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Smart Strategies For New Concept Development

Mar 28, 2022

By Dean Small – Founder, Managing Partner

Opening a new restaurant is not as simple as finding a great location and hiring a talented Chef or seasoned General Manager. It requires thoughtful planning, a clear understanding of the market, and your target market’s needs, wants, and expectations. People new to the restaurant business often believe they can do a better job at running a restaurant than others because of their past business skills or passion for food and love for great hospitality and service.

Without a well-thought-out business development strategy and road map for financial success, we find that new restaurateurs often find themselves in a world of financial trouble and upside down. Often, they didn’t define their brand clearly or put a financial model together to determine if this business is sustainable and will deliver the profits they need to cover operating expenses, debt and pay off investors with a reasonable profit at the end of the year. One of the goals of opening a restaurant is to make money- this is not a hobby it’s a demanding job that has risk, exposure, liability and requires a significant financial commitment and long hours. We cannot undervalue the importance of putting a realistic financial model together to determine what is needed for a sustainable business.

 

new restaurant concepts

 

Let’s explore the four biggest mistakes that new restaurant operators make when opening a new restaurant.

  1. Failure to thoroughly understand the competitive landscape
  2. Failure to define their brand positioning, business development strategy, and company culture – this includes writing a concept brief that articulates the unique attributes of the restaurant, including the menu and service model
  3. Not building out a detailed financial model, so they understand what type of investment will be required to make the business successful
  4. Hiring inexperienced managers and chefs that do not have the expertise to lead effectively, control costs, and drive sales

 

Mistake # 1

Knowing your direct and indirect competition is paramount to success. It is crucial to thoroughly understand the direct and indirect competition. And if you don’t, you are doing yourself a disservice. If you hope to outmaneuver the competition and take market share, you need to know why customers are going to a competitor’s location. Learn what they do well and figure out ways to do it better.

 

Mistake # 2

A brand is not a logo, graphic, or name! A brand is a promise that you make to your internal customers (your team) and external customers, your paying guests. Your brand is your DNA, and everything you do from creating your name, designing the interior, creating the menu, service style, and hospitality strategy must support your brand positioning. You are like a ship without a rudder when your brand is not clearly defined. It makes it impossible to communicate your message and creates internal confusion because everyone sees things differently and from their perspective.

 

Mistake # 3

Most new restaurateurs look at construction and equipment costs for budgeting purposes; however, they don’t realize that there are numerous additional costs that need to be factored in, such as pre-opening expenses, inventory, freight and installation of equipment, deposits, china/glassware, food inventory, technology and dozens of other line-item costs. When building out a financial model, you do not want to guess and come up short and not have adequate funds to open and operate the restaurant. We have seen many restaurants fail because they get upside down even before opening the restaurant and unexpected debt kills them, and they go out of business.

 

restaurant inventory management

 

Mistake # 4

There is nothing worse than a bad hire! Hiring friends, family members, or people you know who have some experience is a recipe for disaster. Before hiring a Chef or General Manager, you should have clearly defined job descriptions, set expectations, and have them show you their capabilities. Restaurants frequently fail because the General Manager is nothing more than a key holder and does not have the experience running a restaurant, setting budgets, managing operating expenses, setting standards, training the team, and controlling quality. A Chef must possess qualifications beyond cooking to qualify for the position. They need to know menu development, write accurate recipes, food costing, inventory control, labor budgeting, food safety, and kitchen management.

 

Opening a new restaurant can be exciting, personally rewarding, and a profitable experience if you can avoid these four common mistakes.  If you have any questions or need help exploring the feasibility of a new concept please give the Synergy Team a call.

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Setting the Sustainable Table

Mar 28, 2022

By Shane O’BrienCulinary Consultant

It is easy for our minds to wander to thoughts of eternity and endlessness when thinking about our vast oceans. The creatures that swim deep within the cerulean abyss can seemingly be unlimited. But this is not the case.

