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Attracting Millennials: Technology Should be a Part of your Strategy

Dec 08, 2018

We often speak about trends among the Millennials. It’s hard to ignore this segment—after all, this is a generation that is 75 million strong in America. By 2019, Millennials are expected to outnumber Baby Boomers. Restaurant operators need to take particular care to attract and sustain this important cohort. Millennials are driving dining trends including the growing off-premise segment.

According to ROTH Capital Partners’ 2018-2019 Millennial Survey, they found that:

  • Millennials believe the economy will be the same or better next year
  • More than half have decreased their social media usage over the last year
  • Only 26% of Millennials would prefer not to share personal information for a more tailored experience
  • Two-thirds of Millennials prefer to research significant purchases online, but 57% still prefer in-store transactions
  • 27% of Millennials are comfortable purchasing groceries online
  • 62% of Millennials are Amazon Prime members
  • More than one-third of Millennials have an Amazon Echo, Google Home, or similar product and 24% of those use them to regularly make purchases
  • 15% Millennials have used virtual reality (“VR”) to evaluate furniture purchases, while 16% have used “virtual mirrors” to try on makeup or clothing
  • More than half of Millennials belong to traditional fitness clubs while 28% attend classes at boutiques
  • Climbing, hiking, yoga, and cycling are among the most popular fitness activities for Millennials

You can read the full report by requesting the survey here.

These key findings tell us several things: Millennials are optimistic regarding the economy; they like and are open to technology when it comes to making purchases and decisions; they are health-conscious, and they enjoy convenience. What, as restaurant owners and operators, can we learn from this? For one, is your menu reflective of the Millennial values? Are you offering healthy dishes? Are your marketing strategies using technology to help attract this segment? How is your brand resonating with this crowd?

There are many actions you can employ to ensure you’re catering to Millennials. For more information or help on your restaurant strategy, please contact Synergy.

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Building Better Draft Cocktails

Nov 10, 2018

A truly great cocktail has many facets above and beyond flavor. The flavor must be balanced and walk the line between sweetness and acidity, bitter and sour, and so on. However, texture, temperature, and dilution all play major roles as well. Jeffrey Morgenthaler believes (and I agree) that to make a great cocktail you must have the right recipe, the right technique, and the right ingredients.

 

There is a correct method for the way a cocktail is shaken or stirred to ensure perfect temperature, texture, and dilution. A cocktail properly shaken for 12 to 15 seconds, should finish between 19 and 23° F, and ideally be diluted 25 to 40%. A cocktail properly stirred for 30 to 45 seconds should finish between 23 and 32° F and ideally be diluted 20 to 25%. Stirred cocktails tend not to be quite as cold or diluted as shaken drinks, but shaking adds texture to a drink in the form of tiny air bubbles. These air bubbles don’t last forever, so it is best to keep shaken drinks small for quick consumption and get them out fast. Because of the textural component, a drink that would normally be shaken tends to fall flat when put on draft and poured directly into a glass or over ice.

 

When deciding whether a cocktail should be shaken or stirred, simply consider the ingredients. Any drink that contains juice, cream, or eggs will be better shaken due to the foaming effect of those ingredients and therefore fall flat when put on draft. Any drink that is composed entirely of spirits, like a Manhattan, Negroni, Martini, or Old Fashioned should be served crystal clear, ice cold and free of ice chips and air bubbles. These types of cocktails are far superior when batched and served on draft.

 

To batch, simply scale up any recipe by ratio (always testing to ensure balance was maintained and adjusting when necessary) and then dilution is all that needs to be calculated. Dave Arnold has a formula for calculating estimated dilution in his book Liquid Intelligence:

 

Dilution ratio for stirred drinks = -1.21 x abv2 + 1.26 x ABV + 0.145

 

A simpler method is to weight a single cocktail before and after stirring to determine how much water was added during the dilution/chilling process. Do this a few times and find the average. Determine the ratio of the water volume in the recipe and scale up with the rest of the recipe by ratio.

 

Any recipe generated by this method, using the right ingredients and dilution ratio can also be used in individual or large bottled/batched cocktails to increase the speed of pickup and throughput. Bear in mind that due to the lower alcohol content of these drinks, refrigeration is important in preserving their integrity.

 

I recommend serving these drinks over a large “rock” (large ice sphere or cube) to achieve the perfect temperature without compromising the dilution ratio. Large rocks have enough surface area to be inefficient for dilution but are perfect for maintaining just the right temperature. Serving “up” is an option as well but this will cause the drink to warm more quickly as it is already starting out slightly above the ideal temperature range of 23 to 32 degrees F, so smaller portion sizes are preferred for this application.

