspen Gold Liquid Butter Alternative

• 1 teaspoon Katy’s Kitchen® cayenne pepper

• 1/2 cup Katy’s Kitchen honey

• 1/4 cup hot sauce

• Katy’s Kitchen salt and ground black pepper to taste DIRECTIONS

• Whisk together liquid butter, cayenne pepper, honey, and hot sauce. Add salt and pepper as desired.

• Toss with crispy, Riverhill Poultry Chicken Wings.

DIP BETTER

Looking for an easy way to integrate trending flavors? Dress up classic dipping with easy, flavor-packed additions.

START WITH KATY’S KITCHEN® BUTTERMILK RANCH AND ADD:

GARLIC PARMESAN RANCH

+ Garlic + Asiago Cheese + Parmesan

HERB GARDEN RANCH

+ Fresh Basil + Thyme + Oregano

GUACAMOLE RANCH

+ Jalapeño + Avocado + Lime Juice

START WITH KATY’S KITCHEN KETCHUP AND ADD:

SPICY ASIAN KETCHUP

+ Sriracha Sauce + Lime Juice

CLASSIC FRY SAUCE + Mayo + Garlic + Relish

SWEET & SMOKY + Honey + Liquid Smoke

Customers love a fry-board. Serve up your new and improved sauces with our favorite french fry lineup from Bountiful Harvest ® .

BACK TO

New Basics

Diners are taking comfort in “retrocore” or nostalgic foods – and returning to operations that strike the right balance of old and new. They’re gladly splurging on fine-dining experiences knocked off the traditional pedestal and reimagined to be deliciously approachable.

Call it throwback meets approachable elegance, classic comfort or casual simplicity. However you do it, strike a new chord between the tried-and-true and the uniquely interesting.

“Put the tools to create in the hands of the diner.” – Chef Thomas Vigil, Shamrock Foods Branch Chef, Colorado

WAYS TO NOVEL NOSTALGIA 5

Reawaken childhood wonder, breathe new life into cherished classics, and rediscover familiar flavors.

Elevate childhood favorites.

It can be as simple as upgrading one key ingredient. “Take your favorite pasta and swap in a filled pasta with fresh handmade products,” says Conrad Butler, Shamrock Foods Produce Specialist, Arizona.

Serve deviled eggs with a twist of ranch seasoning or hot sauce. Upgrade classic appetizers with modern sauces, like Intros® mozzarella sticks with Calabrian chile sauce. Outdo mom’s pot roast by incorporating premium beef cheeks from Gold Canyon Meat CO.®

Master the mac. Fancy macaroni and cheese is still going strong with elevated cheese, pastas and additions like lobster, crab and caviar. Lean into flavor themes such as buffalo, smokey cheese, or a sandwich-turned-mac like Reuben or cheeseburger with pickles and onions.

Retro chocolate is hot. Molten lava cake is trending, and chocolate sandwich cookies are showing up in unexpected places like creamy martini mocktails. Serve up a classic cookie pizza from Brickfire Bakery®. Delight guests by baking whole cookies in the middle of cakes. Or consider a dunkable treat like mini cinnamon donuts with warm chocolate sauce or fondue.

Time’s ripe for bananas. Banana lovers will revel in a classic pudding revamped with a crème brulee or flambé twist. Caramelize the bananas first, then layer pudding with ladyfingers and caramel sauce for an impressive trifle that can be served familystyle in a pedestaled centerpiece or in tall individual glasses.

PB&Joy is back. This childhood classic lives on from breakfast to dinner. Offer a PB&J-stuffed French toast with bacon, or pancake stacks layered with jelly and a decadent glaze of peanut butter-maple syrup. Toast the classic sandwich with upgraded jam and tuck in savory ingredients from Shamrock Foods Artisanal Provisions.

More Ideas Abound:

• Air-fried triple-deckers

• PB oatmeal pie, ribboned with strawberry jam

• PB&J truffles

Trending ranch applications:

• Pizza

• Chicken sandwiches

• Burgers

• Fries

LUXURY WITHIN REACH.

Raise your diners’ satisfaction by lowering the barrier to entry.

Small bites and platters.

