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Improve your Restaurant in 2024 with These Tips

Jan 10, 2024

At the start of each new year, restaurant owners have a chance to reflect and make adjustments. The beginning of a fresh year means more than just a date change; it’s an ideal time to carefully rethink and strengthen how they run their businesses. Taking a close look at restaurant operations becomes crucial. This examination aims to boost efficiency, improve the dining experience, and ensure ongoing success in an ever-changing food scene.

 

There are several key areas within restaurant operations that owners should review at the start of a new year to enhance efficiency:

 

Menu Optimization: Analyze sales data to identify popular and less profitable items. Keep your menu lean by removing low-performing items. Streamlining the menu layout and descriptions, as well as considering pricing adjustments, can guide patrons toward high-margin offerings while simplifying decision-making . Introducing seasonal specials or limited-time offerings adds variety and encourages repeat visits, injecting a sense of excitement into the dining experience.

 

Staff Training and Scheduling: Review staffing levels, ensure adequate training, and optimize schedules to match peak hours. Consider cross-training employees to handle multiple tasks effectively.

 

Technology Integration: Explore new solutions to streamline operations, such as POS systems, online ordering, or reservation management tools. Ensure they integrate seamlessly and improve overall efficiency. Integrating AI technology into a restaurant can revolutionize operations. Implementing AI-driven systems for inventory management can optimize stock levels, minimize waste, and automate ordering processes based on predictive analytics. Moreover, utilizing AI-powered customer service tools, like chatbots or personalized recommendation engines, can enhance guest experiences, streamline reservations, and provide real-time assistance, ultimately boosting overall satisfaction and loyalty.

 

Customer Feedback Analysis: Collect and analyze customer feedback to identify areas for improvement in service, menu offerings, or overall dining experience. Consolidate and categorize feedback from various sources, including online reviews, surveys, and direct customer interactions, provides a comprehensive understanding of patrons’ experiences.

 

Energy Efficiency: Assess energy consumption and explore ways to reduce utility costs. This might involve upgrading to energy-efficient appliances or implementing practices to conserve resources. Implementing smart procedures like regular maintenance of kitchen equipment, optimizing cooking processes, and properly insulating the restaurant space can further minimize energy waste. Additionally, introducing motion-sensor lighting and adjusting thermostat settings during non-operational hours can curb unnecessary energy usage. You may even qualify for tax rebates for equipping your restaurant with energy-efficient appliances.

 

 

Health and Safety Protocols: Prioritize safety , from food safety to staff illnesses and beyond. Review and update health and safety protocols to align with current regulations and best practices, ensuring a safe environment for customers and staff. Make sure to keep up with any new health and safety laws that have been enacted in 2024.

 

Marketing Strategies: Evaluate past marketing efforts and strategize for the new year. Invest in targeted marketing campaigns, utilize social media effectively, and explore partnerships to attract more patrons.

 

Financial Review: Conduct a thorough financial review, including profit and loss analysis, to identify areas of improvement and set realistic financial goals and budgeting for the new year.

 

Supplier Relationships: Strengthen relationships with suppliers or seek new partnerships to ensure reliable and cost-effective sourcing of ingredients and supplies.

 

By reviewing and optimizing these aspects of restaurant operations, owners can lay a solid foundation for increased efficiency, improved customer satisfaction, and sustained success in the year ahead.

 

Sources:

Orders.co
energystar.gov
Webrestaurantstore.com
energy5.com
openai.com

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Negative Online Reviews for Restaurants: Fight Back with Great Training

Dec 28, 2022

Online reviews have become increasingly important in the hospitality industry, as they provide important feedback that can help restaurant owners make decisions to improve their establishments. Unfortunately, bad reviews can be damaging and expensive for business owners, leading to fewer customers and fewer profits. Maintaining a positive perspective online is just as crucial as in-person impressions. Statistics from the COVID-19 pandemic showed how powerful online chatter could be in helping potential customers decide whether to try a restaurant. New data from Trustpilot has shown that negative reviews have increased by 3% since April 2022.

 

Better Training Equates To Better Online Reviews

Restaurant owners can train their staff to get better reviews online by focusing on providing excellent customer service. This could include greeting customers warmly when they enter the restaurant, responding to customer feedback and complaints promptly and professionally, ensuring that orders are fulfilled accurately and on time, and clearly understanding all menu items.

