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How Much Does it Cost to Start A Restaurant?

Jul 12, 2023

Embarking on the journey of starting a restaurant can be an exciting and rewarding endeavor. However, it’s essential to understand that launching a successful restaurant requires careful planning, focus, and financial investment. Our clients often ask us, “How much does it cost to start a restaurant?” That question has no single answer; however, we have outlined the various expenses associated with starting a restaurant to shed light on the key factors that influence the overall investment and critical steps required for developing a focused concept to help minimize expensive mistakes

 

Market Research

Before spending any money, thorough market research is essential. Analyzing the target market, identifying potential customers, and studying competitors will help you make informed decisions throughout the process. This preliminary step will enable you to fine-tune your concept and estimate the overall cost more accurately.

restaurant marketing research

Pre-Opening Budget Considerations

 

Location and Lease

Securing the right location for your restaurant is crucial and can take many months to secure. Factors such as visibility, foot traffic, and demographics play a significant role, as well as parking access, immediate competition, or beneficial concepts in the area that will draw your target to your location. Costs can vary depending on the region and size of the space as well as the desirability of the location. Leasing a commercial property usually involves upfront costs like security deposits, leasehold improvements, common charges and in some instances, a percentage of sales.  It is critical to evaluate all associated costs against the potential for sales as the occupancy cost will be a fixed feature on your P & L, and typically, we like to see occupancy at 6% to 10% of sales.

 

Licenses and Permits

Budgeting for the necessary licenses and permits to comply with local regulations is often overlooked. These include health permits, liquor licenses, signage permits, and more. The costs associated with licenses and permits vary by jurisdiction.

 

Professional Services

In addition to the cost of permits, professional services may be required for legal work, architectural services, construction management, technology installation, and support. You may decide to engage a restaurant consultant to help develop operating standards for your concept or to coach you on developing those standards yourself.  This investment in professional advice may seem like a burden on your pre-opening budget, but expert advice can help you open your doors more quickly and profitably.

Equipment and Furnishings

Outfitting your restaurant with the necessary equipment, such as kitchen appliances, refrigeration units, tables, chairs, and décor, can be a significant expense, especially if a remodel or build-out is required. The cost will depend on square footage, equipment required to execute your menu offering at desired sales volumes, service model, bar requirements, and level of finish that fits your brand (i.e., luxury vs. value).  Oftentimes an estimated dollar amount per square foot can be used to give a reasonable budget line item for your space.

 

Kitchen Setup and Utilities

An efficient kitchen layout that meets health and safety standards is crucial. Costs, including plumbing, electrical work, ventilation systems, and fire safety measures, will need to be included in your pre-opening budget, while ongoing utility costs, such as water, electricity, and gas, will need to be factored into your working profit and loss plan.  Choosing energy-efficient kitchen equipment may increase your initial outlay, but pay for themselves in utility cost savings over the first several years of business.

 

Initial Inventory

Our clients often don’t anticipate the cost of purchasing the initial inventory of ingredients, beverages, and supplies before opening.  This purchase will need to cover pre-opening parties, grand opening events and staff training.  Careful planning and vendor selection can help manage these costs; however, operators can anticipate some waste during the first 30 days while the team gets accustomed to operations, and sales mix information allows for predictive prep planning.

Ongoing Operational Costs

 

Staffing

Employee wages and benefits are recurring costs that must be accounted for in your budget and will be managed by your GM. Hiring and training a skilled workforce, including chefs, cooks, servers, and support staff, will be the responsibility of your manager ,who will set the tone for your culture and will be responsible for the success of your operations, so it is worth investing in a strong manager either through base salary plus bonus for hitting sales targets or through offering educational advancement. Your restaurant’s labor costs are more than just employee wages. They’re comprised of the total dollar amount spent on labor across your operation, including overtime pay, healthcare, if applicable and payroll taxes.  Most restaurants aim to have labor at 28 to 33% of total revenue.

labor for restaurants

Marketing and Advertising

Promoting your restaurant through various channels, including social media, online listings, and traditional advertising, is essential to attract customers. Allocating a portion of your budget to marketing, often from 3-10% of revenue, depending on your concept and market, can help establish your brand and generate awareness. Third-party platforms like Door Dash have fees that can be off-putting, but their service functions as a marketing tool for your brand, and working with them can be considered a marketing cost.

