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More restaurants today utilize online-ordering systems to increase sales

Aug 28, 2010

You’re hungry, it’s almost 15 minutes until lunch, but today you’ve only got half an hour to purchase and eat your meal. Without hesitation you hop onto the corner deli’s website to order your favorite pastrami sandwich. Browse. Click. Order. Pickup. This is a common scenario consumers go through each day – using new technology to simplify their lives just a bit.

Business people have taken notice that consumers are drawn to services that cater to their needs and create convenience. Not surprisingly, restaurants are increasingly integrating online ordering systems to accommodate these wants. And why wouldn’t they? Having an online ordering system is abundant in advantages.

 

No waiting: Who likes waiting in line? With an online ordering system, a patron can schedule their order ahead of time and it would be ready by the time they arrive.

Ease of ordering: You can furnish your online menu with photos of each dish, the price, suggestions and an area where the customer can give special instructions (wheat bread, no mayo, extra onions).

Shorter lines: As more customers order online, restaurant lines can decrease!

Insights: After time, you can begin analyzing the type of foods customers order, how often, how much, and when. All this is valuable for understanding what your customer wants.

Increased sales: When you provide a consumer with more options, they have a higher chance of becoming a repeat customer. Not everyone is content with traditional means of food ordering and because many restaurants are already utilizing this new technology, you will be disadvantaged in an already competitive environment.

Why are some restaurants still not utilizing this? One reason can be that technology is a bit intimidating to some managers and owners, however please note you don’t have to be a tech guru to do so. As food consultants with over 20 years of experience, we’ve seen trends come and go. In the case of online ordering, it is certain that utilizing this technology will increase sales and that this “trend” will soon become a standard that consumers will look for and expect. If you’re serious about implementing an online ordering system, quickly and efficiently please contact Synergy.

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From Sprinkles to Crumbs, cupcake bakeries still remain popular

Aug 25, 2010

When people think of cupcake shops, the name Sprinkles usually comes to mind. On our latest eating mission, we visited the Sprinkles of the East Coast, Crumbs Bake Shop. Founded in 2003 by Mia & Jason Bauer on the Upper West Side of Manhattan, Crumbs has been well-received and loved for their delicious cupcakes. Serving up the classics like carrot cake, and red velvet (over 50 varieties total!), Crumbs adds their special twist by offering three cupcake sizes: the Signature size measures a whopping 4.5 inches across, then there is the Classic size at 3 inches wide and finally the Taste size which is 2.25 inches across.

Check out our photos from our trip to Crumbs Bake Shop

How popular have cupcakes become? Well, let’s take a look at the unofficial stats. According to the blog, Cupcakes Take the Cake, there are currently approximatley 422 cupcake bakeries in the U.S. and counting! There are even cupcake shows baking up on T.V. like Food Network’s Cupcake Wars where contestants compete for a $10,00 prize by creating uniquely delicious (and pretty) cupcakes where the winner is decided by a panel of judges, one of which is founder of Sprinkles, Candace Nelson.

Perhaps the lure and charm of cupcakes can be best explained by Crumbs, “Perfectly formed. Lovely to look at. Delicious to eat. Cupcakes delight both the eyes and the soul.”

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Blimpie Restaurants new menu line encourages healthy lifestyles

Aug 22, 2010

Called The Lighter Stuff menu it is comprised of six healthy items, all less than 400 calories and six grams of fat.

 

The following items are featured on The Lighter Stuff menu:

  • Deli Trio Sub: Slow-cured ham, oven-roasted turkey, top-round roast beef with tomatoes, lettuce and onion – 330 Calories for 6″ Sub
  • Asian Teriyaki Chicken Sub: Served hot – Grilled chicken breast and onion in a sweet teriyaki sauce – 370 Calories for 6″ Sub
  • Veggie Salad Sub: Lettuce, tomato, onion, banana peppers, roasted red peppers, black olives and vinegar – 270 Calories for 6″ Sub
  • Turkey and Sweet & Spicy Mustard Sub: Oven-roasted turkey, tomato, lettuce, onion and sweet & spicy mustard – 340 Calories for 6″ Sub
  • Ham and Pepper Relish Sub: Slow-cured ham and tomatoes topped with a relish of banana, sweet and red peppers and black olives – 330 Calories for 6″ Sub
  • Buffalo Chicken Salad: Crisp lettuce blend topped with buffalo chicken breast, tomatoes, onion and banana peppers – 170 Calories (No Dressing)

Every sub and salad on the Blimpie restaurant menu is made with fresh-sliced meats and crisp vegetables. The quality of the ingredients adds to the nutrition value and appetizing taste. With the freedom to customize any sub or salad, Blimpie customers can make any item on the Blimpie menu healthier by asking for no cheese and/or dressing and adding extra veggies.