 

Follow these guidelines and any cocktail connoisseur will be thrilled to belly up to your bar for some delicious draft concoctions.

Mike is a Certified Cicerone® beverage expert and all-around restaurant guy. He lives in the Midwest but works all over the country as an Operations and Beverage Consultant for SYNERGY Restaurant Consultants.
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Learn Your ABZs

Nov 08, 2018

We are fortunate to be exposed to a broad range of research and strategic marketing strategies that enable our clients to out maneuver the competition. This year the focus seems to be on the Gen Z’s–the population of those 21 and under who tend to be dreamers, consumers and world saviors. What is fascinating about this generation is that they’re obsessed with all things culinary.

The research is telling us that Generations Z demands WOW food and beverage presentations as a form of indulgence, and they’re are using eye-catching food and beverage offerings and onsite experiences to express their creativity and distinguish themselves from their peers. While Millennials do share this passion for food, the Z’s are taking this trend to the next level.

If you’re scratching your head trying to figure out how to grow top-line food sales you might consider connecting with this overlooked market of obsessed foodies.  Gen Z’s want restaurants to WOW them with new indulgences and over-the-top food presentations to they can share them via social media. They want epic food that they can talk about and with the rise of video-based sharing platforms like Instagram and Snapchat, they now enjoy taking videos of presentations being made tableside.

 

generation z

 

If you’re not attracting this generation it’s a huge missed opportunity that could be remedied. Don’t let menu fatigue drive this generation of spenders to your competitors. Don’t forget about Gen Z– they enjoy

Synergy offers affordable menu development and culinary support that can help you raise the bar on your food and beverage strategy.

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Tricks To Create a Great Sensory Experience

Nov 04, 2018

Do you think the music you hear, aromas you smell and lighting you experience in a restaurant matters? And if so how much does it matter?

I am always surprised that so many restaurant operators don’t appreciate the importance and value in these critical sensory opportunities to improve the overall guest experience.

I am also a big fan of aroma and I love walking into a restaurant and inhaling captivating aromas that warms my heart and bring a smile to my face. I also like great lighting that creates a warm, inviting and comfortable environment that makes me feel welcomed.

While aroma and lighting are critical elements to creating a memorable guest experience I really feel strongly that the music is what creates the vibe and energy of a restaurant. Whether you realize it or not, sound guides our choices every single moment.

Great background music can make or break the dining experience and yet it’s oftentimes overlooked as part of the restaurant design strategy. Your music should always support your brand positioning and be a focus not an after thought.

From my perspective I think the Hillstone Restaurant Group really gets it right. When you’re in any of their dining rooms you will see speakers positioned in the ceiling at every four feet so it’s not blasting. Also the music programming is spot on and supports their brand strategy. They do not allow staff members to share their favorite playlists.

There are numerous interior design strategies that are vital for any successful restaurant regardless of the dining segment. Lighting, seating layout, materials, and colors all combine to deliver a great customer experience to bring a restaurant to life.

Is your restaurant is experiencing softer sales and fatigue? From our perspective a restaurant should get some form of a face-lift every 8-10 years to remain relevant and competitive. If you need some professional help give us a call.

-Dean Small

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Industry Veteran Bruce MacDiarmid Joins Synergy Restaurant Consultants

Oct 24, 2018

Synergy Expands Capabilities with the Addition of Bruce MacDiarmid to the Team

Synergy Restaurant Consultants is expanding their reach into new high-growth strategic opportunities through a valued partnership with noted industry veteran, Bruce MacDiarmid. “We are thrilled to have Bruce part of our team as we share a common vision of helping and inspiring others to succeed.” Bruce embraces our culture and mission that “ultimate success in the restaurant business derives from a consistent focus on enhancing the overall guest experience.” Innovation and operating efficiency are the keys to delivering that long-term success. Having Bruce on the Synergy team allows us to leverage his unique range of industry experience thereby offering our clients the insights gained through a successful career leading and operating multi-unit concepts in multiple restaurant segments.

 

Bruce MacDiarmid
Bruce MacDiarmid

MacDiarmid began his career in restaurant operations eventually taking on executive roles in training, operations and marketing. His record of accomplishments includes; award-winning brand building, the creation of scalable restaurant concepts, financial turnarounds, menu development, technology implementations, restaurant design, marketing, human resources and labor optimization. His financial expertise and leadership skills most recently were highlighted in the Pacific Northwest as President and CEO of Shari’s Restaurants where he was instrumental in reinvigorating the brand and guest experience. He received a bachelors degree in Business/Marketing from California Polytechnic State University and attended graduate school at San Diego State University. He has served on multiple boards including chairmanship roles.