 

Cost of Goods (COGS)

Sourcing quality ingredients while managing food waste and inventory control is vital for a profitable restaurant, as is managing the cost of packaging and other disposables used in your operations. Keeping track of these costs and optimizing menu pricing can help maintain profitability.  Food cost percentages are an average of the cost of raw materials against revenue, so a 30% food cost means that for every dollar of revenue a restaurant earns, it will have spent between 30 cents to buy the ingredients. This percentage varies widely based on raw ingredients and sales mix as well as whether or not alcohol is served and together with labor will make up your prime costs.

Contingency Fund

We tell our clients to establish a contingency fund to cover unexpected expenses and potential downturns. It acts as a safety net during challenging times, ensuring the continuity of your restaurant’s operations.

 

Starting a restaurant requires serious financial considerations and understanding the costs involved is key to planning and executing a successful venture. While expenses vary greatly depending on location, concept, and scale, thorough research, realistic budgeting, and efficient management will contribute to your restaurant’s long-term success.  We help our clients navigate these decisions to work within their pre-opening budget and establish realistic operating budgets for their concept’s long-term financial and operational viability. If you would like to speak with someone about your start up, we would be happy to discuss your plans during an initial phone conversation at no cost to you or check our resources page for more information on starting your new concept.

 

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Efficient Design: An Interview with Bob Kuchinski of Coastline Design, Inc.

May 30, 2022

Please share with us a little about your background.

I attended Cal Poly Pomona, studying Architecture. I received a bachelor’s degree and started working towards a master’s degree. I found a job in drafting to help fund a summer trip to Europe. I began working with a restaurant designer. I worked for six months in foodservice and interiors and developed a passion for it. Shortly after in 1977, I became a partner in their company. In 1984 I started my firm, Coastline Design.

 

Bob Kuchinski

Did your architecture degree help you, or did you find your hands-on experience was more helpful?

I didn’t realize at the time the importance of my architecture education. Early on, I was eager to get working and gain hands-on experience and didn’t fully appreciate the importance of my architecture education. However, we learned about design principles, design discipline, and problem-solving while in school. I genuinely appreciate the foundation I learned during my formal studies. Growing up, I also worked with my uncle as a mechanic. This hands-on experience helped with the mechanical aspects of restaurants, as kitchens can be quite mechanical.

Have you always worked in the hospitality/food service space?

Primarily yes. However, we’ve also done high-end residential kitchen designs for celebrities in Beverly Hills and Los Angeles.

Examples of past design projects that stand out or one of your favorites?

The one that stands out the most is the Indian Wells Tennis Gardens – Stadium 1 and Stadium 2. The owner wanted to revamp Stadium 1 by adding 240,000 square feet to it and wanted to put 26 new restaurants in it. We had ten months to design, go through plan check, and build and be fully operational. This process should have taken 2 to 2.5 years to complete. But we managed to pull it off!

How many kitchens would you say you’ve designed in your multi-decade career?

It’s well over 2000. We’ve done a variety of kitchens, from “roach coaches” to chain accounts like El Pollo Loco, Green Burrito, Wahoo’s, smaller chains, California Pizza Kitchen, and high-end restaurants like Taps. They’ve all been exciting. Every project has unique aspects to them. Part of what I enjoy the most is the design discipline I’ve learned while at Cal Poly Pomona and applying that to each project. The majority of my competitors are primarily food service/equipment salespeople. They sell kitchen equipment. They aren’t designers; they don’t understand the flow of a restaurant. They usually throw a lot of equipment in there so they can sell. We take it and design it properly.

What are some of the parameters you need and use before and during the design process?

To start, we ask, what is your menu? It’s essential to understand your menu. Who’s your audience/customer? What is your anticipated volume? Lastly, and very important to know, what’s your budget? All of these play a factor. From there, we look at the space. Many inherent problems often have to be considered and worked around in an existing kitchen space. For example, it could be a space with many columns everywhere, so you’re dealing with someone else’s problems – which can be challenging, but we work at ways to get around those issues. Other times, we are given a nice, blank space and can build an optimized prototype. A prototype is easy to create when starting with a blank slate.

Design Process:

Look at each of the needed areas. For example, is this a refrigeration-intense restaurant? Is there a need for a lot of dry storage? I need this much storage. Is the menu prep-intensive? How much prep space is needed. Are there a lot of fresh vegetables? Once you have that information, you start putting together your program requirements. You determine the required square footage for each area you need. We then begin with what is called a “bubble diagram.” The bubbles are as big as the space you need, so you can start putting relationships together and determine how this will flow properly. We work from the back to the front and the front to the back. For example,

  • Deliveries come in; they need to be stored somewhere
  • Storage goes into prep
  • Prep to cooking
  • Cooking to serving/expo’s
  • Then out to the customer

All of that is laid out in the bubble diagram to give you a general idea of a plan.