“Affordable small bites on sampler platters allow customers to taste things they may not otherwise pay for,” says Dan Gilpatrick, Shamrock Foods Senior Product Specialist, New Mexico. Think just-right portions of items like Wagyu beef or tuna tartare.

One special ingredient. Take an otherwise everyday dish to the next level with Shamrock Foods Artisanal Provisions. “Find that ‘plus 1’ ingredient to put any dish over the top,” says Sarah Richardson, Shamrock Foods Brands Chef, Arizona. Use truffle oil paired with Shamrock Farms® heavy cream to make a cheesy, dreamy Mornay sauce for truffle mac n’ cheese.

“Explore deconstruction. Replate old favorites in new ways.” – Rodney Estrada, Shamrock Foods Branch Chef, New Mexico

AND THE WINNER IS: RANCH.

Ranch rises to the top as the No. 1 nostalgic flavor. America’s favorite dressing is getting spicy, pickled, truffled and featured as a stunt food or a main attraction.

Popular plus-ones:

Interactive plate-ups. Think s’mores made at the table over candlelight with infused marshmallows, flavored chocolate ganache and graham crackers.

Freshness in focus. Create a grilled Caesar salad with crisp romaine from Markon®, salty-umami anchovies from Villa Frizzoni® and marinated Pierport® shrimp for unmistakable notes of luxurious quality.

When diners crave the familiar, make the old new again in a way they can only call your own.

Bacon Ranch. Draw on the retrocore trend with bacon ranch cream cheese rollups. Or lean into the smoke and fire trend with a charred wedge salad, finished with Katy’s Kitchen® ranch taken to the next level with generous hunks of thick-cut Prairie Creek® bacon and tangy blue cheese.

Jalapeño Ranch. Guests will love a little heat on their breakfast plate with a jalapeño ranch and bacon Benedict. Or experiment with jalapeño ranch pimento grilled cheese served with a cup of ever-so-slightly sweet tomato soup.

WHAT‘S SHAPING MODERN FOOD TRENDS

67% OF CONSUMERS WANT TO SEE MORE FADS AT RESTAURANTS AND RETAIL

While short-lived micro trends may come and go, that doesn’t mean consumers don’t want to experience them. The ability to quickly pivot and incorporate these trends is needed for continued growth and success. But what is shaping the trends of today?

ACCELERATED TRAJECTORY OF TRENDS

Two of the top flavors for 2024 identified by the National Restaurant Association.

EVERYTHING BAGEL SPICE +350% 4-YEAR GROWTH +311% 4-YEAR GROWTH

A CONVERGENCE OF DRIVERS

Multiple factors influencing consumer food choices.

TASTE EXPLORATION

Discovery and authentic experiences TASTE 87%

CONSCIOUS CONSUMPTION

Personal and planetary health

SUSTAINABILITY 34%

COMFORT & INDULGENCE

Fun, playful, and joyful

HEALTH 62%

AI IS SHAPING THE FOOD OF THE FUTURE

FOOD INFLATION DOMINATES THE NARRATIVE

Price is the second highest. purchase driver.

VALUE-DRIVEN ONSUMERS

79% are adopting trade-down behavior; 50% are buying different quantity or pack size; 38% shopping lower-priced retailers, 25% switching to private label.

TRADING DOWN AND SELECTIVELY SPLURGING

Super premium and private label products are both up!

40% OF CONSUMERS

PRICE 76% are treating themselves with restaurant meals.

WASTING LESS FOOD AT HOME AND IN STORE

Saving money is primary motivator for Americans to reduce food waste. New solutions at retail and in restaurants.

NASHVILLE HOT

Rapid expansion of artificial intelligence for creating recipes and food photos, forecasting trends, aiding innovations.

SOCIAL IS THE NEW SEARCH

Step aside Google! 40% of young people primarily use TikTok and Instagram for a more visuallyrich form of search and discovery —and that’s especially true for food.

POP CULTURE INSPIRES NEW FOOD INNOVATIONS

Providing meaningful connections and community through food.

