According to a recent Zagat Survey , 57% of participants cited service as the weakest link in the dining-out experience, and “hospitality” of the overall dining experience as a 20 out of a possible 30. Although both these figures represent an improvement over previous... continue reading
Greetings! For many U.S. operators, June marks the start of a whole new season, not just from the point of view of food and the menu but also operationally. Perhaps you have a patio that’s opening and a lunch trade that’s starting to pick up, or your customer base... continue reading
By Joan Lang Pundits say that the two most recession-proof businesses are booze and funerals, and the latest data does seem to bear out the former. Consider getting your fair share by taking advantage of some of the beverage trends that have been booming away in the past 18-24... continue reading
The ubiquitous smart phones and tablets are more than just for making surfing the net and texting easier – it’s also a tool to make online ordering at restaurants as easy as a touch of a button. With such convenience literally at a consumer’s fingertips,... continue reading
Our own Dean Small and Danny Bendas were present at the LYFE Kitchen Fork Lifting in Palo Alto, CA. today with Founder Stephen Sidwell and CEO Mike Roberts among other esteemed food industry professionals and celebrity chefs. LYFE Kitchen (Love Your Food Everyday),... continue reading
Still think vegetarianism is a fringe movement? Think again. The news that the Meatless Monday program now has a remarkable 50% awareness among Americans—up from 30% just six months ago—is ample proof that vegetarian menu options will be growing in demand. In... continue reading
Founding partner of Synergy Restaurant Consultants, Dean Small, was asked to extend his restaurant expertise in the latest Politico article. By MJ Lee Nearly a week after President Barack Obama’s unannounced visit to a Rudy’s Hot Dog joint in Toledo, Ohio, the... continue reading
Amid some confusion about the restaurant economy—is there a recovery going on, or have consumers changed their dining-out habits for the duration?—it helps to have a strategy for building sales. While the overall outlook is indeed improving and people are returning... continue reading
During recent eating expeditions I’ve noticed the ingredient yuzu has been showing up on more menus than Sarah Palin on a bus tour. So what exactly is a yuzu? What the lime is to Mexico the yuzu is to Japan: an East Asian versatile citrus whose bumpy rind (similar to... continue reading
