Our own Dean Small was interviewed for the following article on Del Taco.

Del Taco Joins Redesign Trend, Plans Ad Campaign

By KARI HAMANAKA
Del Taco LLC is the latest restaurant operator here undergoing a brand makeover as it seeks more sales and expands outside of California. Please read the full article here.

Our own Dean Small and Danny Bendas were present at the LYFE Kitchen Fork Lifting in Palo Alto, CA. today with Founder Stephen Sidwell and CEO Mike Roberts among other esteemed food industry professionals and celebrity chefs.

LYFE  Kitchen (Love Your Food Everyday), the restaurant brand promoting healthy and good-tasting food, launched its “Fork Lifting” today to showcase their dishes to the special crowd.

“Eat Good. Feel Good. Do Good. “– that’s the LYFEstyle this brand encourages through their thoughtful and socially responsible practices. Be on the lookout for a LYFE Kitchen near you soon.

Synergy was hand-picked by Mike Roberts and the team to help bring LYFE Kitchen to life by collaborating with celebrity chefs and principals to build the organizational and operational infrastructure needed to roll out the brand.

Synergy managing partners Dean Small and Danny Bendas played an integral role in developing operating strategies and creating best practices while the Synergy design team captured the vision by designing a look that supports LYFE’s transformation guest experience.

As the price of oil increases so too does the cost of gasoline. Americans are definitely, now more than ever, feeling the pain at the pump and its effect is changing the way consumers are spending. With the national price of gasoline at $4  in our already hurting economy, it becomes a huge factor on the where Americans spend their dollars.

In fact, a recent study by America’s Research Group, is showing a correlation between high gas prices and people spending less on shopping trips, and even groceries. Restaurant owners, listen to this: the study found 53 percent of survey participants stating cutting back on “small luxuries” such as dining out.

With this is mind, it is ever important for restaurant owners to think creatively by offering value that most Americans are seeking, whether it is a discount for certain qualifying purchases, through a loyalty program or even through use of coupons (online and mail). These are just a few tips among many to help restaurants weather out this economic storm. For more assistance, feel free to browse our articles or contact Synergy directly.

According to the U.S. Department of Agriculture, U.S. food prices will jump 3 to 4 percent this year. Processing food is so expensive thanks in part to rising gasoline prices and rising foreign demand in U.S. agricultural commodities. In fact, prices of corn, wheat and soybeans, crops that are used in a vast amount of U.S. foods, are 88 percent, 76 percent and 37 percent respectively from last year.

This raises a big question for restaurants and their bottom line. How big will this impact the food service industry? It is certain that they will be faced with raising prices or compromising margins or some of both. Some restaurant chains and retail will have more staying power depending on long term contracts but ultimately somewhere in 2011 prices will have to go up and consumers will feel the pain.

In terms of types of restaurants that will see the biggest impact? Steakhouses will get hit hard as well as burger operations.  Chicken prices will rise but will be less affected and can recover supply faster.  Further, seafoods have also increased significantly so there will be no complete escape.

So what else can restaurant operators do to offset these costs? Restaurants can adjust portions, move to chicken and less expensive protein (replace filet with NY or NY with Top Sirloin or replace lobster with shrimp but restaurants cannot affect markets short of McDonalds cutting their portions or deleting items.  Overall, operators need to implement stringent cost controls.

Synergy’s supply chain management team is available for an initial consultation on implementing effective cost control strategies.

Waiting a long time for your order to be taken at a restaurant – this is an all-too-familiar scenario that is without question one of the worst customer experiences a diner can encounter. To combat this and to encourage fast service times, grill and salad bar chain Sizzler has been testing self-service kiosks at their El Segundo location. At these kiosks, customers can simply utilize the touch screen to make their food selections, get seated, and wait for their food to arrive. Results from the test have been showing a lot of promise. Not only have service times improved, but even better, check averages have increased.

Michael Branigan, Vice President of Marketing at Sizzler USA, noticed a 15 to 20 percent average check lift. Further, ordering time was cut in half, which is crucial during peak meal periods. An added plus is that the kiosks are easy to use for any age consumer whether they are 18 or 70 years old. The general manager at the El Segundo location has stated that there has been much positive reaction to the new kiosks. With the success at El Segundo, Sizzler plans to roll out these new kiosks to 5 more Sizzler locations in California. The brand of kiosks being used is the EMN8 Inc. kiosks — they have an easy interface, attractive food images, videos and suggestive text which is all great for upselling.

Synergy’s team is available for a free consultation on the implementation of systems described above.