Is there an optimum space ratio for the back of house and front of house?

For a full-service restaurant with a lot of in-house dining, you would typically see between 35%-40% allocated for the kitchen. The remaining would be for the interiors, restrooms, etc.

For quick-service restaurants with a lot of takeout orders, the dining room area is usually reduced, and the kitchen space increases.

How would you say your process intertwines with architecture/interior design?

Architects and interior designers are critical to the process. We all have to work together initially and throughout the entire design process, as so much is tied together with the interiors and the architect. It requires excellent coordination and communication and becomes a team effort. When that comes together collaboratively, the better the restaurant comes out.

What factors would you say you consider for a well-designed back of house?

  • Does it flow properly?
  • Is it easy to work in?
  • Is it easy to clean and maintain?
  • Is it a comfortable environment for the employees to work in?
  • Is there a lot of wasted square footage? Or is it lean and mean? Sometimes the tighter a facility is, the less expensive it is to operate. Costs to operate a restaurant are so high now when examining cost per square foot. The bigger the space, the harder it is to clean, and the more expensive running air conditioning or heating.

What are the general costs per square foot for back-of-house construction?

That’s all over the board. It used to be about $150/sq. foot, now it’s running about $250-$300 sq. foot for the kitchen equipment. It depends on how many buyouts or how customized it is. Sometimes you can do a very tight, efficient kitchen, and the cost per square foot goes up because you are putting a lot more equipment in a small space, but it’s a more efficient space, so the cost per square foot isn’t always the best way to figure it out. However, in the end, it’s going to save money because you’re not spending that amount on rent.

  1. Build-outs, like plumbing, electrical, HVAC, gas, etc., are approximately $200-$300/sq. foot. It depends on what the landlord is providing in the space. Are the utilities already there? Air conditioning? Grease interceptor, adequate electrical and gas? If those are already there, the cost per square foot goes down. If you don’t have any of that in place, the costs can skyrocket, and you can be looking at spending a couple of hundred thousand dollars in bringing utilities in. We must discuss this with the client initially. You have to look at what is already in the space because often, when an agent is showing the site, the prospective tenant may not know what they need to look for. The client needs to understand what they are getting into before they sign the contract, so we often spend a lot of time discussing this with our clients in detail. We want them to spend their money wisely and not spend it on all the stuff that their customers will never see.
  2. Equipment – can vary widely.

What are you seeing as far as design equipment innovation?

  1. Space Allocation – Looking at how we can reduce the footprint. Using less square footage while ensuring the design is as efficient as possible.
  2. Energy savings – Energy Star – usually more for small appliances – those don’t tend to work in larger scale kitchens. Demand exhaust systems (some school districts are using these). These systems can be costly, but they save energy in the long run.
  3. Environmental considerations – a lot of equipment made today is not built to last. Usually only lasts a couple of years, so must replace regularly – where does all that throw-away equipment go? It goes into our landfills. It’s best to find equipment that can be regularly maintained and repairable- equipment built to last longer. I also advocate for high-temperature dishwashing instead of chemical machines. The chemicals don’t go away, they end up washing down into the sewer systems, and sanitation departments have to then deal with it. It’s better to sanitize with high temperatures. This method saves energy and water in the long run.
  4. Maintenance – As a designer, you want kitchen equipment and a space that is easy to clean and maintain.

What are you seeing regarding the current state of the equipment supply chain?

It’s what I’m NOT seeing—still seeing very long delays. It’s terrible. We are experiencing not only delays but constant changes in pricing. Manufacturers are giving a 20–40-week lead time for certain refrigerators yet cannot provide the price. Sometimes we need to switch manufacturers mid-stream due to these delays. We are given a delivery timeline. Just before it’s due to arrive, we are told it will take longer than anticipated – but a restaurant is opening, so we have to scramble to find alternatives. Order confirmations used to come in in about two days, but now we’re lucky if we get them back in 2-3 weeks, and then we are told it’s going to be 8-10 weeks, or more to arrive. These supply chain issues are making it very challenging to purchase and plan.

What would you say are some of an operator’s biggest kitchen design mistakes?

