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A Look at Artisan Ice in Cocktails

Jun 30, 2013

What makes a great cocktail? Fresh ingredients, balanced flavors, beautiful presentation, and a knowledgeable bartender probably come to mind. However, have you ever considered the ice used to chill your drink?

Certain cocktails are best served with specific types of ice and many bars recognize this and are implementing ice programs. Dilution rates play a big part in determining the best type of ice to use. Large, dense ice cubes melt slowly and keep drinks lightly chilled without watering them down, ideal when drinking a premium spirit.  However, other drinks need to be quickly chilled and benefit from the dilution provided by small ice nuggets.

ice format
Which ice format and style works with which cocktails?

 

Of course, appearance also plays a role in the ice used in drinks. Ordinary ice is often cloudy due to water impurities and air bubbles formed in the quick freezing process.  Specialty ice is slowly frozen from pristine water and produces crystal clear ice that looks best in a cocktail. This attention to detail produces a beautiful drink that wows guests with its presentation.

 

At Milk & Honey (NYC and London), drinks are served with jagged ice cubes that bartenders hand cut from large blocks of ice. Their ice is twice frozen from mineral water to provide cubes that are incredibly dense, cold, and clear.  Red Feather (Boise) has seven different types of ice behind the bar to provide perfectly chilled cocktails. Sushi Roku (Scottsdale) is serving sake snow cones made from hand-shaved ice.  In Washington D.C., two former bartenders have launched Favourite Ice Company to provide bars and restaurants with hand-cut, artisan ice.

 

 

If you’re interested in implementing an ice program in your restaurant or bar, please contact Synergy Restaurant Consultants for more details.

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Synergy in Rapid City: Opening Restaurants By Day, Ghost Hunting By Night

Jun 30, 2013

While in Rapid City, South Dakota working towards the grand opening of ¿Que Pasa? Mexican Kitchen & Tequila Bar, the Synergy team is staying at the Hotel Alex Johnson, a 143-room property with a spooky side; behind the charming, early 20th-century décor is a storied past and a reputation for haunting encounters!

 

Photo Credit: CC by Seth Anderson "Hotel Alex Johnson in the AM"
Photo Credit: CC by Seth Anderson “Hotel Alex Johnson in the AM”

Unexplainable noises and mysterious sightings are frequently reported throughout the entire hotel, but the 8th floor is known notoriously as the hub of the ghostly activity.  As the story goes, a suicidal bride jumped to her death from room 812 many years ago, and her spirit stuck around to haunt the room and is now known as ‘The Lady in White’. Over the years, there have been countless reports of eerie sounds, windows opening on their own accord, and the inexplicable upturning of dresser drawers.  The ghost of a young girl also haunts the 8th floor and has been known to knock on doors in the middle of the night and promptly run away.

 

Hotel Alex Johnson has been featured on the SyFy Channel’s popular program, ‘Ghost Hunters’, wherein paranormal investigators visited the hotel and found evidence of significant supernatural activity.

 

So far, the Synergy team has not had any such encounters of their own, but Founder Dean Small is staying on the 8th Floor, a mere 2 doors down the hall from the legendary ‘Lady in White’!  We will be sure to report back if (or when) any paranormal activity occurs.

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If you require gratuity – it is taxed . . .

Jun 28, 2013

In June of 2012 the IRS clarified the difference between a tip and a service charge. Under the Federal Insurance Contributions Act (why insurance, I don’t know) the IRS determined that “automatic gratuities are service charges . . . .” They also decided that automatic gratuities (i.e., service charges) are taxable because they are not voluntary.

 

To address this issue many operators are simply stopping the “automatic gratuity” for large parties as these would come under the classification that the IRS has stated. We agree with that move and recommend you consider that move yourself. If there are no circumstances wherein the customer is “required” to provide a gratuity over and above the amount of the meal, you will always be safe from issues during an audit.

 

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Healthy Restaurant Dining: The Consumer Perspective

Jun 26, 2013

It is a common belief amongst restaurateurs that low-calorie menu options are necessary to accommodate health-conscious guests, but emerging research may suggest otherwise. A recent study by The NPD Group found that many consumers are not interested in light options and are eating “healthy” simply by ordering less.  Many Americans regard dining out as a treat, and do not want to be restricted to light meals.  Instead, they are practicing moderation by ordering smaller portions, skipping dessert, and passing on alcoholic beverages.

