Kitchen Conversations
By Shamrock Foods
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Category: Management
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Episodes: 39
Description
Listen as Shamrock Foods has conversations with chefs, restaurant operators, and industry experts about strategies to succeed in the foodservice and hospitality industry.
| Episode | Date |
|---|---|
|
Hiring & Planning with Chef Daisy Garcia
|
Dec 07, 2023 |
|
Back to Basics with Matt Jordan of Nestle Professional
|
Nov 21, 2023 |
|
Chef Michael Voltaggio Live from The Shamrock Foods EXPO
|
Sep 27, 2023 |
|
Shamrock Foods EXPO: How to Get the Most From the EXPO floor
|
Aug 21, 2023 |
|
Speed Scratch with Rodney Estrada
|
Aug 15, 2023 |
|
Restaurant Sustainability with Jon Bortles of Woody's
|
Jul 19, 2023 |
|
The State of the Restaurant with Jim Hargrove
|
Jun 21, 2023 |
|
Burgers 101 with John Bacon
|
May 12, 2023 |
|
Restaurant Profitability & Operational Excellence with Mary McVoy
|
Apr 21, 2023 |
|
Managing Multiple Restaurant Concepts with Chef Tom White
|
Mar 02, 2023 |
|
Franchising and Flexibility with Urban 360
|
Feb 08, 2023 |
|
2023 Restaurant Trends with Chris Casson
|
Jan 03, 2023 |
|
Growing with the Community and Investing in Restaurant Tech Morgan O’Sullivan of FlyteCo Brewing
|
Nov 22, 2022 |
|
Holiday Restaurant Profitability and Preparedness with Ryan Elmore
|
Oct 10, 2022 |
|
Creating a Company Culture that Lasts with Mark Herman of Dion's
|
Sep 07, 2022 |
|
Pursuing Success and Inspiration with Chef Tim Hollingsworth - LIVE FROM EXPO22
|
Aug 25, 2022 |
|
The Importance of Community and Authenticity with David Knickrehm Of Deja Brew
|
Aug 04, 2022 |
|
Labor Saving Tips from Tim Maness and Thomas Vigil of Shamrock Foods
|
Jul 07, 2022 |
|
Getting Staffed & Staying Staffed with Jim Hargrove Enterprise Restaurant Business Consultant for Shamrock Foods
|
Jun 08, 2022 |
|
The 4 P's - Increasing Profits through Menu Management
|
Apr 28, 2022 |
|
Profitability, Inflation and The Bottom Line with Bo Bryant, Shamrock Foods Enterprise Business Consultant
|
Oct 01, 2021 |
|
How Culture and Leadership Lead to Employee Retention with Kyleena Falzone of Secret Stash Pizza
|
Aug 04, 2021 |
|
Gourmet Fast Food and Creating What Customers are Looking for with Executive Chef Steven Topple
|
Jul 08, 2021 |
|
Operational Flexibility with Gary Kucy of Rupert's Restaurant
|
Jul 01, 2021 |
|
Finding Your Passion and Being Prepared for Anything with Arnis Robbin's from Evie Mae BBQ
|
Jun 18, 2021 |
|
Managing Growth, Staffing and Change with Andrew Wasson, Owner of Wild Blue Yonder Brewing Company in Castle Rock, CO.
|
Jun 10, 2021 |
|
How Social Media is Changing the Restaurant Experience with Chef Joey Lucidi
|
May 13, 2021 |
|
Flexibility and the Customer Journey with Ken Carson, Owner of Nexus Brewery & Restaurant.
|
Apr 01, 2021 |
|
Engaging with Your Customers and Your Menu with Alejandra Chavez, Owner and Chef of Thyme Matters in El Paso, TX
|
Mar 11, 2021 |
|
Saving Time on the Line & Looking to the Future with John Conley - AKA Johnny Brava - of Salsa Brava & Fat Olives
|
Mar 04, 2021 |
|
Pursuing Your Passion with Lia Hirtz, Owner of World Empanadas Inc.
|
Feb 18, 2021 |
|
Doing Something Different with Brian Redzikowski of Kettner Exchange and Waverly Cardiff
|
Jan 28, 2021 |
|
Focusing on the Guest with Brad Wise chef-owner of Trust Restaurant Group
|
Dec 15, 2020 |
|
Menu Strategy with Jim Hargrove, Enterprise Business Consultant for Shamrock Foods
|
Nov 19, 2020 |
|
Managing Multiple Restaurant Concepts with Christopher Collins of Common Ground Culinary
|
Nov 05, 2020 |
|
Staying True to Your Roots with Josh Garcia of Miracle Mile Deli
|
Oct 22, 2020 |
|
Customer Loyalty with Paul Sullivan of Esters Neighborhood Pub
|
Oct 08, 2020 |
|
Art and Science of Menu Creation with Jon Lane of O.H.S.O Brewery
|
Oct 01, 2020 |
|
The Importance of Culture with John Haas of M'Tucci's (September 24, 2020)
|
Sep 24, 2020 |