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Careful Menu Selections Pt 2

Aug 21, 2010

As an informed restaurant owner, you can help customers make healthier choices and still enjoy the convenience of a restaurant. Here are a few tips you can pass on to your patrons when they order:

restaurant-menu-selectionsWatch your salt. Restaurant food often tends to be very high in sodium, a major contributor to high blood pressure. Ask if they prefer less salt or suggest different spices on the meal.

Buffets. Your guests most likely overeat to get their money’s worth. If you do choose to offer buffet dining, opt for fresh fruits, salads with olive oil & vinegar or low-fat dressings, broiled entrees and steamed vegetables. Resist the temptation to promote “all you can eat’ signs, or suggest they enjoy themselves and wait at least 20 minutes after eating to make sure they’re really still hungry before going back for more.

Eat Mindfully. Make Healthy Suggestions: Ask patrons to pay attention to the flavors and savor each bite. Don’t rush! Take time to enjoy the food more thoroughly and avoid eating on the run. Being mindful also means stopping before you feel bloated and overly full. It takes time for our bodies to register that we have eaten. Mindful eating relaxes, so you digest better, and makes you feel more satisfied…and satisfied is what you want of all your patrons.

Remember the big picture. Think of eating out in the context of a whole diet. Ask if this is a special occasion, or if they want to order a favorite meal when they sit down. Planning a little bit ahead can help guests relax and enjoy their dining out experience while maintaining good nutrition and diet control. And since you have assisted, they will come again.

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Innovative True Food Kitchen unveils deliciously-healthy eats in Newport Beach

Aug 19, 2010

Dr. Andrew Weil’s True Food Kitchen (a Fox Restaurant concept) is unlike any restaurant you’ve been to. If you not familiar with Dr. Weil, as a brief introduction, “Andrew Weil, M.D., has devoted the past thirty years to developing, practicing, and teaching others about the principles of integrative medicine…Twice on the cover of TIME magazine and author of 10 books, Andrew Weil, M.D. has become “The voice of reason in a deeply divided world,” according to the San Francisco Examiner,” as described on http://www.drweil.com.

It goes without saying, then, that Weil’s own restaurants would be designed after his anti-inflammatory food pyramid. Essentially, following this diet can help counteract chronic inflammation which is thought to be the root cause of many illnesses.

Synergy has had the pleasure to eat at Weil’s newest location at Fashion Island in Newport Beach, California. Food on the menu includes a hunge range of creative and fresh dishes such as green tea soba noodles with peas, bok choy and ginger and organic, shrimp, kale pesto, artichoke and goat cheese pizza. And for refreshments, wash your meal down with natural elixirs like the Red Moon – pink grapfruit, Yuzu, agave and soda.

If you’re seeking a refreshing change from the norm, check out True Food Kitchen.

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Belly Shack serves up some edgy Latin-Asian inspired food

Aug 18, 2010

Asian Meatballs with Rice Noodles and Mint. Belly Dog with Kimchi Salsa and Egg Noodle. These are just a couple of Latin and Asian fusion dishes off the menu at Belly Shack located in Chicago. Our recent eating mission to the Midwest and Eastcoast focused on exploring fresh, unique restaurant concepts and Belly Shack was a great example of this.

Head chef and managing partner, Bill Kim, along with wife and managing partner, Yvonne Cadiz-Kim, took their Korean and Puerto Rican heritages to create dishes that harmoniously (and deliciously) showcased the flavors of the regions. Take for instance, the “Boricua Sammich” – with crispy plantains, Chinese black beans, marinated tofu and organic brown rice – a smart fusion of Latin and Asian ingredients. If you’re feeling a bit more daring, don’t forget to try out the soft serve ice cream with chocolate brownie and bacon!

But you won’t find traditional Asian or Latin décor in this eatery. Actually, with the black and gray paint, graffitti art on the walls, concrete and plywood fixtures, this restaurant boasts more of an urban-industrial feel.

If you’re ever in the Chicago area, check out Belly Shack if you’re in the mood for something different!

