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The Cheesecake Factory Gaining Popularity with Health-Conscious Diners

Jul 31, 2013

We know what you’re thinking, “How can a restaurant that has an entrée equivalent to 14 Krispy Kreme donuts be associated with healthy eating?” Famous for enormous portion sizes, calorie-laden entrées such as the aforementioned Bistro Shrimp Pasta, and outrageous cheesecakes, The Cheesecake Factory is somewhere you visit when you’re feeling indulgent, not counting calories.

However, a recent report found that The Cheesecake Factory’s ‘Skinnylicious’ menu is a huge hit, especially among older diners. Baby Boomers and health-conscious consumers are flocking to the chain and ordering from the separate 40-item menu that features smaller portioned appetizers, entrees, and desserts that follow strict calorie guidelines. Diners appreciate the ability to eat light without feeling deprived.

 

As demonstrated by The Cheesecake Factory’s recent success, catering to the desires of Baby Boomers is critical. With more disposable income and an appreciation for restaurants, this consumer segment is becoming increasingly important to the restaurant industry.

Check out the full article from BusinessWeek

 

 

 

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Hot Beverage Trends

Jul 28, 2013

With today’s customers craving variety, innovation, and flavor, it should come as no surprise that beverage innovation has proven to be among the top industry trends in 2013. A dynamic, original beverage program can have a significant impact on restaurant traffic, revenue, and brand awareness. Let’s take a look at some of the hottest non-alcoholic beverage trends.

Handcrafted & Artisanal Sodas

As the first-ranked beverage trend by the National Restaurant Association’s 2013 ‘What’s Hot’ survey, house-made soda is becoming increasingly prevalent on successful menus. In San Francisco, The Corner Store offers 4 house sodas (cucumber, grapefruit, spiced orange whip, and mixed berry shrub) and 10 classic regional sodas such as Cheerwine and Boylan’s. In Ann Arbor, Zingerman’s Deli’s soda fountain has been lauded for unique offerings like Puck’s, a nostalgic soda made with natural cane sugar and no artificial flavors. The trend has also taken root on a national scale; Starbucks recently began testing a line of proprietary handcrafted beverages including root beer and ginger ale, and Ruby Tuesday’s introduced a series of seasonal, made-to-order sodas.

Specialty Iced Tea

Iced tea is also experiencing a huge jump in popularity with many restaurants finding success by offering flavored tea drinks or even by using tea as a cocktail base. The trend is influencing brands across all segments; Wendy’s now features Wild Berry Tea, McAlister’s Deli has added Peach Sweet Tea, and Jack-in-the-Box is serving raspberry, peach, and mango flavored teas.

 

iced tea

Gourmet Lemonade

Lemonade variations are another popular way to elevate an otherwise ordinary drink menu. Chefs are giving lemonade the gourmet treatment by infusing the classic drink with unique, unexpected flavor combinations. Lemonade, a fast-casual concept serving seasonal Southern California comfort foods, offers 6 varieties of lemonade daily, including flavors such as blueberry mint, spinach pineapple, and blood-orange. On the opposite coast, NYC’s Gramercy Tavern serves their Limeade with a small pitcher of simple syrup so guests have the ability to adjust the flavor to their preference and Birdbath’s Farmer’s Lemonade is a unique mix of house lemonade with dairy cream.

We especially love the idea of adding muddled mint to lemonade such as in this great recipe for Watermelon Mint Lemonade from J. Kenji Alt at Serious Eats.

Source: http://www.seriouseats.com/recipes/2012/06/watermelon-mint-lemonade-recipe.html

Ingredients

2 quarts 1-inch seedless watermelon chunks
1 cup fresh juice from 10 to 12 lemons
1/2 cup sugar
Pinch salt
Cold water (as needed)
1 small bunch mint
1 quart ice

Steps

1. Place watermelon, lemon juice, sugar, and salt in a blender and blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into 1- quart liquid measuring cup. Add cold water to equal 1 quart.

