Resources
>
BLOG

Global Flavors: Peruvian

Nov 24, 2015

Part of a series of explorations into emerging global cuisine concepts for mainstream menus.

 

One of the world’s original fusion cuisines, the modern-day food of Peru includes influences from the indigenous population including the Inca, and cuisines brought in with immigrants from Europe (Spain, Italy and Germany), Asia (China and Japan) and West Africa. Woven throughout Peruvian cuisine are it many aji, or chiles—more than 300 varieties according to some sources—which along with quinoa, beans, corn, potatoes and tomatoes are the country’s most famous traditional native foods. Add in such tropical South American fruits as papaya, guanabana, cherimoya and dragon fruit and you have the makings of some truly fascinating and flavorful specialties.

 

The following typical Peruvian dishes that are making the translation:

 

Pollo a la Brasa – This marinated, roasted or rotisseried chicken is one of the most consumed foods in Peru, and the centerpiece of the menu at the growing chain Nando’s Peri-Peri. Pollo a la Brasa is typically served with fried potatoes, salad and various sauces (Peruvian mayonnaise, ketchup, olive sauce, chimichurri or peri-peri, and aji). The marinade itself is like a microcosm pf Peru’s multiculti culinary influences, incorporating not only citrus juice and garlic but also soy sauce, legacy of the Japanese and Chinese immigrants who first found work in the region building the railroads and farming in the late 1800s.

 

Ceviches – Common to all of the coastal regions of Central and South America, in Peru this citrus-marinated raw fish specialty approaches high art, garnished not only with onions and chiles but also ingredients such as coconut, purple yams and toasted corn.

 

Tiradito – Analogous to Japan’s sashimi, this specialty of raw sliced fish is dressed just before serving with citrus juice and other ingredients, such as onions, chiles, cilantro and other flavorings.

 

Causa – It stands to reason that the birthplace of the potato would have many potato specialties. The most well-known is the causa, a versatile dish of seasoned mashed potatoes layered like a cake with various fillings, from hard-boiled eggs to vegetables to tuna salad to shrimp and other ingredients.

 

Rocoto Relleno – Like the more well-known chiles Relleno, the round red or yellow rocoto chile is often served stuffed with a savory ground beef mixture.

 

Anticuchos – The Spanish brought beef and pork, as well as chicken, to Peru, and the Peruvians repaid the favor with anticuchos (grilled marinated beef on skewers). Although the dish traditionally features beef heart, any cut of meat can be used for this popular street food. The flavorful marinade typically includes vinegar, and spices such as cumin, garlic and aji peppers; the cooked skewer is often served with a boiled potato or a piece of bread.

 

Aji de Gallina – Starring Peru’s famous fruity, medium-hot aji Amarillo, this colorful, spicy chicken stew also includes sauteed onions and garlic ground walnuts, Parmesan cheese, milk, and olives, and is served with hardboiled eggs and boiled potatoes.

 

Lomo Saltado – Similar to a stir-fry, this easy-to-like specialty is made with flank steak or tenderloin, potatoes, onion and garlic, and a sauce that incorporates tomato, vinegar and soy.

 

Butifarra – The name of a Spanish sausage as well as the popular Peruvian sandwich that contains it, along with garlic- and chile-marinated roast pork, lettuce, mayonnaise and a tangy-sweet onion relish know as salsa criolla (Creole sauce), served on a French-style roll.

 

Pisco Sour – Who could forget this iconic and exotic cocktail, made with Pisco (a high-proof, grape-based white spirit), simple syrup, fresh lemon juice and egg white.

Resources
>
BLOG

Loyalty in the Digital Age

Nov 24, 2015

It’s one thing to attract new customers, but smart operators know it’s even more important to keep them. In addition to providing the basics of food, service, and ambiance—and doing it again the next day, and the day after—building loyalty through formal and informal recognition programs is key.

 

According to the 2015 COLLOQUY Loyalty Census, U.S. consumers are more invested in loyalty programs than ever, holding a total of 3.3 billion memberships spread among the retail, financial services, travel and various other economic sectors, or about 29 per household. The real statistic of interest, however, is the fact that users are only active in a dozen of them.