While this downtrend in order size isn’t necessarily good news for restaurant owners, it is possible to counteract this trend.  Menu innovation is key to giving consumers what they want: delicious food that they can feel good about eating.  Consider LYFE Kitchen, where every menu item weighs in at less than 600 calories, including full-flavored options like fish tacos, burgers, fried chicken, and desserts.  By using creative preparation methods, dishes that may typically be seen as overindulgent can actually provide consumers with the health benefits they desire without skimping on taste.  This prevents patrons from feeling like they need to order less and allows them to feel fulfilled within reason.

 

LYFE Kitchen - Art's Unfried Chicken
LYFE Kitchen – Art’s Unfried Chicken

The National Restaurant Association’s annual culinary trends survey, “What’s Hot 2013,” also gives reason for restaurateurs and chefs to consider adding ‘better-for-you’ options to their menus.  Several of the top 20 trends indicate that consumers are trying to make healthier choices at restaurants by choosing locally sourced meats, seafood, and produce, focusing on health/nutrition, and ordering small portions.  Tender Greens, a fast-casual California-based chain, offers a menu and philosophy that is aligned with these trends by working with local farmers and producers to offer top quality, locally sourced ingredients.  Their menu, described as ‘slow food done fast’, features salads, soups, and grilled proteins that can be ordered as sandwiches, salads, sides, or hot plates.

If you are interested in providing healthy options that guests will crave, please contact Synergy Restaurant Consultants to learn more about our culinary innovation and menu development expertise.

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June 2013 Newsletter

Jun 25, 2013

Greetings!

Raise your hand if you’re not sure what to do about gluten. As recently as five years ago, we didn’t either. But the growing cadre of customers who are avoiding gluten for reasons of health or diet has become one of the game-changing facts of today’s food and foodservice industry.

Far from being one of a list of things you’ve got to do to stay current, though, catering to the gluten-averse represents a wonderful opportunity for many of us. We’ve had reason to see that firsthand in our work with clients like LYFE Kitchen, a fresh new fast-casual restaurant concept that features great tasting, healthy food with vegan, vegetarian, gluten-free and certified biodynamic menu options.

Whether you choose to offer an entire dedicated GF menu, as LYFE does, or to simply denote these choices with an asterisk or make gluten-free versions of your regular selections available, this is a customer need that must be addressed. You can start here, by reading our associate Karen Knoblaugh’s article on modifying menus.

To your success,

Dean Small and Danny Bendas

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The Burger Rules

By Joan Lang

The restaurant world, that is. The iconic patty continues to be a mainstay from drive-thrus to fine-dining, with no signs of falling out of favor anytime soon.

From 5 Napkin to Edzo’s, Smashburger to Home Run Sliders, the variations keep coming. Here are a few sub-trends within the trend to watch.

1. It’s All about the Blend – What cut of beef is best for your burger? More than one. Today’s trendiest patties combine several cuts, such as short rib, sirloin, brisket, chuck and more for the ideal balance of flavor, fat and texture. Many high-profile restaurants in the New York area even tout custom blends made by Pat LaFrieda, butcher to the stars.

2. Meat as a Condiment – Sure there’s the bacon burger, but now burgermeisters are taking the meat garnish right over the top. B Spot, Michael Symon’s beloved eatery in Cleveland, specializes in such “meat-on-meat” menu items as the Yo! (with fried salami, coppa, hot peppers and more), the New Jack City (chorizo, avocado, salsa verde) and the Fat Dough (pastrami, coleslaw, Swiss).

3. East Meets West – East Coasters and Californians may endlessly debate, cult favorites like Shake Shack vs. In-N-Out, but a few brave souls with regional concepts are striking out across country. Los Angeles’ gargantuan hit Umami Burger, for instance, is preparing to establish a beachhead in Manhattan, while DC’s iconic Five Guys continues its westward infill.

4. Cheffy Signatures – Every chef worth his salt, even the ones associated with white tablecloth, has his or her own version of the world’s best burger. To wit, Michael Mina’s ‘Bourbon Steak Burger’ (read: foie gras slider) at Baltimore’s Wit & Wisdom, or the 40-Day Dry-Aged Prime Steak Burker [spelling deliberate] on the lunch menu at David Burke Primehouse, in Chicago.

5. A Burger on Every Menu – It’s not just steakhouses, taverns and family restaurants that serve a burger these days. Le Perigord, a high-flying French restaurant in Manhattan, just introduced a Beef Wellington Burger that de- and re-constructs that Continental classic. The beef is mixed with clarified foie gras fat, sautéed shallots and exotic mushrooms, then nestled into puff pastry and baked. It’s served with truffle au jus and haricots vert, in lieu of the more proletarian, er, French fries.