Take, for instance, the delicious Atlantic Bluefin Tuna. This marine prize has commanded upwards of $1.75 million for a single fish.  Clearly, tuna is a highly valuable commercial prospect.

It is a fact that Bluefin populations have declined steadily due to overfishing and illegal fishing. So much so that the Atlantic Bluefin currently has the unfortunate distinction of “endangered.” Meaning at serious risk of becoming extinct in the wild.

Enjoying seafood is not a human phenomenon likely to go away or reduce anytime soon.

Opportunities are forever flowing within the sprawling mystique of our oceans. Shellfish, bivalves, and seaweed are like the mushrooms of the ocean; they don’t require fertilizer, feed, or freshwater. Additionally, seaweed makes its own food through the fascinating process of photosynthesis.

To quote Phil Curver at Eco-Business, “Unlike all other forms of marine aquaculture, commercially grown bivalve shellfish have been identified as the only sustainable form of aquaculture that has no negative impact on the environment.”

 

seafood sustainability

 

“You are the music while the music lasts.” T.S. Eliot

When it comes to thinking about the billions of humans that need to be fed and the continuing threat to the food supply, having a sustainable option for creatively solving the looming conflict over human consumption is not something unremarkable.

Clearly, your restaurant needs to manage its expenses, and selling only oysters and mussels might not be enough. However, perhaps letting your diners know that every oyster they eat is giving life to the invisible hand of sustainability isn’t such a bad idea.

Sustainability is broad in concept, and it can be challenging to manage its nuances regarding your existing offerings. Whether you need support re-thinking your seafood program to find sustainable alternatives or need a tailor-made seafood program, Synergy will dive in and help ensure your values align with your profits.

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Fall 2021 Menu Trends to Watch

Aug 25, 2021

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.

mapo-tofu
Mapo tofu gained popularity

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.

 

ramen bowl
Ramen: a comfort food

 

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.

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Fall Beverage Menu Trends

Aug 24, 2021

by Mike WallsOperations Consultant & Beverage Certified Cicerone

lions tail
Lion’s Tail Recipe

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)

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Now Trending: 2021 Summer Restaurant Menu Items

Jul 07, 2021

As states are easing restrictions and people feel more comfortable dining out, Summer 2021 will be a season of eating and drinking to make up for lost time. If you’re looking to add a few hot items to your menu to pique your guests’ interests and whet their appetites, then look no further.

 

Cooled Down Caffeine

Most people wouldn’t want a hot, steaming cup of coffee on a 90-degree day, but a few other cool caffeinated treats are making waves across the nation. According to Yelp, strawberry matcha, iced coffee drinks featuring cold foam, and lavender lattes are on the rise. Beyond breakfast time, espresso martinis as cocktails or after-dinner treats are starting to spike in popularity as well.

 

Can You Pickle It?

This year has brought a newfound interest in homemade pickling, so expect to see this interest carry over into consumers’ ordering habits, too. What can you pickle? Well, just about anything, but if you’re looking for some fun alternatives to the standard cucumber, carrots or radishes are a good place to start. Consider adding pickled foods as an appetizer or part of a charcuterie board.

 

Can you pickle it?

 

Cauliflower Rice and Plant-Based Proteins

Cauliflower is remarkably versatile, posing first in its “steak” form (remove comma) and now making a comeback as a rice alternative. Many major chains, including Chipotle and Zoe’s Kitchen, have added cauliflower rice as an option for patrons who can’t eat rice or would prefer a more nutrient-rich carbohydrate.

 

Beyond rice, Whole Foods also predicts a rise in the popularity of plant-based proteins, including barbecue, “fish,” and even “chicken” nuggets for the little ones. Consider throwing vegetarians a plant-based “bone” by adding one of these to your menu.

 

Eat Your Veggies

Americans gained an average of two pounds a month during lockdown, and as a result, the general population is aspiring to eat healthier these days. Think about adding veggie-forward salads to the menu and taking advantage of grilled vegetables’ summertime popularity as a side or main dish.