 

Most restaurants have some form of a loyalty program, from punch cards or membership cards, to iPad scan systems to vouchers. Restaurant loyalty program memberships rose 107% to 55 million in 2015, although that’s down from 171% growth in 2013.

 

Digital makes the difference, especially the mobile kind. The technology has allowed restaurants to build loyalty programs through different tiers, from traditional loyalty cards, to mobile apps and location-based services. This omni-channel approach allows brands to increase the amount of information they can collect about their guests, which in turn allows them to provide repeat customers with a more personalized experience.

 

Even the availability of digital serves to build loyalty among fans, even if there isn’t a rewards component.

 

Always at the forefront of just about any trend you’d want to examine, from game-changing new menu items to marketing, Taco Bell has been extremely aggressive about mobile, all of it designed around the current-generation premise that “ease is the new loyalty.” Last year, the Live Mas app began allowing users to customize, order and pay from their phones—an industry first—and has reportedly been downloaded almost 4 million times. In the process, the chain discovered that customers who use it tend to order about 20% more than those who order in person.  A gamified loyalty component  is planned for later this year, via an app update. There’s even a Taco Bell emoji. Now a new website, ta.co (“ta-dot-co”), expands that capability to desktop computers and tables; a publishing channel called The Feed features curated content about the brand. It’s all Taco Bell, all the time for the chain’s many loyal followers.

 

Not surprisingly, many quick-service and fast-casual chains are using apps to build followings, usually through ordering and payment capabilities. The new wrinkle, however, is integrating rewards and other bonuses. Panera’s app taps into the success of its longstanding rewards program. The My Starbucks program, which has more than 10 million members, is now linked to a mobile application that allows the user to pay in stores with their smartphone or a pre-loaded card. LYFE Kitchen’s new app tracks purchases and confers rewards.

 

But while digital marketing may have forever changed the mechanics of tracking guest behavior and managing loyalty programs (especially in multi-unit operations that target younger, wired-in diners), it’s crucial to remember that nothing will ever replace the personal, human touch.

 

This is especially true for independent and upscale restaurants, and even more so for established places where the competition of newer openings represent a particular draw for customers.

 

Case in point: The Angus Barn, in Raleigh, NC, which has been a paragon of hospitality—not to mention top-quality steaks—since it was opened in 1960 by Thad Eure Jr. and Charles Winston. Now under the direction of Thad’s daughter Van, the restaurant has kept up with the times and added event space, music in the lounge, a Chef’s Table and more contemporary menu items, but the core appreciation of customers has never changed. Regulars in the Wild Turkey Lounge have their names engraved on plaques above the bar, kids can come into the kitchen to help build their own ice cream desserts, and servers have business cards so that guests can ask for them by name. As Van puts it, “We’re in the business of making memories.” No wonder so many guests are also second-generation.

 

 

Resources
>
BLOG

Notable Seasonal Restaurant LTOs

Nov 22, 2015

We’ve all heard of popular LTOs (Limited Time Offerings) like the beloved Pumpkin Spice Latte from Starbucks or the McRib from McDonald’s, but what’s happening this holiday season? See below:

 

A Spin on Sweets

White chocolate peppermint: We’re used to seeing it in bark form, but at Yogurtland, it takes a cold turn. Even more indulgent? Try the Dunkin’ Donuts Caramel Cheesecake and Snickerdoodle Croissant donuts.

 

Redefined Classics

At Slater’s 50/50, you can get an early taste of Thanksgiving when you try their Thanksgiving Burger that’s made with a seasoned turkey patty, gravy, cranberry sauce and brioche dressing. At Denny’s, your breakfast can get a bit of the holiday treatment. Their “Build Your Own Holiday Slam” allows guests to choose any four items including pumpkin pancakes and gouda-apple chicken sausage.

 

Decadent Drinks

Eggnog is not the only boozy holiday drink you can enjoy this season. At Outback, you can enjoy their Gingerbread Martini—a creamy twist on a classic. Milkshake lovers rejoice because Chick-fil-A is offering their Peppermint Chocolate Chip Milkshake and Steak ‘n Shake introduces a new seasonal shake called Cookie Butter.

