by Rita Imerson – Operations & Training Consultant

When rolling out new menu items it is critical that your service, takeout, host and entire FOH team know how to best suggestively sell the featured menu additions.

 

 

If possible, slowly introduce menu items by running each item individually as a special during the weeks leading up to the full rollout. This not only gives the culinary team an opportunity to practice preparing the items, it allows the service team to taste and see the items before they are added to the menu. Other tips to help FOH staff become comfortable with new items:

• Make all menu items and have a full food and/or beverage tasting to allow the staff to try the items. This tasting helps them better describe the items and contributes to excitement about the fresh new options. As a team-building opportunity, have BOH or the culinary team each describe and take ownership of one menu item.
• Post menu items with photos and descriptions in high-traffic employee areas. Also, use online information distribution platforms to share items each day with pictures and descriptions.
• Incorporate an upsell contest and offer a prize on a daily or weekly basis that rewards the service team that sells the most new items.
• Develop tests to assure team members are learning new ingredients and descriptions.
• Coach suggestive selling techniques and discuss and role-play how to upsell during pre-shift meetings every day.
• Always validate and praise team members that do a great job with salesmanship!

 

Remember, the key to successful salesmanship is to teach your team that suggesting menu items is how we assure a great guest experience. We don’t want to push extra items unnecessarily; we want to craft a wonderful dining experience by offering items that will elevate the experience for our guests!

by Natasha Reta – Culinary Consultant

2020 accelerated new restaurant and dining trends that may not be going away anytime soon. With staff shortages and commodities increases, operators will get creative this Fall and embrace these new and continuing trends born out of the restaurateur’s resiliency and commitment to this business.

Some innovative 2020 trends to embrace and elevate for Fall:

Delivery and Take-Out

• It’s not hard to find food for delivery nowadays, which makes the competition even harder. Before the pandemic, 80% of full-service restaurant traffic was on-premise. We quickly adjusted our dining habits, and now off-premise sales replace that 80% and anticipate it increasing in the future. Now is the time to review your options and develop strategies to enhance your delivery and take-out offerings.
• Try ordering online from your website or third-party delivery.  Assess the platform from the guest’s perspective:
  • How user-friendly is it?
  • Does it take a long time to load or search?
  • Are all your menu modifications and correct menu specifications notated?
  • Is the pricing accurate?
  • How long did it take to receive your order?
  • How did it arrive? Was it at an accurate temperature? Presentation?
  • Don’t forget to review your take-out packaging. Companies are getting creative with eco-friendly, recyclable, and compostable take-out packaging.  The type of packaging you use can significantly enhance the guest experience.

Reduced and Streamlined Menus

• We are and will continue to see smaller menus.  Staff shortages, increasing commodities costs and difficult sourcing make for three important reasons why NOW is the best time to review, reengineer and reduce your menu.  Streamline your BOH prep processes, and cross utilize inventory to reduce waste.  An onion is only an onion until you think – julienne, diced, caramelized, pickled, grilled, sautéed, smoked, roasted, pureed – just to name a few.

Beverages To Go – We’re Talking Alcohol

• States have loosened restrictions on off-premise alcohol sales, and it’s been going well. A third of off-premise customers surveyed said they had ordered alcohol to go since the pandemic, and they plan to do so in the future so long as it is permitted.
• Don’t have a license to sell? Try the new “mocktail” craze.  Utilize in-house ingredients to make mocktails, agua frescas, or even juice bases. Someone wants it boozy? Consider teaming with your local community market, where a juice purchase gets you a discount on alcohol. (21+ only)
• The holidays are around the corner; enhance your beverages with a festive holiday twist.

Meal Kits

• Consumers are dining in more; that’s a fact. But they grow tiresome of stale delivery boxes and lukewarm food. Meal kits have grown in popularity for consumers who want a “hands on cooking experience” with measured guidance.
• Design holiday meal kits for the guest who wants to bring the restaurant experience home.

Monthly Meal Subscriptions

• Of consumers surveyed, more than half of them said they would sign up for a monthly delivery or pickup option from their favorite place if offered.
• Customers sign up to get meals delivered monthly at a discounted price. Your subscription can offer a rotating menu, including meal kits and even cocktails.  It ensures monthly sales and guest retention.