“Success in the restaurant industry is all about moving quickly to stay with the trends, and being nimble enough to engage customers continually,” says MacDiarmid. “One of the greatest challenges today, regardless of the dining segment is continuing to add value to the guest experience in an environment of constantly escalating labor cost pressure,” adds MacDiarmid, explaining that delivering that value requires an unwavering focus on the customer.

There remains significant upside to the restaurant operators who step up their game and take advantage of all the new opportunities with an eye on innovation and efficiency.

MacDiarmid looks forward to helping Synergy clients improve their operations, execution and financial performance “I am excited to join the team of professionals at Synergy. A team led by founding partners Dean Small and Danny Bendas who have demonstrated a 30-year track record of helping clients with their revitalization and growth challenges. The fact that the company was founded and is currently lead by two graduates of the Culinary Institute of America speaks volumes to their passion and commitment to the restaurant industry.”

About Synergy
As a premier restaurant consulting firm, Synergy Restaurant Consultants is a team of restaurant management professionals that develops innovative ideas and creates sustainable brands to drive top-line sales. Our restaurant consulting team specializes in both launching new restaurant startups and jump-starting struggling or financially distressed brands. Since 1988, Synergy has been a strategic resource to more than 250 national and independent restaurant companies within every dining segment. The company is based in Newport Beach, California.

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Burger Wars: Beef versus Plants

Oct 18, 2018

When you think of a delicious and juicy hamburger, several components need to be spot on—fresh vegetables, delicious bread, and first and foremost, a delicious patty (preferably a hand-pattied blend of beef). The star is certainly the meat—but what if there is no meat? Can a non-meat burger still be craveable and sought-out by consumers?

With shifts in attitude and preferences for healthier and even animal-friendly (think veganism and vegetarianism) meal options, it’s no wonder that more plant-based burgers are making their way on menus. While many veggie burgers are made from a combination of legumes like beans and lentils, new varieties are trying to come as close to a true meat flavor as possible.

Take the Impossible™ Burger. The company the produces it utilizes “ingredients with the precise properties needed to deliver the taste, texture, flavor and juicy sizzle that meat lovers crave ” In fact, these burgers even “bleed” like the real thing (heme is the key ingredient to produce this effect). Its primary ingredients are wheat protein, coconut oil, potato protein, and their meat is sold in restaurants across the country. So does it live up to the hype? You may have to try it yourself to determine this, but in the meantime, check out this review from The Spoon.

City Works
Impossible Burger from City Works Restaurant and Sports Bar, TX

 

Meanwhile, some fast casuals are going 100 percent animal-friendly. Plant Power-Fast Food, based in San Diego, has a large menu featuring all your favorites like bacon cheeseburgers, chicken sandwiches, breakfast burritos and more. Everything served is plant-based and non-GMO.

If you are thinking of revitalizing your menu to include plant-based options, contact Synergy.

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Cooking Tech: Thermomix

Oct 08, 2018

When visiting the Culinary Institute of America for a Fellows Event, I experienced a cooking technology that impressed me.

A company called Vorwerk showcased their product, Thermomix—a hugely popular product overseas. Thermomix is an amazing piece of equipment, often found in the best restaurants in the world. I was amazed at its capabilities. So what is it exactly? It is an all-in-one kitchen appliance (for home chefs and professional chefs) that is essentially a high-tech, smart blender that can cook food at controlled temperatures with extraordinary features like a built-in digital scale. It can mince, grate, juice, blend, heat, steam, whip, mill, chop, and stir food.  Moreover, it can make ice cream, sorbet and do Sous Vide!  While I don’t impress easily, I will tell you that this is an amazing piece of equipment that can take your food to the next level.

 

There’s another creative feature I found to be quite handy as well. The Thermomix can load up tens of thousands of recipes from all over the world to the device via WiFi. I am certainly excited to try out this device in the Synergy Test Kitchen soon.

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Have you Seen These Superfoods?

Oct 06, 2018

Kale, quinoa, acai—what do these ingredients have in common? They are very popular superfoods that you’ve probably already heard about and eat on a regular basis. But a new round of superfoods that haven’t yet become so mainstream is slowly but surely making their way onto menus around the nation.

At Synergy, many times, a key factor we look at when restaurants seek help from us is how their menus look. Is the restaurant adapting to changing tastes and trends? In this day and age, an important aspect that consumers look for is healthy choices. Let’s take a closer look at the opportunities that superfood ingredients can give us to create healthful, delicious menu offerings.

Chia seeds—these little things pack a nutritional punch and some fun texture, too. Chia are edible seeds from the Salvia hispanica plant. Place a small amount in any liquid, and the seeds transform into little gel-like balls, reminiscent of tapioca. Loaded with fiber, antioxidants, omega-three fatty acids, and protein, just a couple tablespoons will elevate a pudding, oatmeal, or even jam, to the next nutritional level.

