The COVID-19 pandemic has impacted many aspects of the restaurant industry—and continues to do so.

According to the National Restaurant Association’s yearly survey, we expect to see healthier trends and choices in 2022. This survey tests the waters for food and beverage trends by surveying over 650 professional chefs.

The good news is that the growing focus seems to be on better quality ingredients, a smaller carbon footprint, and delicious CBD experiments.

CBD-Infused Food and Drinks

Almost 80 percent of chefs have recognized CBD-infused menu items as part of the demand for healthier food products. Infusing foods and drinks with CBD ingredients opens a new food niche to explore and experiment with.

As restaurant owners around the United States update and expand their menu options, many are interested in the CBD market, which could be worth exploring.

Consider creating delicious cocktails or smoothies with a bit of CBD oil for a novel twist!

 

Plant-Based Food and Proteins

One of the biggest trends we’ve seen due to the pandemic is a focus on healthier food options: especially plant-based sandwiches and menu options. We will be seeing a growing trend as menus grow to accommodate meatless proteins.

For example, McDonald’s released a small trial run, the McDonald’s McPlant burger, which became incredibly popular and continues to grow every day. Participating stores have sold 70 plant burgers every day, far exceeding expectations.

As demand for plant-based food continues to grow rapidly in 2022, we can look forward to innovative and delicious developments, including cheese and fish alternatives. One new and fun alternative is potato milk–a healthy and yummy dairy substitute.

 

Sustainability

As supply chain issues and sustainability concerns become more visible, restaurants should explore ways to make environmental changes. From plastic alternatives to zero-waste options, the theme for 2022 seems to center on thoughtfulness and reuse.

The flexitarian movement—which focuses on plant-based diets for those who haven’t entirely given up on meat but are curious about exploring vegan options—has grown strong since 2020. Restaurant owners are starting to focus on more locally-sourced, high-quality ingredients to reduce their carbon footprint.

We may see menus transform as we focus on healthier and more eco-friendly menu options and sustainability. We can lookout for more streamlined and refined menus that focus on higher-quality ingredients for even simple offerings like French fries or chips.

2022 is shaping up to be an exciting year for restaurants. We will start seeing locally grown fresh produce, housemade syrups and items, and more vegan-centric cuisine.

If you’re looking for a menu refresh, or even a complete overhaul, look to Synergy! With 35 years of service for both independent restaurants and chain foodservice operations, Synergy Restaurant Consultants is here to help your restaurant achieve optimal efficiency in this competitive market.

While the pandemic rapidly changed consumer habits and wreaked havoc on supply chains, some savvy operators are benefitting from another trend accelerated by pandemic conditions. The number of U.S. households with at least one dog (69 million homes) increased to 54% in 2020 from 50% in 2018, and almost 50% of new dog owners said the pandemic influenced their decision. For the first time, pet industry sales exceeded $100 billion, according to the  American Pet Products Association (APPA) 2020 State of the Industry Report. This tidal wave of spending is expected to continue for the near future. Morgan Stanley forecasts that pet industry spending will nearly triple to $275 billion by 2030, and pets outnumber children nationwide in many major cities and apartment buildings.

When we take clients through our concept development process, we identify the target market and define points of difference for the new brand that will appeal to the needs of that market to ultimately create an emotional connection. In the competition for diners, what better way to draw the growing group of dog devotees than to give them a space that celebrates their best friend and its unique needs? The dog-park restaurant model goes a few steps beyond the dog-friendly restaurant. Typically, these restaurants have an enclosed area where dogs can wander off-leash while the dog’s owner can enjoy a drink nearby with friends.

Truly “Pet-Friendly”

Mutts Canine Cantina is a multi-unit hybrid dog park, restaurant, and bar growing rapidly through franchise with plans to be in 40 new markets as a long-term goal. The brand is targeting mixed-use projects and being pitched as a solution for oddly shaped or undevelopable tract land within an existing development as it becomes an attractive amenity for young, social dog lovers. Mutts operates on a membership model, and each unit features a walk-up bar offering craft beer, a full bar offering a broader selection of drink options, high-definition televisions, and Adirondack-style lounge chairs throughout the dog park areas. A separate patio features counter service food options specializing in chicken sandwiches, burgers, milkshakes, and a Doggie Menu for the four-legged patrons. The membership model gives operators access to a direct line of communication with users, which benefits the business (in addition to being a separate revenue stream that most F&B cannot realize), drives visitation frequency, and gives guests a sense of “ownership” of the concept.