The better the customer experience is, the better the online restaurant review a customer will write. It is not uncommon to see high turnover negatively affecting staff training (or lack thereof) and new employees being thrown out to serve the public without being taught how to give exemplary service that makes customers loyal.

A study published in the International Journal of Science researched university cafeteria customers and concluded that the customer’s overall satisfaction revolved around two crucial components; how the workers treated them and how well the staff knew about the food they were serving. That shows how important good customer service is and why all restaurant owners should implement it into their routines.

 

good guest service

 

5 Ways Restaurant Owners Can Train Their Staff For Better Reviews

 

  1. Encourage staff to pay attention to detail when serving customers. This can include ensuring drinks are refilled promptly, orders are taken correctly and food is served at the correct temperature.
  2. Teach staff to be polite and friendly when interacting with customers. This can go a long way in making customers feel valued and appreciated, which can lead to positive reviews online.
  3. Provide staff with ongoing training and development opportunities to improve their customer service skills.
  4. Utilize customer feedback to identify areas that need improvement and ensure these areas are addressed in staff training sessions.

training

  1. Encourage staff to ask customers for feedback after their dining experience and thank them for their reviews. This can help build customer loyalty and increase the chances of getting positive reviews online.

 

Business owners can offer incentives to their hospitality customers who leave positive reviews, such as discounts, free appetizers, or other promotions. It’s essential to stay on top of social media trends to ensure they provide the best customer experience possible. Social media marketing campaigns work well in bringing attention to a restaurant business and it’s a way to interact with customers faster.

Conclusion

By providing good restaurant training, restaurant owners can help foster a positive experience for customers and make sure that their staff is equipped to handle any situation. This will not only help improve customer satisfaction but can also help ensure that reviews are more favorable. Employees will make better tips when applying the customer service training they receive, which is an incentive in itself.

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Yelp and Restaurant Health Ratings: What You Need to Know

Apr 12, 2022

Choosing a restaurant to visit used to be a fun, casual pastime. The decision centered around questions like, “Where do you want to go? I don’t know. Where do you want to go?” Sometimes people looked up advertisements in their local directories, but it was a free-flowing experience based on a sense of adventure. It was a simpler time. Now the decision-making process has become more sophisticated. Restaurant patrons want to get the most for their money. They consider customer reviews. They may search for outdoor venue locations before making a decision. They also look at overall restaurant ratings on platforms such as Yelp.

Although Yelp has published health inspection ratings since 2004, it has recently expanded. As of March 31, 2022, Yelp has joined with Hazel Analytics to display hygiene data on 700,000 Yelp pages. Sharing information on health inspection jurisdictions of almost 70% of the U.S. and parts of Canada brings tremendous improvement to food safety and public health. This powerful partnership allows consumers access to unprecedented  public health information as the country opens again after COVID. Access to this level of information could positively affect revenue for the restaurant industry if scores are favorable. This would require restaurant owners to be more vigilant. Suppose a low hygiene rating is posted on Yelp.  In that case, restaurant owners should respond by immediately addressing their sanitation and cleaning protocols to make sure they perform well on the next inspection.

 

new health scores

 

The Yelp algorithm for open data standards began to form with the Local Inspector Value Entry (LIVES) program to unify restaurant inspection data. In 2012, Code for America and the city of San Francisco partnered with Yelp to develop this beginning platform which would allow state and municipal health agencies to compile and organize restaurant inspection information for public viewing. Although it was disorganized and not uniform, the goal was to reduce foodborne illnesses and promote public health. Thankfully, this beginning-level data has helped and has morphed into a more developed platform promoting overall restaurant cleanliness. Especially after the worldwide pandemic of COVID -19, this information has become extremely valuable. Accessing it through a trustworthy source could affect a person’s livelihood, health, and the ongoing economic health within the restaurant industry.

The upgraded section on Yelp about hygiene scores is under the “Info” section. Clicking on the health score allows users to see the health score and details on county health departments’ inspection and violation information.

What does this mean for restaurants? Now, more than ever, it’s imperative that your training is thorough and up to date. It entails making sure that proper protocols are continuously followed each and every time. From back to front of house, your staff needs regular, ongoing training to ensure safety and health standards are always met.

Eating at a restaurant has changed forever. Restaurant owners are held to higher standards. Patrons have higher expectations. Choosing a restaurant can still be fun. Now it can be smart, too, thanks to Yelp.