2. Place mint in the bottom of a pitcher and muddle lightly with a wooden spoon. Add watermelon mixture and stir to combine. Add ice. Serve immediately in ice-filled glasses garnished with mint sprigs.

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Gluten Free Seal Coming to U.S.

Jul 26, 2013

Good news for those with celiac disease and gluten intolerance. The National Foundation for Celiac Awareness (NFCA) has partnered with the Canadian Gluten-Free Certification Program (GFCP) to bring the certified gluten-free seal to products in the U.S.

 

Currently, the U.S. does not have any labeling regulations or standards for gluten-free products. This can be quite scary for those with gluten issues that can easily be set off by just a minute trace of the protein. The certification was developed by the Canadian Celiac Association and includes rigorous testing and audits of the entire manufacturing process from the field to the store shelf. The seal provides consumers with a trusted and easily identifiable source of safe gluten-free products.

 

U.S. consumers will not see the seal in stores for quite some time but a few major food companies have begun the audit process.

 

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Raise your Glass! It’s National Tequila Day!

Jul 25, 2013

It’s five o’clock somewhere and what better time to kick back with a drink than today, National Tequila Day!

 

The Synergy team just wrapped up the opening of Que Pasa Mexican Kitchen & Tequila bar in Rapid City  a couple weeks back, so we know a thing or two about tequila. Not all tequilas are created equally, and there’s just so much to know about this beloved drink. Here are some fun facts to help you celebrate today!

 

Five Fun Facts about Tequila

Photo Credit: CC by shrk "TEQUILA Don Julio"
Photo Credit: CC by shrk “TEQUILA Don Julio”

 

1. Tequila is a distilled spirit going back centuries, and that is made from the blue agave plant grown in Mexico.

2. Like other alcohols, tequila flavors (and color) change with age. The types of tequila are first classified as either 100% blue agave or tequila mixto (mixed). Then, they are further broken down into the following types: blanco, oro, reposado, anejo, and extra anejo.

3.Tequila is distilled twice.

4. According to the Guiness World Records, the most expensive bottle of tequila is the Platinum & White Gold Tequila, costing $225,000

5. The worm in a tequila bottle is a misconception and is not a Mexican tradition in regards to tequila.

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Synergy Team Plays Key Role in D.C.’s First Fast Casual Thai Concept

Jul 16, 2013

“Tom Yum District, the capitol’s first fast casual Thai restaurant opened recently in the D.C. area to great success,” according to Danny Bendas, Partner and Co-Founder of Synergy Restaurant Consultants. “And we were really excited to be part of the concept development team, since the owners already own two other full service Thai restaurants in the D.C. area.”

The dynamic couple behind Tom Yum District, T.H.A.I. and Bangkok Joe’s, realized that there was a significant opportunity in the fast casual arena for busy diners who crave the flavors of Thailand. Chef Aulie Bunyarataphan and her husband/partner, restaurateur Mel Oursinsiri have been serving delicious authentic and fresh Thai cuisine in their other restaurants for years, but they had a desire to make it more accessible on a multitude of levels. It was then they decided to retain the seasoned professionals of Synergy. What emerged was a delicious yet efficient menu of rice bowls (white or brown) and noodle bowls that guests could customize with their choice of meats and toppings.

“We knew that Aulie and Mel wanted to create a QSR that could easily be replicated into a compelling chain and they appreciated our extensive experience with major national chains and wanted to put it to work for them. Our team’s cumulative expertise assisted in helping them develop this new brand which entailed the menu creation and restaurant design, customizing and implementing appropriate systems including training materials and POS methodologies,” Bendas continued. “We also provided meaningful guidance in management recruitment and oversight to assure that this first location would position the brand strongly, setting the stage for the rollout,” he concluded.

Tom Yum District is located in Arlington, Virginia, and provides seating for 48 guests.

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July 2013 Newsletter

Jul 16, 2013

Greetings!