 

 

Texas leads the pack in dog bars, but the trend is expanding to other markets with large Millennial populations. With two locations in Maryland, Bark Social offers either a daily dog pass (free entry for those without a dog) that costs $10 weekdays and $15 weekends, a monthly pass that runs $40, or an annual pass that is currently $365. Positioned as a social club for dog lovers, the concept offers locally-sourced craft beer, wine, and coffee and provides a slew of private-labeled treats, dog food, and products, including cupcakes, birthday cakes, and ice cream, “pupsicles,” and other retail items. We often work with clients to raise the average check at their businesses, and we have seen concepts with patios that allow dogs to enjoy a bump after adding “for the dog” items to their menu. Bark Social offers sweet potato chips at $8 and a pup cake for $10 (making them the obvious venue for increasingly popular dog birthday parties!)

With a traditional F&B concept, location can make or break you. These hybrid concepts benefit from lower occupancy cost and abundant parking by utilizing non-traditional locations, often getting incentives to bring business to the area.  Bar K, with two locations in Missouri, takes non-traditional a step further by using repurposed shipping containers in its facility design to add additional bar service to their extensive play yard. The spaces are colorful, and the concept offers straightforward food from an all-day menu and a full calendar of events for people and their dogs, giving their guests reasons to return throughout the month and creating a sense of community.

 

 

 

At the other end of the spectrum, Boozehounds in the Palm Springs area offers elevated design and high-end food in a 7000 sq. ft. venue featuring a dog-friendly open-air atrium along with a cabana bar and patio, truly a restaurant built for dog lovers, not a dog park with food. The menu is Japanese influenced, consisting of locally sourced and seasonal ingredients paired with a large selection of specialized beers, wine, unique craft cocktails, and “bowls” for canine companions. The concept has a set of rules for “pettiquette” and expected behavior for dogs and their adult chaperones which sets a different tone from the dog park experience.

 

Although these concepts are truly targeting a specific segment, most operators will not be able to add a dog park to their facility to draw guests in. There is inspiration to be had from concepts that cater to dog owners. It has been proven that operators with the potential for dog-friendly patio space can capitalize on that opportunity to drive frequency, loyalty, revenue, and more.

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.

 

 

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.

 

California has long been a bastion of art and culture. Want proof? Look no further than our restaurants. Eateries from the Golden State have changed the culinary world in more ways than one – and today, in honor of California restaurant month, let’s look at three CA restaurants that made our industry a little bit better.

The Brown Derby Created Cobb Salad

It’s the perfect summer dish: greens, tomato, chicken, bacon, eggs, avocado, and Roquefort cheese, all tossed together for a tasty, refreshing lunch. These days, you can find a Cobb salad on just about every menu in the country – but this salad owes its roots to the famous California restaurant the Brown Derby.

 

 

In the 1920s, the Brown Derby was the hottest spot in LA for celebrity sightings, as it was a popular spot for studio execs and stars to grab a bite. And while the original Brown Derby no longer stands, owner Robert Cobb’s namesake salad has left an indelible (and delicious) mark on restaurants around the world.

In-N-Out Invented the Drive-Thru

Fast food has practically taken over the restaurant world today, offering convenience and quick, hot meals to folks on the go. So, who would believe that this game-changing idea was born in some quiet suburb in Baldwin Park? That’s exactly where Harry and Esther Snyder lived when they founded In-N-Out Burger.

 

In 1948, the Snyders built a small burger stand near their home and set up a drive-thru lane, complete with a two-way speaker Harry built himself. Before long the idea took off, with fast food companies like Wendy’s and Wienerschnitzel (another CA-based brand) incorporating the drive-thru into their buildings, too.

Chez Panisse Created “Cali Cuisine”

The 1970s marked the California “food revolution” – but it would never have happened without Alice Waters, owner of Berkeley’s Chez Panisse. Waters’ restaurant served Mediterranean cuisine, but she was passionate about using locally sourced and fresh ingredients. In her efforts to find the best produce California could offer, she inadvertently developed a network that restauranteurs and local farmers have been using for the past 50 years!

