Today, California Gov. Jerry Brown’s goal to increase the state’s minimum wage to $15 is a reality– as just this Monday a deal was reached between Brown and state legislators and was the measure passed on Thursday. This makes California the first in the United States to approve a statewide $15 minimum wage.

 

Under the measure, minimum wage would be gradually increased up until Jan. 1, 2022. New York Gov. Andrew Cuomo is also following suit for his state, pushing for $15 minimum wage in his latest budget. For full details click here.

 

While this news proves to be a victory for labor unions and many workers, it goes without saying how large of a negative impact the hike will have on restaurants. For example, hiring, employee hours and menu prices may all be affected in order to maintain the wage increase.

 

At Synergy, we implement strategies to help restaurants during these uncertain and stressful times. Please contact us to learn more about our programs.

 

Photo credit: The All-Nite Images license CC by SA 2.0

Old Homestead. The Palm. Gene & Georgetti. Lawry’s. These iconic steakhouses are still going strong, and they’re still the place to get a big steak, a side of creamed spinach, and a double dose of whiskey and dark wood paneling.

 

But they’re no longer the definition of what a steakhouse is. Over the last decade—and particularly during the last two to three years—the steakhouse paradigm has undergone a seismic shift. Dad’s manly steak joint has become a more inclusive model designed to appeal to women, and younger, more food-savvy patrons (particularly Millennials).

 

Take Edge Steak & Bar, in Miami. The vibe and menu are not only distinctive and casual, they also represent the flavor, excitement and climate of that unique Latin-accented city. It’s a hot spot, in other words, with a scene-bar and rooftop terrace, and a diverse bill of fare that includes items like churrasco steak with chimichurri sauce, and local fish like Key West pink shrimp ceviche, stone crab, and basil-crusted corvina. This “steak lite” approach attracts young locals and with-it tourists with smaller cuts of protein, and more appetizers and sides to provide that all-important social experience of sharing. And don’t forget the coconut-foam specialty cocktails, creative mocktails and bar bites menu.

 

Or Aspen Kitchen, in Colorado, with its promise of hearty, rustic American food and expansive outdoor patio; no darkened booths here, what with three walls of windows overlooking the slopes. But make no mistake: There is a serious steak program here, anchored by a glass-enclosed aging room lined with pink salt bricks, for 30- and 44-day dry-aged ribeyes and New York steaks. But there’s also a full menu of Shares, Appetizers and Mains touting choices like chickpea fries with fennel pollen, kale salad and monkfish osso buco.

 

Meanwhile, many old-line steakhouses like Smith & Wollensky’s and Del Frisco’s Double Eagle have introduced smaller, more casual prototypes (Wollensky’s Grill and Del Frisco’s Grille) aimed at wooing younger diners with taproom/grill ambience and more reasonable prices. The new steakhouse format appeals to a new generation by featuring a more casual vibe and a menu showcasing shareables, fun appetizers, and smaller, more affordable steaks and protein dishes, as well as lighter items such as seafood and salads.

 

From our explorations of recently opened steakhouses around the country, we’re seeing a lot of the following signifiers:

 

1. The ambiance is lively, casual, bright and high-energy, often with an exhibition kitchen

2. The décor is more open, with more emphasis on the bar (and perhaps even the option of dining at the bar or in the bar era)

3. The steak program may tout on-premise butchering, an aging room, or other representations of quality

4. Sourcing is important and transparent; beef may be a premium type such as Angus or Wagyu, or sustainable (grass-fed, natural, local, ranch-raised, etc.), and this goes for non-beef ingredients as well

5. The menu includes lots of appetizers, salads, shareables, and small plates; some of these may be very whimsical (cue lobster corndogs and deviled eggs)

6. Protein portion sizes are relatively small compared with those of old-line steakhouses, but so are the tariffs

7. There may be a la carte sides but there are also starches and veggies on the plates to skew costs in a more affordable direction

8. There are beef cuts you may not associate with traditional steakhouses—or even recognize—like skirt steak, sirloin tip, bavette or shoulder clod

9. Flavor is emphasized through techniques such as rubs, smoking, sauces, and garnishes/sides, rather than straightforward grilling

10. Signature cooking techniques are emphasized, such as salt-brick, planked, sous vide, applewood-grilled, butter-basted or sear-roasted (for example, a steak might be cooked on a grill or in a black-iron pan, then transferred to an oven for finish)