Charcoal (not the kind you cook with) is another up-and-coming superfood. Specifically, activated charcoal is the edible form, known as a detoxifier. These days, you may find restaurants offering lemonade or smoothies with a punch of activated charcoal. Further creative ways to include activated charcoal in recipes is to include in freshly-baked bread, and even ice cream.

Turmeric is known for its anti-inflammatory and antioxidant properties, among other potential medicinal benefits, and it’s what makes your favorite curry dish that vibrant yellow color! Turmeric is very versatile in cooking. Try whipping up a pretty turmeric rice dish, adding turmeric to miso soup, or even creating a turmeric-based dressing for salads. The list is endless!

Incorporating superfoods into your dishes is a smart way to innovate your menu and bring in new customers.

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Is Your Restaurant Ready for Another Minimum Wage Hike?

Sep 11, 2018

In January the minimum wage in California is going up another dollar an hour! In Arizona, the start of 2019 marks a fifty cent increase in minimum wage. The harsh reality is that when this happens everyone’s wages get impacted. If you plan to pay a dishwasher $11.00/hour which will most likely be $12.00/hour (because you can’t find anyone to do that job for minimum wage), then you’ll need to pay a basic prep cooks $14.00-16.00/hour!  Everyone’s wages will need to go up. What’s a restaurant operator to do? They can’t just absorb the increase, but instead will have to pass it on to the customer by raising menu prices.

California Minimum Wage Across Cities and Towns 2018

Year 1-25 employees 26+ employees
2017 $10.00 $10.50
2018 $10.50 $11.00
2019 $11.00 $12.00
2020 $12.00 $13.00

Source: SwipeClock

Restaurant operators tend to get very nervous when they have to raise menu prices as it often leads to declining guest counts and consumers going to other restaurants to find a better value. How can a restaurant cope, let alone thrive in light of such challenges? Instead of blindly increasing menu prices, it is crucial a restaurant investigates other facets of their operation that are underperforming. Are you overstaffed? Is your menu too complicated? Is your kitchen optimized for cooking?

 

It’s not too early to get a head start to a profitable 2019.  As efficiency experts, Synergy Restaurant Consultants can find real solutions through innovative menu and labor optimization strategies. Synergy provides Productivity Assessments to analyze staff levels, understand labor performance and implement best practices that optimize operations, slash labor costs and boost productivity.

For the last 30 years Synergy has helped hundreds of independent restaurant operators along with regional and national restaurant chains improve the productivity of their staff:

As the founding partner I promise you this:  if you engage us for a Holistic Operations Assessment

  • We will make you money
  • We will save you money
  • We will improve the overall financial performance of your business
  • We will help you to improve the overall  execution of your food, beverage and hospitality strategy

Dean Small

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Snacking Drives More Traffic and Sales

Aug 30, 2018

Snacks—it’s not just bagged chips or veggies and dip. According to Technomic’s 2018 Snacking Occasion Consumer Trend Report, 39 percent of consumers changed their idea of snacks in the last two years. Moreover, the Millennial and Gen Z cohort are increasingly replacing meals with snacks.

 

As restaurants struggle to find new revenue streams to combat higher labor and operating expense a great way to drive top-line sales and frequency is to be known as a place to find great, innovative and affordable snacks.

 

Case in point: Yard House has a dedicated snack menu with unique items such as shiitake garlic noodles, hot and spicy edamame, and buffalo cauliflower. If you’ve tuned into your favorite show recently, you may have noticed Taco Bell’s commercial for “Nacho Fries” made to look like a real dramatic movie trailer. This Nacho Fries snack menu offering has prompted two new spin-off test items — Rattlesnake Fries and Reaper Ranch Fries. Still not convinced that snacking is a fast-growing trend? Check out Jack in the Box—they serve up “Munchie Mash-Ups” on the Late Night menu. These include different styles of hash with fun names like Wakey Bakey Hash, Jack’d Jalapeno Hash, and H’angry Chicken Hash all priced at three dollars each.

 

It’s not just bars or fast-food chains that can serve up snacks—casual and even fine dining eateries can offer affordable, small plates or “bites.” A happy hour menu with discounted snacks is a simple way to offer value to consumers as well. Cafes, juice bars, bakeries, and delis also have ample opportunity to sell snacks—think prepared foods (single-portioned fruit, cheese, and nuts for example) that customers can grab and go.

 

It’s clear that snacking is a trend not to be dismissed. Make sure your menu is catering to this new demand, and you’ll be sure to drive more traffic and increase sales.