It seems like the CEO of Chick-fil-A may have stepped in trouble again, with his recent tweet about the Supreme Court’s decision on the Defense of Marriage Act. This time, his handlers were much quicker to distance the company from the comment than they were a year ago. But the controversy has got us thinking about how inclusive this industry actually is, not only as a service to customers but also as an employer. Inclusive of gays and lesbians, of immigrants, of blacks and whites, of the young and old, disabled and able-bodied. Just last month, for instance, W Hotels announced a partnership with the Human Rights Campaign called Pride 365.

Critics may label restaurants as an employer of last choice, but anyone who runs a restaurant will tell you how important every potential labor pool is, not to mention every customer.

This message is brought home by a public that is becoming increasingly concerned about employee welfare—look what’s happening to Wal-Mart. Closer to home, a number of restaurant chains that announced labor cutbacks in advance of the Affordable Care Act were treated to a noisy backlash.

The National Restaurant Association, meanwhile, has been vocal in its support of a bill that offers a pathway to citizenship for illegal immigrants, about 1.4 million of whom work in the industry.

We’re proud to be part of an industry that has consistently welcomed customers and employees of all stripes into its fold.

To your success,

Dean Small and Danny Bendas

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National Menu Labeling – When?

More important than what will be in the bill is when will the specifics of this regulation come out? Even the Food & Drug Administration (FDA) can’t tell us and they were assigned to the task.

As you know, menu labeling was added to the Affordable Care Act (“ObamaCare”) and was assigned to the FDA to design and implement. That design was supposed to be done by the end of 2012 and implementation guidelines to be in the hands of operators by now. When the FDA was asked why they have not produced those regulations as of yet, they responded with:

“There are very, very strong opinions and powerful voices both on the consumer and public health side and on the industry side, and we have worked very hard to sort of figure out what really makes sense and also what is implementable… menu labeling has turned out to be one of the FDA’s most challenging issues.”

menulabeling

With substantial input from the industry, the FDA understands now that there are many issues with portioning, self-serve items such as salad bar and all-you-can eat specials, and the application of toppings by customers such as syrup and butter (which renders any analysis void if not considered). We will continue making sure that the FDA is aware of our concerns as they craft this plan.

Some restaurants already label their menus in various cities and counties across the U.S. The restrictions on these restaurants vary greatly in this patchwork of rules. The federal program is expected to override state and local initiatives, therefore making menu modifications and compliance easier for large chain restaurants. We will wait to see if that is in fact what they do.
How soon can we expect implementation once they get their act together and propose the rules? The FDA has indicated that from time of initial presentation, implementation will be at least 6 months. Even though the FDA is substantially behind on this project, we still expect the 6-month timeframe to be adhered to. We will keep all of you posted as new information becomes available.

The FDA is busy on another front as well—that of creating food safety regulations for producers under the Food Safety Modernization Act of 2010. The first of two main rules in this Act proposes requiring food manufacturers to develop formal plans to prevent their products from causing foodborne illness, and corrective steps if problems arise. The second rule proposes setting enforceable safety standards for the harvesting of fresh fruits and vegetables. We continue to monitor implementation of this program for possible cost implications. As you all know, we don’t need any greater upward pressure on our food supplies.

If you are interested in ensuring that your organization remains compliant with all new regulations (state or Federal), feel free to contact Dean Small or Danny Bendas at Synergy.


Hot New Concepts 2.0

By Joan Lang

There may be nothing new under the sun, but there are certainly new ways of packaging it.
This has been going on in the restaurant industry since, well, not exactly the dawn of recorded civilization but for some time now. White Castle (1921) begets McDonald’s (1940) begets Back Yard Burgers (1987) begets Shake Shack (2004).

The mom and pop pizzeria morphs into artisanal pie shrine Co. (and in the meantime, the handmade pie format gets taken up by the likes of Domino’s and Uno Chicago Grill). And the old-fashioned diner gets totally remade in postmodern style at Au Cheval, with its foie gras scrambled eggs and fried housemade bologna sandwich.

Tapas and tacos and Thai food have all been reinterpreted by a new generation of ambitious young chefs and restaurateurs.
Some of the newest and most exciting restaurant concepts today are retreads of styles or cuisines that have been under the food-sophisticate radar until now, as one by one the ethnic cuisines and iconic restaurant styles move into new territory.

