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.

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.

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.

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.

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.

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.