 

A Local Focus

After 2020 took a dark toll on local businesses, Americans are looking to do what they can to feel like they’re supporting them again. The first female executive chef of Commander’s Palace in New Orleans, Meg Bickford, would have to agree: “Supporting local is more important than ever.” Look to nearby farms as sources of herbs, veggies, and meats, and be sure to call out their local origins on your menu.

 

Chicken N Pickle shows their farmer love

Non-Dairy Ice Cream

The non-dairy ice cream market is expected to grow by over 13 percent by 2026. Adding it as a menu item is a double-bonus because it appeals to both vegans and those with lactose intolerance. Many varieties of non-dairy ice cream are available, from sorbets to recipes that rely on milk alternatives, like almond milk or coconut milk.

 

Keeping Quality High

For current menu trends as well as future ones, it’s important to retain high quality across the board. Consider using the Synergy Sync restaurant training app to keep staff on the same page with new menu items, and keep procedures in place to ensure the successful production of delicious food. Trends might come and go, but a well-trained staff can help ensure that all menu items will come out delicious.

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Restaurant Menu Refresh

Jul 29, 2020

Menu reengineering—we’re not going to lie; this term sounds like a daunting and complicated task for a restaurant manager. The good news is that you don’t have to reinvent the wheel when it comes to refreshing your menu. In the age of COVID, restaurants now more than ever are looking for creative ways to trim costs and attract more guests. A menu revamp is a great way to do just that.

Now, that doesn’t mean you have to scrap your entire menu or add in a bunch of new dishes, quite the opposite. You want to key-in on your best-selling items and imagine new ways you can leverage those offerings.

Let’s Get Seasonal!

One quick approach that can make add life to a tired menu is by incorporating seasonal ingredients to your offerings. Consider this an easy way to pique interest, similar to the idea of limited time offers (LTOs). Slapping an avocado on a meat patty and naming it California burger isn’t innovative or unique, but it’s a step in the right direction. The key here is to offer something different, with an emphasis on fresh! Seasonal foods are not only fresher, but they are also tastier and more nutritious. Are fish and chips a hot seller for you? How about offering a seasonal, lighter version – grilled fish topped with fresh tomatillo salsa with baked, seasonal zucchini fries on the side? A chilled roasted corn soup may be a great addition to your soups of the day, to replace a boring clam chowder or chicken noodle.

If breakfast is your forte, imagine the innovative possibilities of introducing a Summer of Toppings menu! Your guests’ favorite pancakes, waffles, and French toast with a variety of summer fruit compotes (passion fruit, melon, apricot) to indulge in. You could even offer summer fruit-infused maple syrups.

We can’t stress enough the importance of offering vegetarian or even vegan options for customers. Convert a couple of your core menu items into a tasty meat-free or vegan offering. With meat made from plants from companies like Impossible Foods and Beyond Meat, the conversion should be simple. Be careful of getting into any legal trouble regarding how you cook these vegan or vegetarian options. Plan wisely, and you may have just invited a new loyal customer base to your restaurant.

 With various alcohol selling restrictions, it might be a good idea to offer beautiful, over-the-top, house special drinks and mocktails—a perfect refresher for the hot months. Watermelon and guava mojito mocktail or non-alcoholic sangria for (a very timely) al-fresco dining, anyone? A low-calorie papaya seltzer can be an excellent way for your guests to cool off, too.

Since summer is in full swing, let’s take a look at some seasonal foods you can experiment with right now (and a longer list here):

  • Apples
  • Bananas
  • Blackberries
  • Bell peppers
  • Endive
  • Grapefruit
  • Eggplant
  • Cherries
  • Passion fruit
  • Peaches
  • Nectarines
  • Zucchini
  • Watermelon
  • Tomatillo
  • Raspberries
  • Radishes
  • Plums

Plus, in-season ingredients tend to be more cost-efficient. Check out this produce guide from the USDA for more ideas on seasonal ingredients.

