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 Californ...

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.&...

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)!<...

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 incorpora...

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 makin...

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...

 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 Burg...

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 creatin...

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. 

 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...

 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?

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 Ope...

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 Man...

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 ...

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 a...

 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 flambe...

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, Jim Hargrove, knows a thing or two about hiring for restaurants. Like, what new employees are looking for and what will make them stay. 

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...

 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 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 eff...

 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...

 Gary Kucy of

Arnis’ road to becoming a barbecue restaurateur was anything but direct. Having grown up ona peanut farm in eastern New Mexico, he developed the skills and work ethic that would eventually become the foundation of a successful West Texas ba...