BEYOND

the plate

Established in 1988, we embarked on a journey fueled by a passion for food and remarkable dining experiences. With over three decades of expertise, we have emerged as an adept leader in the industry, each chapter filled with valuable insights and tailored solutions to navigate the unique challenges of this ever-evolving field.



Our philosophy centers around innovation and industry insight, empowering clients to thrive in a dynamic culinary landscape. More than consultants, we are companions on your unique culinary adventure. From the initial spark of an idea to the full realization of a restaurant dream, we engage in a hands-on collaboration and navigate every step, transforming aspirations into tangible realities.



At Synergy, we foster an environment where knowledge and an entrepreneurial spirit converge with a network of industry experts and seasoned professionals. Having collaborated with some of the nation's largest restaurant groups and food service operators, we continue to apply innovation and elevate industry standards.

1988

Dean launches Synergy Restaurant Consultants, focused on operator and supplier menu innovation starting with Nabisco and Chiquita. Danny joins a year later and the partners rely on time spent at 150+ restaurant kitchens to share insights on overcoming operational difficulties and commercializing recipes to create consistent products for national use.

1993

Dean & Danny’s Custom Seasonings is launched to help chain operators deliver memorable flavors in simple ways. Disney purchases seasoning blends for two restaurants and requests products to be packaged for retail sales at the park.

2000

Recognized as a leader in the industry, Dean was invited to present about menu trends at the Multi-Unit Foodservice Operators Conference (MUFSO). Two years later, Dean and Danny are in demand as presenters at multiple industry events, including The Menu’s conference.

2007

Dean and Danny are asked to be contributing writers forecasting trends for Flavor and Plate magazines.

2008

Synergy completes 20 years of practice and grows the team to include experts in other areas of the industry, such as design, marketing, HR and supply chain management.

2011

The expanded Synergy team partners with industry leaders such as TGI Fridays to create an efficient new prototype, and Mike Roberts, former president of McDonald’s, retains Synergy to help develop and launch LYFE Kitchen, voted by Nation’s Restaurant News as Hot Concept of the Year 2014 in Fast Casual.

2012

Synergy goes international and works with clients in Guatemala, Mexico, Indonesia, Kuwait, and beyond.

2016

Moving beyond restaurants, The Mayo Clinic retains Synergy to develop a new concept for its outpatient dining facility, helping to change food service in healthcare. USMA at West Point Military retains Synergy to develop its officers’ catering program.

2017

Synergy is recognized for efficient design by several industry journals, including Foodservice Equipment Records for creating ergonomic and energy-efficient designs for the heart of the house for Pollo Campero and other operators.

2018

The Synergy leadership team is invited to present at several conferences, including the Multi-Unit Foodservice Equipment Symposium, Chain Operators Exchange, Urban Land Institute, and The Pizza Expo.

2020

Synergy provides free tools and strategies for operators working remotely during the pandemic shutdown to help restaurants pivot through the most challenging time in the industry.

1988

Dean launches Synergy Restaurant Consultants, focused on operator and supplier menu innovation starting with Nabisco and Chiquita. Danny joins a year later and the partners rely on time spent at 150+ restaurant kitchens to share insights on overcoming operational difficulties and commercializing recipes to create consistent products for national use.

1993

Dean & Danny’s Custom Seasonings is launched to help chain operators deliver memorable flavors in simple ways. Disney purchases seasoning blends for two restaurants and requests products to be packaged for retail sales at the park.

2000

Recognized as a leader in the industry, Dean was invited to present about menu trends at the Multi-Unit Foodservice Operators Conference (MUFSO). Two years later, Dean and Danny are in demand as presenters at multiple industry events, including The Menu’s conference.

2007

Dean and Danny are asked to be contributing writers forecasting trends for Flavor and Plate magazines.

2008

Synergy completes 20 years of practice and grows the team to include experts in other areas of the industry, such as design, marketing, HR and supply chain management.

2011

The expanded Synergy team partners with industry leaders such as TGI Fridays to create an efficient new prototype, and Mike Roberts, former president of McDonald’s, retains Synergy to help develop and launch LYFE Kitchen, voted by Nation’s Restaurant News as Hot Concept of the Year 2014 in Fast Casual.

2012

Synergy goes international and works with clients in Guatemala, Mexico, Indonesia, Kuwait, and beyond.

2016

Moving beyond restaurants, The Mayo Clinic retains Synergy to develop a new concept for its outpatient dining facility, helping to change food service in healthcare. USMA at West Point Military retains Synergy to develop its officers’ catering program.

2017

Synergy is recognized for efficient design by several industry journals, including Foodservice Equipment Records for creating ergonomic and energy-efficient designs for the heart of the house for Pollo Campero and other operators.

2018

The Synergy leadership team is invited to present at several conferences, including the Multi-Unit Foodservice Equipment Symposium, Chain Operators Exchange, Urban Land Institute, and The Pizza Expo.

2020

Synergy provides free tools and strategies for operators working remotely during the pandemic shutdown to help restaurants pivot through the most challenging time in the industry.
Dean Small Restaurant Consultant

Managing Partners

Dean Small

Founder & Managing Partner

Danny Bendas

Managing Partner

Consultancy Team

Mandy DeLucia

Concept Development & Client Services Consultant

Lisa Fraser

Administrative Support

Amanda Stokes

Operations, Training & Recruiting Consultant

Eric Lauer

Operations & Culinary Consultant

David Lessin

Culinary Consultant

Monica Lyons

Operations Consultant and Catering Programs

Nanette McWhertor

Operations & Training Consultant

Jarrod Dellachiesa

Technology & Operations Consultant

Javier Navarro

Culinary & Operations Consultant

Clyde Gilfillan

Operations & Finance Consultant

Industry Experts

Laura Martin

Brand Strategy Consultant

Bob Kuchinski

Kitchen Design Consultant

Jim Campbell

Supply Chain Management Consultant

Margee Drews

Interior Design Consultant

Christi Christian

Marketing Consultant