Photo credit: CC by Jerry Huddleston, "Five Guys Burgers and Fries"
Photo credit: CC by Jerry Huddleston, “Five Guys Burgers and Fries”

6. Chains on the Move – Ever since the “better burger” fast casuals started bouncing onto the scene in the mid-aughts, hopeful concept developers are angling to become the next Chipotle…. or Five Guys (which has grown from five hometown units to more than 1,000 since 2001). Fat Burger is trading on its Hollywood celebrity-favorite status to expand to 103 locations, while Freakin’ Unbelievable Burgers, from Flint, MI, is getting ambitious about franchising.

7. And on the Road – Meanwhile, the beloved East Coast heritage brand White Castle has announced plans to take to the road with its new CraveMobiles, food trucks that will be available first for special events and then expand into mini-versions of the brick-and-mortar stores. Cleverly, they will serve three versions of their must-have sliders but will also serve as test vehicles, so to speak, for potential new core menu items.

8. Where’s the… Lamb? – A hamburger’s not made with beef alone. In fact, some of the most noteworthy in the new crop of burgers use another protein. April Bloomfield, of New York’s Breslin Bar & Grill, favors a chargrilled lamb burger with feta, cumin mayo and thrice cooked chips. Chicago’s new Butcher & The Burger offers the option of locally raised pork, salmon or grass-fed bison patties, among others. And of course there is no shortage of turkey and veggie burgers for the health-conscious.

9. It’s Burger Time – Burgers are being made into a special occasion at more than one well-known restaurant. At Holeman & Finch, Linton Hopkins’ much-loved “public house” in Atlanta, 9 p.m. signals the availability of just 24 of his handcrafted grass-fed beef double cheeseburgers. And Lucky’s Market, in Boulder, kicks off summer with a Friday night Burger Night with $6 burgers and live entertainment.

10. Still Endless Possibilities – After all this, who could possibly still get fired up about inventing a new hamburger? Josh Capon, for one, the much-lauded “burger god” who talked at length to Food Republic on the subject. From potato roll to bacon jam, there’s always room for something new on the burger front.


Modifying the Gluten-Free Menu


By Karen N. Knoblaugh, MS, RD, Food Allergy Consultants

As more and more people are adopting the gluten-free lifestyle, food producers are having to adapt to this dietary preference to meet consumers’ needs. When Betty Crocker cake mixes, Chex cereals, and Bisquick baking mix come out with gluten-free versions of their tried-and-true products, you know that this “trend” is going to be here for while! As a cheglutenfreef or restaurateur, being able to accommodate these customers is becoming a crucial component for customer satisfaction and safety, as well as for repeat business.

Gluten is found in three grains: wheat, rye, and barley. Oats, which do not naturally contain gluten, are usually harvested and processed on the same equipment as gluten-containing grains, so most oats contain gluten as a byproduct, unless they are specifically noted to be gluten-free. Additionally, gluten can be found in a wide variety of packaged foods and ingredients, such as soy sauce, soups and sauces. Reading ingredient labels is critical to identify gluten-containing components. Very small amounts of gluten can cause big problems for those who are sensitive to it, such as weight loss from malnutrition, iron and calcium deficiencies, and gastrointestinal problems, all of which can take weeks to recover from.

Luckily, there are easy ways to modify many of your recipes to make them gluten free. There is a wide variety of gluten-free flours on the market that you can use to replace wheat flours in your recipes, usually on a one-to-one basis. Soy sauce, which is made with wheat as the fermentation substrate, can easily be replaced by tamari, which is a soy sauce made without wheat. Corn and potato starches and xanthan gum can be good alternatives to wheat in roux, soups and sauce. There are also many gluten-free alternatives to pasta and breads, which used to be off-limits.

It is important to keep these gluten-free foods actually gluten-free, which means that ensuring a clean workspace, uncontaminated mise en place, and clean towels and utensils are critical—just as with any food allergy. Frying gluten-free foods in the same oil that you deep-fry battered foods is not a best practice, as it is possible that a small amount of wheat batter can attach itself to your gluten-free food. Cooking and warming surfaces should also be kept separate for gluten free foods.