 

It’s great to explore the innovative menu LTOs that restaurants ideate, but when framed as “seasonal offerings,” instead of the QSR- and chain-focused LTO, restaurants and foodservice concepts of all kinds can participate. What will you offer?

Resources
>
BLOG

3 Simple Ways to Decorate your Restaurant for the Holidays

Nov 19, 2015

If you’ve caught yourself humming a holiday tune while strolling down the festively decorated aisle of your favorite store, you know the power of décor. Besides cookies, gifts and eggnog, nothing gets guests into the holiday spirit more than sprucing up your space. Wondering how?

 

Decorating your restaurant to fit the holidays needn’t mean kitschy, clichéd adornments like Santa inflatables and snow-in-a-can. No matter what kind of restaurant you have, there are many ways you can deck out your foodservice operation.

 

1) Lights: Perhaps the most versatile way to enhance the ambiance of a room, try wrapping holiday lights in an organized fashion around the hostess stand or a prominent pole or strung from the ceiling.

 

2) Centerpieces: Simple items like mini-pine trees or a bowl of glistening ornaments can do wonders. Check out Pinterest for more inspiration.

 

3) Wreaths: Wreaths are a classic and elegant way to decorate for the holidays. Whether you want a traditional look or maybe something more modern, there’s a wreath to fit your restaurant design.

 

Remember, as the Starbucks cup debacle has proven, the holidays do not mean red and green. A little white or some strategically placed pinecones can go a long way.

 

Looking for more inspiration? Take a look at these NYC Restaurants and Pop-Up Bars Decked Out for the Holidays.

Resources
>
BLOG

Sexual Harassment

Oct 28, 2015

By Brian McDonough, Human Resources and Compliance, Synergy Restaurant Consultants

 

Most employees don’t complain until they are harmed, but once they believe that they have been harassed, they look around for others who have had similar experiences.

 

Susan, a current employee, doesn’t mind when the male servers flirt with her—after all, she is young, attractive and single. But then the manager decides to jump into the fun and now Susan is getting concerned. He’s a married man, why would he do this? Did she give him some sign that she was interested? “Perhaps he isn’t what I thought he was; maybe this has happened to others.”

 

Susan starts asking around and hears a lot of . . . “now that you mention it, that manager has been awfully friendly with me also.” This is not uncommon, unfortunately. Susan, as with others, doesn’t want to lose her job so she feels safer lodging a complaint as part of a group—it’s much harder for the employer to fire all of them is the thought.

 

In 2011, there were 11,300 claims of Sexual Harassment filed with the Equal Employment Opportunity Commission (EEOC) for that year alone, with a payout of over $52 million. This is a problem—not just because of the number of claims but also the dollar amounts that continue to be paid out for these complaints to basically go away.

 

Traditionally, the issues are a lack of training and/or a lack of documentation. If the harassment occurred as an “independent act” by an employee/manager, that’s one thing (and usually not costly) but when the employer “knew or should have known” about the harassment, the employer is liable. A majority of payouts for these complaints are predicated on a lack of systems in the establishment to address these problems.

 

Simple systems can be put in place to help solve these problems. Let’s explore a few:

 

  1. A thorough employee handbook: The Employee Handbook for all employees (including managers) should include guidelines about acceptable behavior.
  2. Complete and documented orientation: Some of the elements of orientation, including the Employment Application signed and the I-9 completed, should include information about Rules & Regulations within your restaurant(s). They should also include information services (such as places to file a complaint) and specifics on uniforms, parking for the location, and particulars on the normal process for communication. Remember that for some employees, this is a first job, and this type of information will be completely new to them.
  3. Employee files that include documentation for unacceptable performance/behavior: These files need to be maintained and locked up; remember they contain Social Security numbers (on the I-9), which must be protected.
  4. A published phone number for employees with concerns to report any issues: An 800-number or a website form can suffice. This is very important to the defense of a Sexual Harassment complaint. If you have an avenue for employees to complain and an individual did not complain, as the employer you have much less liability.