One thing is sure, restaurant trends and consumer’s expectations are ever-changing. With some creativity and an ongoing commitment to examining your current offerings and improving and enhancing where needed, your operation will be better aligned and prepared for the days ahead.

Nation’s Restaurant News reports that “better, leaner, more efficient menus are in our (near) future as restaurant operators, forced to cut costs and streamline operations in the face of changes wrought by the pandemic….” The rapid decline of customer traffic and the need to streamline operations forced many chains to shrink their menus.

 

Jack Li of Datassential agrees, reporting that “60% of menus have gotten smaller.” As we move into the Fall months, we’re taking an in-depth look at where we’ve been and where the industry is headed.

Datassential Research: Menu Hits and Misses

• The appetizer part of the menu took the biggest hit, shrinking 14.3% on menus.
• Octopus, also known as Tako, is gaining in popularity, up 34% on menus.
• Desserts and adult beverages declined on menus (despite to-go offerings). White Claw and non-alcoholic beer thrived during the pandemic.
• Breakfast menus faced a steep decline and, in many cases, were eliminated. With commuter traffic coming to a grinding halt during mandatory lockdowns, it may be some time for it to recover fully.
• Beverages like lemonade, iced tea, and soda also declined. With the rise in off-premise dining, many consumers didn’t find a need to order these beverages.
• “Dine-in-centric” food suffered. Most consumers don’t want a steak delivered.
• Entrees grew 1.3% on menus – with noodles doing especially well.
• Jalapeno’s popularity grew 53% in entrée menu items like jalapeno popper burgers.
• Cauliflower crust remained strong during the pandemic.
• Wellness forward menu descriptor that gained popularity: Ketogenic
• Consumer appetite for plant-based items keeps growing. Jackfruit is gaining popularity, originally used as a substitute for pulled pork, now is filling in for seafood.
• The spicy Nashville hot chicken sandwich craze continues. Crossing over to other menu items like tacos, pizzas. and mac-n-cheese.
• Tajin, a chili powder with a hint of lime, is growing quickly, up 40% on menus, ahead of all other spices and condiments.
• Furikake, a Japanese seaweed seasoning, is growing in popularity.
• Mango-habanero flavors, a sweet and spicy combo, a menu trend preparing to explode.
• Wellness and functionality with consumers looking for the healing properties of turmeric
• Hot honey popularity is heating up, literally and in menu mentions.
• Gochujang, a fermented Korean red chili paste, continues to grow as seen on menu offerings.
• Mapo Tofu, a spicy, saucy Chinese dish, is up 88%.

 

Additional Menu Trends to Watch

Increase in comfort food offerings: 57% of consumers are interested in seeing more creative comfort food. What constitutes comfort food varies by age, with older customers thinking of mac-n-cheese or meatloaf, while younger guests often think of guacamole, ramen, or grain bowls.

 

 

Low-Waste Foods: 46% of consumers (and 63% of Millennials) are interested in a zero-waste restaurant. Food waste is a bigger concern (72%) than single-use plastic waste (68%)

Extreme Burgers & Sandwiches: create outrageous crave-ability. 67% of consumers said the ability to customize their burger is important. 64% say high-quality French fries are important.  56% of millennial consumers find avocado extremely or very appealing on a burger. (Datassential, 2021) Fastest growing ingredients paired with a burger: peas, nuts, baked potato, crab cakes, meatballs, bell peppers, Havarti cheese, Russian dressing, zucchini, potato wedge, baked beans, crab (Technomic, Inc., Ignite, 2021)

TikTok-able Dishes: with over 100 million active users in the U.S., dishes should be over-the-top in terms of ingredients and presentation.

 

With rising costs, supply chain issues, and an extreme staffing shortage, many chains and independent restaurant operators plan to keep their menus streamlined into 2022. To stay competitive in this ever-changing industry, operators need to be innovative, committed and resilient. Need help as you think ahead to 2022? Reach out to Synergy today.

by Mike Walls – Operations Consultant & Beverage Certified Cicerone

The flavors of Fall are here! Our favorite way to celebrate is to use flavors from spirits like Applejack, Rye, Cognac, and liqueurs like Allspice Dram. Here is a recipe for a cocktail called the Lion’s Tail that is bursting with fall flavors:

 

Lion’s Tail

2 oz. Rye

0.5 oz Lemon Juice

0.5 Honey Syrup

0.25 Allspice Dram

2 dashes Orange Bitters

 

Shake, strain over fresh ice in a rocks glass, garnish with a cinnamon stick and edible flowers. (Allergens: Honey)

by Shane O’Brien – Culinary Consultant

 

Autumn can bring about many feelings, from the changing weather to the feeling we get from shifting our routine from summer vacation to the regiment of a school schedule. Food can be a huge player in this space, which is why we have noticed some fun and delicious trends to look out for in the coming months.