As an example, don’t cook pancakes on a griddle, then cook eggs on the same griddle without cleaning it with a wet towel and making sure all crumbs are removed. That customer may be ordering those scrambled eggs because they are supposed to be gluten free. A devoted gluten-free pizza stone can be used for making gluten-free pizzas and flatbreads; just make sure you keep it clean and away from gluten-containing foods. Similarly, don’t warm wheat and gluten-free corn tortillas on the same surface, and keep gluten-containing mise en place in the front row to avoid contaminating other prep ingredients. You get the idea.

Gluten-free dining is here to stay, so learning how you can modify your recipes to provide safe food for your customers is important. Synergy Restaurant Consultants can help you with recipe modifications and making your restaurant more gluten-free friendly.


Next Wave Mexican Restaurants Have Arrived

Que Pasa Mexican CantinaA year and a half ago in our annual Top Trends coverage, we predicted the rise of a new kind of Mexican restaurant : casual and fun, with a sophisticated beverage program and menu as inventive as it is authentic.

Kinda like ¿Que Pasa? Mexican Kitchen & Tequila Bar, one of Synergy’s newest projects, an urban cantina set to open later this summer in Rapid City, S.D.

Developed for well-known local restaurateur Bob Fuchs (who also owns the Firehouse Brewing Co. and Wobbly Bobby British Pub), Que Pasa will be all about fresh, authentic Mexican flavors and menu items with a modern twist, designed to appeal to families and groups of friends.

The “never ordinary” menu includes authentic street-food classics like carnitas and enchiladas, alongside new favorites including Sautéed Shrimp and Scallops in Chipotle Cream and The Boss burger topped with crisp-fried jalapenos, smoked brisket and spicy Jack cheese. The tequila bar is set to feature more than 50 different varieties of the flavorful spirit, as well as hand-shaken margaritas, specialty cocktails, and a selection of Mexican beers.
Que Pasa joins a roster of fascinating new Mexican concepts that are changing Americans’ expectations about South of the Border food, including:

Mezcalina, Chicago: Taking inspiration from Mexican regional cuisine, this stylish, upscale restaurant highlights unusual ingredients and herbs like hoja santa (Mexican pepper leaf), chayote and calabaza (similar to squash and pumpkin, respectively), specialty chilies, hibiscus and Oaxacan cheese. Signature dishes include Camerones Yucateca (annatto-rubbed shrimp with pumpkin-seed green mole sauce), Pulpo Chintextle (chile pasilla octopus with Mexican tea herb infused oil, avocado-leaf seasoned refried black beans, and rice) and the iconic Chile en Nogada (roasted poblano pepper stuffed with pork picadillo, nuts and fruits on an almond cream sauce with pomegranate)

Antojeria la Popular , New York City: Touting Mexican tapas, this antojeria (street food snacks eatery) courts value-seeking snackers and sharers with a brief menu of ceviches (i.e., Campeche, with shrimp, jicama, cucumber, mango, lime, ginger and chile piquin) and antojitos (corn based snacks such as chicken mole with queso fresco, toasted sesame and crema on a corn tostada). Yes, there are Oaxacan crickets with avocado and crema on a blue corn tostada, as well tequila-based cocteles, Mexican hot chocolate, and a quartet of beer-based Micheladas

Takito Kitchen , Chicago: Tiny and hip, this “Mexican-inspired” taqueria is as much about the innovative beverage menu (the Ruibarbo features rhubarb juice, yuzu, cinnamon, Lillet Rose and cult El Jimador Reposado tequila) as it is about the tightly edited selection of shared plates and tacos. There are three different salsas served with masa and rice crackers, hearts of palm salad, and tacos served three to an order with fillings such as barbacoa, pork belly and lamb chorizo

Nopalito, San Francisco: Billing itself as a “sustainable, organic Mexican kitchen,” this two-location spot celebrates traditional Mexican cookery and the California philosophy of local and seasonal ingredients: fish tacos in ancho chile adobo; pozole (a soup-stew of slowly cooked pork shoulder with hominy); seared trout in pumpkin-seed sauce; enchiladas filled with stewed squash and zucchini blossoms. The takeout-intensive lunch menu features tortas (traditional sandwiches) and egg dishes, and both margaritas and sangria are always available by the pitcher.

Thinking about Mexican food for your menu? Synergy is here to help.


Tip of the Month

If you’re going to go gluten-free, go all the way. There are all sorts of hidden “traps” where gluten can hind if you’re not careful, as this article from Supermarket Guru attests.