Pro-tip: Your new menu offerings should be proudly announced on your website and social media profiles. Remind your guests of your take-out and delivery options, take great photos, and then share away!

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Ingredient Tips

Jan 30, 2020

We asked some of our Synergy consultants about the new favorite ingredients they’ve discovered and used lately. Check these out for inspiration:

“I’ve been enjoying espelette pepper recently. The smoky, sweet, and slightly spicy flavor gives a new dimension to roasted meats and fish.”

Dean Small, Founder & Managing Partner

Espelette pepper

“I really enjoy experimenting with dry Spanish chorizo because it’s so versatile. You can eat it as is, dice it and cook it crispy to add to egg dishes, and the oil is great to whisk into a vinaigrette.”

Mike Walls
Operations & Beverage Consultant

Chorizo

“I like to use sodium citrate in the test kitchen to make cheese slices or sauces out of any cheese, even those that don’t melt well normally.”

Natasha Reta, Chef/Culinary Consultant


“If you haven’t had a chance to use green almonds, definitely check them out. They’re basically unripe almonds, and they are great for pickling or for making a delicately flavored almond soup.”

Anne Haerle, Concept Development & Culinary Consultant

Green almonds
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Ingredient Trends

Jan 30, 2020

With customer interest in global cuisines continuing to grow, restaurants are constantly challenged to develop dishes that deliver enticing combinations of flavors from across the globe. At the same time, menu trends like spicy condiments and superfoods are riding strong. By merging these trends with new players on the ingredient scene, restaurants can ride the waves of the latest trends and create unique eating experiences for their guests.

Below are some emerging ingredients and preparations that you can use to keep ahead of the global flavor curve:

Heat Seeking: Searching for the Next Spicy Condiment

The appetite for tongue-torching hot sauces shows no sign of waning. Now that Sriracha graces almost as many restaurant tables as ketchup, restaurants are looking for hot condiments beyond harissa and sambal oelek. Enter ajvar, a fire-roasted red pepper condiment from the Balkans that brings the heat. Preparations like this add smokiness, fruitiness, and a spicy kick to meats, sandwiches, and as a dip. An option to typical red pepper flakes is urfa biber, a Turkish dried chili pepper with smoky and raisin-like flavor notes. Use urfa bibier as a garnish on roasted meats, or in your own custom spice blends.

Avjar, a fire-roasted red pepper condiment

Go with Your Gut: Expanding the Range of Fermented Drinks

With awareness of gut health reaching mainstream status, fermented drinks like kefir and kombucha continue to grow in popularity. To stay at the forefront of this trend, try tepache, a fermented pineapple-based drink from Mexico. With added flavor from cinnamon and unprocessed brown sugar, tepache can be offered as a “mocktail” for guests craving unique flavors in their healthy beverages.

Tepache | Credit: Jesusbenluc CC BY-SA 4.0

Origin Story: Exploring the World of Superfoods

The search for foods that improve physical and mental health grows daily as restaurant guests connect what they’re eating with how they feel. Ingredients like kale, beans, avocado, acai, and coconut often appear on top ten superfoods lists. A new contender from the Philippines is pili nuts, which resemble an oversized almond. Their status as a complete protein with a high mineral content launches them into the superfood category. They can be added to salads as a topping, incorporated into nut mixes, or ground into flour for baking.

Heap of unshelled pili nuts

Spice Hunter: Delving into Exotic Spices

Another way to add a global touch to your dishes lies in exploring exotic or little-known spices to create new flavor combinations. One such spice on the rise is grains of paradise, hailing from West Africa. With its distinctive taste and aroma of black pepper, cardamom, citrus, and florals, this intriguing spice can be used to flavor seafood, drinks, or sweets. Another exotic spice to sample is anardana, the dried seeds of pomegranate arils. They contain many of the same flavor qualities of pomegranate juice and can add a sour flavor and crunch to a number of dishes or cocktails.