     5.  A department, group or person fully trained on how to handle complaints:  

No extensive training needed here, especially if you have a backup for addressing these issues. A law firm can do it for you, but this is expensive.

 

Solving sexual harassment problems before they happen isn’t difficult or expensive. Synergy can assist with revising policies and creating the documentation and training necessary to ensure that a problem like this doesn’t happen in your restaurant organization.

 

Check photo credit: Pete CC by 2.0

 

 

Resources
>
BLOG

12 Root to Shoot Strategies

Oct 28, 2015

No doubt you’ve heard of nose-to-tail cooking, where every part of an animal is utilized—especially in restaurants that source and butcher niche meats like heritage pork and naturally raised lamb in-house. Now, in the era of growing interest in meatless meal options and produce-forward menu concepts, it’s time to meet root-to-shoot, where as much of the plant as possible is used to make saleable recipes.

Also sometimes called “steam-to-leaf,” the trend goes hand-in-hand with the well-publicized efforts of many high-profile chefs to call attention to this country’s food-waste problem with meals and menu items that utilize trim, scrap and other byproducts that would normally be tossed out.

Apart from the obvious tactic of using peels, woody stalks and other trim in stock-making, here are some additional ideas:

 

  1. Frilly carrot tops make a flavorful pesto variation, particular delicious on roasted carrots—so much the better if they’re multi-colored heirlooms
  2. Use the root-trim from fennel bulbs as a base for roasting chicken or fish, and the fronds as a dill-like garnish
  3. Cauliflower leaves can be oven-dried to create a chip or cracker, or grilled for a warm salad or side dish
  4. Puree broccoli stalks into a filling for pasta or lasagna, pressing through a tamis or food mill if necessary to remove fibers
  5. Take advantage of celery’s fresh, vegetal flavor by using the leaves in salad, or instead of parsley as a garnish
  6. Puree the cooked pods of peas or favas to create an infused oil or the base for a mayo-like condiment
  7. Save peels and trim from fresh ginger to make a broth for adding to juices, steaming vegetables or fish, or as a base for an Asian-style soup or noodles
  8. Dehydrate and grind tomato skins, scallion or leek greens, or mushroom trimmings to create a flavor powder for seasoning/crusting foods or garnishing plates
  9. Flavored butters represent a savvy utilization of leftover prep, such as chopped shallots, herbs, citrus zest or confit garlic, as well as cheeses, nuts, breadcrumbs and other flavor- and texture-boosters
  10. Use the outer leaves of cabbage and lettuces that are too tough for salads in stir-fries
  11. Seek out “seconds” from farms and purveyors, like bruised fruits or imperfect tomatoes, which can be cored and trimmed to make sauce, jams, “leather” and more
  12. Repurpose oversize beets in veggie burgers or relish
  13. Turn the butts of sturdy, cruciferous vegetables like cabbage or cauliflower into pickles
  14. Infuse citrus peels in syrups and bitters for the bar
  15. Overripe or too-soft berries are perfect for housemade sodas or the vinegar-based refreshers known as shrubs

 

Resources
>
BLOG

Modern Mashups

Oct 28, 2015

There’s a new restaurant in Portland, ME, called The Honey Paw, which pretty well sums up what’s happened to what used to be called Fusion Cuisine. Billing itself as a “non-denominational noodle bar… unencumbered by any cultural allegiances,” The Honey Paw (the name refers to the image of a bear swiping up honey after a long hibernation) took a few months to find its footing, but has finally arrived at a point that might be called Asian mashup.

There are yakisoba and chilled soba noodles inspired by Japan, coconut chicken curry noodles with a nod to Malaysia, Cantonese-style wok fried rice noodles and Vietnamese chili lobster with yellow noodles. Nightly specials, most of them positioned as “large format” dishes for sharing run to moo shoo made with duck confit, Szechuan bouillaibaisse, and spiced dry-aged beef with scallion pancakes.

Not only is the menu an exercise in culinary globetrotting, but the multi-culturalism also extends to the individual recipes. That yakisoba, for instance, is seasoned not only with Japanese nori seaweed and bonito flakes, but also Korean gochujang and oyster mayo. The point is not authenticity, but instead flavor and creativity.