Without Chez Panisse, there is no “farm-to-table.” Without Chez Panisse, there is no “Californian cuisine.” And, due to the countless chefs who worked under her, without Alice Waters and Chez Panisse, the entire food industry would be a lot smaller.

California restaurants have hugely impacted on the culinary world, from the highest-rated restaurants to the greasiest of fast-food joints. So, this month, give the California food scene it is due and visit your favorite restaurant.

Looking for ideas to refresh your menu in 2022? Look to Synergy – we have over 30 years of experience working with restaurants large and small, independent and chains, to help create relevant menus that satisfy consumer tastes!

As we say goodbye to 2021 and ring in the new year, we want to take a look back at some of our favorite pieces that highlighted some trends and challenges the food industry saw over the past 12 months.

There were plenty of tough humps to leap over in 2021–from hiring issues to supply chain problems and a ton of COVID vaccination questions. On top of that, the pandemic had shifted consumer trends, expectations and tastes. Please review some of our articles below that outline these hot industry topics (along with potential solutions) so that hopefully this can prepare you and your team for a successful 2022.

 

Financial Reporting – A Key to Successful Business Practices

Supply Chain: Shortage in Food—How Can Restaurant Owners Cope?

Using Automation to Ease the Employee Shortage

What It Takes to Be an Outstanding Restaurant Manager

Upselling Tactics for New Menu Items

The Ultimate Essentials for your Restaurant Business Plan

Post-Pandemic Beverage Trends

Team Building and Appreciation

Meal Kits are Here to Stay

What People Want from their Restaurant Employer

The last couple of years might have been a bit of a blur, but trends never seem to slow down. Food, especially, is an area we can all enjoy for comfort, taste, and health.

So what are consumer food and tastes trending towards in 2022?

Indoor Gardening and Ultra-Urban Farming

Whole Foods Market has asserted that hot food trends soon to hit your table include an assortment of natural and healthy foods.

You may not be surprised to learn that urban farming has grown in the last few years, allowing consumers to be more environmentally friendly by sourcing their fruits and vegetables locally. With supply-chain issues on the rise and the pandemic still a part of daily life, consumers are learning how to locate nearby farmers or grow their own food. Mushroom growing kits that allow you to cultivate expensive culinary mushrooms in the comfort of your own kitchen keep you healthy and well-fed.

Anyone can join urban farming! All you need is space and the curiosity to learn about aquaponics, hydroponics, and more. Being sustainable and environmentally sound, helps keep your kitchen stocked with perennial herbs, exotic mushrooms, and a personalized, curated indoor garden with your favorite veggies.

 

Look Forward to Fresh Fruit Flavors in 2022

Speaking of fresh, Beck Flavor’s Food Trends Report promises a rise in conscientious eating for better, healthier immune systems.

This doesn’t feel like a stretch considering the impact COVID continues to have globally.

Consumers seem to be shifting towards healthier foods with lower calories, less sugar, fewer preservatives, and less processing. We may see food trends that focus on fresh citrus flavors, immune-boosting vitamins, and botanical notes—all of which sound incredibly tasty and refreshing.

Cutting Down on Meat

You have likely noticed meat prices have gone up, which has inspired a movement known as Reducetarianism. This refers to the practice of cutting down on meat and animal products. The keyword is “reduce” because the goal isn’t to stop eating meat or become vegan.

Instead, you might consider only buying high-quality meats, seafood, cheeses, butter, etc. You can still enjoy your favorite meals, but on fewer occasions and with locally-sourced, highly-vetted ingredients.

Their goal is to “improve human health, protect the environment, and spare farm animals from cruelty by reducing societal consumption of animal products.”

As far as food trends go, this one seems conscientious and forward-thinking. The movement has gained a lot of followers, and maybe you are already one without realizing it. If you find yourself looking for pasture-raised eggs, grass-fed meat, raw milk—you’re already being intentional with what you buy.

Food and taste trends for 2022 seem to be more mindful and environmentally aware. This is a beautiful movement, and it’s inspiring to know that more and more consumers are concerned about the greater good. Look forward to more locally-sourced, high-grade foods in 2022!

The holiday season is upon us — which for many restaurant owners means it’s time to break out the holiday décor. Decorating for the holidays is a stellar marketing tool that can help bring customers into your restaurant. After a long day of shopping, diners want to sit down and have a bite — but in November and December, they want to do it in a seasonal atmosphere.