Many of them go in under-financed, which is usually the biggest problem. New restauranteurs think it can be done for a specific budget, and then we come in and tell them what is needed. Then they get priced out. So, they start cutting, usually beginning with the biggest cost items. Having staying power is challenging, especially with a new restaurant, with so many cost overruns, delays, and building department delays – which are now taking up to 2 months to approve.

Do you see any trends in kitchen design? Has the pandemic affected how kitchens are being designed?

There is a lot more takeout food. Many customers are rethinking how they’re allocating their space. Most kitchens are now designed with a specific area/station where all the 3rd party delivery drivers (UberEATS, Grub Hub, Doordash, etc.) can pick up takeout food. Fine dining restaurants don’t want drivers waiting in their lobbies alongside customers, so some are designing a side entrance/door. We are factoring that in our kitchen designs now and setting aside that space when creating the layout/design.

Any last thoughts?

It’s important to stress the importance of the “flow of the kitchen.” In the initial design process, we take every menu item and will walk through all the steps it takes to make that item. We may opt to do a time and motion study to evaluate the physical steps necessary to create each menu item. We then draw out a matrix to see if the equipment or kitchen layout needs to be changed to be more efficient. To be mindful of your employees, we take all of that into consideration when we’re designing, trying to ensure it’s a very efficient station for each employee so they can produce and be happy and not unnecessarily worn out at the end of the day. So, it’s all about the kitchen flow, so your team is not backtracking all the time, but everything needed is at their fingertips. I’m old-school and can design a kitchen quickly in one meeting, hand-sketching out the layout, sketch after sketch, going back and forth with the client getting their feedback and thoughts, and in a matter of a couple of hours, can have an optimized and efficient kitchen laid out. The design process is truly a collaborative team effort, going through all these steps to create an efficient kitchen space customized to the client’s specific needs.

Need help in optimizing your kitchen design to make it more efficient? Reach out to Synergy today!

 

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Meet and Exceed Guest Satisfaction with the Right Restaurant Ambiance

Dec 20, 2021

By Shane O’Brien – Culinary Consultant

 

Restaurant life and hospitality are a lifestyle. Dedication and integrity are the strategies. Ambiance and experience are the tactics. In the coming year, as an operator, it is as vital as ever to lead with the narrative of; not simply “meeting” the guests’ expectations but rather exceeding them.

Once viewed as a symbol of status, providing an extravagant and opulent meal or experience is a holdover from Feudal times. Similarly, modern-day customers also want and expect more.

In short, your restaurant’s ambiance can be a critical driver in maximizing revenue.

A well-maintained restaurant allures guests.

A user-friendly digital experience is soothing and promotes loyalty with your customers.

Friendly and aware staff establishes trust and comfort with guests.

Current consumer trends bode well for added attention to this element. As reported by Nations Restaurant News, ambiance is not a dead language: “Top-performing brands in limited-service had ‘ambiance’ net sentiment that was 11 points more positive than the rest.”

Webster’s dictionary defines ambiance as ‘a feeling or mood associated with a particular place, person, or thing.’

How often do you put yourself in the seat of your restaurant as a guest and truly and honestly examine that experience?

restaurant design

 

Some chefs have been known to audit their restaurants thoroughly. They will dine anonymously at their own establishment and fully digest and process the “reality” of their guests’ experience.

This exercise is a meaningful tool to witness the unfortunate missteps and can be used as an opportunity to grow.

Another tool is creating and implementing daily checklists geared towards maintaining your space and keeping your staff focused on the first line of “defense,” your ambiance.

Synergy Sync and Synergy U include many tools and services that can support operators in implementing checklists and systematizing procedures to help you maintain that ambiance once created.  Contact us, we would love to schedule a demo with you today!

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Restaurant Ambiance: Getting it Right for the Holidays

Nov 09, 2021

Those in the restaurant industry know that many variables at play determine if a restaurant will be successful. From marketing, demand within the local area, food, service, and management, many details work together to create one of the most important aspects of a dining experience: atmosphere.

In fact, the restaurant’s ambiance can be an essential contributing factor to the restaurant’s success and long-term profitability.

restaurant mood

 

While it may seem like an abstract concept, the atmosphere of a restaurant sets the stage.  It can even enhance the overall dining experience. Details like lighting, music, spacing, table settings, colors, and artwork all work together to create a cozy, intimate, even romantic feel.

