Corbin’s Grille, a new restaurant start up has opened next to the new convention center in Layton, Utah to overwhelming reviews. “This new restaurant start up has exceeded all of our wildest expectations” explains Jake Garn, President of Corbin’s Grille.

Corbin’s Grille a new restaurant start up has opened next to the new convention center in Layton, Utah to overwhelming reviews. “This new restaurant start up has exceeded all of our wildest expectations” explains Jake Garn, President of Corbin’s Grille.

Corbin’s Grille is the perfect destination for wedding and anniversary parties, as well as business and company dinner presentations. The restaurant start up has seating capacity of up to 80 people and Corbin’s also offers semi-private rooms in its main restaurant and can comfortably seat groups of up to 60 people.

“Corbin’s Grille is truly been a wonderful addition to our dining landscape and the restaurant start up is bringing new guests from Salt Lake City to Layton. There’s probably more business done in restaurants than in any other establishment,” says Melva Sine, president of the Utah Restaurant Association. Utah’s restaurants provide a great opportunity to take people out and add a social atmosphere to business. And, you know, the way to a person’s heart is through their stomach.”

“To start up a restaurant with the goal of making money requires a combination of great ideas, sound financial advice, innovative design, great food and sound operating systems are essential.  We retained the Synergy team for our restaurant start up because of extensive knowledge and experience with new restaurant start ups.  The vision of Corbin’s Grille has been long in the planning stages with many challenges along the road.  It was our goal to make this restaurant start up successful from the moment we opened the doors and that is why we choose Synergy Restaurant Consultants as our partner. The Managing Partners Dean Small and Danny Bendas brought innovative service ideas and the passion for operational excellence which is absolutely required for any new restaurant start up. 

“We were developing a restaurant start up that featured aged Black Angus Beef and seafood cooked over hard wood and had limited restaurant start up experience, and wanted to avoid expensive pit stops along the way.  After my initial meeting with Dean Small of Synergy Restaurant Consultants I told my financial backer that if we hired Synergy our restaurant start up would win awards.  Synergy played an integral role in every step of the process in the creation of Corbin’s Grille” explains Jake Garn.

“Dean and his partner Danny Bendas were instrumental in developing the menu, all the recipes, designing the kitchen, developing the operational infrastructure, strategic planning and implementing the management systems and beverage strategy.  Within six months of the restaurant start up we received some of the converted awards. Retaining Synergy as a partner was unequivocally the best decision I made.” exclaimed Jake Garn, President, Corbin’s Grille.

Recent Corbin’s Grille Awards include:

“Best Steaks in Utah” Utah Business Magazine, Corporate Dining Awards.
“Best New Restaurant in Utah” Salt Lake City Weekly, Best in State Awards
“Best Appetizer” Spinach Artichoke Dip, Davis Chamber of Commerce, Taste of the Town Event

About Synergy Restaurant Consultants:

Synergy Restaurant Consultants specialize in a single restaurant start up or chain of locations. With 20 years of consulting experience, Synergy is the choice for a restaurant start up. With expertise in helping over 200 of the country’s leading restaurants increase profits, Synergy will help start up your restaurant the right way. 

Corbin’s Grille a new restaurant start up has opened next to the new convention center in Layton, Utah to overwhelming reviews. “This new restaurant start up has exceeded all of our wildest expectations” explains Jake Garn, President of Corbin’s Grille.

Corbin’s Grille is the perfect destination for wedding and anniversary parties, as well as business and company dinner presentations. The restaurant start up has seating capacity of up to 80 people and Corbin’s also offers semi-private rooms in its main restaurant and can comfortably seat groups of up to 60 people.

“Corbin’s Grille is truly been a wonderful addition to our dining landscape and the restaurant start up is bringing new guests from Salt Lake City to Layton. There’s probably more business done in restaurants than in any other establishment,” says Melva Sine, president of the Utah Restaurant Association. Utah’s restaurants provide a great opportunity to take people out and add a social atmosphere to business. And, you know, the way to a person’s heart is through their stomach.”

“To start up a restaurant with the goal of making money requires a combination of great ideas, sound financial advice, innovative design, great food and sound operating systems are essential.  We retained the Synergy team for our restaurant start up because of extensive knowledge and experience with new restaurant start ups.  The vision of Corbin’s Grille has been long in the planning stages with many challenges along the road.  It was our goal to make this restaurant start up successful from the moment we opened the doors and that is why we choose Synergy Restaurant Consultants as our partner. The Managing Partners Dean Small and Danny Bendas brought innovative service ideas and the passion for operational excellence which is absolutely required for any new restaurant start up. 

“We were developing a restaurant start up that featured aged Black Angus Beef and seafood cooked over hard wood and had limited restaurant start up experience, and wanted to avoid expensive pit stops along the way.  After my initial meeting with Dean Small of Synergy Restaurant Consultants I told my financial backer that if we hired Synergy our restaurant start up would win awards.  Synergy played an integral role in every step of the process in the creation of Corbin’s Grille” explains Jake Garn.

“Dean and his partner Danny Bendas were instrumental in developing the menu, all the recipes, designing the kitchen, developing the operational infrastructure, strategic planning and implementing the management systems and beverage strategy.  Within six months of the restaurant start up we received some of the converted awards. Retaining Synergy as a partner was unequivocally the best decision I made.” exclaimed Jake Garn, President, Corbin’s Grille.

Recent Corbin’s Grille Awards include:

“Best Steaks in Utah” Utah Business Magazine, Corporate Dining Awards.
“Best New Restaurant in Utah” Salt Lake City Weekly, Best in State Awards
“Best Appetizer” Spinach Artichoke Dip, Davis Chamber of Commerce, Taste of the Town Event

About Synergy Restaurant Consultants:

Synergy Restaurant Consultants specialize in a single restaurant start up or chain of locations. With 20 years of consulting experience, Synergy is the choice for a restaurant start up. With expertise in helping over 200 of the country’s leading restaurants increase profits, Synergy will help start up your restaurant the right way.

Synergy Restaurant Consultants is excited to announce that premier restaurant designer Margee Drews will partner with the firm as Senior Associate heading up restaurant conversions, remodels and new concept design.  Margee Drews has an incredible eye for turning space and restaurant design visions into reality.

Synergy Restaurant Consultants is excited to announce that premier restaurant designer Margee Drews will partner with the firm as Senior Associate heading up restaurant conversions, remodels and new concept design.  Margee Drews has an incredible eye for turning space and restaurant design visions into reality.

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

With leading edge innovation, dramatic resourcefulness and practical experience extending over two decades, Margee has displayed her distinctive restaurant design, amazing creativity, extensive resources and organizational abilities to restaurant organizations across the nation.  Such renowned chains and restaurants 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 have benefited from her restaurant design efforts.

 Margee creates the magic and makes the dining experience come together in her restaurant design due to her ability to visualize the potential of a space and make creative and economical  recommendations that work with today’s new budget constraints.

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

 In her new role Ms. Drews will be an integral part of Synergy Restaurant Consultant’s trend setting, leading edge restaurant design team.  

About Synergy Restaurant Consultants: Synergy is a nationally recognized firm that holds a 20 year legacy of success developing new restaurant concepts and collaborating in restaurant design with some of the most talented restaurant designers. As a leading authority on new restaurant start-ups our restaurant design team brings a wealth of experience in developing restaurant designs that create memorable dining experiences.  Synergy’s mission is to help restaurant organizations of all sizes create the magic that comes from an extraordinary restaurant design.