 

Don’t have room in your budget to splurge on a giant tree and a high-end Christmas display? Don’t worry! There are lots of ways to decorate your restaurant for the season without breaking the budget. In fact, we have a few ideas to inspire you right here.

 

Stick to One Focal Point

We know what you’re thinking: “Do I REALLY have to decorate for the holidays?” Honestly, you should; research suggests that restaurants who decorate during December see a 5-10% sales increase over those who don’t! However, that doesn’t mean you need to decorate every inch of your store.

Instead of going all-out, choose one area of the restaurant and focus on decking THOSE halls. The lobby is often the best option, as customers can see it and be drawn in as they pass your location. A bright Christmas tree, strings of twinkling lights, or any other holiday display can go a long way to putting your guests in the holiday spirit.

 

 

Upgrade the Everyday

While holiday décor is an important part of your seasonal marketing, it shouldn’t totally take over your restaurant. It’s important that your holiday decorations complement your existing decor, so that your restaurant look remains in line with the company brand.

 

That said, there’s nothing wrong with giving your existing decor a seasonal spin. Toss a few baubles into vases or martini glasses that are on display. Wrap lights around the plants in your lobby or outside your doors. Adding holiday touches to your typical decor won’t go unnoticed — and you won’t have to take down your existing decor!

Shop Sustainably

There is no better way to save money on your holiday decor than by using it again and again. Investing in high-quality artificial trees, wreaths, lights, and other decorations may have a high initial cost, but it will ultimately you lots of money in the long run.

 

Artificial greenery and greenery can help you prepare for future holidays (and it’s better for the environment, too). However, don’t forget that the dining experience is still priority number one! Make sure your staff is friendly, trained, and supported by management, and you can expect success this holiday season and every month after!

By Natasha Reta – Culinary Consultant

 

Ginger, pumpkin spice, and the sounds of holiday songs fill the air. It’s that time again, so here are some simple holiday recipes to help you get into the spirit of the season…

Easy-Peasy Gingerbread Ice Cream

This easy recipe for smooth gingerbread ice cream is done in the food processor and placed in the freezer overnight. Be sure to leave a little headspace for expansion when packing into your containers.

2 cups heavy whipping cream

7 oz. marshmallow crème

3 tbsp. molasses

2 tbsp. brown sugar, dark

½ tsp. ground clove

½ tsp. ground Allspice

¼ tsp. ground ginger

Preparation:

1. In a food processor, combine heavy cream and marshmallow crème, process for 10 seconds.
2. Add remaining ingredients and process until thickened 30-45 seconds.
3. Place in containers and freezer 8 hours or just until frozen firm.

 

Granita Style Punch Bowl, Because Sharing is Caring

This icy holiday punch bowl takes a total of 10 minutes of prep. Keep it nonalcoholic and let the masses choose how to get loose.

6 oz gelatin, cherry flavor

¾ cup sugar, granulated

2 cups boiling water

46 oz. unsweetened pineapple juice

6 cups cold water

2 liters ginger ale, chilled

Preparation:

1. Dissolve gelatin and sugar in boiling water. Pour dissolved gelatin mixture into a container and add pineapple juice and cold water.
2. Stir well, cover, and freeze overnight.
3. Remove gelatin mixture 2 hours before serving.
4. Place frozen gelatin into a punch bowl and cover with ginger ale.
5. Make substitutions to juice and gelatin flavor for your own jazzy touch.

Need fresh ideas to develop creative and on-trend or seasonal recipes? Our team of culinary experts is here to help! Contact Synergy today!

Those in the restaurant industry know that many variables at play determine if a restaurant will be successful. From marketing, demand within the local area, food, service, and management, many details work together to create one of the most important aspects of a dining experience: atmosphere.

In fact, the restaurant’s ambiance can be an essential contributing factor to the restaurant’s success and long-term profitability.

 

While it may seem like an abstract concept, the atmosphere of a restaurant sets the stage.  It can even enhance the overall dining experience. Details like lighting, music, spacing, table settings, colors, and artwork all work together to create a cozy, intimate, even romantic feel.

No matter how busy your restaurant might get, the ambiance can still create a magical experience.