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Menu Labeling – It is Part of Obama Care

Jun 21, 2013

Currently in the State of CA we are required to label our menus with nutritional information. There are a number of caveats but the basic premise is clear – notify guests of what is in your food. The caveats include:

 

–          Covered facilities: must operate 19 or more food facilities under substantially the same name – or – a franchise outlet of a larger corporation with substantially the same menu and at least 19 other locations.

–          Calories must be displayed on the menu in the same size and type font as the price.

–          Display tags (such as in showcases) must also include caloric information

–          Drive-thru’s must provide a brochure listing caloric information at the point of sale

–          If a food item is offered for sale less than 180 days in a calendar year, you do not need to post the caloric information.

 

Under ObamaCare (PPACA) the nation will be going to a menu labeling plan – we just don’t know yet what that looks like. The Food & Drug Administration (FDA) has been tasked with the assignment to outline the posting requirements for all restaurant operators, grocery stores that serve food and manufacturers but they seem to be having trouble getting that done. The initial requirements were due in March of this year but as the FDA has stated “this is one of the most difficult and controversial programs that we have attempted to create.” No doubt part of the problem is the complexity of the restaurant business – with fast food, full service, salad bars, buffets, food trucks, etc, etc.

 

At issue for restaurateurs in California is what will change, if anything. We do not know if what the fed’s present will trump California’s current menu labeling system and the requirements for qualification. If the FDA decides that to be included under this requirement the ‘covered facility’ definition is only 5 restaurants – I anticipate the State of CA going that direction also.

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Holy Cow! Tips to Combat Rising Beef Prices

Jun 15, 2013

Beef prices have hit an all-time high with choice-grade beef priced at more than $2.11 per pound.

Many factors have contributed to the rise of beef prices over the last several years; the rising costs of both cattle feed and fuel in 2008 caused many farmers to cut the size of their herds, and in the following two years, the economic recession lowered demand while food prices remained flat.  As the nation’s economy began to recover in 2011, major droughts raised the price of corn and soybeans, and farmers were forced to scale back the size of their herds.  Today, American farmers have the smallest collective cattle herd since 1952 and prices are continuing to rise despite the recovering demand for choice-grade beef.

How to combat rising beef prices
Beef prices are on the rise

The complete cycle from cow pregnancy to calf birth to slaughter takes nearly three years, so a quick recovery of beef supply is largely unfeasible. Unfortunately for restaurateurs and consumers, this means that high beef prices are here to stay.  In order to combat these costs, Synergy Restaurant Consultants offers a few tips:

Culinary Innovation – Design new dishes that utilize less expensive cuts of beef.

Strategic Marketing – Promote non-beef options like pork and chicken that offer customers a better value.

Supplier Relationships – Keeping close relationships with suppliers will help you lock in the best possible prices.

Vegetarian Options – ‘Better for You’ and meatless options are hot right now: leverage this trend to steer customers towards veggie items and away from beef.

Lean Operations – Since your restaurant will be faced with higher beef costs, it is essential to cut back in other areas.  A lean operation and savings in areas like waste and packaging can contribute significantly to your overall bottom line and profitability.

 

Synergy Restaurant Consultants has significant experience in culinary development and menu innovation. We can help develop non-beef menu options with big flavor and visual appeal, yet balanced food costs and profit contributions. Our menu development work at LYFE Kitchen exemplifies the true meaning of thinking innovatively in order to provide a wide array of protein and options to meet customer expectations of quality, taste, and nutrition. Additionally, our Operations Assessment evaluates current operations and provides recommendations on how to improve efficiency and maximize profitability. To find out more ways to battle high beef prices, please contact Synergy Restaurant Consultants.

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Create some Buzz at your Restaurant: Celebrate June Food Holidays

Jun 12, 2013

Did you know that the U.S. celebrates the following foods in the month of June? Yes, June is:

bangkokjoesgingericetea

  • Candy Month
  • Dairy Month
  • Dairy Alternatives Month
  • National Fruit and Vegetables Month
  • National Iced Tea Month
  • National Surimi Seafood Month
  • National Turkey Lovers’ Month
  • National Steakhouse Month

 

Source Wikipedia

 

Take this as an opportunity to celebrate at your restaurant! Try offering iced tea specials or even discounts on dairy dishes! Use this as an opporutnity highlight your dishes that use any of these celebrated ingredients.

 

Here are some ways major brands are celebrating foods this month:

 

  • 7-Eleven is parterning up with Snapple to offer customers free Snapple ice tea from June 10 through June 15.
  • Domino’s Pizza joins Dairy Famers of Utah for an event called, “Delivering Dairy Goodness”that is centered on showcasing how farmers create dairy products.
  • Strip House is offering a 34 oz. Cote du Boeuf for 2 at their restaurants to celebrate National Steakhouse month.