Some examples:

• The New Wave Deli – It stands to reason that a menu format that encompasses foods that are cured, smoked and pickled would get an upgrade. Shorty Goldstein’s, in San Francisco, in fact touts these ancient food preservation methods right up front. And like its predecessor Wise Sons, there’s the familiar menu of Jewish deli favorites like pastrami, matzoh ball soup and chopped liver. But with carefully sourced ingredients and smoked-in-house meats, these latter-day nosheterias are courting a different kind of customer base, younger and more food-savvy

• Contemporary Korean – For the dining-out mainstream, traditional ethnic Korean food has always been a bit more challenging than Thai and Vietnamese—maybe it’s the funk of gochujang (the ubiquitous fermented soybean condiment) and the clinging smoke of tabletop barbecue. But thanks to Korean-American chefs like David (Momofuku) Chang and Roy (Kogi) Choi, traditional products like kimchi and mashups like Korean tacos have opened the field. Two restaurants in New York City (Danji and Hanjan) exemplify what this tantalizing cuisine can become when its trademark flavors and cooking styles are married to Westernized amenities like craft cocktails and warm hospitality

Photo Credit: CC by Mr. T in DC "Merzi Rice Bowl with Shrimp"
Photo Credit: CC by Mr. T in DC “Merzi Rice Bowl with Shrimp”

• Street Food from the Subcontinent – Trend trackers have been talking up the rebirth of Indian food for a while now, with upscale restaurants like Dosa in San Francisco and Clay Pit in Austin. But it’s the snacks and tiffin meals—the Indian equivalent of fast food—that still seem primed for crossing over to the mainstream, thanks to the growing popularity of other kinds of ethnic street food. Chutneys has two locations in the Boston area dispensing paratha wraps and “nanini” sandwiches. Merzi, in Washington, DC, specializes in “tandisserie” chicken in a mix-and-match sandwich, bowl or salad format. And Kasa gives San Franciscans the burrito-like kati roll in a hip, modern taqueria-style environment


What’s the Deal with “Daily Deals”?

Ever since the restaurant industry started couponing, the practice has been a source of controversy: Are coupons and other deals a useful source of sales, or do they devalue brands and train consumers to expect a discount?

The recent recession and subsequent easing of the economy seems only to have rendered the practice more disputed—often in the form of social couponing, a.k.a. daily deals—and the troubles of sites like Groupon (which exploded on the scene in November 2008) have added to the confusion.

By 2011, the daily deal bubble was huge. Almost from the start, however, operator experiences were mixed. Proponents viewed these deals-of-the-day as a means of encouraging trial and bringing in new customers; in the best scenario, deal-users came in and ended up adding on sales in the form of high-margin items like drinks and desserts, and found a new favorite place to spend their discretionary dollars.

Opponents complained that the practice only brought out the penny-pinchers, who selected a restaurant based on the best deal, rarely spent more than the deal was good for (often stiffing the server in the process), and never came back again. Many early adopters on the operator side were overwhelmed by business from coupon holders, and loyal regulars could get lost in the fray.

Brands were quick to embrace the trend by ramping up their own discounting efforts, particularly with respect to new products and LTOs, and have showed continued reliance on couponing, even as independents began dismissing it. Companies like Burger King and Subway are far less reliant on outside sites for getting coupons into the hands of perspective customers, of course, in the form of website-based specials, mobile apps and more—as detailed in this poll by the National Restaurant Association and LivingSocial on the subject of online restaurant marketing. But coupons and deals still have to be carefully managed, as KFC famously discovered several years ago when Oprah talked up one of the company’s giveaways.

In the meantime, Groupon wobbled on, as consumers in a recovering economy became less interested in deals, and larger, more familiar companies like Google and Amazon began offering their own. Now it seems as if Groupon is pivoting away from reliance on down-and-dirty prepaid deal vouchers and focusing attention on a service called Groupon Reserve, which allows customers to book tables at high-end restaurants in 10 test cities, and receive a discount of 20-40%.

