December 8, 2013 | food trends of 2014, locally-grown menu items, locally-sourced, lyfe kitchen, restaurant food trends
Near the end of each year, hospitality industry experts such as the National Restaurant Association, like to predict what food trends the new year will ring in. The NRA’s 2014 Culinary Forecast has the low-down on what diners will likely be noticing on their plates in the year ahead. For 2013, the NRA surveyed chefs to find what they thought would be a hot food trend– the top three of the list were locally sourced meats and seafood, locally grown produce and healthy kids’ meals. How do the 2014 predictions stack up to last year’s? Local is still....November 24, 2013 | employment eligibility verification, I-9 form for restaurant employees, restaurant human resources, restaurant recruitment services
You may have heard about a problem with pre-populating Section 1 of the Form I-9 — ignore it! There seems to be some confusion among our esteemed policy-making agencies about the issue of whether it is legal or not legal to pre-populate Section 1 of the Form I-9: Immigration Customs Enforcement (“ICE”) and U.S. Citizenship and Immigration Service (“USCIS”) have provided inconsistent statements. Earlier this year, ICE stated at an American Immigration Lawyers Association meeting that it deemed pre-populating Section 1 a violation of I-9 regulations. However, more recently, both ICE and USCIS stated that they have no official....November 19, 2013 | adr, alternative disputes, brand refresh for your restaurant, red sauce, restaurant branding tips, restaurant trends
Greetings! We’ve been busier than ever at Synergy, a sure sign that the economy is continuing its slow-but-steady recovery. We recently did a dine-around and discovery trip to Manhattan to sample specialty sandwiches and coffee shops, researching ideas for a new client based in Rome—we’ll be sure to share more information with you as this project unfolds. Things are also heating up in the Test Kitchen with lots of delicious new menu items in development, including herbed lemon chicken with couscous and other tempting entrees. And we are so proud to have been part of the great new menu revamp....November 16, 2013 | bold flavor menu items, flavor trends, spicy food trend, spicy foods drive customers
Spicy foods are not a turnoff for American diners, in fact, they crave flavorful foods! New research states that 54% of consumers prefer hot or spicy flavors and sauces. Given that this statistic has increased by 8% since 2009, we are predicting this trend is hot (no pun intended)! Synergy Restaurant Consultants founder Dean Small always says, “Flavor drives traffic,” and the latest research reports agree. Technomic found that 41% of consumers say that new or innovative flavors can influence them to try a new restaurant. Additionally 75% of these consumers are also highly likely to return to....November 15, 2013 | diabetes awareness month, low carb menu ideas, low-carb sides, menu development
Did you know that November is Diabetes Awareness Month? Individuals suffering from diabetes not only have to consider the amount of sugar that goes into each meal they eat, but also how much carbohydrates there are. Being that there are nearly 25 million diabetics in the U.S., it makes it ever-more important that restaurants make sure they are offering diabetes-friendly menu items. Read more here: http://www.sysco.com/health/Sysco-Shape-Newsletter.html Does your restaurant only offer fries and chips as sides? An easy way to revamp your menu to cater to diabetics is by evaluating your side dishes. Check out our list side ideas....