Though the ever-popular cocktail classics are still leading the charge in the craft cocktail scene, they are now sharing the stage with a new trend: creativity. It is not uncommon to find inventive large format cocktails, outrageous (and instagrammable) garnishes, rich house made syrups, tinctures and bitters, teas and smoke in the most unexpected places. Even big chains like Famous Dave’s are smoking their old-fashioned bourbon in house while Houlihan’s is carving their own block ice for some feature drinks. Putting out the same tired drinks year after year that look a lot like the drinks from across the street, turn drinks into a boring commodity, and commodities are subject to price comparison. The lowest price wins in this situation and everyone fights to sell the cheapest drink while the profits shrink. The less homogenous the product, the more resistant it will be to price comparison.  There is an untapped revenue stream from unique and creative cocktails that can separate you from the pack. Guests do not compare or question the price of something that is of quality and truly unique to your concept.

As you explore new revenue streams through craft cocktails, the biggest error is choosing style over substance. While creativity is key, it must work in conjunction with balance and efficiency. Astounding presentation in a cocktail that is overly sweet or acidic will bring guest back through the door about as fast as a perfectly balanced cocktail that takes 15 minutes to hit the table. Do you measure efficiency in bottle pickups, number of ingredients, components, all of these? What are your thresholds for each? How can you cut steps through batching, infusions, tinctures or flavored syrups and what are the proper applications of each?  What are the labor implications of each? A lot of planning goes in to the creation of a truly successful cocktail program, but returns can be disproportionately large as revenues and reputations surge upward. Alcohol, acid, sugar, ice, bitters, air and dilution must all work together in such a way that the sum is greater than the parts. Bartender training and server education must be on par with the desired quality of the drink, especially in large chains. Everyone coming in contact with these creations must know when to stir, when to shake, when to double strain and how to measure efficiency when developing recipes and identifying guest preferences at the table.

The trailblazers have been doing this long enough to have written many game changing, must-read books for the aspiring craft cocktail artisan. For technique, Jeffrey Morganthaler’s The Bar Book is the definitive source on how to. Liquid Intelligence by Dave Arnold dives deeper into why alcohol, acid, ice, etc., do what they do from a scientific perspective. Imbibe! by David Wondrich is a wonderful journey back in time highlighting the history of American bartending and cocktails that serves to familiarize us bar nuts with our roots. There are dozens of others worth seeking out and making available to your staff for some major inspiration and growth. Nothing derails a good training program like the lack of passion and inspiration from the staff. It is important to know what makes all this stuff special.

Whether it is craft beer, craft cocktails or responsibly sourced food, the verdict is in: tastes are changing and guests want quality and meaning behind their menu selections, and they are willing to pay for it. It is worth the effort to create a meaningful cocktail program and it will pay dividends when done right. The demand is there and our goals at Synergy is to guide those who are interested in crafting the supply.

Last week, we shared about how the “better-for-you” restaurant category is gaining a lot of traction in the industry. We explored different superfoods—nutrient-packed, healthy foods—like blueberries, salmon, and edamame. Other common superfoods include tomatoes, dark chocolate, almonds, quinoa, kale, and lentils. Superfoods provide several health benefits including an abundance of vitamins, minerals, antioxidants, and polyphenols.

If you’re looking to offer healthy dishes, superfoods are pivotal ingredients! Below we explore simple ways for you to incorporate superfoods into your menu.

Salad: Kale remains to be a popular and healthy green leafy vegetable of choice! A simple kale cobb salad (add hard boiled eggs, tomatoes, chicken breast, avocado) dressed with a balsamic vinaigrette is a healthy, nutrient-dense menu option.

Soups: Skip the heavy cream and go healthy and light. Wholegrain quinoa is delicious in soups. Mix in some hearty beef or chicken broth, lentils, veggies like broccoli (another superfood), and tomatoes for a delicious and hearty garden vegetable soup.

Pasta: Pumpkin doesn’t have to be just in pies and lattes! A pumpkin-filled ravioli with spinach pesto sauce is a great way to fulfill that craving for savory goodness. Pumpkins contain cancer-fighting alpha and beta-carotene while spinach is a great source of vitamins and iron.

Dessert: We all know how deliciously perfect chocolate and berries go together. Incorporating dark chocolate adds a wonderful decadent superfood full of antioxidants. Consider serving a dark chocolate mousse topped with strawberries, raspberries, and blueberries. If you want to get a little more exotic, serve the mousse with fresh goji and acai berries. For a breakfast spin, create a Greek yogurt parfait with berries and chia seeds, which are high in omega-3 fatty acids.

