Blog

Synergy’s Best of 2019: Restaurant Discovery

Tagged in: , , , , , ,

As we wave goodbye to the ‘10s, foodservice news is chock full of food and restaurant trend predictions for the coming decade. For our last newsletter of the year, we wanted to highlight some of the great dishes and concepts that inspired us during our Discovery tours across the country. Some of these locations just might surprise you: Orlando You might think of this Florida city as the home for Disney and Universal Studios, but “The City Beautiful” is also home to a number of distinctive dining and bar hot spots. At the top of our list is BarTaco, a…

Read More
Restaurant career tips

Restaurant Career Advice

What’s the best piece of career advice you’ve received from a restaurant manager or boss? “When it comes to managing people, always be sure you’ve done your best to provide all the knowledge, tools and opportunity for the team to do their job.  If you can’t definitively say that you have, then the blame for…

Read More...
Restaurant peak hours

Run a Well-Oiled Machine During Peak Hours

It’s peak time at your restaurant. Your employees look frazzled and tired. Waiting guests appear annoyed with their arms crossed while glancing at their phones. The line doesn’t seem to let up, and the condiments counter looks like its been hit by a tornado. Your third party delivery drivers are queuing with the rest of…

Read More...
Synergy's Top Money-Saving Tips

Synergy Top Money-Saving Tips

“Jigger all bar drinks to stop over-pouring and ensure that drinks are consistent. If you don’t like jiggers, then make sure to use speed pourers and pour test all the bartenders on a regular basis.” Mike Walls, Operations & Beverages “Teach your back-of-house staff how to properly utilize available portion tools to reduce food waste…

Read More...

Playing the $3 Game

Need to increase restaurant sales quickly but not sure where to start? Focus on small wins for big gains. When single-unit operators contact us for help, most often they’re concerned about sales and operating costs, or both. With rising wages and increased competition — not to mention hefty third-party delivery fees — operators know they…

Read More...

The Importance of Margins over Food Costs

The bottom line is top-of-mind for all restaurant owners in an industry where margins are very slim. Naturally, operators are seeking ways to reduce costs. The importance and logic behind this is sound. However,  we want to dispel the notion that keeping food costs as low as possible alone, is the key to running a…

Read More...

Reducing Food Waste in the Kitchen 

Food supply chains across the globe are getting increasingly connected, streamlined, and more efficient. In the developed world, the increase in low-cost food supplies is creating a culture of high waste. According to a New York Times article, Americans waste about $160 billion a year in food. Worldwide, close to 1.3 billion tons of food…

Read More...