One trend, in particular, that makes us, well, pretty hungry.

 

Umami – “The 5th Taste”

deepens the savory or meaty taste of foods. Umami means “essence of deliciousness” in Japanese. Naturally found in plants and meat, umami comes from three compounds: glutamate, inosinate, and guanylate. The first, glutamate, is an amino acid found in vegetables and meat. Inosinate, primarily found in meat, and guanylate levels are the highest in plants. Fun fact – Japanese scientists first discovered these compounds.

 

Fish Sauce and Fruit Vinegars are proper examples of umami. Try a dash of fish sauce either in your tomato sauce or in your favorite ground beef-burger mix, as some innovative restaurants are already doing. Or splash some fruit vinegar in your favorite hot sauce: you’ll be surprised with the pleasant background savory notes in this application.

 

Seaweed is another example of glorious umami expression. Naturally occurring glutamates in seaweed, kombu specifically, offer wildly fascinating flavor profiles from, adding seaweed to your chicken stock to some nori seaweed powder in your desserts (be careful with that one!).

 

Fall is a great time to gain new customers. What better way than to do so by embracing some of these craveable, comforting, and on-trend flavors to garner long-term loyalty?

Organic. Vegetarian. Vegan. These diet choices have been growing trends for many years. Eating a plant-based diet is smart for many reasons. Younger consumers do it because they care about the environment. Older consumers do it because they care about their health. Either way, the development of plant-based food products has become something between a science and an art. In recent years, many options are appearing on restaurant menus and in grocery stores, yet often, do not resemble a plant.

 

The most popular trend is the plant-based hamburger. Impossible Foods developed this faux red meat to create the Impossible Burger (2016). Its production requires 87% less water, 96% less land, and produces 89% less greenhouse gas emissions. Environmentally sustainable, it is reverse engineered from plants and mixed with soy products. The secret, however, lies in a molecule found in plants as well as in human blood called heme. This molecule carries oxygen to blood in the human body and is in virtually all foods people eat. Plant-based burgers with heme deliver the craveability of beef. In other words, it sells because it tastes like blood.

 

 

As a niche product sold in high-end restaurants, plant-based meat alternatives (PBMA) have evolved into mainstream meat products. The recipe varies but incorporates protein bases such as legumes, nuts, soy, tofu, whole grains, seeds, tempeh, and vegetables. The result is a malleable lump similar to ground beef which can form into burgers, minced meats, sausages, and other meat alternatives. Due to the flavor and price matching similarly to familiar animal-based products, drive-thru restaurants, and grocery stores that sell plant-based products had a winning moment during the pandemic. People paid more attention to where their food comes from while spending more time at home, and plant-based foods proved to be sustainable, opposed to animal-based foods. Surprisingly, this caused sales for plant-based meats and other plant-based products to grow 25% compared to animal-based products, which rose 9.5% from May 2020 to May 2021. In addition, with interest in reducing greenhouse emissions, billionaire Microsoft co-founder, Bill Gates, has shown support for the plant-based movement by investing in several faux meat startups, including Beyond Meat, Impossible Foods, Memphis Meats, and Hampton Creek Foods. As the largest private farmland owner in the US, his decision to advocate for plant-based companies is powerful.

 

Started through Impossible Foods, Inc., alternative meat products are currently offered at various fast-food restaurants. A few listed here are Burger King’s Impossible Whopper, White Castle’s Impossible Slider, Red Robin’s Impossible Burger, TGI Friday’s Beyond Burger, The Cheesecake Factory’s Impossible Burger, and Hard Rock Café’s Impossible Burger, Del Taco’s Beyond Taco, and Dunkin’s Beyond Sausage Breakfast Sandwich. Through research and development, these new restaurant menu choices are viable options with taste, nutrition, convenience, and affordability

 

Although select plant-based products are sold at many grocery stores, Trader Joe’s grocery store is the place to be if you want your cart full of plant-based products. From plant-based alternative meats, cream cheese, and specialty drinks for humans to treats for your dog, Trader Joe’s is at the cutting edge of the plant-based movement.

