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Kitchen Innovations Spotlight : Robowok
Published on 2012-05-23 22:34:58
On a recent Asian eating trip to Singapore I had the opportunity to see a new fast food wok concept in the Singapore airport called Ruyi, and was fascinated with their fast and efficient approach to cooking fried rice and noodles. Are you running an Asian restaurant with stir-fry on the menu? Free up your chefs’ [...] > read more
Serving the Best Draft Beer for Big Profits
Published on 2012-05-22 22:45:28
There are few items in the restaurant or bar that yield as high a profit as draft beer. It really makes sense to focus on delivering the very best draft beer possible. When your bartender pours a beer, does it look like any of these? If so, read on for some pointers to tune-up your [...] > read more
How to attract the Foodie segment to your restaurant
Published on 2012-05-16 23:25:35
Are you a foodie? Let’s examine what the word really means. Merriam-Webster defines the term “foodie” as, “a person having an avid interest in the latest food fads.” So, to set the record straight, you technically can’t be a foodie simply because you like to eat a lot. And actually, arecent USA today article, “Foodies enjoy different [...] > read more
4 Ways to Attract More Restaurant Customers
Published on 2012-05-13 22:27:51
Whether or not our economy is picking up, it appears that Americans are still paying attention to their spending habits. According to a recent study conducted by foodservice consulting firm AlixPartners LLP, consumers plan to cut back on their restaurant visits by 3 percent and spend 5 percent less when dining out. The reasons include consumers’ desire [...] > read more
How do you cook lentils?
Published on 2012-05-08 00:02:00
Lentils have got to be one of the most underrated ingredients out there! ot generally regarded as a sexy ingredient to their other legume counterparts in the culinary world, lentils are often associated with hearty soups and healthy eats. While that is true, there is so much more that the lentil can be used for [...] > read more
Meatless Monday Movement
Published on 2012-04-30 21:38:57
As much as you may wish there was a Margarita Monday, “Meatless Monday” is being served up around the globe in homes and restaurants alike. That’s right! Meat lovers, please don’t consider this day as a kind of punishment because in actuality, Meatless Monday … Read more on food campaigns here: http://www.synergyconsultants.com/meatless-monday-movement-initiative > read more
Bold cupcake flavors at a bakery near you
Published on 2012-04-22 19:28:48
here is something to be admired for the baker willing to push the envelope for the sake of an unforgettable indulgent experience. Therefore, we’ve compiled a list of note-worthy untraditional cupcakes flavors from various bakeries in the U.S. Read more here: restaurant trends > read more
Restaurant “Trends with Benefits”
Published on 2012-04-19 00:02:03
Dean Small, founding partner of the Synergy Restaurant Consultants, will share his Top Ten “Trends with Benefits” in a lively keynote address to the Northwest Foodservice Show on Sunday, April 29, 2012. Read more about it here: restaurant trends > read more
Drink Trends: Tastea
Published on 2012-04-15 16:27:07
If you are a tea lover, you may have tried “boba milk tea,” the famous Tawainese-originated sweetened milk tea beverage made with soft, gummy tapioca pearls. This sweet and refreshing drink typically, made with black tea, sugar, milk (or condensed milk) and tapioca pearls, has also been the inspiration for numerous spin-offs. As popularity grew, [...] > read more
A new twist on potato skins
Published on 2012-04-12 21:23:39
We’re not just talking about thick cut fries with potato skins – new and exciting twists to a typically unsexy and neglected food part (the potato skin) are happening at an upscale restaurant near you. Maybe it’s because the potato is so commonly known as a comfort food (mashed potatoes anyone?) for many that creative [...] > read more
How to gain repeat customers with loyalty cards
Published on 2012-04-05 23:57:29
Business-sized cards and a custom rubber stamp – just 2 ingredients to help you gain repeat customers! Loyalty cards are a simple and inexpensive method of producing regular guests to your restaurant. Read more: gain repeat restsaurant customers. > read more
Increase beverage sales with drink contents this summer
Published on 2012-04-04 20:13:28
Take advantage of the summer months to build your beverage sales, employee moral, and reputation as an innovative beverage leader. Here’s how… read more on increasing beverage sales. > read more
Is agave really a bad sweetener?
Published on 2012-03-25 22:33:54
The health-conscious are always on the lookout for healthy alternatives, and so too are nutritionists and dieticians. Instead of drinking milk, you should opt for almond or soy milk. Whole grain wheat bread is more nutritious than white bread. And up until now, many were led to believe that agave nectar was a great, healthier [...] > read more
Restaurant Customer Service – don’t let it hurt your guest experience
Published on 2012-03-23 13:00:25
I recently visited a popular local fast-casual chicken restaurant after needing a quick, hot dinner. However, I always call in my order first then pick it up to avoid any wait time since it does take a good fifteen to twenty minutes to receive my order. After all, I am a regular to this establishment [...] > read more
Have you read your restaurant’s online reviews?
