When we were first developing LYFE Kitchen, we knew, from experience, that our concept would need a highly skilled team of consultants who could help us design our kitchen, fine tune a sustainable menu and a formulate a system of service and operations.We interviewed several firms but Synergy’s passion and experience made them stand out. Synergy brought their best and brightest to our multi-disciplinary requirements and helped create our amazing first restaurant which is now a huge success in Palo Alto.

Mike Roberts, CEO (Former President of McDonald’s)

Over the period of two to three months, Dean and Danny have worked tirelessly with our team to not only understand the food production process and operational flow of a Vietnamese restaurant but also studied the cultural aspects of the operations.

The end product is a meticulously assembled set of documentations that we believe not only provide a structural approach to the operations system-wide but also deliver a consistent handling of our products.

Eddy Thio, Director of Operations Aureflam

After almost two years of being in business, we realized we were in trouble and needed help. Our business was on the edge of survival and we needed an expert to save it. Our biggest problem was our menu.

We did our homework and located the most reputable food consulting company in the country. Synergy was cited as the most experienced and knowledgeable in food, operations, and marketing expertise. I engaged Synergy and they responded immediately.

Synergy also had a marketing expert who put together a marketing strategy for us. My partner was concerned that their plan would entail thousands of dollars of investments in advertising that doesn’t work. Instead, they used modern social media marketing techniques and age old direct marketing practices that did work. Synergy also helped to directly improve our bottom line by showing us how to decrease our expenses and minimize waste.

What impressed me most about Synergy was that they really listened to our needs and over delivered and exceeded all expectations. Calling Synergy was the best investment and decision for my company and I would highly recommend them to any struggling restaurant. My biggest regret is that we didn’t call them earlier. The investment in you guys has translated to an over $80,000 savings over 3.5 years. Thats an almost 5,000% ROI per year. I guess that means you guys are worth the money!

Solomon Solomonov, WiPie

For five consecutive years Romano’s Macaroni Grill has won the coveted Restaurant and Institutions Platinum Award as America’s Choice of Chains. Even so we felt a little too close to our own business at times to move our brand to the next level. This is where Synergy Consulting comes in.

What started as a simple desire to increase consistency and quality, reduce unnecessary efforts and simplify layers of complication built on seventeen years of evolution, resulted in a plethora of new and innovative approaches we never thought possible. Not only did our executive team fully embrace the recommendations but our front line managers also saw them as heroes and a voice for change.

The experience was well worth our time and money spent. Dean and Danny delivered beyond our expectations. I highly recommend Synergy to any restaurant operator seeking assistance and making their operation better.

John Miller, Former President, Romano’s Macaroni Grill

We were developing a steak and seafood restaurant concept and had limited restaurant experience, and wanted to avoid expensive pit stops along the way. After my initial meeting with Dean of Synergy I told my financial backer that if we hired Synergy Restaurant Consultants our restaurant would win awards. Synergy played an integral role in every step of the process in the creation of Corbin’s Grille. It took less than six months to be awarded Utah’s Best Kept Secret by well regarded Utah Business magazine. Retaining Synergy as a partner was unequivocally the best decision I made.

Jake Garn, President, Corbin’s Grille

We engaged Synergy Consultants to leverage their knowledge of the restaurant world as we developed a new television series for NBC that involved launching a small restaurant chain as a prize. As the producers of Top Chef, we know the food world quite well, but the inner-workings of how restaurants get opened and how they are operated was a bit more foreign to us.

Synergy delivered precisely the analysis we needed well within the aggressive timeline we had set. As a result, we were able to take a very well thought out plan to NBC that had a very detailed breakdown of the costs associated with the endeavor as well as a timeline for us to work from. In the end, NBC ordered the project to series and the work Synergy Consultants did for us was invaluable.

Ross Jacobson, COO, Magical Elves

The knowledge and experience that the Synergy team brought to the table was instrumental in our ability to put a complicated deal together with multiple entities. As I have said in the past, our first meeting exceeded our expectations by a long shot and I was amazed at what we were able to accomplish in a limited period of time. Synergy’s ‘out of the box’ thinking and expertise in concept development, branding, financial modeling and development of our business plan added a degree of experience and professionalism that very well could of been the deciding factor in us getting such a sizeable loan. Having the Synergy team on my side was a great investment.

Things here could not be better. We are currently West Virginia’s largest independent restaurant according to our Sysco representative. We are looking to reach 3 Million in our first year! We currently employe 72, and if our off site catering continues to grow we will have to add more. Our December is booked solid and we are looking forward to our anniversary on Febuary 21st.

Thank you and your Synergy team for giving us the tools and confidence to have such a tremendous start.

Robert Sydenstricker, Founder and President, FireSide Grille

We interviewed numerous consultants and finally decided that Dean and Danny of Synergy Restaurant Consultants were best suited to support this endeavor because of their vast experience working with chains and their culinary, operations and training knowledge.

The Synergy partners played a pivotal role facilitating a Best Practices Round Table with our senior management team, facilitating the updating all of our operations manuals, training and recipe books.

