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How I Became a Restaurant Consultant

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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 prominent and renowned restaurant consultant in the world who created many iconic New York restaurants. My exposure to Joe and his team of industry giants who traveled the world helping organizations create new and exciting restaurants and unique dining experiences that changed how people used…

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Buns, Burgers and Beyond

What’s more pleasing than a mouthwatering burger with all the fixings? When you think about it, hamburgers are truly timeless and have become an American culinary icon for decades. Burgers are so popular that most Americans need only drive 5 minutes to the nearest burger joint drive-thru window to satisfy their meaty craving. But these…

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Raw food bars – it’s not just for sushi anymore!

When it comes to nutritious eating, going raw is certainly the healthiest route. If you believe that a salad is the only option, think again! When you’re in a pinch and craving an un-boring, delicious, healthy meal, check out your local raw food bar. What exactly is raw food dining? As the name implies, this…

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Human Resources Expert Joins Synergy Restaurant Consulting Group

Synergy Restaurant Consultants, the leading authority in foodservice innovation and efficiencies, further expanded the scope of its services to the industry today, announcing the appointment of human resources and risk management expert Chuck Conine as the newest member of Synergy’s talent team. Conine, a graduate of the Cornell University School of Hotel Administration, is a…

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Restaurants antipcate allergen labeling requirements

Nearly a third of all Americans believe they have a food allergy, making eating out at restaurants difficult. Up to 90 percent of all food related allergic reactions are traced to just 8 items: milk, eggs, peanuts, soy, wheat, tree nuts (such as almonds, pecans, walnuts, etc.,) fish and shellfish. New regulations in Massachusetts, which…

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Solution for those Wobbly Restaurant Tables!

  A tiny restaurant “design” change that will make all the difference! I hate wobbly tables at restaurants and so do guests.  What you find is managers placing match books and wads of napkins under the tables to stop the tables from wobbling. When I was at the restaurant show I discovered this product called Table…

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Decibels, Dining & Design: Is your restaurant too loud?

A  Combo That Can Hurt Your Bottom Line An increasing problem: restaurants that are so loud that meals become secondary to the decibel level. It breaks down to two factors: acoustics and music. The interiors of some restaurants contain so many hard surfaces – brick walls, tin ceilings, concrete floors – that the flow of…

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