Published on 2012-03-16 00:11:30
If you were ever wondering about what people thought of your restaurant, you might have check out your online reviews on sites like Yelp! But reviews give much more insight that you might think. Online reviewers can be very detailed on their visit to your restaurant. You can discover many issues you may have not [...] > read more
Taco Bell Doritos Tacos Are Coming
Published on 2012-03-14 23:45:39
..these Dorito Tacos, or “Locos Tacos,” are your traditional Taco Bell Taco with a twist – that yellow shell you’re used to seeing is replaced with a Dorito Nacho Cheese shell. These special tacos have been on menus at various Taco Bell Doritos test market locations and are finally debuting nationwide this Thursday. > read more
How to write a great restaurant menu
Published on 2012-03-12 22:13:48
Menu descriptions are an extremely important aspect of a restaurant’s success. .. As a restaurant owner, the last thing you want is for a guest to gloss over a great dish because they didn’t understand it. A successfully written menu item description, using a technique called “descriptive labeling,” has shown to greatly increase sales and [...] > read more
Try these potato dishes for your restaurant menu
Published on 2012-03-05 20:03:02
Potatoes – we love them! Baked, fried, mashed, there’s nothing quite like them. While the classic French fry, made from the russet potato, is the beloved sidekick companion to many dishes, expanding your menu to include more variety is a great way to attract guests. Try out these great potato menu options: read the rest [...] > read more
High beef prices are here. What’s a restaurant to do?
Published on 2012-02-27 22:55:13
Beef prices in the U.S. are hitting record highs and are expected to climb over the next two years, as predicted by the USDA. In fact, experts expect a 10 percent rise in 2012 and 2013. Shoppers and restaurant owners alike are already feeling the pain from the price increases. A combination of factors, including severe [...] > read more
Is it worth it for my restaurant to run a group deal promotion?
Published on 2012-02-18 17:50:14
As a business owner, you recognize the opportunity there is for obtaining new clientele, gaining more exposure and ultimately to raking in some decent profits. Before you decide to take the plunge and offer a group discount for your restaurant business, think carefully about your strategy. Unfortunately, while some find great success, .. Read more [...] > read more
Be Green: Reduce Napkin Waste
Published on 2012-02-16 00:38:56
We love restaurants that employ waste-reducing strategies because not only does it help the earth by reducing your carbon footprint, it also increases profits by spending less. What areas of your restaurant can you find easy savings? Let’s take a look at napkins. Green Restaurant tips Restaurant consulting > read more
Vegetarian is on the menu
Published on 2012-02-08 22:36:24
While there are surely plenty of hardcore meat-lovers in the United States, the number of vegetarians in the nation is on a steady rise. According to the Vegetarian Times study, there are 7.3 million (or 3.2 percent of American adults) Americans who are vegetarians and an additional 22.8 million who follow a vegetarian-inclined diet. Read more [...] > read more
Cooking with Dairy alternatives>
Published on 2012-01-31 19:08:28
For those who are lactose intolerant or just looking for a lower-fat and lower-calorie dairy substitute, it’s easy these days to find an alternative to milk. Milks derived from soy, rice and almonds have been growing in popularity at a fast rate. According to a recent report released by research firm Packaged Facts, the total [...] > read more
Taco Bell meets gourmet
Published on 2012-01-21 22:17:32
Taco Bell will soon be introducing more upscale, gourmet foods to its menu. Items like black beans, cilantro rice, and corn salsa (items already found at Chipotle) will be debuting in the coming months. Read more on this menu development here. > read more
Flex-casual restaurants accommodate different kinds of guests
Published on 2012-01-14 21:46:03
New attention is being given to flex-casual restaurants, a term coind by Randy Murphy, president and CEO of Mama Fu’s Asian House. What’s the difference between a flex-casual restaurant and a fast-casual restaurant? Read more on the flex-casual restaurant trends. > read more
What’s the next trend in restaurant menus this year?
