Synergy is a team of experienced restaurant professionals with the financial, operations and culinary expertise to reduce costs, drive sales and grow guest counts. 25 years of unparalleled experience is the cornerstone of our company’s success and the reason over 200 nationally recognized restaurant organizations call on Synergy. Our guarantee is to reduce expenses, improve operating efficiencies and lead our clients to immediate and long-term profitable growth. With Synergy on your team, our hands-on managing partners are always by your side.

Restaurant companies of all sizes can confidently add the seasoned Synergy professionals to their team to support key sales and profit-building initiatives.

Meet the Synergy Restaurant Consulting Team

Dean Small and Danny Bendas, Managing Partners

Dean & Danny have worked on the front lines leading profit-generating changes in over 200 of the country’s top restaurant companies from all dining segments. With over 60 years combined experience in hundreds of kitchens, they are trusted authorities on creating cutting-edge culinary programs and efficiency strategies for today’s competitive environment. Widely recognized as authorities on operations efficiencies, both are graduates of the internationally acclaimed Culinary Institute of America, and individually hold advanced business degrees from Hofstra and Penn State University, respectively.

In 1988 they launched Synergy Restaurant Consultants, and in 1991 they started Dean & Danny’s Custom Foods, a line of distinctive seasonings for home and commercial use.

Dean Small is the Founder and a Managing Partner of Synergy Restaurant Consultants. Dean has over thirty-five years of hands-on food service experience.  In addition to his two decades leading Synergy he has owned and operated restaurants, bakeries, juice bars and retail specialty food concepts. Dean holds an AOS from the Culinary Institute Of America.

Upon graduating from the Culinary Institute Of America Dean completed a two-year culinary apprenticeship at Window’s On The World located atop the former World Trade Center in New York City.  This restaurant was the #1 sales volume restaurant worldwide.   During his apprenticeship Dean also served as personal Executive Chef to former US Secretary of State Henry Kissinger and former Vice President Nelson Rockefeller. In 1985 Dean joined El Torito Restaurants as Director of Culinary Development and Purchasing Manager. El Torito operated over two hundred and twenty units, twelve restaurant concepts and its operations grossed over $420 million.

In 1988 Dean founded Synergy Restaurant Consultants to provide innovation and efficiency strategies to restaurants and food manufacturers. Since 1988 Synergy has been a food, beverage and operations resource to over two hundred national restaurant chains and independent operators.

Dean was awarded a Bachelor’s Degree from Hofstra University and an AOS from the Culinary Institute Of America.

Danny Bendas is a Managing Partner of Synergy Restaurant Consultants.  He has over 30 years of practical food service experience, having worked for numerous restaurant operations ranging from quick service to fine dining establishments.

Following his culinary education Danny became opening chef at Houlihan’s Old Place in Kansas City, MO; this was followed by rapid promotion to the position of the company’s first regional/corporate chef.  Danny’s experience also includes numerous positions with a variety of restaurant operations; he was Chef at the acclaimed American Restaurant in Kansas City; Director Of Operations for American Food Service Enterprises (food service division of Hallmark Cards) in Kansas City, Missouri, and Vice President, Food & Beverage for Nanco Enterprises Santa Barbara, CA, operator of a nationwide chain of casual theme and steak house restaurants.

Since 1989 Mr. Bendas has been a Managing Partner at Synergy where he has partnered with over 200 clients with services ranging from new concept development, menu innovation, operations assessments, strategic planning, management development and the development of restaurant operating systems.

Danny was awarded a Bachelor’s degree from Penn State University, an AAS degree from Bucks County Community College and an AOS from the Culinary Institute Of America where he was the recipient of the Waldorf Astoria Scholastic Achievement Award.

Fred Wolfe, Operations and Executive Leadership

Fred Wolfe is an accomplished senior restaurant operations executive with decades of experience in leading restaurant turnaround teams. His past leadership roles include serving as President for high profile restaurant companies such as The Patina Restaurant Group, Real Mex Restaurants, and California Pizza Kitchen. Fred specializes in the turnaround of distressed operations and brings with him the operational know how to stabilize and improve a company’s financial performance.

Phil Ratner, Managing Director

Phil Ratner is a veteran restaurant executive, who served as a CEO for more than twenty years in the casual-full service segment.