Grains of paradise | Credit: Lemmikkipuu CC BY-SA 3.0

Fruity Goodness: Sample Some Far-Flung Fruits

If you’ve never branched out from apples, pears, and grapes, it’s time to venture into the world of little-known fruits. Besides dragon fruit and jackfruit, which are appearing on a greater number of menus, take a look at calamansi, a unique citrus fruit from the Philippines. With a sour yellow flesh and a skin that’s bright green and sweet, this flavor powerhouse can add new dimensions to desserts, salads, and drinks.

Calamansi

If you want to amp up the Instagram factor of a plain fruit salad, give cucamelons a whirl. They look like tiny watermelons with a taste reminiscent of cucumber, and they provide a stunning visual quality to sweet and savory dishes, or as a cocktail garnish.

Incorporate some of these ingredients to bring a unique global twist to a number of dishes on your menu and add a new level of culinary innovation to satisfy the curiosity of new and existing guests.

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Success in the Restaurant Business (When It’s Not Your Business)

Aug 29, 2019

Today’s non-commercial foodservice providers face more pressures than the average restaurant. So how do you stay competitive and wow your guests?

The dining public has high expectations that continue to grow. Whether it’s organic ingredients, local sourcing, fair trade certified, or cruelty-free, today’s restaurant guests expect that their standards for quality, as well as their dietary needs, are met at every meal. Restaurants with experienced back-of-house teams strive to meet these ever-changing demands while keeping food and staffing costs at bay.

Whether ordering a post-workout smoothie at their gym, buying lunch at their corporate café, or treating their family to snacks at an amusement park, foodservice customers assume that they will have their pick of high quality, better-for-you menu options no matter where they’re eating.

This long-standing trend puts additional pressure on businesses that operate dining facilities but aren’t traditional foodservice operators. Amusement parks, family entertainment centers, corporate and college cafeterias, airports, and housing communities are just a few of the entities who have been forced to upgrade their menu options and food quality to serve a demanding dining public. Rather than seeing this challenge as an inconvenience, institutions and corporations with F&B programs can develop dining strategies that create a competitive advantage.

Amusement Parks and Entertainment Centers: Bringing the Wow with Wellness

In our recent work with water parks, family entertainment centers, and amusement parks, the challenge is to balance the expectation of “fun foods” with a growing desire for healthier options. We’ve addressed these needs by raising the level of food quality in ingredient sourcing for menu items with wide appeal. For example, using a blend of chuck, brisket, and short rib for burgers and top-shelf ice cream for milkshakes greatly enhances flavor and gives the operator a greater value proposition to promote on their menus. In addition, by building these items with greater plating presence and over-the-top garnishes, guests looking for these fun foods to complement their experience are willing to pay a bit more for visual appeal.

At the same time, not every amusement park guest wants burgers and shakes. Creating healthier options that still convey a brand personality infused with fun provides an interesting culinary challenge. Items like elote corn with herb garnishes and grain bowls with interesting blends of roasted vegetables deliver color, depth of flavor, and appealing  options for vegetarian and vegan guests. Offering these better-for-you items appeals to adults who bring children to amusement parks but want a better meal for themselves. This type of menu approach satisfies a wide range of guests and, if promoted correctly, can provide a compelling point of difference for the park operator.

Colleges and Universities: Aligning with Guests Needs and Values

The drab cafeteria offerings on college campuses are largely a thing of the past, considering today’s student demands and increased competition. The typical college dining hall has been replaced with vibrant food stations and grab-and-go options to cater to a generation more inclined to snack than sit down to eat. In addition, university cafeterias no longer have a lock on the student dining population. Restaurants looking to appeal to college-age audiences build a part of their real estate strategy around securing locations near college campuses and offering promotions and delivery deals geared toward students.