No matter how busy your restaurant might get, the ambiance can still create a magical experience.

Creating a Lovely Ambiance

Truly talented chefs and restauranteurs know that eating is both a cerebral and physical activity. As humans, our eating incorporates more than just the food itself. Our minds and senses observe and breathe in the scents, colors, and movement around us.

 

As much as pleasant artwork, music, and table settings can add to our culinary experience, so can harsh and unpleasant lighting, tension, colors, and noises. It’s no wonder that truly successful restaurants also have many thoughtful details to complement the food itself.

 

Many customers look forward to the festive, cozy, magical atmosphere that only comes once a year during the holidays.

 

Still, no matter how beautiful your thoughtful décor may be, nothing can sour a night out more than a lousy encounter between the customer and your staff. Your team is also instrumental in layering and enhancing your restaurant’s ambiance.

The Importance of Spacing

Space and interior decoration are consummate companions. No one likes to sit too close together, especially during COVID. As the pandemic continues to shape our world, lives, and safety protocols, it’s likely that people will continue to want a good amount of space between them and other guests.

restaurant ambiance

Restaurant managers like their customers to have a nice view of the restaurant, which is part of the ambiance. This is why spacing tends to be more important than one might think.

 

However, no one wants to turn customers away when there are open tables. Keeping a finely tuned balance between capacity and spacing is part of what makes any restaurant busy and successful.

How Your Atmosphere Impacts Your Success

Research has shown that top performers in the restaurant industry established themselves by investing in the restaurant experience.

 

For example, restaurants with a thriving ambiance performed better than those that failed to provide the service and atmosphere that guests expected.

 

In other words, consider holiday décor, music, scents, and colors that go hand-in-hand with your restaurant’s menu and personality. Every restaurant and customer base is different. What works for one may not look right in yours. By understanding your restaurant’s voice and brand, you can play with it and truly craft a unique dining experience.

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Tricks To Create a Great Sensory Experience

Nov 04, 2018

Do you think the music you hear, aromas you smell and lighting you experience in a restaurant matters? And if so how much does it matter?

I am always surprised that so many restaurant operators don’t appreciate the importance and value in these critical sensory opportunities to improve the overall guest experience.

I am also a big fan of aroma and I love walking into a restaurant and inhaling captivating aromas that warms my heart and bring a smile to my face. I also like great lighting that creates a warm, inviting and comfortable environment that makes me feel welcomed.

While aroma and lighting are critical elements to creating a memorable guest experience I really feel strongly that the music is what creates the vibe and energy of a restaurant. Whether you realize it or not, sound guides our choices every single moment.

Great background music can make or break the dining experience and yet it’s oftentimes overlooked as part of the restaurant design strategy. Your music should always support your brand positioning and be a focus not an after thought.

From my perspective I think the Hillstone Restaurant Group really gets it right. When you’re in any of their dining rooms you will see speakers positioned in the ceiling at every four feet so it’s not blasting. Also the music programming is spot on and supports their brand strategy. They do not allow staff members to share their favorite playlists.

There are numerous interior design strategies that are vital for any successful restaurant regardless of the dining segment. Lighting, seating layout, materials, and colors all combine to deliver a great customer experience to bring a restaurant to life.

Is your restaurant is experiencing softer sales and fatigue? From our perspective a restaurant should get some form of a face-lift every 8-10 years to remain relevant and competitive. If you need some professional help give us a call.

-Dean Small

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Greenery Meets Restaurant

Dec 16, 2016

What color will 2017 be? Each year the Pantone Color Institute identifies what they believe to be the “Pantone Color of the Year,” with 2016 being Rose Quartz and Serenity (a dusty pink and a baby blue). They study trends in social media, fashion, consumer products and technology in order to make their annual forecasts. And this year, the color experts predict that 2017’s color will be, “greenery.” Not just any green, mind you.  Pantone Color Institute describes the color of 2017 as a “zesty yellow-green shade.”

 

What images, words, or ideas come to your mind when you think of the color, green? For us, we envision healthy food, like fresh-from-the-farm produce that’s ready to make a statement on the plate. And it’s not just the food itself either.

 

Take a look at True Food Kitchen. The restaurant’s menu is complemented by the vibrant shades of green of the interior. Zesty lime-green booths and chairs fill the space, inside as well as in the outdoor seating areas. It’s a great example of a restaurant cleverly uniting color and concept.