 

 

How exciting to see what will happen next as more meat alternatives and plant-based product options become available.

Historically, going out to eat at a restaurant has been an American pastime. We all enjoy it and have come to view it as our right. Now, however, the choice of eating out at a restaurant or not has changed. Restaurant owners have to consider if they should require proof of vaccination or not as a moral stance. They have been thrust into the gatekeeper position for their communities, another example of how this pandemic is “unprecedented.” If they allow unvaccinated people onto their premises, it could be dangerous. If they allow only vaccinated people, it is divisive. Restaurant owners have been burdened with the responsibility of instilling public confidence about a virus they have no control over.

 

 

In recent weeks the argument for requiring proof of vaccination to enter a business has become more overt. Some people feel it is a political choice based on individual freedom. Others see it as a medical necessity to protect everyone’s safety. Starting August 16, 2021, New York City will be the first US city to require proof of vaccination to enter a restaurant. Wearing a mask in public establishments may not be convenient. Still, as long as we are amid a worldwide pandemic with new deadly variants emerging, the right for a restaurant owner to require proof of vaccination is not necessarily unreasonable.

 

The Department of Justice enacted a mandatory vaccine policy on July 6, 2021. This policy allows employers in public and private sectors, including restaurants, to require COVID -19 vaccination as a condition for employment.

 

In Texas, Governor Greg Abbott signed a bill disallowing vaccine passports in public businesses. Everyone can enter a restaurant without showing proof of vaccination. His notion of “freedom for all” was not all well received, especially in conjunction with his executive order that masks would not be required in schools. At the same time, he announced that Texas would ask healthcare workers from other states to assist with its surge in COVID-19 cases. It seems the Wild West did not want to be totally wild as there were still people who did not support of the bill Abbott signed. It is clear there are strong and mixed opinions on this hot-button subject.

 

So, what should restaurant owners do? Should restaurants should require proof of vaccination? The answer is not so easy. At this point, what is certain is to provide a safe environment for both guests and employees so following local, state and federal guidelines and mandates is key.

Many qualities shape an outstanding restaurant manager, from a passion for what they do, patience, a positive attitude, teamwork, delegating and leading by example, and excellent communication skills. The best restaurant managers always have a great attitude, especially under pressure.

Anyone can learn the technical skills and knowledge necessary to run a restaurant if they have the right positive attitude, including serving, being proactive, and constantly improving themselves.

Restaurant managers regularly perform high-pressured, highly detailed tasks, but they incorporate a few additional values to make them excel.

 

Respect for Your Staff

Probably the best sure-fire way to get your staff to perform is to show them that you respect and value them.

Respecting your team is one of the most important traits a restaurant manager can show. They listen to their staff’s ideas and concerns, get to know them personally, and treat them like individuals.

When the staff feels heard and understood by their manager, they are more likely to show up consistently and perform their best. For example, when a worker shows up late or makes a mistake, a good manager would take them aside and try to figure out a way to help them be better—instead of publicly belittling or humiliating them.

Additionally, it never serves a manager to play favorites. Everyone on the team should have equal respect and opportunity.

 

Good Communication Skills

Outstanding restaurant managers know how to effectively communicate with their team, including providing constructive criticism to help their staff grow stronger.

Effective communication is a critical skill. Without it, your team may have a hard time feeling understood and connected. Morale can quickly plummet if no one is sure about policies, procedures, or even their performance.

Great communicators know how to resolve conflict, solve problems, be transparent, and praise and empower their team. An example would be daily meetings with the team to go over goals, daily specials, and invite anyone to take the floor.

 

Invest in Your Managers and Restaurant Staff

Every restaurant is unique, and a dedicated restaurant manager should have a solid understanding of the entire operation of your restaurant.

It’s always a good idea to give your managers access to consistent, ongoing training and certifications to enhance their skills and be more effective, especially since the food industry is constantly evolving and growing.

The most successful restaurants emphasize training their restaurant staff and managers, which leads to a more reliable, improved experience for your guests. Your restaurant manager is the most impactful person in your restaurant’s staff, operations, and guest experience. Investing in your manager is a dependable way to guarantee your restaurant’s success.