In fact, Dale Talde of Brooklyn’s red-hot Talde and Pork Slope, boasts that he prides himself on cooking “defiantly inauthentic Asian-American cuisine.” His inspiration comes not from recipes passed down through the generations, but from his own multicultural background, which has become as American as the new apple pie.

Who would have guessed just a few years ago that these cross-cultural, culinary mashups would come to represent the cutting edge? Many of these concepts started with food trucks, pop-ups and specials, but have moved from bootstrap operations into the mainstream.

Though critics may call trendsetting foods like Korean tacos (a combination of a popular Mexican street food concept with the bold flavors of Korean cooking),  cronuts (croissant + donut) and ramen burgers (a burger patty sandwiched between two crispy ramen-noodle discs) passing fads, but the best of these cross-cultural inventions reflect the eclecticism of contemporary American population.

In fact, many of the chefs creating some of today’s newest hits are themselves a product of multi-cultural families, such as Nina Compton, whose Compere Lapin restaurant in New Orleans reflects her Caribbean birthplace and her grandmother’s British roots, overlain with classical French training and the Italian cooking that she learned working in Miami’s Scarpetta.

The “gastronomic interchange” has given rise to a lot of interesting concepts, to be sure:

  • Just Beclaws, in Jersey City, NJ, marries Cajun with Vietnamese in the form of spicy seafood boils—not so unlikely a combination when you take into account how many Asian immigrants made their living fishing in Louisiana
  • Chicago’s new Izakaya Mita sets itself apart from the usual Japanese fray with a menu section highlighting Rice Sliders
  • Mr. Curry, in the trendy Williamsburg neighborhood of Brooklyn, NY, offers up Brit-Indi specialties that use Indian spices to transform fresh, local and seasonal ingredients
  • Chef Jose Andres plays with noodles and tacos at China Poblano in Las Vegas
  • Touted as a “fresh way to roll,” Sushirrito, in San Francisco, specializes in… you guessed it: sushi burritos

A recent FoodBytes trend report by Datassential heralded the mainstream arrival of The Strange & Unusual, citing such chain menu-item introductions as The General (a sandwich filled with eggrolls and General Tso’s chicken, courtesy of the GetGo c-store chain); Hot Dog Bites Pizza (Pizza Hut); PB&J Wings (TGI Friday’s); and the Divalicious Red Wine Shake (Red Robin).

Items like these are true menu signatures, creating buzz (especially of the social media and Instagram kind), uniqueness and craveability. That makes them particular appropriate for highly promotable LTOs (limited time offers), where operators can test the waters for eventual inclusion on the core menu—that’s how Taco Bell’s insanely successful Doritos Locos Tacos got their start, after all.

Just don’t call it Fusion Cuisine.

 

Wanton Taco photocredit: Elsie Hui CC by 2.0

 

Resources
>
BLOG

The Synergy Way: How to Optimize Labor

Oct 15, 2015

synergyinfographic

Resources
>
BLOG

SEO for Restaurants: 5 Things to Do

Oct 07, 2015

According to Pew Research Center, “People looking for information about local restaurants and other businesses say they rely on the internet, especially search engines, ahead of any other source.” It’s a no-brainer: your restaurant should have a web presence.

 

A web presence extends past a standard website (although if you don’t even have one yet, it’s a great place to start!). Search engine optimization (SEO) coupled with social media will immensely help your chances of getting recognized online.

Here are five things to do to get your restaurant in front of your target audience. Because social media goes hand-in-hand with SEO, we’ve included some tips in that area, as well.

 

1)      Get mobile-friendly. Google recently implemented an algorithm update (humorously nicknamed by webmasters as “Mobilegeddon”) to its search criteria for mobile devices. In a nutshell, to get ranked higher on Google on a mobile device search query, such as “barbeque Austin,” the webpages on your site must be designed in a way that suites devices.

2)     Get social. Create and then consistently monitor Yelp, Facebook, Twitter, and even an Instagram page. The more you expose your brand, the greater chance you’ll have of people noticing you and sharing your link on the web (getting links mentioning your brand and pointing to your website is great for SEO) and visiting you in person.