His record of successful turnarounds began at Acapulco Restaurants in 1984, where he served as President and CEO for nearly ten years, taking the nearly bankrupt company and doubling its size to $90 million in sales with a 10 percent EBITDA. He moved onto Spaghetti Warehouse in 1994, where he reduced debt from $19 million to $6 million in less than four years and improved earnings per share, from a low of $.04 to a high of $.34 when the company was sold in 1998. Most recently, he served as CEO of Marie Callender’s Restaurants where he improved both sales and profits and successfully merged the company with Perkins Family Restaurants.

In 2008, Phil formed Bicoastal Restaurant Partners, a Five Guys franchise group. We are currently operating 7 restaurants in the Orange County and have three in development with the rights to 23 additional units.

Phil has both a Bachelors Degree and an M.B.A from Cornell University in Ithaca, NY and has served on the boards of five publicly traded restaurant companies

Mark Ladisky, Senior Operations Associate

Mark is a graduate of Johnson & Wales University and brings 17 years of honed culinary, resort skills and resort and restaurant management experience to the Synergy team. Having held such wide ranging positions as Director of Food and Beverage, Executive Chef and General Manager, Mark brings creative food and beverage strategies, high-standard service training programs, and a disciplined approach to controlling costs.

Patricia Liu, Project Management Professional (PMP) Culinary Project Manager

Patricia graduated from MIT with Bachelor of Science and Master of Engineering degrees in Computer Science.  She worked at Accenture, a major IT and management consulting firm, for 10 years, and as a Senior Manager, she was responsible for managing and delivering multi-million dollar IT projects for Fortune 500 clients.

Patricia left her career to pursue her passion for food and cooking, graduating from the Professional Culinary Institute / French Culinary Institute as the top student in her class.  She went on to complete her externship at The French Laundry and helped Tyler Florence from the Food Network open his flagship restaurant, where she set up the invoicing, inventory, and food costing systems.  Patricia has worked as a line cook at San Francisco’s Restaurant Gary Danko, which has been rated #1 in Food by Zagat for the past 7 years.  She also staged in numerous Michelin-starred restaurants, including Alinea, Coi, and Ubuntu. Patricia has competed in culinary competitions, having won first place in the 2010 ACF California and Western Regional competitions and receiving silver on the National level.

Morreen Rukin Bayles, Senior Training and Management Development Associate

Morreen specializes in leadership development and the management of front-of-the-house operations. Her training expertise spans all aspects of hourly, management and executive positions. She is instrumental in developing user-friendly and customized training materials, operations manuals and management development programs that work within each client’s culture. Training programs can be developed for classroom facilitation or customized interactive CD Rom training and Web based training. Morreen has a Masters Degree from Pennsylvania State University in Instructional Design and Training.

Margee Drews, Senior Design Associate

Margee Drews is a Senior Associate and a graduate from California State University, Long Beach where she received her Bachelor of Fine Arts Degree in Interior Design with a Minor in Industrial Design.

Margee was the Director of Design for Acapulco Restaurants, Long Beach CA and Senior Interior Designer at Beckham Eisenman Commercial Design in Irvine CA and In–house Interior Designer for El Torito Restaurants located in Irvine Ca.

With experience that extends over two decades Margee has brought her distinctive design, creativity and extensive resources to restaurant organizations such as California Pizza Kitchen, Marie Callender’s, Impresario Restaurant at the Los Angeles Music Center, Amazing Jake’s Food and Fun, Chevy’s Restaurants, Crazy Horse Saloon, Mozambique Restaurant in Laguna Beach CA and dozens of other high profile restaurants throughout the country.

Margee is an Allied Member of American Society of Interior Designers (ASID), Network of Executive Women in Hospitality (NEWH) and Illuminating Engineers Society (IES)

Karen A. Brennan, Marketing & Branding Strategy

Karen Brennan is an accomplished, results-oriented restaurant marketing executive who brings a broad knowledge of the restaurant industry, a deep understanding of consumer behavior, the expertise of 25 years of restaurant marketing leadership and a record of award winning marketing initiatives for more than 30 restaurant brands including executive positions with the Bravo Brio Restaurant Group, Coco’s Bakery Restaurants and Max & Erma’s Restaurants, Inc. She holds an MBA from The Ohio State University and serves on the College of Business Alumni Board of Directors and the National Restaurant Association Marketing Executives Group Board.