The statistics are staggering — more than one-third of children and two-thirds of Americans are overweight or obese. With typical diets loaded with sugar, saturated fats and countless of calories, it is no surprise that without intervention, the statistics will only increase and our nation will be even more at risk for ailments like diabetes and heart disease.

As a result, the United States Department of Agriculture (USDA) has announced the release of the Dietary Guidelines for Americans, aimed to promote healthy eating habits that can decrease risks associated with obesity.

So what are some of the recommendations? A little common sense with the following recommendations can assist in transforming your eating habits:

• Eat more fruits and vegetables (especially dark green vegetables)
• Avoid sugary drinks – try water instead
• Read nutrition labels! Avoid high in sodium foods
• Stay away from oversized portions
• Drink low-fat or skim milk

See the official press release for full guidelines.

Even restaurants are taking charge and changing their menus to include healthy items. Furthermore, federal mandates for restaurants to post nutritional information has encouraged restaurants to re-think the foods they offer to their customers. This includes anything from offering fruit as a side dish for kids’ meals, fries seasoned with sea salt, or serving oatmeal and fruit for breakfast. The bottom line is that nutrition is key for living a healthy life. Consumers are finally realizing this importance and restaurants need to take notice! If you own a restaurant, the Synergy consulting team can offer a free consultation for menu development and nutritional labeling.

Earlier this week, the Food and Drug Administration announced the recall of State Garden brand 90 varieties of mixed green salads. State Garden had voluntarily recalled these products due to a risk of Listeria monocytogenes contamination. According to the FDA press release, ”

Listeria monocytogenes is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy persons may suffer only short-term symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea, Listeria infections can cause miscarriages and stillbirths in pregnant women.

Please know that NO Listeria illnesses have been linked to any State Garden product.”

Here’s the complete list of product names that have been voluntarily recalled.

Retail giant, Wal-Mart Stores Inc. made a huge announcement earlier this week stating their plans to reformulate thousands of their food products to meet healthier standards.

Specifically, by 2015, Wal-Mart aims to reduce sodium by 25% and sugar by 10% in their Great Value brand as well as national brands. And in the meantime, they are working on removing partially hydrogenated oils and trans fats from food products.

First Lady Michelle Obama’s fight against childhood obesity served as a catalyst for this bold move from Wal-Mart and prompted a collaboration between the two to see the efforts put into place.

By working with suppliers and farmers to lower costs (like on transporation), Wal-Mart intends to pass these savings onto their consumers to offer more fresh foods at lower prices. The objective is to save $1 billion a year to consumers for these healthy foods and promote healthy eating overall.

Are you always traveling for business or even pleasure? I love to find great food after a long flight. Zagat has just released their top 25 choices for best hotel restaurants (and we’re not talking about continental breakfast). They weren’t voted best for just great food– impeccable service, stunning design, unique food selection, top-notch wines and spirits are what make these restaurants pop.

Have you visited any of these stellar food spots? Check out Zagat’s list for best restaurants in hotels across the nation.