3)     On-page optimization is crucial. Say you have a website with lots of pretty photos. That’s great way to display your delicious food, but you must make sure you also mention in text what kind of food you serve. In your copy, and in the META tags (such as your title tags, image tags), be sure to describe your cuisine, be it Mediterranean, Asian, Italian, Latin or fusion. For even better optimization, include the city or cities where you’re located.

4)     Start blogging and create press releases. These are two ways you can gain content for your site and backlinks: two powerful pieces in the SEO world. Not sure where to start? You can write about special promotions, charity events you’re participating in or new chefs.

5)     Don’t forget to make sure your site is listed on Google My Business so that locals can find you when they search for your business name. Add your address, phone number, hours of operation, website and photos.

Best of luck, and read on for more restaurant insight.

Google photo credit: Anthony Ryan CC by SA 2.0

Resources
>
BLOG

Next-Level Vegetarian Food

Sep 30, 2015

It’s been a good long while since the words “vegetarian food” conjured up images of hippy-dippy lifestyles or the obligatory joyless vegetable plate. Offering meatless menu specialties isn’t just hospitable or the right thing to do: It’s become a strategic imperative.

And lately it seems that the notion of a meatless menu option has evolved into a serious culinary and marketing pursuit. Whether meatless makeovers of classic dishes, or entirely new approaches, it’s a great time to be a vegetarian.

There are several underlying reasons for this, including:

  • The entrenched local-and-seasonal trend, which focuses so heavily on fresh, farm-raised produce
  • Chef fascination with—and guest enthusiasm for—vegetable-forward cooking, to the point that many restaurants are working directly with farm or even growing their own
  • Increasing number of consumers who are eating less meat at least part of the time, whether for reasons of health, sustainability or budget
  • Growing awareness of plant proteins (such as grains) as a viable alternative to animal proteins, both nutritionally and gastronomically

This is not just a demographically defined movement, either, even though the new generation of vegetarian dining is particularly appealing to Millennials. Guests of all age groups are embracing more veggie-centric meals.

There are a number of ways this is playing out. At Superiority Burger, in New York City, the entire menu is meatless, and the eponymous best-seller consists of a patty made with quinoa and a rotating mix of chopped vegetables, topped with tomato, cheese, honey mustard and iceberg lettuce. Chef-owner Brooks Headley (himself a former vegetarian and an alum of Mario Batali’s upscale restaurant Del Posto) experimented long and determinedly until he came up with a formula and technique that would produce the same satisfying level of flavor and char that lovers of traditional burgers crave.

Strict vegan menus tend to focus on foods that are not only free from animal products (including cheese, eggs and even honey) but are also gluten free and often organic. The Green Wave, in Plantation, FL, also throws raw, living foods into the mix for a rigorous nutritional as well as flavor focus. In addition to a menu that offers vegan versions of indulgent food like nachos, Philly cheesesteak and chocolate banana pie, Green Wave offers meal plans and special events including raw gourmet cookery and cleanse challenges.

Semilla in Brooklyn, focuses on the kind of mindful eating that recognizes that the production of meat and consumption of meat is wasteful and ultimately unsustainable. Instead, the owners’ high level of culinary props is focused on $75 tasting menus that might include baked, celery-salt-crusted fingerling potatoes served with various dipping sauces; beets poached in hay water and homemade burnt juniper vinegar, served with sunflower seeds and fermented ramp aioli; and sprouted rye sourdough bread served with butter and buttermilk. The 18-seat restaurant consists of one central bar with communal-style dining “intended to provoke conversation and interaction.”

The appropriately named Plant, in Asheville, NC, bills itself as “a restaurant with roots” offering “flavor-sophisticated scratch-made food,” but it is also 100% vegetarian/vegan, with menu specialties such as Broccoli Panang, Applewood Smoked Porto’house (a portabello mushroom, served steakhouse style with chard and garlic, and loaded polenta), Black Pepper & Herb Tofu, and Lasagna Cruda. There is an ambitious cocktail program, and the wine list features sustainable, organic and biodynamic methods and grapes.

 

Lentil burger photo credit: Jennifer CC by 2.0