 

The marketing possibilities are a plenty! And don’t forget to make sure your offers and special are heard by spreading the word through popular social media sites like Twitter, Facebook and Instagram.

 

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California’s Minimum Wage is Likely Going Up

Jun 10, 2013

In an aggressive state bill currently being considered by California legislators, employees in this state may be experiencing a substantial increase in compensation over the coming couple of years. On the table now is AB 10 which proposes an increase in the minimum wage of $.25 in 2014, an additional $.50 in 2015 and another $.50 in 2016 for a total of $9.25 an hour. By 2017 this bill proposes to index the minimum wage in CA from that point on. This unfortunately has passed the CA Senate this past week and the bill is now headed to the CA House of Representatives next week.

 

Originally considered unlikely to pass because of both the large increases in wages and the issue of indexing, there now appears enough support to make this pass. Recently the bill passed the Assembly Labor and Employment Committee which is where it was assumed this would stall.

 

Eighteen states have a minimum wage above the federal level of $7.25 an hour, led by Washington at $9.19 an hour and then Oregon at $8.95. Ten of those states provide for annual, inflation-adjusted increases. California’s wage ranks fifth-highest in the country.

 

The minimum wage in CA has not increased in six years so we are due and we understand that it is necessary to take a look at this. The Restaurant Association also understands that without action on the part of the state, individual communities will begin making their own rules – some communities in CA have already started. San Jose implemented a minimum wage of $10.00 per hour just last month while San Francisco did the same last year. The City of Sacramento is currently considering a similar proposal.  The problem is that this is potentially coming at the same time as the PPACA is being enacted. Doubling down on the costs to run your operations is dangerous but that doesn’t appear to resonate with the state officials.

 

Matt Sutton, Vice President of Government Affairs & Public Policy for the California Restaurant Association, said an increase in the minimum wage would benefit only its employees who earn tips as the added cost would force operators to hold down wages for hourly employees to absorb the mandated increases for those making minimum wage. We agree; these staged increases put pressure on the Heart of the House employees in that there is less to offer them after the increases for tipped employees are mandated. A majority of the Heart of the House employees in restaurants are currently paid at a rate higher than minimum. This minimum wage increase will likely keep them exactly at minimum given the upward pressure on costs that individual restaurants will face.

 

We are continuing our efforts to work with all legislatures from both sides of the aisle to come to an agreement on what makes the most fiscal sense – certainly this bill with indexing tagged on at the end does not.

 

Now would be the time to work through labor efficiencies, perhaps as you are also working through plans to implement the Patient Protection Affordable Care Act (Obama Care). No doubt smaller franchise locations and even medium size businesses will consider tight controls on the number of hours that employees who are deemed part-time will be working. Simultaneously in CA that may be necessary for a number of reasons, PPACA is only one of them.

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Tea: The New Coffee

Jun 08, 2013

After decades of being overshadowed by coffee, tea has finally begun to emerge to own the spotlight. Tea expert David DeCandia from Coffee Bean & Tea Leaf says the tea industry is “going straight up” and will “at some point…reach the level of coffee”. Domestic sales of tea at restaurants, grocery stores, and shops have increased by 32% in the last 5 years and is still expected to grow to over $18B in the next two years. Compared to coffee, tea has actually been growing faster year over year in the last decade.

 

Asian consumers have traditionally been the biggest consumer base for tea. While this still holds true, many other demographics of consumers have become more and more interested in the product as well. With the help of celebrity endorsements from Gordon Ramsay to Wolfgang Puck and buy-in from consumer packaged goods companies such as PepsiCo and Coca Cola, tea has transformed from a traditional drink to a sexy, interesting beverage for the new age.

 

If there’s one mover and shaker in the beverage industry that can “make or break” this transformation, it would be Howard Schultz of Starbucks. And he sees tea as a “big, big opportunity.” In fact, Starbucks opened its first Tazo tea shop last year and acquired tea retailer Teavana as well. Riding on the backs of the healthy food trend, tea has also gained a following from those looking to improve their diets by switching to tea for its health benefits. From teens to yuppies, tea is slowing becoming the drink of choice.

 

Interested in exploring new beverage offerings for your restaurant, including tea? Contact Synergy Restaurant Consultants today for ideas to make your beverage list more enticing for consumers and more profitable for your business!