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Visiting the great food trucks and other treasures in LA

Aug 15, 2010

As you know, we at Synergy often venture out far and wide, across the nation searching the latest food trends. Recently, we checked into the hottest food scene there is in LA — food trucks! Now this is definitely “meals on wheels” on a whole other level. There are now chefs that are hanging up their chef hats to rent these trucks for the day to cook their favorite foods on the trucks and become specialists in one area.

Kogi, one of the most popular food trucks, serves Asian fusion dishes, namely, Korean BBQ tacos. It doesn’t just stop with unique taco trucks either. In L.A. you can find a huge select of different food trucks, serving dishes from American classics to decadent desserts. In fact, food trucks have become so popular, not only in L.A. but across the U.S., the the Food Network has launched a new show to debut tonight called, The Great Food Truck Race where 5 food trucks compete for $50,000.

Check out the photos from our L.A. food mission, including a visit to the popular L.A. food landmark, Pink’s Hot Dogs

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Locally grown restaurant concept on a whole other level

Aug 15, 2010

In an ever-growing green movement emerging on the restaurant level, you’ll begin to notice more and more food establishments providing locally grown, organic and/or sustainable items on their menu. But tucked away in the hip L.A. Silverlake neighborhood lays a very uniquely “green” eatery. Aptly named “Forage,” this new restaurant owned and operated by Jason Kim, focuses on providing patrons with specially prepared dishes cooked from produce by local farmers.

How local? The process is rather simple yet revolutionary at the same time. Kim wanted to serve delicious dishes that featured locally grown ingredients so he decided to establish a sort of “trade” system with local amateur backyard farmers. He realized many of these private growers end up with an excess of produce so rather than that go to waste, these green-thumbs can simply send Forage their unused vegetables and fruits for credits at his restaurant. As an added bonus for Kim, he gets to create dishes from some very unique foods that would likely be unavailable from traditonal produce purchasing.

Photos from our trip to Forage

However, there is a small hump that growers need to bypass before selling their home-grown goods to Kim—they need to pay $63 for inspection from the city to certify their produce is safe. Though in most people’s opinions, it is a rather small price to pay for such a beneficial movement.

To read more about Forage, check out this article http://www.theatlantic.com/food/archive/2010/07/in-la-a-breakthrough-in-local-eating/60507/

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McDonald’s Plans Upgrades To Wal-Mart-Based Restaurants

Aug 12, 2010

McDonald’s plans to upgrade hundreds of its restaurants inside Wal-Mart Stores Inc. locations to boost sales and profits for a group of lagging stores.

McDonald’s proposal would add fruit smoothies and frappes—their highly popular icy, coffee drink–to these stores. McDonald’s also plans to update technology at these stores, with the goal of helping profitability by processing orders faster.

 

Read the rest of the article here.

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Meatless options now available at a restaurant near you

Aug 09, 2010

The Yard House Restaurant chain plans to step up its healthy menu options by preparing 25 of its most popular dishes using fake meat believing it will appeal to both meat eaters and vegetarians alike.

At its Irvine Spectrum, CA restaurant, the chain recently began using a vegetable protein from gardein, a brand of plant-based foods with the taste and texture of premium lean meat.

Yard House, which has been looking to incorporate more vegetarian dishes to its menu plans to expand the meatless menu company-wide this summer. Gardein is also used in the menus of Orange County-based Veggie Grill and Hoag Hospital. L.A.-area Chipotle Mexican Grill restaurants are also testing gardein.

The texture of gardein is very similar to beef or chicken and no matter what dish the restaurant tried to emulate using gardein, even their own culinary team had a difficult time differentiating the dishes made with gardein. So it passes the taste test with flying colors…and look and texture.
Some of the new meatless menu dishes include signature Yard House favorites including the restaurant chain’s classic sliders, Orange Peel Chicken, Spicy Chicken Sandwich and Spicy Thai Chicken Pizza.

Diners who want to try the plant-based meals will not have to pay more. Yard House is selling most of the dishes at the same price as their meat counterparts on the menu.

Items specified by a green dot on the menu have the option to substitute gardein for the same price listed on the menu, the chain said. Gardein originated in the Pacific Northwest and is made from a blend of vegetables, grains and plant proteins including pea, wheat and soy. It is different from tempeh in both texture and flavor. It contains no animal or dairy ingredients, is free of cholesterol and has zero trans fats. Garden Protein International is headquartered in Vancouver, Canada.

The wave of the future – healthy alternatives on the menu. Are you innovating at your restaurant? To be competitive, talk to the experts at Synergy.