 

 

The restaurant industry is constantly adapting and changing, so your restaurant managers and staff should, too. Leadership and management training courses are a great start to helping your restaurant manager be the best.

One of the top reasons people quit their jobs is their boss. Understanding this and hiring a compassionate, patient, and competent manager is the best way to set the right culture for your restaurant. When you find the perfect manager, it’s always good to invest in them with thorough training so you can keep them happy for many years.

Are you starting a new restaurant business or rebranding an old one? You’re going to need a business plan to make this dream a reality. A business plan is a detailed document that shows the potential for the success of your new restaurant in every way. Be sure to include these essentials below.

Overview of Restaurant Concept

Think of this as the main idea of your restaurant. What will your restaurant be known for? Consider the type of cuisine, how it will be served, and how casual you plan to keep things. It’s essential to have a clear vision of your concept before articulating it to others.

A Logo

Harvard Business Review recently published their findings on descriptive versus non-descriptive logos. Many brands are opting for less descriptive logos these days, incorporating simple shapes like a square or a circle. While these logos are visually pleasing, a new restaurant should still make sure its concept is clear. HBR’s advice to a business developing a logo and brand? Either the logo or the name of your business should hint at the type of service you offer. For example, if you are creating a seafood-forward restaurant, you should either have a fish in the logo or a brand name that makes it clear you are serving delicacies of the sea.

Sample Menu

The sample menu is arguably the most important element of your business plan because it allows your knowledge of food to take center stage. Don’t get too caught up in menu design. Studies find that restaurant-goers read a menu like a book, and the mythical “sweet spot” of a menu to put your star item does not truly exist. (However, a “sour spot” does: the restaurant’s “about” section and the salad list.)

 

Instead, focus on picking food that shows a true snapshot of your team’s culinary abilities. Put effort, care, and literary talent into naming your menu items and explaining them. Researchers found that a few evocative, descriptive menu descriptions (for example, “just like grandma used to make”) can help boost sales of these items.

 

Restaurant Design

Your restaurant’s architectural design is a huge part of your business plan, and COVID-19 has changed many restaurant-goers’ and owners’ perceptions of what matters most. If possible, plan for a dining area that makes the most of outdoor space, and create easy accessibility between indoors and outdoors.

 

Restaurant Recruitment and Training Plans

It’s time to start thinking about building your team. Your business plan should include how you intend to recruit every level of employee, from dishwashers to servers to managers. Furthermore, it’s a good time to start thinking about how you will train your restaurant employees at every level as well. Consider an online training plan to formalize and streamline this process.

 

Location and Target Audience

That motto from the real estate world directly applies to the restaurant world as well: location, location, location! Your restaurant’s location can make or break it, and once you’ve established its location, you’ll be able to think further about who your audience is. How is your ideal customer reaching you? Are they walking, biking, or driving? Are they likely in the area visiting another nearby business? What is the median income in a 1, 5, and 10-mile radius? What bus or train stops are nearby, and are they within walking distance? These are all important points to include in your business plan.

 

Marketing Plan

Once you have your target demographic, your business plan will need to include information on how to get the word out. Local mailers, roadside signs, and soft openings are always to draw in new customers. If your city or town has a local business bureau or economic development committee, reach out and see what kind of marketing tools they offer. Social media marketing can also be a crucial way to engage with future customers.

 

Financial Plan

This part is crucial to your business plan because it will show how you expect to turn a profit and eventually grow. Business News Daily emphasizes the importance of seeking outside help from accountants and other financial experts. It is important to consider the economy at large at the time and make projections based on these. This part of your business plan will be time-consuming to create and should include spreadsheets and follow accounting principles to garner the best chance of getting you a line of credit.

 

Creating a business plan may seem like a daunting task. However, it can be one concrete step in the direction of building your dream. Synergy Restaurant Consultants has been helping people create their dream restaurants for over 30 years. Let seasoned industry experts guide you in the right direction so you can build a successful restaurant.

With consumers hungry to return to restaurants, and owners eager to increase capacity to pre-pandemic levels, many operators are facing a new crisis; severe staff shortages. The National Restaurant Association reports that the “eating and drinking industry shed 2.5 million jobs in 2020.”  A U.S. Bureau of Labor statistic reveals that employment at eating and drinking establishments was still 1.5 million jobs below pre-pandemic levels, or down about 12% as of May of this year.