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How to Train and Welcome New Restaurant Staff

Mar 12, 2022

Restaurant training is a rite of passage most Americans are familiar with: recent data shows that 6 out of 10 adults have worked in a restaurant at some point in their lives. Hiring new workers can cost a lot of time and money, so it’s in every restaurant owner’s best interest to make a positive impression to retain employees. Therefore, it’s imperative that restaurants mindfully welcome and train their staff.

 

Give Informal Bonding Opportunities

Team-building activities and cheesy icebreakers sometimes cause introverted new employees to shudder. However, there are many lower-stakes ways you can encourage new employees to get to know other staff members, thereby improving communication and morale. Consider organizing a group outing or even allowing workers to stay back once a week after hours to enjoy a meal together. Creating personal connections can make employees feel more invested in their work and more likely to stick with your restaurant.

 

Mentoring Programs

Welcoming new staff with a mentoring program can be extremely beneficial for both the mentor and the mentee. Sun Microsystems found that both mentors and mentees were much more likely to receive a raise or a promotion by participating in mentoring. Surprisingly, as of 2019, only 46 percent of restaurants offered a mentor program. While it may seem tedious to organize, a meaningful mentoring program can help create lasting bonds and motivate employees to be the best version of themselves.

training program for foodservice

 

Give Meaningful Praise

According to Harvard Business Review, it’s important to praise your new employees, but certain types of praise will take you farther than others. Avoid vague statements like, “You’re doing great!” Instead, give precise compliments: “I love the way you handled that interaction with that difficult customer earlier. You have great communication skills!” This specific positive reinforcement can go a long way in helping new employees feel like they are on the right track.

 

Cross-Training Employees

Turnover in the restaurant industry is at an all-time high. As of November 2021, resignation rates in the restaurant industry had jumped from 4.8 to 6.9 percent. Abrupt line-up changes in your restaurant can have enormous trickle-down effects on your service quality. A great way to be proactive about potential turnover is by cross-training employees. This means training new employees for both front-of-house and back-of-house roles. If an unexpected resignation occurs, there will be more people who can fill in temporarily. Beyond that, cross-training improves communication between teams, minimizing misunderstandings and frustrations.

 

Employee Handbooks

An employee-in-training learns new information every day, from menu item descriptions to standard operating procedures. Even the most promising new employee can’t retain every single fact, so having an employee handbook is a great idea. This will also help new employees feel less overwhelmed by having a go-to way of looking things up when in doubt.

 

Consider Supplementing In-Person Training with Online Training

In-person training is essential for restaurant employees to get a lay of the land; however, there are many instances where in-person opportunities are limited. This has been especially true during the COVID pandemic, as some restaurants are still operating with reduced hours. An efficient way to train staff members is to consider shifting some training modules to an online program. This also allows for greater flexibility for your new employees to complete the training, when convenient or during slow periods.

 

training for wait staff

 

While statistics about employee turnover may feel daunting, giving thought to how you train and welcome your staff can go a long way in building a long-lasting team for your restaurant.

 

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4 Restaurant Training Best Practices You Need To Enhance Now

Feb 24, 2022

The restaurant industry is a thriving enterprise, but it is known for its high turnover rates. The best way to combat such high turnover is through solid restaurant training practices. Not only is training necessary, but it must also be followed up with a commitment to further training.

Training shows a mutual commitment between new hires or existing staff and the restaurant. When managers invest in teaching their team critical skills to excel at their job, workers often feel more compelled to stay.

Some restaurant training best practices to improve your operations include:

Set Clear Expectations Through Orientation

A high turnover rate is considered normal for the foodservice industry, but constantly hiring and training new staff can be time-consuming, costly, and demoralizing to existing staff. One of the most crucial restaurant training practices you can employ is ensuring each new employee is a good fit.

Orientation allows new hires to understand what is expected from the front of the house, back of the house, guests, and more. You can go a long way towards retaining staff by being thorough staff training.

The orientation training process allows managers to set clear expectations for their staff, reducing confusion with new hires and creating a safe environment where workers can excel.

 

restaurant hiring

Build Strong Relationships Between Staff and Management

One of the best training practices any restaurant can invest in lies in the relations between staff and management. Positive communication and connections often result in higher retention and smoother operations.

Employees are more likely to feel happier and supported in an environment that values and respects them. Treating your staff as valued members of a close-knit team makes you more likely to have fewer turnovers and a strong team.