THE TAYLOR SWIFT EFFECT

86% more consumers talk about Taylor Swift-themed F&B

FOR THE LOVE OF DAIRY

Real dairy is back – from uprising trends on TikTok to popular restaurants returning to their more traditional culinary roots, to chefs using heritage dairy ingredients to create unexpected twists. Pull your guests in by putting dairy’s unmatched quality back on the menu.

REAL BUTTER IS JUST BETTER

“Consumers are going back to pure products,” says CJ Johnson, Shamrock Foods Enterprise Produce Manager. “Use real butter to add the ultimate richness to any dish.”

Compound their interest. Compound butter makes a great garnish and elevates COP or side dishes with flavor and richness. “Add things like red miso, roasted red peppers, chives and other herbs,” says Jeff Pivin, Shamrock Foods Restaurant Resources Manager. Compound butter is also a great way to utilize herbs that may otherwise go to waste.

“Butter candles are a huge hit with bread service,” says Mary McVoy, Shamrock Foods Restaurant Consultant, California. How-to: Process Shamrock Farms® butter

Delightful Dairy Inspiration

• Savory chive clotted cream with buttermilk biscuits

• Manicotti with creamy Bolognese

• Crème fraiche with scones and fig jam

• Milk pudding with sugar and coconut

• Gruyere melted and draped over a ramekin of French onion soup

with herbs, then melt and clarify the mixture. Pour clarified butter into cups, insert a wick and refrigerate until service.

Now trending: Cottage cheese. Try the win-win of adding cottage cheese to eggs for more protein and a silky-smooth texture. Spice it up for dipping. “Blend cottage cheese with chipotle adobo or other flavoring bases to create a light and creamy dip that’s craveable and sharable,” says Pivin.

Cottage cheese toast is holding strong, thanks to its versatility across dayparts, health benefits and social-media star status. Goldencharred toast topped with a white cloud of cottage cheese is the perfect canvas for add-ins – from meaty and savory to light and sweet. Think smoked fish, vegetables, fruits, herbs or spices. Look out, avocado toast! Cottage cheese is taking the throne.

BETTER DAIRY FOR BETTER DISHES

Our chefs, product specialists and consultants can recommend the best dairy products to achieve your exact menu goals. Backed by our exclusive line of Shamrock Farms® dairy – beloved by chefs for over 100 years. Reach out to your Shamrock Foods Representative any time.

That real-cheese pull is still a pull. There is no comparison that analogs have with real dairy and that slow-motion cheese pull is still the siren song of the cheese lover – from pizza to pasta to hot hoagies and beyond. “The way natural dairy fats emulsify and maintain creamy texture cannot be emulated,” says Pivin.

ANGUS WAGYU BURGER

Recipe by Gold Canyon Meat CO.®

INGREDIENTS

• Gold Canyon Premium® Angus & Wagyu Blend

Burger Patty

• Brickfire Bakery® Brioche Bun

• Cobblestreet MKT.® Gouda Cheese

• Markon® Arugula

• 4 cloves Markon Garlic

• Trifoglio Olive Oil

• 1/3 cup Shamrock Farms® Unsalted Butter, Softened

• 2 tbsp Cobblestreet MKT. Blue Cheese

• 2/3 cup Katy’s Kitchen Mayonnaise

• 2 tbsp Bountiful Harvest® Tomato Paste

• 1 tbsp Katy’s Kitchen Lemon Juice

• Katy’s Kitchen Salt & Pepper, to taste

• 1 lb Prairie Creek® Bacon, chopped

• 1 cup Rejuv® Apple Juice

PREPARATION

Confit Garlic Blue Cheese Compound Butter

1. Confit garlic cloves in oil – 2500F 2 hrs

2. Cool garlic and remove from oil – pulse in blender

3. Combine garlic, butter, and blue cheese

4. Roll in Propak® Film and Chill until ready to use

Smoked Tomato Aioli

1. Infuse tomato paste with cold smoke using a slow smoker

2. Combine mayo, tomato paste, and lemon juice

3. Add salt and pepper to taste, set aside

Bacon Cracklings

1. Cook chopped bacon to 60% done

2. Pour in apple juice and reduce until caramel-like texture – medium heat

3. Remove from heat, cool in pan, and hold for service

Prepare Your Burger

1. Season patty with salt and pepper and cook on a flat top or grill until the internal temperature reaches 1450F

2. Toast the bun, spread a generous layer of Confit Garlic Blue Cheese butter, and top with a burger patty, sliced gouda cheese, and bacon cracklings

3. Top with arugula spread tomato aioli on the top bun, and place on the burger

ELEVATED EXPERIENCES

The future of service is being driven by consumers who want to get in and out quickly, but still have a warm, welcoming and upscale experience.