 

There are many reasons why people may not be willing to return to their restaurant job. Some are still worried about catching the virus. Some have decided to leave the industry for other more stable and better-paying jobs. And with the extra government benefits available, some are content to stay home. Jot Condie, who heads the California Restaurant Association, has said, “the employment gap is a full-blown crisis.” In a survey from the National Restaurant Association, “72% of operators rated recruitment and retention of workforces as their top challenge, up from 8% in January.”

 

The industry is notoriously volatile, and the makeup of restaurant employees historically, is typically transient – students, aspiring actors, and musicians looking to supplement their income, kitchen staff who move on for bigger paychecks elsewhere.  The hours are long, benefits are scarce, coupled with low pay, causing most to be completely reliant upon tips.

 

 

Many operators are looking to the summer as make-or-break time for the restaurants that managed to survive the upheaval forced by the pandemic over the last 16+ months. And as they did in the early days of the pandemic, owners are once again forced to be creative in how they staff their restaurants.

 

An article from NCR outlines how operators can attract the best talent to staff their restaurant, using the following six key strategies:

 

Stress Employee Safety – For those with safety concerns, make sure your website and job opening posts emphasize all the safety precautions you’re taking to protect your staff.  Be specific about the protocols in place, such as providing personal protection equipment and paid sick time.

 

Offer Unique Perks – Driven by fierce competition and a limited applicant pool, restaurant operators are offering an array of incentives ranging from immediate pay, increased hourly wages, free college tuition, or a raise after a 90-day performance review. While smaller establishments cannot afford to provide these costly incentives, other attractive perks could be a mentorship for candidates who want to learn about running a restaurant or opportunities for advancement into roles with increased responsibility.

 

Make Applying a Breeze – You must look at your company’s website to ensure it’s user-friendly and easy for candidates to apply online.  More candidates look for restaurants offering online applications because it allows them to apply anytime from anywhere.  Don’t overlook the importance of your online application process, or you will be at a distinct disadvantage for attracting the best talent.

Move Quickly – You must be prepared to engage with applicants quickly before other offers pull them away.  Consider using a text message business card as texts have a 99% open rate, and it is the preferred communication type for millennials, and Gen Z.  Texting allows you to interact immediately with candidates to pre-screen their qualifications and schedule interviews.

 

Showcase Your Company Culture  – If you are relying only on help wanted signs and ads, you miss out on a wealth of social media benefits.  Be creative to attract more applicants.  Showcase your restaurant’s culture on all your social media profiles and your website.  Post photos of your team having fun while serving customers.  Include video testimonials of your staff sharing all the great things they love about working at your restaurant, such as flexible schedules, great pay, employee discounts, supportive teammates, and anything that sets your restaurant apart.  Keep your social media pages updated.

 

Solicit referrals and recommendations from your existing team – Your best employees are a great asset for identifying qualified candidates.  If they enjoy working at your restaurant, they’ll likely recommend friends who are hard workers that would be a good fit.  Reward your staff with incentives to provide extra motivation to submit referrals.  Consider incentives such as bonuses, company swag, time off, gift cards, or a reserved parking spot, or give them their preferred schedule for a month.

 

A well-performing team is your best advertising tool, so make sure you’re keeping your current employees happy as well as you focus on hiring new staff. Smokey Bones, CEO James O’Reilly fosters “human-centric leadership.” For example, offering “generous benefits beginning on day one of employment, including basic medical, prescription drug, a la carte hospital, illness and disability benefits, scholarships for all employees and family members, benefits and discounts on thousands of companies products and services, legal, and mental health services.” A supportive work environment fosters hope, happiness, and innovation, says GSR Brands CEO Roger David.  “Company culture and values positively impact employee satisfaction, so if building a solid culture isn’t at the top of your to-do list, it might be time to add it.”

 

The pandemic changed how people want to work and what they expect from their employer, so what can operators do to stand out?  QSR Magazine reports the following:

 

Across the nation, operators today are faced with difficulties finding and retaining qualified workers to fill their team and meet increased demand. Therefore, it is critical to recognize what today’s workers want, what attracts them, and what will make the difference when hiring and retaining employees.  If you need help navigating these new challenges, Synergy Consultants and our team of industry experts is here to help!