But social deals do still get diners out of their homes and offices and into restaurants, according to a recent study from AYTM Market Research, even though the pace is slowing somewhat. As reported by eMarketer, 38.2% of U.S. internet users subscribed to at least one daily deal in March 2013, down from 45.3% in September 2011.

Several smaller companies still consider services like Groupon to be a valuable tool, particularly when it’s part of a larger arsenal, as evidenced by the experience of companies like NYC Bagel, in Chicago.

The same is true now as it was in the very beginning of the social coupon revolution. Daily deals carry great potential advantages for hospitality operators, but a poorly structured deal could turn into a nightmare of lost revenue and unhappy customers. The National Restaurant Association offers some best practices in this post prepared with the assistance of none other than… Groupon.


Tip of the Month

Agricultural Marketing boards can be a great source of information for operators, including menu and consumer trends, recipes and, yes, marketing materials for promotions and more. Some good ones include:

Alaska Seafood Marketing Institute
American Egg Board
California Avocado Commission
Cattlemen’s Beef Promotion and Research Board
Idaho Potato Commission
Wisconsin Milk Marketing Board

For more information, check the USDA website, including this link.

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Restaurant Marketing Tips: Find Reasons to Celebrate!

Jul 12, 2013

We’re all very familiar with the customary restaurant freebie often served to guests on their birthdays. A slice of cake, scoop of ice cream, or even a full entree would be presented to the customer, compliments of the house. And let’s not forget about those deep discounts during happy hour. These types of offers act as a form of advertising, promotion, and branding for a restaurant, not to mention allowing ample opportunities for upselling.

Offers like the conventional birthday freebie and happy hour are a dime-a-dozen. So how can you differentiate your offer so you can bring in more people to your restaurant? It’s time to think outside the box!

To create a unique restaurant promotion, try using the following list to get inspired!

Photo Credit: CC by Bob B. Brown "Cow Appreciation Day"
Photo Credit: CC by Bob B. Brown “Cow Appreciation Day”

1. Celebrate your restaurant’s birthday or anniversary
2. Commemorate a national food holiday
3. Honor our servicemen and women
4. Create a day-of-the-week special (e.g. “Free Food Friday”)
5. Welcome in the new season
6. Offer a prix-fixe menu on certain occasions or holidays
7. Kids eat free
8. Pay what you want day
9. College finals specials
10. Rainy day special

After you’ve come up with a promotion, be sure to spread the word on social media sites and through your email marketing campaigns.

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Today’s Value Definition: Quality Trumps Price

Jul 08, 2013

A recent research study has found that restaurant-goers have a new definition of value.  While it’s easy to assume that value is synonymous with price, consumer behavior suggests that quality is most important.

The NPD Group conducted a study to examine consumers’ perceptions of value when they go out to eat.  According to “Defining Value Today,” quality of food is the most important value driver when choosing a restaurant.

While it may seem simple at face value, there are many attributes that factor into the value equation. Consumers consider aspects such as service, portion size, taste, quality, and atmosphere.  While price is still a consideration, only a small percentage of people feel that price alone drives their decision-making and, instead, the correct combination of value elements is more important.

It’s not enough for restaurants to simply offer quality food; they must also communicate their story to consumers who are interested in the quality and sourcing of ingredients.  To provide the information consumers seek, many restaurants tell their story by featuring their suppliers, adding sourcing information to the menu, or sharing the farming methods used to grow ingredients.  Chipotle’s story is based on serving “Food with Integrity,” which they describe as “the very best sustainably raised food possible with an eye to great taste, great nutrition, and great value.” To support this mission, their website offers a wealth of information on the animals, people, and environment that are involved in the Chipotle supply chain.  In another example, Tender Greens, a fast-casual restaurant based in California, provides consumers with the exact farms and purveyors they use to source their ingredients, which in turn helps to communicate their philosophy of “slow food done fast.”

Whether it’s time to update your menu with quality ingredients or you simply need to better communicate your message, use this consumer research to your advantage and give consumers what they are craving.

