Menu innovation is a critical component of a brand’s competitive advantage, growth positioning, and long term financial health. We carefully develop menu selections to create "WOW" flavors and visual appeal, balanced with targeted food cost, profit contribution and an eye for consistent execution.

With rising cost of goods threatening operator’s margins, streamlining and evolving the menu is the best way to mitigate the impact of these outside forces. However, as restaurant menus have become complex, there is an opportunity to make menu development more science and less shooting from the hip. Synergy and Brand IQ have developed an integrated solution to menu development that will deliver significant impact on both profits and guest loyalty. Click to see process.

Our culinary team is lead by Managing Partners and CIA chefs, Dean Small and Danny Bendas, known throughout the industry for their passion for flavor. During the last 20 years our team has traveled over 8 million air miles eating our way around the world. It is this real world experience we share with our clients.

Fantastic Job! 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

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I would highly recommend Synergy to assist anyone in the need of menu development and kitchen operations coaching... Great Job!

Chris Peitersen, Vice President of Culinary Operations, Johnny Carino’s Italian

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An early result from our post-launch research indicates we have elevated overall guest’s satisfaction by a full 10 percentage points. I would highly recommend them.

Kimberly A. Myers, Vice President of Brand Marketing, Johnny Rockets

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I am compelled to tell you that the two of you have exceeded my expectations…by a wide margin.

Robert Kill, President/CEO, Hacienda Mexican Restaurant