She is the founder and principle of brand strategy group, Brandscapes, LLC, where she has produced impressive results for both large and small companies in every segment of the industry for start ups, interim solutions, jump starting growth initiatives and turnarounds. She brings proven strategies and results to the table in an effort to help restaurateurs figure out their toughest brand challenges and succeed by translating consumer insights into marketing and branding solutions for growth.

Jim Campbell,  Restaurant Supply Chain Management

Jim has 30 years of supply chain management experience with a dozen different restaurant concepts from fast food to fine dining. His career in supply chain management began with Far West Services as a Director of Purchasing for Ruben’s, Coco’s, and the Ruben E. Lee where he built an effective supply chain department and began to develop his expertise in commodity analysis and contract negotiations. At Restaurant Enterprise Group he was a Vice President of Purchasing for concepts including El Torito, Gladstone’s for Fish, RJ’s Ribs, Baxter’s, Charlie Brown’s, Houlihan’s, Del Taco, and Jojo’s. With sales at Restaurant Enterprise Group in excess of $1 billion Jim was responsible for a supply chain spend in excess of $300 million annually.

Jim served as Vice President of Purchasing and Distribution for American Restaurant Group concepts Black Angus Steakhouse, Spoons, Velvet Turtle, Grandy’s, and National Sports Grill. While at American Restaurant Group he excelled at negotiating long term protein contracts, developed and consolidated distribution systems, contributed to menu development and improved the overall supply chain for the company.

Jim specializes in the development of strategic long term supply chain management. He is as skilled at commodity market analysis and evaluation as he is at negotiating long term contracts to protect restaurant operating margins. Jim has a proven vendor selection process and methodology that delivers quality and value to operating groups. He excels at developing center-of-the-plate programs with primary producers that emphasize specifications, production requirements, and food safety with the end result of delivering value. He is knowledgeable at both domestic and global sourcing.

Jim has a Bachelors Degree from California State University, Fullerton.

Jennifer Ladisky, Sugar Chef

Working with pastry and chocolate starting at the age of 13, Jennifer Ladisky learned from her Grandmother, an expert wedding cake designer in Ecuador. In a career spanning over 20 years, Jennifer served as the Executive Pastry Chef or Assistant Pastry Chef at a range of nationally recognized properties. Some of those properties include the five diamond rated Charleston Grill at Charleston Place hotel, McCrady’s and Cypress Lowcountry Grill in Charleston, the Boca Raton Resort and Club, and the Naples Grande Resort and Club.

Always a perfectionist in her work, Jennifer has the awards to prove it. She is recognized for her creative work and contemporary designs; especially for her unique approach to blending classic flavors. A focused competitor, she has medaled in many different regional competitions earning several prizes along with bronze and silver medals over consecutive years for her work with showpieces and chocolate in the Southern Pastry Classic. Her work has graced the cover of magazines such as Coastal Elegance and Wealth. Her clients include celebrities, presidents, and anyone with a love for dessert.

Jennifer graduated from the esteemed Johnson & Wales University, working as a Teaching Assistant while earning her degree in Pastry Arts, and a Bachelor’s degree in foodservice management.

Gary Wiggle AIA, Architectural Design

Gary has memberships in the American Institute of Architects, International Code Council (ICC) and National Council of Architectural Registration Boards (NCARB). The firm has licenses in California, Nevada, Colorado, Illinois, and Arizona. His portfolio is quite diverse with examples of retail, mixed use, retail/entertainment, hospitality, office and industrial, education, mutifamily and custom residential.

Gary has the responsibility of site planning and conceptual design on all projects. He coordinates the in-house integration of the latest technology, to allow our clients and projects the edge that a successful project now requires. Utilizing his presentation skills, he interfaces with governmental agencies for all of our projects.

Gary always wanted to be an architect. While attending Corona del Mar High School in Newport Beach, CA, Gary received an Honorable Mention in the Annual AIA Student Design Competition. After high school, he attended Cal Poly Pomona where, at the age of twenty, he graduated cum laude with a Bachelor of Science in Architecture.  After passing all of the required state exams on the first attempt, Gary became the youngest licensed Architect in the State of California at the time.

Bob Kuchinski,  Architectural Design

Over the last 30 years, as a design director, Bob has received numerous restaurant industry awards for his innovative and highly adaptable designs.

A cum laude graduate in architecture of Cal Poly Pomona, Bob credits his unique problem solving skills and abilities to the intense training and many years of practical application and experience.

