February 27, 2015 | bowl food trends, deal sites, groupon for restaurants, living social, restaurant guest experience
Greetings! This month the weather in many parts of the country, including the Midwest and the Northeast, has been tough on restaurant sales. Chicago and Boston, in particular, have had record-breaking “snow events,” with school closings and mass-transit headaches adding to the usual travail of winter weather. Don’t let that put a damper on the fact that the National Restaurant Association is forecasting the strongest rate of growth in three years for 2015—good news indeed for the beleaguered restaurant industry and its up-and-down economic recovery. If anything, the bad-weather blip illustrates the essential challenge of a service industry like hospitality.....January 30, 2015 | Shake Shack IPO
Shake Shack’s IPO price more than doubled today when it opened for public trading. With many pondering and dissecting the successes of fast-casual brands like Shake Shack, and other market leaders such as Chipotle and Five Guys, NPR’s The Salt correspondent Yuki Noguchi interviewed restaurant consultants for an article that aired today. Among those interviewed was Synergy’s Founder and CEO, Dean Small. Listen (or read) to the end to hear Dean’s thoughts on the pressure that Shake Shack will likely feel to grow its operations.January 27, 2015 | beverage trends 2015, California Retail Food Code, clean and simple food, craft beers, menu development, restaurant operations mistakes, restaurant trends 2015, sustainable food
Greetings! Happy 2015! The new year brings more opportunities, and more challenges (for instance, this news that while customers are dining out more frequently, their spend per occasion is falling). But let’s focus on the opportunities. With the coming of age of the Millennial generation, the restaurant industry has the opportunity to serve a guest who is well-educated and adventurous about food, but looking for a fun, casual and social experience—and that’s just the kind of restaurant we’re seeing more of these days. We also have delicious ingredients and flavors that are both higher in quality and more readily available,....