We recognized the value of having Dean and Danny as our as our culinary partners and they were instrumental in filling the pipeline with numerous menu items that are signature to our brand. These guys are food gurus – hire them!

Stephen Silverstein, Not Your Average Joe’s, Founder

My experiences with Dean and Danny ranging from specific projects to audits, to their presenting concept ideas for venders have all achieved our objectives.  Their unique combination of culinary skills, hands on experience, creative juices, and worldwide perspective bring results.  They provide a good recipe for success.

Bob Taft, Chief Operating Officer, Fuddrucker’s

Ruby’s is a full service family restaurant of 39 locations in Southern California. Synergy began a comprehensive process of evaluating our kitchen efficiency levels and throughput. The process included situational analysis, setting up quantitative goals and measures, establishing methodology and four days of operational evaluations. The results were extremely insightful and educational. We anticipate significant cost savings as a result of their recommendations. We are confident we will be able to achieve all of our goals and look forward to using Synergy again.

Fred LeFranc, Chief Operating Officer, Ruby’s Diner, Inc.

We hired Dean and the team at Synergy to help us mold our restaurant idea into a viable concept for the Washington, DC market.  With Dean’s guidance, our original idea, that in hindsight was somewhat one-dimensional, has evolved into an exciting brand that has the potential for great success and scalability. I highly recommend Synergy for restaurant start-up services and welcome the opportunity to work with them in the future on additional phases of our restaurant project.

Mike Halpern, CEO, Franchise Consulting, LLC

I wanted write this letter to let you know how pleased I am with the outstanding service you and your team have given us on the Daytona Beach Pier project. This project was on a fast track, and Synergy jumped right on board. You had an associate travel to meet with us within a few days of our initial call, and less than 2 weeks later, the final 50 page proposal to the city was submitted on deadline. Your dedication and efforts in helping me to address all of the city’s concerns in the RFP has not gone unnoticed. During the scope of work, I was always able to rely on the flexibility and initiative your team brought to the project; and due to their creativity I felt assured that no stone went unturned. Thank you Synergy again for helping me turn my interest in this project into a reality.

Barry Clarambeau, Managing Partner, Big Kahuna

As a result of Synergy’s efforts, have seen significant improvement in guest frequency, improved operating efficiencies, increased sales and guest satisfaction scores, and improved bottom line profits. I would strongly recommend Dean and Danny to any organization with a desire to improve food quality, upgrade menu selections, and objectively assess current operations with an eye toward positive improvement.

Jim Nowodworski, CFO, Burgerville Restaurants

Danny and Dean spent the time necessary to completely understand the Saltgrass operating system by working numerous hours in many of the Saltgrass units. The Synergy team made change easy with their ability to create all the operational documents, manuals and recipes necessary for fast and effective change. Synergy’s talent for recognizing strengths, weaknesses and opportunities has made Saltgrass Steak House a more profitable and efficient business.
Mitch Murray, Executive VP Operations Saltgrass Inc.

We wanted to get an outside perspective of how we can improve our execution and operating systems with the goal of improving our financial performance and driving guest frequency. Their process was extremely thorough and provided us with a very detailed report that addressed immediate opportunities for operations and menu improvement and numerous suggestions on ways we can achieve operational excellence and improve the overall dining experience for our guests without raising labor costs.

We were extremely impressed with the quality of their work and therefore retained them once again to help us develop ten new menu items that would fit our concept, meet our operational requirements and address consumer dining trends so that we could build stronger dinner sales.

I would strongly recommend Dean and Danny to any organization that is trying to improve their company’s operating efficiencies. Moreover, Dean and Danny have the chain experience and culinary skills to help a restaurant organization truly evolve their food.

Richard Gore, Vice President Honey Baked Ham Café

Synergy has been enormously helpful to our food service business here in Saudi Arabia. Initially, they conducted a rapid but thorough review of our current Steak House operations and food offering, identifying a range of improvement options many of which we are now implementing. Subsequently, Synergy assisted in the recruitment process for the new food service business Managing Director. They screened hundreds of candidates to provide us with a shortlist of top-quality individuals. We’ve now just hired our preferred candidate, bringing to our business the elusive mix of hard and soft skills required to succeed in this unique market. Overall, Synergy has delivered professional work that has truly supported our business to move to the next level – I recommend them highly.

Dirk Kalaff, Head of Strategic Performance Management

As a restaurateur there comes a point when you ask yourself the question: “Is this all I could do for my business or there is something more that can be done to take it to the next level?”

As the owner of two successful Pizzeria’s in the Delaware market this was the issue that would keep me up at night. After interviewing several consultants, I choose Synergy to come and evaluate our operations –they visited my restaurants, thoroughly answered all my questions and gave me numerous recommendations and an action plan that would enable us to significantly improve our operations and profitability. They were fast, efficient and extremely knowledgeable and there were more than willing to share insights and experiences with me and my team. The key thing I learned is that not only in bad times of business but in good times as well, you will need to seek expert help and advice, because there is always room for improvement in this constantly changing industry.