College campus dining

So how do college dining halls compete with the marketing power and brand recognition of large restaurant chains? One strategy is to align their operations with the expectations and values of their student customers. Besides being focused on ingredient quality and sourcing, college-age customers are also concerned with sustainability, reducing food waste, and eliminating food insecurity. Along with meeting the menu variety and student health concerns, university foodservice outlets can develop programs to donate leftovers to local food banks, collect food scraps for composting, and offering specially priced meals for students on strict budgets.

Solutions for Non-commercial Foodservice Operators

Considering the pressures on noncommercial food outlets for menu innovation and operating efficiencies, how do these hospitality providers stay competitive? Partnerships offer a compelling solution for companies who would rather pay an outside operator to provide food service within the facility. For example, Sodexo is partnering with plant-based chain Veggie Grill to install outlets on select university and college campuses next year. On the upside, contract foodservice operators like HMS Host provide a turnkey solution for institutions who don’t want the pressures of being in the food service business.

For smaller operators such as residential clubhouses or country clubs with a limited customer base, using a contract operator may not be an option due to low volume. So what’s the solution? Work with an experienced food service provider or consultant to help develop a scaled foodservice solution that can be operated successfully with a lean staff and minimal overhead. For example, smaller operators can take cues from restaurants who have scaled their operations to fit the smaller footprints of food halls and food trucks but still provide innovate and vibrant menus that appeal to today’s diner with minimal space and maximum food quality.

Meeting today’s expectations for food quality, convenience, and sustainability doesn’t have to be a chore. Contact Synergy to help turn your noncommercial foodservice operation into a competitive advantage and profit center.

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Retirement Communities Going Above and Beyond

Aug 29, 2019

Assisted living, retirement homes, active senior communities – all terminology referring to communities with a minimum resident age, typically starting at 55, and this demographic is booming. According to the US Census Bureau, the number of Americans ages 65 and older is projected to nearly double from 52 million in 2018 to 95 million by 2060. The demand for senior living facilities and communities will continue to grow.

And with that ever-growing demand comes more options as consumer preferences evolve. These days, it is not uncommon to find senior lifestyle communities that are much like resorts, equipped with high-end amenities like movie theaters, fitness centers, salons, and restaurants. Of course, not all retirement options are this glamorous, but focus on improved food choices provided at these homes and centers is on the rise. Traditional meal options won’t make the grade for today’s more active and food-savvy seniors.

Consumers not yet living in senior living communities often have concerns about menu fatigue and uninspired foodservice.  Savvy residential operators are addressing concerns proactively to attract retirees with dining options that cater to their unique tastes and needs while offering a restaurant-quality experience and opportunities to socialize. Surveys show that retirees looking to join a senior living community are interested in having a variety of foodservice options from which to choose including cafes, restaurants, food halls and retail markets. They also want more access to snacks and room service.

senior living facility

 

At Garden Spot Village in New Holland, PA, you’ll find four unique restaurants (plus a Starbucks) each with a distinct menu and style—from table-side service to casual dining. Over in Westport, CT, Maplewood Senior Living offers residents locally-sourced ingredients from their own farm as well as other vendors. Yes, it’s senior-living with garden-to-table cuisine! Finding that they were behind the times, Elim Park in Cheshire, CT has recently overhauled its dining and common areas to give seniors a unique and engaging multi-restaurant platform experience. The building footprint expanded by 5,000 square feet, providing space for the new Springhouse Bistro and the Elim Park Baking Co. bakery café, connected through a common seating space that ties the concepts together and creates a sense of community. 

Other senior food trends to look out for

  • Skilled chefs heading up the kitchen and delivering unique meal choices
  • Open kitchens to elevate the dining experience and provide transparency in food preparation
  • Food trucks to bring an array of culinary options
  • Individualized attention for those with special food preferences, dietary restrictions or food allergies

Dining options and foodservice strategy can differentiate one senior living community from the other. We’ll be on the lookout for more of these trends as the aging demographic increases and becomes choosier. If you operate a retirement or senior living community and would like to learn how you can improve your foodservice operations or restaurant menus, please contact Synergy.