Blog

How Do I Market My New Catering Menu?

Tagged in: , , , ,

So you’ve decided to expand your restaurant by offering catering—smart business move! Now you can count on more revenue through off-premise sales. You have your catering-specific menu with pricing and have even ironed out the operations and logistics. All systems go? Not so fast! Customers won’t magically start calling in orders. How are you going to let customers know about your new service? It’s not as simple as printing out a pretty menu and calling it a day. Effective promotion is vital and it comes through strategic planning. Word-of-mouth can only get you so far and you wouldn’t want to get off to a bad start…

Read More
Restaurant Takeout Trends

Are Hybrid Restaurant Concepts the Answer to the Surging Take-Out Trend?

“A mega trend that looks to grow tenfold over the next decade.” This is what Swiss investment giant UBS said about the online food delivery trend after its in-depth research arm Evidence Lab released the findings of an intensive report in 2018. “We estimate the global online food ordering market could grow more than tenfold…

Read More...

Increasing Sales: A Simple Strategy for Restaurants

Synergy was hired by a restaurant to help them develop a new concept by recommending a range of strategies to help them improve food, beverage, and sales. We helped them realize their potential and gave them a clear food vision that would address and meet their financial goals.  With increasing labor costs, they did not want…

Read More...
Blueprint for a successful restaurant

Blueprint for a Successful Restaurant

Planning for a successful first quarter and new year doesn’t start on January 1st. And if your doors aren’t even open yet and your restaurant is just a concept on paper, then you know that successful planning may take months or even years. Recently, Synergy’s co-founder Dean Small, was invited to speak on the CareerDay…

Read More...
Food trend: collagen

A Peek into 2020 Restaurant and Food Trends

Just as fashion fads come and go, so too do food trends (avocado toast, anyone?). Sometimes, these trends seem to move in cycles, where it once was outdated, only to be revived and re-embraced (think fondue and the popular restaurant, The Melting Pot). As a restaurant owner, it’s important to not only keep on top…

Read More...

Solid Success Through Constant Change

Chicago-area Sam Vlahos knows the secret to steady growth — it lies in his ability to be nimble and constantly improve Sam Vlahos is no newbie to the restaurant business — he grew up in the industry while helping his father operate Johnathan’s Steakhouse in Lombard, Illinois. Sam and his sister Patricia have carried the…

Read More...
Non-commercial foodservice

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

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…

Read More...