LYFE Kitchen herb wall
LYFE Kitchen herb wall

Lyfe Kitchen’s herb wall provides a pretty splash of green color while at the same time promoting a healthy vibe to the space.

 

We’re excited to see how “greenery” will be implemented in restaurants come 2017!

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3 Simple Ways to Decorate your Restaurant for the Holidays

Nov 19, 2015

If you’ve caught yourself humming a holiday tune while strolling down the festively decorated aisle of your favorite store, you know the power of décor. Besides cookies, gifts and eggnog, nothing gets guests into the holiday spirit more than sprucing up your space. Wondering how?

 

Decorating your restaurant to fit the holidays needn’t mean kitschy, clichéd adornments like Santa inflatables and snow-in-a-can. No matter what kind of restaurant you have, there are many ways you can deck out your foodservice operation.

 

1) Lights: Perhaps the most versatile way to enhance the ambiance of a room, try wrapping holiday lights in an organized fashion around the hostess stand or a prominent pole or strung from the ceiling.

 

2) Centerpieces: Simple items like mini-pine trees or a bowl of glistening ornaments can do wonders. Check out Pinterest for more inspiration.

 

3) Wreaths: Wreaths are a classic and elegant way to decorate for the holidays. Whether you want a traditional look or maybe something more modern, there’s a wreath to fit your restaurant design.

 

Remember, as the Starbucks cup debacle has proven, the holidays do not mean red and green. A little white or some strategically placed pinecones can go a long way.

 

Looking for more inspiration? Take a look at these NYC Restaurants and Pop-Up Bars Decked Out for the Holidays.

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Five Easy Ways to Go Green in Your Restaurant Design

Mar 21, 2015

In addition to supporting a comfortable, aesthetically pleasing environment, restaurant design should speak to both your brand’s message and values. Does your organization value local sourcing, sustainability, or being “green”? It might not always be practical to perform an entire restaurant redesign overhaul, but there are a number of easier-to-implement tips to refresh your approach to sustainability.

 

1. Incorporate a reclaimed wood communal dining table. Not only will you create a warm, rustic environment for your guests to dine solo or socialize, you’ll be sending a nod towards the environment.

2. Implement an herb wall. If your restaurant values freshness and healthy eating, featuring an herb wall or individual hanging herb fixtures is an easy way to speak to freshness and add a pop of color.
If your floors are up for resurfacing or replacement, consider bamboo instead of traditional hard wood flooring, as bamboo is an eco-friendly, renewable material that is LEED certified.

3. If it makes sense for you brand, consider cloth napkins and tablecloths. You can choose from a wide variety of patterns and colors to match your brand and also reduce paper waste.

4. Upcycle and repurpose existing products to create fun and stylish light fixtures. There are so many ways and materials you can use to make beautiful lights, from wine bottles to silverware.

 

Restaurant design doesn’t have to mean a complete decor overhaul . If you are in need of professional assistance, contact Synergy.

 

 

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How will you improve your restaurant in 2013?

Jan 09, 2013

As restaurant consultants, our goal is to help you make your restaurant as
successful as possible. Sometimes, our clients aren’t sure exactly where
they need help or what needs to be done. Regardless of your specific
situation, it’s all about maximizing your restaurant’s efficiencies.

We help owners elevate their restaurants, from independently-owned, to
national franchises and chains, to the next level:

Synergy Restaurant Consultants: 25 years of restaurant success. Contact us
for more information on how we can help take your restaurant to the next
level of success in 2013.

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LYFE Kitchen: Beyond Good Design

Dec 09, 2012

A restaurant’s design is a large factor of importance for the success of any brand. LYFE Kitchen, as recently featured in this QSR Article, Living the LYFE in Quick Service, truly embodies the essence of restaurant design with a purpose.

 

Since LYFE Kitchen’s mission is to provide healthy, fresh and gourmet fast food, in a responsible way (e.g. sustainability) we wanted to convey that through the physical aspects of the restaurant. We are very proud to say that our head design consultant, Margee Drews, took this concept to the extreme when working with LYFE Kitchen. Using materials like recycled milk containers for the sofas and countertops constructed from reclaimed materials, are just a couple of  innovative ways Margee incorporated green, socially-responsible principles to restaurant’s interior design.

 

Combine this with a cozy, comfortable and inviting atmosphere and you’ve got a place where few would want to leave. Read more about it here at QSR:  Living the LYFE in Quick Service

 

For more information about our restaurant design services, contact Synergy: 888-861-9212.