City		Restaurant		Hotel		Cost1		Comments2
Atlanta		La Grotta Ravinia		Crowne Plaza Ravinia		$54		Spectacular service coupled with superb Italian cuisine at this elegant Buckhead classic.
Austin		Driskill Grill		Driskill		$56		Wonderful New American cuisine, fabulous wines and gracious, unobtrusive service in a grand dining room that just oozes old-school charm.
Boston		Clio		Eliot		$81		A tranquil enclave where foodies swoon over the bold, complex flavors of chef Ken Oringer’s exceptional New French fare.
Chicago		The Lobby		The Peninsula		$70		In an amazing space with 20-foot floor-to-ceiling windows, this North River restaurant offers European seafood cuisine, genteel service and discreet celebrity watching.
Dallas/ Fort Worth		French Room		The Adolphus		$88		It’s like eating at Versailles at this opulent rococo showpiece with superb, sophisticated FrenchNew American cuisine.
Denver		Restaurant Kevin Taylor		Hotel Teatro		$72		Innovative New American cuisine is offered alongside wonderful wines and impeccable hospitality.
Detroit		Saltwater		MGM Grand Casino		$67		MGM Grand gamblers are amazed by the preparation and presentation of the seafood at this delightful downtown restaurant with a spectacular, glitzy decor.
Honolulu		La Mer		Halekulani		$96		This remarkable New French indulgence is set in a tasteful room filled with elegant Asian art and features flavors that will linger in your mind’s eye forever.
Houston		Quattro		Four Seasons		$46		A smartly dressed Italian restaurant with inventive fare, boutique wines and a staff that’s as fabulous as the ultra-contemporary setting.
Las Vegas		L’Atelier de Jol Robuchon		MGM Grand		$118		Stunning New French cuisine with memorable small plates and unpretentious service that makes the black-and-red interior feel sleek and casual.
Los Angeles		Saam at the Bazaar by Jos Andrs		SLS at Beverly Hills		$156		A chef’s table restaurant delivering 22 bite-sized eclectic courses of pure deliciousness and showcasing fanciful molecular techniques.
Miami		Palme d’Or		Biltmore		$80		Exquisite New French that’s close to perfection in an inviting, unintimidating bastion of Old World elegance.
Milwaukee		Osteria del Mondo		Knickerbocker		$53		Northern Italian standards with flair are as close to authentic as you’ll find in the Midwest in a comfortable Tuscan-themed setting.
Minneapolis		Manny’s Steakhouse		W MinneapolisThe Foshay		$65		The aura of power and testosterone suffuses this energetic meat emporium with scrumptious huge steaks and megasize sides.
New Orleans		Stella!		Hotel Provincial		$73		A culinary experience of epic proportions with daring New American dinners that thrill, served with expertise, style and white gloves.
New York		Jean Georges		Trump International		$127		Magical Columbus Circle New French that’s a pleasure from the inventive, wow-inducing cuisine to the understatedly elegant modernist decor.
Orlando		Victoria & Albert’s		Disney’s Grand Floridian Resort & Spa		$163		Meticulous servers present an inventive, decadent six-course, prix fixe New American menu in a sophisticated room.
Philadelphia		Fountain Restaurant		Four Seasons		$89		The gold standard for luxurious power dining with continental-French cuisine that will blow you away and unparalleled service fit for a king and a queen.
Phoenix		T. Cook’s		Royal Palms Resort & Spa		$65		Dripping with romance, this gorgeous-in-all-seasons staple featuring enchanting Southwestern-style decor uses the freshest ingredients in its far-from-ordinary, gourmet Mediterranean cuisine.
Salt Lake City		Spencer’s For Steaks & Chops		Hilton Salt Lake City Center		$54		You’ll rave as much about the sides as the well-prepared steaks at this traditional, elegant chop house.
San Antonio		Las Canarias		Omni La Mansin del Rio		$55		Lovely New American pulls in plenty of locals with wonderful fare spotlighting Texas specialties set down in romantic quarters with fantastic River Walk views.
San Diego		Addison		The Grand Del Mar		$123		This foodie heaven in an ultra-opulent Carmel Valley hotel can’t be topped and its flawless staff is matched by a glamorous and romantic setting.
San Francisco		Masa’s		Hotel Vintage Court		$114		This sublime downtown destination wows with its marvelous, superbly executed New French cuisine matched with superior wines and served by a top-notch staff in a serene jewel-box setting.
Seattle		Inn at Langley		Inn at Langley		$124		It’s worth a trip to Whidbey Island for the six-course Pacific Northwest prix fixe dinners and excellent service.
Washington		CityZen		Mandarin Oriental		$105		From the intriguing six-course tasting menu to the heavenly mini-Parker House rolls, it’s a transformational experience that’s worth every penny at this first-class New American in a sleek and sensual setting.
1 = Estimated price of a dinner with one drink and a tip; lunch is usually 25%-30% less; 2 = Comments of Zagat Survey editors and respondents. Source: Zagat Survey

Many restaurants and food products are now offering gluten-free products for those customers on this special diet due to allergies, sensitivities, and those with Celiac disease. Gluten-free relates to foods free of gluten-cereal – this includes wheat, barley, rye and triticale. In fact, Celiac disease is more common than you think. In just the United States, there are nearly 2,000,000 sufferers. You can now understand the difficulties so many Americans have when trying find restaurants to cater to their needs and the opportunity your restaurant has to offer a solution.

Even America’s favorite healthy eating chain,Subway, is currently testing two gluten-free menu items in Texas markets.

The first step in creating gluten-free dishes is to identify which items on your menu contain them and find gluten-free ingredient substitutes. Ensure that you do not cross-contaminate when preparing these dishes in the kitchen.

Here are some easy tips:

– Utilize separate flour sifters and clearly label them: for gluten-free and for normal use.

-Additionally, use separate utensils that are clearly marked as well in food preparation

-Buy a separate toaster for toasting gluten-free breads

source: http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/#examples

It is vital to your business’s success to address the requirements of your customers. Further, it is crucial to examine all of your recipes carefully to spot anything that can contain an allergen. Our nutritional analysis team specializes in menu reengineering and can assist your foodservice to create alternative yet delicious dishes to suit any special needs diet.