Drinks: Sweet iced tea can be very sugary! Try a sugar-free, refreshing iced green tea infused with fresh ginger root (ginger is known to help with relieving nausea, aiding in digestion, and reducing heart disease risk). A no-sugar-added watermelon drink is a tasty and refreshing beverage to add to your menu during the summer season.

There are so many options you can consider when working with superfoods. Next week, we will explore this further as we check out some awesome healthy restaurant menu items.

October is known for cool weather, autumn leaves, and yes, pumpkin-spiced everything! But did you know that the month of October is National Seafood Month? As restaurant managers, it may be easy to overlook seafood as a star ingredient while beef or chicken take center stage on the menu. However, seafood serves as a great protein choice for a variety of consumers, perhaps due to its taste or ability to meet certain dietary restrictions. Beyond that, sustainable seafood is also a hot restaurant trend for 2017. A recent survey conducted by Cargill found that 88 percent of Americans are willing to pay more for seafood that is certified sustainably and responsibly sourced.

A growing number of chefs and restaurants, even those in the fast-food sector like McDonald’s, recognize the importance of providing sustainable seafood. What exactly is sustainably-raised seafood? Any seafood that is caught or farmed in ways which support the well-being of the species, oceans and coastal communities is considered “sustainable.” For a guide on buying sustainable fish and shellfish, visit firstchoice.com.

If you’ve decided to take the plunge and begin offering sustainable seafood at your restaurant, you may want to consider how to highlight these ingredients on your menu. Consider the following dishes as menu inspiration:

–    Fish and chips with a unique house–made sauce like the one at Nobu 57 in New York City

–     Crab cakes with a spicy, Southern-style remoulade sauce

–     Manhattan clam chowder served in a bread bowl

–     Grilled or fried shrimp po’boy sandwiches

For more information on sustainable seafood and National Seafood Month, check out NOAA fisheries site here.

“Where’s the beef?” You may have remembered this line from the famous 1984 Wendy’s commercial, where a perplexed, older woman exclaims her discontent over her small hamburger patty. Fast forward some 30 plus years later and the same sentiment still rings true for consumers today—no one likes a small patty! But what if I told you a major fast food restaurant is looking to reduce the beef in its burgers?

Actually, Sonic is exploring testing a reduced-beef burger. Why on earth would that be appealing to consumers? Well, this burger will not be downsized but rather be made from a blend or beef and mushrooms, with the goal of providing a healthier choice for customers. More about this at Restaurant Business Online.

In fact, the concept of blending veggies with meat for hamburgers is not a new concept. Restaurants like Bareburger and Burgh’ers already implement this practice. Blended burgers offer a way to produce a lower-fat patty and potentially promote more sustainability when it comes to the amount of cattle being raised in order to support the hamburger industry.

We are always excited and pleased to find great news regarding clients we’ve worked with. Restaurant Business, a leading foodservice media brand, has recently dubbed Firehouse Subs as the number one sandwich chain for craveable sandwiches. They are our client and we are very proud to have been chosen as their culinary and operations partner. There is a certain harmony of deliciousness that occurs when you create the perfect sandwich and so, we are honored that Firehouse Subs has gained such recognition. Check out the article here. (Fun fact: Firehouse Subs was also named America’s Favorite Chain for 2017, too.)

Synergy works with a variety of restaurants, from fast-casual chains to independently-operated fine-dining establishments. You can explore how our services have helped restaurants achieve their goals at our case studies page.

The Culinary Institute of America just wrapped up their 19th annual Worlds of Flavor® conference and festival, World Flavors: Casual by Design. The highly anticipated event featured culinary experts and renowned chefs from around the globe sharing delicious food and insights with hundreds of attendees. (Fun fact: Did you know that the founders of Synergy Restaurants Consultants are both CIA trained chefs?)

Every year the conference features a different theme. In 2016, the cuisines of Europe and the Americas had the spotlight while the 2015 event focused on Asian foods. This year, the emphasis was on high-quality food served in casual settings. During the three-day conference, an abundance of culinary knowledge was shared. Here are some of the topics from workshops and seminars: 

• China in Motion: Tradition Meets Fusion in New Casual Settings
• When Peruvian Cuisine Goes Global: Innovation Opportunities for Millennial Diners
• Designing our Future: New Models and Approaches for Casual Dining
• The Business of Markets and Food Halls: Strategies and Recipes
• What Does Hospitality Mean in the Casual World?
• True Thai Flavors: The Casual Road to Michelin Stars

Check out this video of highlights from CIA WOF 2017

At Synergy, we are always abreast of food trends and new ways to become efficient as a restaurant operator. If you have questions regarding developing your casual concept or improving your current operation, please contact us.

Ever try going out to eat with a group of friends but can’t agree on a place? Mary wants Greek, but Tim’s craving Thai. Susan, however, has a hankering for New York style pizza. Well, the food hall is your answer, and they’re on the rise!