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And the Top Amusement Park Restaurants Are…

Jul 07, 2013

When summertime comes around, fond memories of fairs and amusement parks seem to conjure up in my mind. But the funny thing is that it’s not the rides or attractions that I first come to think of– it’s the food! Light and fluffy funnel cake, freshly made corn dogs, and deep-fried anything is enough to make my stomach rumble and my mind find excuses to take a day-trip to the nearest amusement park.

 

Traditional fair-food may indeed be a bit too standard-fare for some. Luckily these days, it’s not unusual to find a bevy of restaurants, from fast-casual to fine-dining, serving up a variety of delicious eats for every palette (yes, including the little ones’). After a long day of fun, wouldn’t it be nice to sit down at dinner with a plate of Linguine Frutti di Mare? How about about Pollo al Pastor or even Wild Mushroom Meatloaf?

 

So where can you find these dishes? Better yet –where exactly are the best amusement park eats?

 

The Daily Meal has recently listed out their top 22 Best Amusement Park Restaurants

 

Rounding out the top 10 on the list are:

 

1. Boma Flavors of Africa at Disney’s Animal Kingdom Lodge — Orlando, Fl.

2. Mythos at Universal’s Islands of Adventure — Orlando, Fl.

3. Phoenix Junction at Knoebels Amusement Resort — Elysburg, Pa.

4. The Hollywood Brown Derby at Disney’s Hollywood Studios — Orlando, Fl.

5. Ms. Knott’s Chicken Dinner Restaurant at Knott’s Berry Farm — Buena Park, Ca.

6. Chefs de France at Epcot Center — Orlando, Fl.

7. Nathan’s Famous Hot Dogs at Coney Island — Brooklyn, N.Y

8. Carthay Circle at Disney California Adventure Park — Anaheim, Ca.

9. La Hacienda de San Angel at Epcot Center — Orlando, Fl.

10.The Three Broomsticks Restaurant at Wizarding World of Harry Potter, Universal — Orlando, Fl.

 

To see the entire list, read: 22 Best Amusement Park Restaurants

Famous grapefruit cake from The Hollywood Brown Derby
Famous grapefruit cake from The Hollywood Brown Derby

While it didn’t make the top 10, Via Napoli (#18) is surely one the Synergy Team’s favorites when it comes to authentic, wood-fired pizza. Aside from the food, we love the décor and atmosphere, especially the wood fired ovens, each named after the volcanoes of Italy (Stromboli, Vesuvio and Etna), and certainly showcasing a personality of their own.

 

 

Photo Credit: CC by Ricky Brigante “Via Napoli wood-fired ovens”
Photo Credit: CC by Ricky Brigante “Via Napoli wood-fired ovens”
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Consumers Crave Fresh Ingredients & Choice

Jul 04, 2013

How do consumers choose where to dine out?  According to a recent NPD Group study, fresh ingredients and choice are key.
The NPD report, Defining Value: Where Consumers Choose to Eat Out, divides restaurant consumers into five segments, with “Foodies” and “Restaurant Regulars” as two of the largest.  Representing 58% of the market, these consumers are less motivated by price and value and make purchase decisions based on the freshness and quality of the food.

 

The study also discovered that consumers love choice.  When ordering combo meals, diners prefer “mix-and-match” choice meals as opposed to preset plates.  Customization is crucial and many restaurants are choosing a model that meets this need.

 

Tom Yum District
Tom Yum District

One of our clients, Tom Yum District, a new fast-casual concept outside of Washington DC, is a great example of how to offer consumers the fresh ingredients and choices they desire.  This fresh Thai grill allows diners to completely customize their meals by choosing from 4 bases (noodles, greens, or white/brown rice), 4 proteins (chicken, shrimp, steak, or tofu), over 10 different toppings, and 5 different sauces.  While consumers walk the line to build their made-to-order bowls, they can see the freshness of the premium ingredients, including only the highest quality jasmine rice and naturally raised meats without antibiotics or added hormones.