11. Beef-based comfort foods like meatloaf, meatballs, and Stroganoff provide options to steaks, as well as good utilization of trim, off-cuts, and other products

12. Braised meats such as pork shank, slow-cooked brisket and lamb tagine evince kitchen craftsmanship and allow for the use of non-primal cuts

13. Items like roast or fried chicken, pasta, and plenty of fresh seafood address the veto vote that might accompany a more traditional beef-based menu

14. The service isn’t intimidating; it’s aprons rather than tuxes, friendly rather than standoffish, involved rather than detached

15. There’s a robust craft cocktail program, highlighting signature house imbibes and a large selection of specialty spirits, as well as craft beer and interesting wines by the glass

 

At Synergy, we’re predicting that steakhouses will continue to become more all-inclusive while at the same time differentiating around the steak/beef specialty. Menus will be more diverse—more appetizers, different kinds of proteins, braised items, etc.—but steaks will become more specialized as to type and cooking method. Separate steak and grill menu sections will highlight particular types of meat, such as grass-fed, as well as signature cooking methods, such as broiled and butter-basted or cooked over a specific type of wood. The cooking method, in other words, will be key to the steak part of the equation, but the overall concept will be more like a chef-driven restaurant.

 

It should be an interesting ride.

If you’ve noticed the proliferation of Mediterranean menu concepts lately, you’re not alone.

The “Mediterranean Diet” first came into the American public consciousness in the 1990s, but it’s a lifestyle that’s been practiced around the Med Rim—in Greece, Spain, Southern France and Italy, the Middle East and North Africa—since the beginning of recorded time.

Fresh fruits and vegetables, whole grains, healthy fats like olive oil, and a lot of fish and poultry rather than red meat characterize Mediterranean cuisine. Sound familiar? It’s a “diet” that’s both healthy and satisfying (especially when you throw in red wine for good measure), and it’s also easy to follow.

Several Mediterranean specialties have achieved breakout status in recent years, including hummus, pesto, tabbouleh, flatbreads, falafel, marinated olives, kebabs and other simply grilled meat and chicken items, and Greek and Niçoise salads. And of course there’s the runaway popularity of Greek yogurt.

Mediterranean food appeals to the increasingly influential Millennial and Generation Z demographic cohort, including those who follow plant-based, vegetarian and vegan diets

Not surprisingly, a number of fast casual chains have moved into the arena, codifying and popularizing the Mediterranean magic. These include Zoe’s Kitchen, Pipieri, Verts Mediterranean Grill (formerly Verts Kebap), Garbanzo Mediterranean Grill and I Dream of Falafel. There are even concepts that specialize in hummus variations.

 

Why the sudden interest? A number of major food and menu trends intersect where Mediterranean lives, including:

• Menu customization and “made-for-me” food
• Meatless menu options
• Convenience and portability
• Fresh, healthy ingredients and menu items
• New global food concepts and flavors… that are still approachable
• Better food quality and overall experience than traditional QSR (and guests’ willingness to pay a little more for it)
• Distinctive breads as a menu platform
• The evolution of a new “upscale QSR” space between fast food and fast casual

 

For operators, the space not only appeals to Millennial entrepreneurs, but it also offers relatively low food costs; operational flexibility (note how a limited number of fillings/toppings and platforms can create a salad, wrap or flatbread, or plated menu item); and adaptability to multiple locations, including not only traditional streetside and pad locations but also colleges, airports and retail food courts.

 

At Synergy, we have been involved in the development of several Mediterranean menu projects and have been tracking the trend’s rise. Reach out to us if you’d like more information.

Gone are the days of pizza being the only food you can get delivered to your home. These days, if you’ve got a hankering for pho, cheeseburgers or barbeque ribs, more than likely you can have these delivered to you in a timely manner. Too lazy to drive to your local smoothie shop? Try using popular food delivery services such as DoorDash, UberEats or Grubhub.

 

With a growing number of consumers factoring in food delivery as a feature for rating a restaurant, the amount of third-party delivery services are on the rise. In addition to the listed services above, there are also the following available: Postmates, Amazon Prime Now (which also offers grocery delivery), and Eat24 with delivery times ranging anywhere from 4 minutes to about an hour.

 

If you’re a restaurant owner thinking of outsourcing your deliveries, these services may be the answer for you. However, be aware of the potential large fee you may have to pay as a percentage of the sale. Also, be mindful that delivery, whether utilizing your own employees or a third-party service, may affect the quality of your food. Check out these great tips from Restaurant Business Online on quality cues you can control.