Chuck Conine,  Human Resources

Chuck Conine is a certified Senior Professional in Human Resources and a seasoned human resources executive with over 35 years of hospitality industry experience.  His record includes successful negotiation of multiple labor agreements for a large commercial foodservice firm and development of money-saving programs in HR, employee benefits, insurance and risk management in both public and privately held restaurants. Chuck also served as project manager to identify and realize HR, insurance and administrative savings during the merger of two restaurant brands.  He holds a bachelor of science degree from the School of Hotel Administration at Cornell University.

William Taves, Finance and Accounting

Bill has served in the restaurant and retail industries for more than 20 years.  As a CFO for the past 13 years, Bill has led the financings for over $500 million in debt and equity capital for both public and private companies.  His broad experience includes launching new concepts and managing international chains with over a hundred locations.  Bill’s has worked with chains such as Claim Jumper, Black Angus, California Pizza Kitchen, Boudin and others.

Bill’s has managed rapid growth at California Pizza Kitchen, where revenues tripled in three years.  In addition, Bill has extensive experience in turnaround situations.  While leading the turnaround effort at Claim Jumper, he identified over $15 million in annual cost savings resulting in a 300% increase in expected cash recovery for debt holders.Bill has served both as a corporate secretary for several restaurant concepts as well as a board member.  He holds a CPA (inactive) and has a BS Degree in Accounting from Arizona State University.

Michael Reynaga, Senior Project Manager

Michael Reynaga is a graduate from the Collins College of Hospitality Management at Cal Poly Pomona.  He brings his operational knowledge and efficiencies from working  in the restaurant industry for the past 10 years; holding various positions such as General Manager, Regional Manager and Culinary Director during that time.

With a unique understanding of today’s social trends and technological movements Michael helps add ingenuity to the operations.

Joan Lang, Editorial Services and Content Development

Joan Lang is a Jesse Neal award-winning journalist and editor who has covered food, restaurants, and health and wellness issues for more than 25 years. Before starting her own editorial consulting business, Full Plate Communications (www.full-plate.com), she worked as a business reporter for Standard & Poor’s Corp., and has served as both Executive Editor and Food Editor of Restaurant Business magazine.

She helped launch several publications and websites, including Vintage, Allure, the Portland Phoenix, Catering Business, and thesauce.com. Her other clients have included Esquire, The New York Times, New Jersey Monthly, Saveur, Vogue, and Woman’s Day, as well as numerous food manufacturers and marketing boards.

Her services include editorial project management; advertising, marketing and menu copywriting; website content and design; newsletters; customer communications; POS, sales and training materials; and custom publishing.

She is a graduate of the New York Restaurant School and holds degrees in architecture and journalism. She lives in Cape Elizabeth, Maine.

Karen Knoblaugh, MS, RD

Karen Knoblaugh is a Registered Dietitian with a background in providing general nutrition direction, nutrient analysis, food allergen identification, and gluten-free menu development to the food service industry. Karen is a lecturer in the nutrition department at San Jose State University, where she also earned her Master’s in Nutrition Science. Additionally, she is a Clinical Dietitian at a San Francisco Bay Area hospital, and the former President of the San Jose Peninsula Dietetic Association. Karen has consulted with LYFE Kitchen, Armadillo Willy’s Real Texas BBQ, Marie Callender’s Gourmet Products Division, as well as with independent food developers.

Karen is a member of the American Dietetic Association, the San Jose-Peninsula Dietetic Association, the Food Allergy & Anaphylaxis Network, and the San Francisco Professional Food Society.

Salma Abu-Ghazaleh

Salma is a driven, energetic leader with diverse global restaurant leadership experience. She specializes in customer relationship management, front-end project management, and working with clients to deliver best-in-class services. Salma brings a passion for world-class restaurant operations and deep multicultural experience to the Synergy team.

Having grown within the family-owned ALBAIK, Saudi Arabia’s largest and most successful chain of quick-service restaurants, Salma had the opportunity to lead the Service Quality division for over 40 locations in 5 major metropolitan areas. She created and implemented numerous operational processes and procedures for 3 divisions, spearheaded on-site international recruitment and training efforts, and ensured smooth coordination of new product introductions and social campaigns.

Salma holds a Bachelors Degree in Hospitality & Tourism Management from the University of Massachusetts, Amherst.