With their indepth knowledge and courteous service Synergy has become essential partners in the expansion of my business. Picking up the phone and calling them was one of the best business decisions I have ever made and I would strongly recommend them. My only regret is that I didn’t call them sooner.

Raj Suba, Owner, Hot Spot Pizza

I wanted to take a moment to tell you how pleased we are with the operational review of our company you performed. The results of your study have given us a clear picture of where we are, with an exceptional step-by-step plan we can use that will set ourselves up for major growth. You and your company provide a truly unique set of skills that has been immensely beneficial to us.

Tim McEnery, President, Cooper’s Hawk

In November 2009 we began looking for a restaurant consultant to help us find solutions. We did quite a bit of research and decided to hire Synergy Restaurant Consultants.

Dean Small spent three days with us looking over both locations from top to bottom. Dean said he would deliver more than he promised and he did. He gave us not only the top of the line suggestions that we wanted but also showed us ways to be more efficient and save on costs. My thanks to Dean for all he has done for us. I highly recommend Synergy to those looking to build sales, improve their operations, and increase their bottom line. My only regret is that we did not use Synergy sooner.

Tim Paynet, President and CEO, The Mason Jar

Fantastic Job! Both of you are so incredibly professional and talented, and your ability to work seamlessly in our restaurants with our Corporate Executive Chef and our Chef Partners was particularly appreciated. You’ve helped us to take a new look at how we execute our menu, recommended creative ways to take signature menu items up several notches. Moreover, you counseled us on various techniques to improve productivity and quality.

Having the benefit of your experience and expertise has truly made a difference in improving all aspects of our business.

Skip Fox, President, Fleming’s Prime Steak House and Wine Bar

Dean Small and Danny Bendas of Synergy Restaurant Consultants have been helping us develop a brand new QSR. Their involvement in the project has ranged from initial development of the concept, creation of the menu, development of all management systems and operating our first of 29 stores.

Dean and Danny are extremely talented and thanks to their vast experience, delicious palette and great teaching skills we will develop a successful national brand. Their help has been invaluable and I would highly recommend them for any project.

Vanessa Abramowitz, President, Shrimp Market

I wanted to personally thank you for your dedication to The Mine Shaft and Rockhouse Hardwood Grille which has been a long-term dream for me. When I first called upon you…I knew I had made the right choice in selecting your consulting services. The Mine Shaft and Rockhouse Hardwood Grille is now nearing reality. Menu development completed. Best practices have been discussed. Handbooks are in the works. None of these things could have been realized without your involvement, your energy, and your commitment to my success. I know with Synergy Food Consulting in my corner, I will be successful.

Derek Bradway, President, The Mine Shaft

I am pleased to recommend the services of Dean Small and Danny Bendas of Synergy Restaurant Consultants. We retained Synergy…to develop the menu for our new Martini Park concept. Throughout the planning process, they skillfully blended our vision with their operational and menu-planning expertise to come up with a menu that is truly on brand with our concept.

Working with these gentlemen, we found them to be skilled, dedicated, resourceful and relentless in their pursuit of a menu that is operationally and fiscally sound as well as pleasing to our customers and complimentary to the Martini Park concept. We opened the first Martini Park just last week, with plenty of rave reviews for the food. They did an extraordinary job!

Alfred L. Thimm, Jr., President and Chief Executive Officer, Martini Park

We entered a relationship with Synergy Restaurant Consultants that began with a thorough Operations Assessment and Operations War College, involving nearly a dozen of our key associates. As a result, Synergy has completely revamped our menu offerings, instituted professional management practices, provided training, monitored execution and followed up extensively as we progressed through our makeover. We have significantly reduced both food and labor costs. Additionally, our customer counts are positive for the first time in two years, with the first quarter… being the best in the history of our company.

Bradley S. Lomax, President, Water Street, Inc.

Universities focus on education, but they run on food. Lots of food. The Synergy consulting team recently met the challenge of creating an amazing array of food service venues for the world’s largest women’s university, a $4 Billion school now being constructed in Riyadh, Saudi Arabia. The Synergy Restaurant Consulting team played an integral role in developing the food programming, detailing all the foodservice venues relative to size, meals to be served, menu direction and overall concept. Synergy interfaced with international design consultants on the development of the initial block planning regarding all foodservice facilities and the commissary.

Even with the custom restrictions there was room for conceptual creativity, a Synergy hallmark. There is the Casbah Café, a full service Moroccan restaurant the melds culture, décor and the exotic flavors of North Africa as well as the Euro Bistro, a sophisticated and whimsical design featuring an eclectic menu inspired by combinations of American, French, Italian and Greek cuisines. Synergy Restaurant Consultants also crafted concessions stations for two stadiums, dining areas for a convention/conference facility, food facilities for student dorms, teaching staff housing, and executive offices for each college staff were individually designed. Even each college Dean has individual dining amenities. Education may be the university goal, but Synergy knows that food fuels colleges.