“Guests love it when the chef takes the time to visit with customers at the table. It makes them feel appreciated.”

– Mark Patel, Shamrock Foods Product Specialist, New Mexico

COMPETE WITH SERVICE

Service is the key differentiator of the moment, and competing with hospitality is more important now than ever. Amidst steady inflation concerns and auto-gratuity, the expectation for that welcoming smile and warmth is at an all-time high.

Make it a daily practice. Service should be interwoven with every aspect of your operation.

“Talking about it every day with staff – especially customer-facing staff –keeps it at the forefront and an active part of the brand regardless of the restaurant style,” says Jim Hargrove, Shamrock Foods Restaurant Consultant.

Educate on “soft skills.”

Don’t assume your front-of-house staff knows how to make an instant connection that welcomes guests in, builds trust and brand love. “Teach, train and practice eye contact, communication and positive body language,” says Hargrove. Follow up promptly on teachable moments from reviews.

Combine tech with the human touch.

Full-service restaurants are increasingly moving away from the traditional method of server, busser and food runner and embracing a hybrid. “If everyone is a server, you can rely on QR code ordering at the table and still provide customer service and hospitality,” says Hargrove.

THE NEW TASTING MENU

Balance curation with creativity by giving people fresh ways to find their new favorites among your specialties.

Embrace family style. Think in terms of bigger items intended for two or more. “Try a tableside bone-in ribeye or large carver-style meat that comes with shareable sides,” says Sarah Richardson, Shamrock Foods Brands Chef, Arizona. Add a rotating selection of sides, like grilled corn with cotija or seasonal roasted veggies. Small bites and boards. Customers are looking for a social sharing experience. “Try 2-3 bite plates that let them order multiple tastes for their meal,” says Jonathon Merrick, Shamrock Foods Chef and Produce Specialist, Idaho. Add interesting boards to your menu with seafood sampler options, dessert arrays or even seasonally themed charcuteries, cheeses and jams.

Add a touch of upscale. Shamrock Foods Artisanal Provisions provides

unique high-end items to support a new tasting menu experience. And explore Markon First Crop® and Ready-Set-Serve by Markon®. “These offer a great variety of vegetables and make designing the new tasting menu easier than ever,” says Chef Thomas Vigil, Shamrock Foods Branch Chef, Colorado.

CREATING MORE CRAVEABILTY

Here are some other ways to keep them wanting more.

Let guests choose their own adventure. Offer multiple options per course that are built in a quickerdining format. “Have them choose three: appetizer, entrée, dessert,” says Vigil.

Honey, turn up the heat. Calabrian peppers are extremely popular as a smoky-spicy condiment. “Hot honey is also very trendy. Try it on cottage cheese toasts, any kind of pizza or Riverhill Poultry® chicken tenders,” says Richardson.

Sweeten the deal. Get guest buy-in on a sweet finish as they’re considering their meal. “Suggest a dessert with a special section on the main menu to promote sales and a higher check average,” says Richardson.

Get colorful with matcha-infused brownies or donuts featuring inventive toppings like cereal or edible flowers.

Have fun with mini-bites – miniature versions of desserts are some of the most Instagram- and TikTok-worthy ways to draw attention.

With a fresh focus on service and upscale touches, you’ll boost sales and offer an unparalleled guest experience.

“Using elements of fine dining in any establishment will create a refined and memorable guest experience.” – Conrad Butler, Shamrock Foods Produce Specialist, Arizona

We welcome your suggestions and comments.

Material chosen for publication may be edited for clarity and fit. Please direct all correspondence to:

Shamrock Foods Company

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SPRING 2024