Creating a Lovely Ambiance

Truly talented chefs and restauranteurs know that eating is both a cerebral and physical activity. As humans, our eating incorporates more than just the food itself. Our minds and senses observe and breathe in the scents, colors, and movement around us.

 

As much as pleasant artwork, music, and table settings can add to our culinary experience, so can harsh and unpleasant lighting, tension, colors, and noises. It’s no wonder that truly successful restaurants also have many thoughtful details to complement the food itself.

 

Many customers look forward to the festive, cozy, magical atmosphere that only comes once a year during the holidays.

 

Still, no matter how beautiful your thoughtful décor may be, nothing can sour a night out more than a lousy encounter between the customer and your staff. Your team is also instrumental in layering and enhancing your restaurant’s ambiance.

The Importance of Spacing

Space and interior decoration are consummate companions. No one likes to sit too close together, especially during COVID. As the pandemic continues to shape our world, lives, and safety protocols, it’s likely that people will continue to want a good amount of space between them and other guests.

Restaurant managers like their customers to have a nice view of the restaurant, which is part of the ambiance. This is why spacing tends to be more important than one might think.

 

However, no one wants to turn customers away when there are open tables. Keeping a finely tuned balance between capacity and spacing is part of what makes any restaurant busy and successful.

How Your Atmosphere Impacts Your Success

Research has shown that top performers in the restaurant industry established themselves by investing in the restaurant experience.

 

For example, restaurants with a thriving ambiance performed better than those that failed to provide the service and atmosphere that guests expected.

 

In other words, consider holiday décor, music, scents, and colors that go hand-in-hand with your restaurant’s menu and personality. Every restaurant and customer base is different. What works for one may not look right in yours. By understanding your restaurant’s voice and brand, you can play with it and truly craft a unique dining experience.

By Natasha Reta – Culinary Consultant

Reducing waste should be at the forefront of our minds as we see limited stock and the shelves far from being replenished, not to mention the increased commodities costs.  This holiday might find us without the usual luxuries we once expected this time of year.  But fear not, you can still enjoy the holidays while sparing your pocket.  Below are some of our favorite “waste-reducing” recipes that not only increase your savings but enhance your holidays.

Pickle Everything

Pickling has always been a great process of preservation of vegetables, but we’ve stepped that up a notch and have taken to pickling fruits, roots, and rinds. So grab some extra jars and make a large batch of pickle brine and save that produce and you’re prepared for a last-minute cocktail party!  Dress your next holiday crudités plate with pickled fennel and apple chips, or garnish those Bloody Marys with pickled asparagus and beets.

 

Hold onto your Pits!

It’s stone fruit season, so keep those pits! Stone fruit pits make great infusions and impart a delightful flavor when used. Try this easy pit recipe to enhance your holiday meals.

 

Stone Fruit Glaze Recipe

6 pounds (stone fruit pits)

1 cup red wine

1 cup sugar

3g tarragon or basil

 

Preparation Instructions:

1. Place all ingredients except herbs into a saucepan over medium heat and bring to a simmer.
2. Simmer for 10 minutes and remove from heat.
3. Add herbs if desired and allow to cool.
4. Strain and save in refrigerator for up to 3 weeks.
5. Use as a glaze or reduction on meats and veggies.

 

Got Grease?

Save all that bacon grease from your brunch buffet. You can store that fat in a jar in the refrigerator for up to a month. Use it when needed for that delightfully fat and smoky addition. Try it in vinaigrettes, biscuits, and even in caramel. Make this bacon aioli and slather it all over your turkey sandwiches.

 

Baconnaise Recipe

2 egg yolks

3 tsp lemon juice

1 cup bacon fat (melted but not hot)

1 tsp Dijon mustard

 

Preparation Instructions:

1. Place the yolks in a small food processor with 1 tsp lemon juice and mix well until combined.
2. Turn the food processor to low and slowly drizzle the bacon fat into the yolk mixture, drop by drop to start. DO NOT ADD TOO FAST; this will break the emulsification and cause the mayo to separate.
3. Add mustard and the rest of the lemon juice once all the bacon fat has been added.
4. Store in refrigerator for up to 1 week.

 

Need fresh ideas to develop creative and on-trend recipes while reducing waste by reusing normally discarded items? Our team of culinary experts are here to help! Contact Synergy today!