November 19, 2013 | adr, alternative disputes, brand refresh for your restaurant, red sauce, restaurant branding tips, restaurant trends
Greetings! We’ve been busier than ever at Synergy, a sure sign that the economy is continuing its slow-but-steady recovery. We recently did a dine-around and discovery trip to Manhattan to sample specialty sandwiches and coffee shops, researching ideas for a new client based in Rome—we’ll be sure to share more information with you as this project unfolds. Things are also heating up in the Test Kitchen with lots of delicious new menu items in development, including herbed lemon chicken with couscous and other tempting entrees. And we are so proud to have been part of the great new menu revamp....September 24, 2013 | build staff performance, creating positive work environment, healthy restaurant trends, how to create a healthy restaurant menu, menu ideas for children, restaurant trends, target Moms
Greetings! It seems like the foodservice industry is reinventing itself at a furious clip. Segments are blurring as chefs open casual establishments and entrepreneurs mainstream ethnic menus. Established players are making sweeping changes to design, menu and marketing message, on the order of Bob Evans’ new Express concept or Wendy’s sophisticated new building design. In fact, throughout the industry, rebranding, brand extensions, turnaround strategies and brand refreshes are the order of the day. We’ll be writing more about these in future newsletters, including news about many of our own brand repositioning projects. In the meantime, we invite you to enjoy....July 31, 2013 | Cheesecake Factory, restaurant trends, Skinnylicious
We know what you’re thinking, “How can a restaurant that has an entrée equivalent to 14 Krispy Kreme donuts be associated with healthy eating?” Famous for enormous portion sizes, calorie-laden entrées such as the aforementioned Bistro Shrimp Pasta, and outrageous cheesecakes, The Cheesecake Factory is somewhere you visit when you’re feeling indulgent, not counting calories. However, a recent report found that The Cheesecake Factory’s ‘Skinnylicious’ menu is a huge hit, especially among older diners. Baby Boomers and health-conscious consumers are flocking to the chain and ordering from the separate 40-item menu that features smaller portioned appetizers, entrees, and desserts that....July 8, 2013 | consumer dining trends, npd study, restaurant studies, restaurant trends
A recent research study has found that restaurant-goers have a new definition of value. While it’s easy to assume that value is synonymous with price, consumer behavior suggests that quality is most important. The NPD Group conducted a study to examine consumers’ perceptions of value when they go out to eat. According to “Defining Value Today,” quality of food is the most important value driver when choosing a restaurant. While it may seem simple at face value, there are many attributes that factor into the value equation. Consumers consider aspects such as service, portion size, taste, quality, and....May 3, 2013 | bite-sized dessert ideas, menu development, mini dessert menu, mini desserts, restaurant trends, small bites desserts
A recent NRN article highlights some interesting finds about the continued popularity of miniature desserts. Small bite desserts have been successfully making their ways into menus across the globe, from fast food chains to fine dining establishments. Bite-sized desserts are fun, delicious, and easy to eat. Adding small-bite desserts to your menu can also help create some buzz and traffic to your restaurant. Not sure where to start? We’ve created a list of some mini dessert ideas to help get your creative-cooking juices flowing. Cheesecake bites: present your guest with a sampler plate of mini cheesecake bites topped with different....