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restaurant consultants for catering

How to be a Restaurant that Caters

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For a very long time, there existed a clear divide between running a Catering business and running a Restaurant. Fulfilling large, off-premise food orders was its own niche in the food industry, kept entirely separate from in-house food service. Yet as the restaurant industry evolves, there has been a spike the wonderful idea that is “a restaurant that caters”. If you’ve got your unique brand and the food to show for it, why not cater? It is a bold business move, but with the right systems in place, catering can grow your internal revenue quite exponentially. If you’re a restaurant owner looking…

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California Senate Bill 850

Keep an eye out for Senate Bill 850!

A CA senator has proposed strict rules on employee’s schedules. The new bill states that employee schedules must be posted seven days in advance of the shift. Also, the schedule must be made for a minimum of 21 days. Any changes within seven days would require a“modification” pay of $50 per day. The penalty for…

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Synergy’s Best of 2019: Restaurant Discovery

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…

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California’s Ban on Latex Gloves

With all the effort these days to provide eco-friendly packaging and to reduce waste, you would think the upcoming ban in California on latex gloves would relate to that cause. However, that is not the case, although the reason is still very critical—allergies. The prevention of food-related illnesses consists of proper handling, storage, and cooking…

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Best of 2019 restaurant expos

Best from Foodservice and Hospitality Expos 2019

What a year 2019 has been for the foodservice industry! We were fortunate enough to travel the country to check out the latest trends, greatest tools, as well as the movers and shakers in the hospitality space. It was a delight to engage in person with others and to get hands-on experience with restaurant innovation….

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How I Became a Restaurant Consultant

How did you decide to become a restaurant consultant? After graduating from the Culinary Institute of America (CIA) and working at Windows on the World Restaurant in the North Tower of the original World Trade Center, I had the opportunity to meet and ultimately work for Joseph Baum, who at the time was the most…

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Exceptional Customer Service: Your New Secret Weapon

Crush the holiday competition this year by focusing on what’s most important — your guests With the holidays upon us and restaurants gearing up for that big end-of-year sales push, how can operators grab their share of diners? Lots of chains offer LTOs or double loyalty points to increase foot traffic. Other concepts offer seasonal…

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