Published on 2012-01-07 14:30:20
As we embark on a new year, restaurant operators seek out the next hottest thing in foodservice trends. Recently, in keeping with the new year’s resolution theme (i.e. eating healthy, losing weight etc.), restaurants are rolling out low-calorie menus. Read more on Restaurant low-calorie menus > read more
Patricia Liu Brings Culinary Art & Technology to Synergy Team
Published on 2011-12-20 23:59:07
Patricia Liu will bring her background and expertise in Computer Science and the culinary arts to the Synergy Restaurant Consultants’ team. Patricia Liu, a multi-talented renaissance woman, was recently added to Synergy Restaurant Consultants’impressive team of professionals. With extensive…read more here. > read more
LYFE Kitchen’s Green Restaurant Design
Published on 2011-12-14 23:37:54
LYFE Kitchen recently debuted this October, showcasing gourmet healthy food and the Synergy Team has been proud to be a part of its development. But it doesn’t stop at just green, healthful food – one of the main goals at LYFE Kitchen is to promote green living, which can be showcased by its restaurant design. > read more
Restaurant Holiday Menus are in Full Swing
Published on 2011-12-11 16:20:21
Restaurant chains around the globe are showcasing their seasonal menus this time of year to help get you in the spirit and into their stores. Take a look at some of these popular chains specialty menu items offered only during this time of year: Starbucks’ Eggnog Latte: Espresso with steamed eggnog and milk, topped with [...] > read more
Moms and Millennials are the best target markets for Quick Serves
Published on 2011-11-25 14:56:31
Quick service restaurants seem to appeal to a variety of target markets but there are two specific demographic groups that seem the most valuable to these types of foodservice establishments: mom and Millennials. What or who are the “Millennials?”..read more on quick serve trends. > read more
How does your restaurant rate for dining experience?
Published on 2011-06-27 02:25:55
According to a recent Zagat Survey , 57% of participants cited service as the weakest link in the dining-out experience, and “hospitality” of the overall dining experience as a 20 out of a possible 30. Although both these figures represent an i > read more
LYFE Kitchen Fork Lifting
Published on 2011-06-20 21:31:31
Our own Dean Small and Danny Bendas were present at the LYFE Kitchen Fork Lifting in Palo Alto, CA. today with Founder Stephen Sidwell and CEO Mike Roberts among other esteemed food industry professionals and celebrity chefs. Read more. > read more
Is your restaurant going vegetarian?
Published on 2011-06-13 20:43:07
Still think vegetarianism is a fringe movement? Think again. The news that the Meatless Mondayprogram now has a remarkable 50% awareness among Americans—up from 30% just six months ago—is ample proof that vegetarian menu options will be growing > read more
10 restaurant sales-building techniques
Published on 2011-06-08 09:17:46
Amid some confusion about the restaurant economy—is there a recovery going on, or have consumers changed their dining-out habits for the duration?—it helps to have a strategy for building sales. While the overall outlook is indeed improving and p > read more
How can you profit from desserts?
Published on 2011-05-31 01:49:37
So what’s the best part of a restaurant menu? Going along with what Mom used to recite, “you have to eat all your vegetables before you get dessert” — dessert truly is the crowd-pleaser and can be a profit-center if you stay attuned to cust > read more
How are high gas prices affecting your restaurant business?
Published on 2011-05-17 23:29:58
As the price of oil increases so too does the cost of gasoline. Americans are definitely, now more than ever, feeling the pain at the pump and its effect is changing the way consumers are spending. With the national price of gasoline at $4 in our alr > read more
Demographics Drive the Business
Published on 2011-05-11 23:28:22
You don’t necessarily need to see census data to know that the profile of the “typical consumer” has changed over the past 10 years. But the data now being released on 2010 population, race and ethnicity (economic and household demographic data > read more
Upselling in Restaurants
Published on 2011-05-07 02:19:18
Not so long ago we were at one of our favorite local restaurants—or at least, it used to be—sitting at our favorite place to eat: the bar. Nowadays, with the eating-at-the-bar phenomenon growing like Topsy, being a bartender can be a pretty good > read more
Working the Line in a Restaurant
Published on 2011-04-27 19:17:56
Anyone who missed the Season Two opener of HBO’s groundbreaking series Treme owes it to him- or herself to see it—or at least to watch this clip. Having worked in brigade kitchens in both New Orleans and New York City during and after colleg > read more
Synergy Execs to Share Business Intelligence at Chicago NRA Show
Published on 2011-04-17 23:32:11
On Sunday May 22, during the National Restaurant Association show in Chicago, the co-founders of Synergy will meet with restaurateurs, aspiring and existing, to review any aspect(s) of their business and share their wisdom, gratis. Read the full > read more
The Nutrition Police Strike Again
Published on 2011-04-12 20:47:41
Bloomberg and New York City have been way ahead of the curve on the issue of restaurants posting calorie counts, and the industry has been watching closely to judge the impact of the move, which became effective just about exactly three years ago, on > read more
The Tyranny of Specialties
Published on 2011-03-28 20:59:55
You know what we mean. You have some menu items you’re so well-known for that customers literally won’t let you take them off the menu. On the other hand, your staff is sick of them, the overall share of sales is falling off, the food cost on som > read more
Are you still drinking bottled water? Try boxed.
Published on 2011-03-25 22:48:04
Bottled water… it’s the trendy thing to do. At least the bottled water industry has taken advantage of it, becoming a $14.4 billion market. Read full article on boxed water. > read more
What makes a great restaurant?