Implement Ongoing Training

All managers want their staff to be fully equipped to perform their jobs successfully. Often, this means continuing education with ongoing training. Employees who have gained crucial skills feel more confident about their job performance, work better as a team, and are often more loyal to the company.

Training your staff does not end at orientation. Restaurant managers should constantly be observing their staff and operations to see how they can improve efficiency and satisfaction.

 

Train Your Staff on Updated Restaurant Technology

Restaurant technology has advanced dramatically, especially after the COVID-19 pandemic required many restaurants to adapt to shifting regulations. Many restaurants rely on electronic systems for placing orders, making payments, scheduling shifts, and more. However, investing in technology alone won’t ensure success.  It’s equally important that your entire staff is fully trained to handle any request.

The best way to train is through demonstration since manuals can be difficult to navigate. Have your staff train during downtimes by sending and voiding mock orders, filing checks, printing receipts, accepting coupons, etc. Restaurant operations should run smoother than ever once your staff is comfortable with new technology.

If you need help with restaurant training, Synergy Sync is your easy-to-use training solution—streamlined for use across multiple restaurant locations. Reach out to us today for a demo.

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TikTok: What Restaurants Need to Know

Feb 08, 2022

TikTok is becoming the fastest-growing media app with no signs of decreasing in popularity anytime soon. While some brands didn’t take it seriously at first due to its light-hearted origins, more food establishments have embraced it since the beginning of quarantine as an opportunity for an advertising and PR presence. In 2020, Dunkin Donuts announced a partnership with TikTok star Charli D’Amelio and added a new menu item called “The Charli.” For Super Bowl 55 in 2021, Chipotle used TikTok  (this article is from 2020 not 2021, so would be Superbowl LIV use roman numerals rather than regular numbers) in a never-before-seen way to interrupt traditional forms of advertising and reach its users throughout the game.

 

While TikTok is great for promoting hype, it’s also an easy way for negative posts about a brand to spiral out of control. Recently, Starbucks fired an employee after making viral TikToks about dealing with demanding customers. Similarly, a recent TikTok trend encourages fast-food workers to expose bad practices in the industry. What should the owners and managers do when a restaurant is called out in a negative TikTok?

 

Do Not Respond Publicly

Unless you have a PR team working with you full-time, it’s not wise to get into a public debate. This could quickly turn into a flame war. While it can be challenging to resist, do your best to respond to negative TikToks with radio silence.

 

Reach Out Personally

Reach out to the person who posted the content in person. See if you can work with them to have them remove it. Be careful about responding to them online, as screenshots could be used against you.  Listen to their concerns. Sometimes employees air grievances over a public channel because they want to feel like their concerns are being validated. Go over social media guidelines for your place of employment and determine if they violated them. If so, consider whether you want to give them a warning or terminate them, but also keep in mind that this could create even more online negativity for your brand.

 

restaurant workers
What are your restaurant’s social media policies?

 

Create a Positive TikTok Presence for Your Brand

Now more than ever, restaurants and other brands embrace the platform and create their own TikTok presence. Combat some of the negativity with positive buzz about your brand. If you create an authentic following and engage with your audience, you will be more likely to have an online community that will go to bat for you if negative rumors emerge.

 

Consider Protecting Your Brand By Editing Commenting Settings

Though many brands have been unsure of how to deal with TikTok’s commenting feature, there are certainly options to be aware of. Consider disabling commenting on specific posts or requiring approval of comments before allowing them to be posted. While some may criticize this as inauthentic, it’s helpful to know in a crisis.

Prevent the Problem Through Employee Training

More businesses are developing a social media contract for employers to sign while onboarding. By signing this contract, the workers are made aware of the consequences of posting negative comments about a brand. If they go against this agreement, they should know what to expect. Beyond the fine print, be sure to reinforce these policies in a restaurant training program. This training will make all social media policies and expectations clear to your entire team.

 

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Upselling Tactics for New Menu Items

Aug 25, 2021

by Rita ImersonOperations & 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.

 

menu

 

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!

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It’s Not Only About Hiring…It’s About Retaining Employees

Jul 28, 2021

by Natasha Reta – Culinary Consultant

 

The restaurant industry has always faced challenges in the field of recruitment and hiring. But having a great team and adequate amounts of staff is essential to great hospitality.  Operators are currently faced with the usual hiring challenges of tracking down serious candidates, streamlining the onboarding process, and retaining the employee for the long term.