Think of a food hall as a reinvented food court that delivers an immersive food experience, rather than just a place for a quick bite after a day of shopping. Food halls act as a gathering place for people to try various cuisines from different food stalls. Inspired by the eclectic charm of veteran urban food centers like Chelsea Market in New York City and The Original Farmer’s market in Los Angeles, savvy developers are re-defining the food court and incubating new concepts to produce a rich dining experience beyond the city center. By reducing their footprint and sharing a roof and common space, new concepts and can reduce their start-up costs and share in the success of neighboring eateries by gaining visibility. The “Veto Vote” is moot when there are options to suit multiple palates, price points and dietary needs, especially when the space is anchored with an appealing central dining area.

Having a food hall presence is a great way for restaurant operators to showcase a single product or platform like outrageous doughnuts, the most amazing porchetta sandwich and unique takes on poutine. Diners create their own food adventure amongst the variety, perhaps by starting with a drink at one location, then moving to another spot for a first course or dessert. Diverse menu offerings encourage team eating, wherein each member of the group orders from a separate concept, then meets at a communal table for sharing and sampling. Operators capitalize on this phenomena by offering limited menus, specializing in one menu item and doing that item extremely well, effectively becoming the subject matter expert in that item.

Check out 8 food halls arriving on the scene, via restaurantbusinessonline.com – you might find one in your area! Nearby Synergy’s headquarters we find a couple of exciting food halls opening soon—SteelCraft in Long Beach, Calif. will feature merchant specializing in ramen, pizza, waffles, Hawaiian shave ice, coffee, chocolates and more. Trade Food Hall in Irvine, Calif. will serve up fried chicken, fish and chips, ice cream, and gyros to name a few.

For the last decade, parents have begun to really demand a change in the kinds of meals available to their children. Where we once saw limited options that usually contained fries, a burger, soft drink and a cheap toy, we’re now seeing more options for healthful choices as well as items that are seen as gourmet.

Mac and cheese will likely always be a kids’ meal staple in most restaurants. However, it’s been getting a gourmet facelift by being crafted with artisan cheeses or having slightly familiar but more upscale ingredients being added to it. Instead of ham, you might see prosciutto or chunks of crab or lobster. And the kids are loving it.

Artisan breads made of healthy whole grains are taking over too. Where sandwiches were once served on sugary white bread, kids’ meals are now changing the bread and rolls. The children don’t even notice this gourmet move. Wraps are also popular for kids’ meals.

Many restaurants are embracing the gourmet trend on the kids’ menu, changing things up just enough to give it that gourmet touch without being too unusual so as to intimidate young diners. What this means is that instead of “ham and cheese” as a sandwich offering for children, we’re seeing organic, health-fully cultivated foods that take us back to our roots. So today’s “ham and cheese” is now wild-raised shaved ham with country-churned cheddar cheese or something equally as earthy and inviting.

What’s great about this food trend is that it’s been a long time coming that children should be steered away from over-processed foods that can hardly be considered food. It’s refreshing to see children embracing these items too, likely unaware of the difference and simply enjoying the simplified meals that gourmet ingredients afford them.

Watch for this shift in kids’ meals from fast food to fast casual to sit-down restaurants. It’s a positive shift that ties well into the health trend and keeps going on the upswing.

America’s love affair with ice cream continues to burn hotter than ever. It’s always been a popular treat for children and adults and is a relatively easy to please menu item to add to a dessert section. But in the ever-evolving culinary scene, offering simply chocolate or vanilla scoops of ice cream isn’t going to bring people back in for more.

Ice cream and gelato too should be creamy and rich. And while consumers will never tire of vanilla or chocolate ice cream, most will skip dessert if the offerings aren’t that exciting. After all, who wants to pay $5 for an ordinary scoop of sub-par ice cream?

Chefs are responding and really having fun with this trend by creating their own unique flavors of ice cream and gelato in-house. They take great care and pride to bring whimsical flavor ideas to life. Sometimes, these offerings are simply meant to accompany a slice of cake or pie, but every chef out there knows that serving it with vanilla or chocolate ice cream is totally out of style.

Think pecan pie with caramel cinnamon ice cream or dark-chocolate infused raspberry gelato served alongside a rich chocolate tart. Simply reading the names of these artisan flavors is enough to peak a consumer’s interest in ordering dessert. It encourages salivation and desire. Chefs that want to develop a loyal customer base keep this trend in mind, searching for ways to take other flavors into the creamy and dreamy world of ice cream.

Expect to see the ordinary flavors take a seat on the sidelines while restaurants everywhere hone in on this artisan-created ice cream trend. Combined with this, you’ll also see some savory options of America’s favorite dessert being offered. Don’t knock it until you try it!