Published on 2011-03-20 22:57:04
BJ’s Restaurants, Five Guys, Panda Express… what do they have in common? For one thing, Technomic’s recent Top 500 Chain Restaurant Report named these three among theirTop 10 Fastest Growing Chains in 2010, racking up year-over-year sales gains > read more
Before you write your menu, read this!
Published on 2011-03-12 18:36:16
Recently we saw a menu that offered, among other things, Ciopino and Shitake & Artichoke Dumplings. Granted, even the correct spelling of shiitake mushroom is regrettable, and there are more egregious ways to misspell cioppino (it’s even been s > read more
Synergy Lends a Hand to America’s Next Great Restaurant
Published on 2011-03-07 20:52:02
The big news is that one of our greatest successes came tonight when NBC launched its new reality TV show called, America’s Next Great Restaurant. I am proud to inform you that my partner Danny and I were instrumental in bringing this concept to > read more
Are rising food costs hurting your restaurant’s bottom line?
Published on 2011-03-04 19:43:26
According to the U.S. Department of Agriculture, U.S. food prices will jump 3 to 4 percent this year. Processing food is so expensive thanks in part to rising gasoline prices and rising foreign demand in U.S. agricultural commodities. Read more here: > read more
More consumers crave ethnic food
Published on 2011-02-28 01:17:55
In fact, according to two recent studies conducted by Mintel and the other by NPD, there’s a rise in adventurous eaters seeking to try different ethnic foods…read more on restaurant ethnic trends. > read more
Women have a strong influence over men when it comes to alcohol
Published on 2011-02-19 22:04:04
Women are a much more influential group than men. Read the rest here: Food Trends: when it comes to alcohol don’t underestimate the influence of a woman > read more
The evolution of a menu
Published on 2011-02-10 20:37:51
We have the pleasure of working with a wonderful Italian restaurant, Old Venice. The Synergy team has been hard at work assisting Old Venice with making new improvements to their current menu. We were featured in NEM360.com’s article regarding our > read more
Wal-mart to affordable and healthy food
Published on 2011-01-30 20:56:14
Retail giant, Wal-Mart Stores Inc. made a huge announcement earlier this week stating their plans to reformulate thousands of their food products to meet healthier standards. Read more on wal-mart offering healthy food. > read more
Are you in need of restaurant capital? Try the SBA
Published on 2011-01-22 17:18:45
In this economy, it is very commonplace to seek the need for capital, especially for those in the competitive restaurant industry. Credit cards can be a very short-lived and expensive way to obtain cash. SBA loans (Small Business Association loans) a > read more
Agave nectar is a great healthy substitute
Published on 2011-01-15 19:06:39
Agave nectar has become one of the hot ingredients that chefs are using when developing healthier recipes. Agave nectar was a prized by the Aztecs as a gift from the gods. Read more on cooking with agave nectar in restaurants. > read more
2011 Restaurant Trends
Published on 2011-01-02 22:21:53
As 2011 soon approaches, so too will food-labeling requirements for many restaurants, particularly chains with 20 or more locations. Check out the following foodservice trends as the top 5 that will result from the federal menu labeling mandates. Rea > read more
Sea Salt Trend in Foodservice
Published on 2010-12-16 23:40:04
Move over Morton, iodized table salt is losing its popularity as more chefs and food products are using sea salt instead. In fact, in 2010 alone, sea salt has been introduced to nearly 1,350 food products. Read more on the sea salt trend. > read more
Human Capital Solutions for Restaurant Businesses
Published on 2010-10-19 13:34:22
What Synergy Restaurant Consultants has found as we conduct restaurant operations assessments is that where strong HR departments exist and are considered strategic partners with other senior management, there is also a highly developed employee cult > read more
Pop-up restaurants attracting lots of attention
Published on 2010-10-14 13:18:04
Have you heard of the type of restaurants that always on are-the-go? No, we’re not talking about the food trucks or even the “test kitchens.” Pop-up restaurants are literally popping up in classified locations, emerging as if out of nowhere and > read more
Restaurant gardnens are literally growing in popularity
Published on 2010-10-10 09:04:21
How has green found its way into restaurants? Just a few weeks ago, we wrote a post highlighting Forage in Los Angeles, a unique new concept based entirely on cooking and serving foods grown from local farmers and amateur green thumbs…Read the > read more
Health-conscious eating and FDA requirements
Published on 2010-09-10 22:20:24
Are you providing nutritional information to your guests? Do you have a selection of menu offerings that speaks to this market? Have you set any internal standards for developing nutritionally sound menu selections? The FDA now requires that restaura > read more
Creating a point of difference: Urbane Cafe
Published on 2010-09-05 13:57:47
We are always looking at restaurants concepts that require a low capital investment, delivers a strong ROI and easy to execute against. Moreover it needs to be scalable, have a clear point of differentiation and provide a craveable product with a m > read more