Currently faced with the usual hiring challenges or tracking down serious candidates, streamlining the onboarding process, and then retaining the employee for the long term, the issue is further compounded with the newest challenge of the current labor crunch.  Operators will need to make significant changes to the way they hire, focusing on maintaining the retention of quality. But that’s just the tip of the iceberg.  Once you get that employee in the door, how do you keep them there?

 

hire sign
A hiring sign touts “flexible schedule, great benefits, free sourdough!”

 

Most frustrated restaurant staff have described leaving good-paying jobs due to a lack of training.  New employees want to feel comfortable in their workplace, yet a lack of systems and training allows for error, confusion, and frustration.  A thorough training program for both FOH and BOH, should be quickly developed and implemented to maintain staff retention. This training should incorporate specific job function training and product training, food safety training, salesmanship, and hospitality.

 

Company Culture: Yes, it’s Really Important

Okay, so you have the best systems and training, but is your company culture appealing? What do your brand and company say to your future internal guests, your employees?  How do you create an environment they want to return to? Lead by example. Your establishment should be treated with respect just as your guests.  The cleanliness and organization of your operations are a clear observation as to how your company cares.  New employees now say company culture is what keeps them returning.  They enjoy a happy work-life balance and feel respected.

 

restaurant manager
Lead by example. Proper and consistent restaurant training is crucial.

 

If you haven’t yet, now is the time to assess these areas of your restaurant operations:

  1. BOH/FOH operations and safety
  2. Overall restaurant cleanliness
  3. Job titles and accurate descriptions
  4. Training systems
  5. Growth opportunities
  6. Company culture

This foodservice labor shortage is certainly challenging for operators to tackle. Critically important is making your team feel valued, well trained, and taken care of.  With some attention to these areas, your operation will manage to survive this current hiring crisis.  Don’t have a robust training and operations system in place?  Synergy Sync is a powerful, flexible, and affordable digital training platform for restaurants look to upgrade performance.  Reach out to us to learn more!

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Why are Restaurant Workers Quitting?

Jul 14, 2021

The past 18 months have been incredibly challenging for the American restaurant industry. The COVID-19 pandemic forced many restaurant businesses to close their doors back in March 2020 (some of whom closed their doors forever). Businesses limped along, adapting their services to include take-out and delivery – only to be met with a wave of employee resignations as states reopened.

According to Business Insider, a whopping 5.6% of restaurant workers quit their jobs in April 2021. This points to dissatisfaction across the industry, and it will undoubtedly hamstring many businesses as they try to return to pre-COVID operating levels.

But why are these workers saying goodbye to the foodservice industry? Here are a few possible answers.

 

restaurant jobs
Why are restaurant workers quitting so much now?

They Want Safer Conditions

Across the country, restaurant workers are standing up against unsafe working conditions in the wake of the pandemic. Many businesses are champing at the bit to return to capacity and resume business as usual, but for waiters, cooks, and other staff who work in close contact with each other and the public, this can be potentially dangerous.

Today’s restaurant workers know the risk their job poses to their health, and many of them aren’t interested in taking the risk of being exposed to the virus for serving a guest their meal.

They Need Better Wages

If there’s one thing the pandemic taught us, it’s that the lowest-paid workers in our society are actually the most essential. This includes restaurant workers, some of whom continued working even as cases and deaths rose nationwide.

We’ve acknowledged the vital role restaurant workers played through the pandemic – and now, they want to be paid accordingly. Like fast-food eatery Chipotle, some companies are rising to the challenge and raising wages, but companies that refuse are facing labor shortages as workers say goodbye.

They Aren’t Getting Support

At their heart, both the issues listed above are about the same thing: giving workers better support. Restaurant workers – like all employees – are trying to earn a living with dignity. When they don’t feel supported by their managers or company owners, they’re likely to leave as soon as they can.

 

restaurant workers
Support your staff

If you want to hang on to your team, the best thing you can do is give them the support they need to feel comfortable at your restaurant. Take safety precautions to keep them healthy and safe at work. Allow flexibility for sick time if necessary. And give your team the proper training to help them feel like they’re truly an indispensable part of your staff.

When your team feels supported, respected, and valued, they’re much more likely to stick around – and your staff, your customers, and your business will all be better for it.

 

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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.