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Six Overlooked Kitchen Restaurant Training Steps

Jul 01, 2021

Without a structured guide that lays out each person’s position within your kitchen and restaurant, training a new employee could turn into a frustrating game of telephone, with essential information potentially becoming lost in translation, including:

1.  Guest Experience

While servers and hosts are typically the first restaurant staff to greet your guests, the kitchen staff should also go above and beyond. Nothing makes a better first impression than an aesthetically pleasing dish.

Food plating can take years to master, but a few tips can take dishes from bland to works of art. While food plating can reflect the kitchen’s skill, it also enhances the guest’s overall experience. After all, enjoying a meal employs more than just your taste buds. The appearance of dishes is almost as important as their taste.

food plating
Elevate the guest experience

 

From trussed meats to intricate garnishes, food plating refers to a skillful modification of food to amplify its aesthetic appeal.

Important tips include:

  • Follow the rule of thirds. Only plate two-thirds of the dish and leave the remaining third blank
  • Do not place food on the rim of the dish
  • Choose the proper plating to improve the aesthetic

Small details can go a long way into pleasing guests and creating an atmosphere.

 

2. Staff Dress Code

The dress code should be different for each department within a restaurant, including servers, hosts, bussers, bartenders, and kitchen staff.

However, all restaurant staff should wear one thing in common: non-slip kitchen shoes.

 

3.   Educate Your Restaurant Kitchen Staff

Education is essential for a smooth-running restaurant. Every staff member should understand how your restaurant operates, daily specials, your established menu, how to treat guests, ideal guests, and staff expectations.

Restaurants often suffer from a high turnover rate. Reasons for this can be due to insufficient staff training and uncertainty about expectations.

Once the formal training is complete, it’s always good to place written instructions in areas within the prominent location in the kitchen.

4. Communication

Part of becoming a well-oiled machine involves open and honest communication. Your kitchen staff should have an understanding of how the ordering process works. They should know how to talk to FOH to reduce the risk of misunderstandings. Knowing how to speak to health inspectors is also vital for the future of your restaurant.

When your staff feels like everyone is on the same team working together to create a beautiful guest experience, little room is left for tension, mistakes, and turnover.

5.   Always Hold a Menu Tasting

While most restaurants hold menu tastings to ensure staff understands the menu, some places may overlook this step. Menu tastings encourage your team to get to know each other, ask questions about the ingredients, and be better able to explain dishes to your guests. This ensures your kitchen and FOH staff understands your expectations for each dish.

 

menu tasting
Hold menu tastings for your staff

Many successful restaurants have family dinners where staff sits together and break bread, which helps form connections among your team.

6. Never Stop Learning

Many studies suggest that proper onboarding can increase productivity, reduce restaurant staff turnover, and helps integrate new hires into your restaurant culture. Sixty-nine percent of employees noted that they are more likely to remain with an employer if they had a thorough training process.

 

Menu changes are inevitable, as well as new products and restaurant technology. As a result, even the longest-standing employees will require ongoing . Ongoing education and training can be the perfect opportunity to stay in touch with all your staff and to listen to their concerns and ideas.

Synergy has created a comprehensive restaurant training application called Synergy Sync to help you train your kitchen staff consistently and thoroughly. And now, Synergy Sync is available in Spanish!

Investing in your restaurant and team is the best way to reduce disharmony, high turnover rates, and unhappy guests. Contact us to learn more.

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5 Unique Ways to Draw in New Guests this Summer

Jun 02, 2021

The COVID-19 pandemic cost millions of restaurant workers their jobs, thousands of restaurant owners their businesses, and an estimated six years of growth for the entire industry. But now that things are slowly returning to normal, restaurant owners are eager to have customers back in their dining rooms.

There’s only one question: how can we draw customers back in after a year of eating at home? Here are five tips to help you get back your diners.

Upgrade Your Website

A beautiful website was important for restaurants before the pandemic. But in the post-COVID world, a great website is absolutely a necessity! Statistics show that 90% of customers check out a restaurant online before eating there. After a year of ordering GrubHub and DoorDash, diners have come to expect restaurant websites to offer similar technology and ease of use.

So take the time to upgrade your website with beautiful photos, an easy-to-read menu, and even a few reviews from diners. Refreshing your website won’t take long, and it’s relatively easy, thanks to free website builders.  It will make a world of difference for your business.

Sponsor a Local Sports Team

Another casualty to COVID-19 was the typical summer activities kids love: summer camps, theme parks, sports teams, etc. As the lockdown restrictions wane, families will be itching to get back to soccer, baseball, and other activities.

And where do they go after an afternoon of playing sports? To your restaurant!

Sponsoring a sports team boosts your reputation with the public – leading to more customers coming through your door. This is an excellent opportunity for local community involvement and shows your support for the kids in your area.

Host a Special Event

After a year of quarantine, most people are looking forward to having a night out with their friends again. However, they aren’t just looking for any night out; this first gathering should be a special occasion.

 

Consider hosting a special event at your restaurant

 

Host an open mic night so musicians can show off what they worked on during quarantine. Host a cooking class so everyone who started learning to cook this past year can have a new recipe in their arsenal. These special events are sure to attract diners looking for fun ways to celebrate the end of lockdowns.

Get Active Online

Social media platforms grew 13.2% in the past year – a gain of 490 million users. This points to an significant new development for business owners: your customers are likely accessing social media daily.

An active social media account is a great way to promote your business FOR FREE. Show photos of your gorgeous food on Instagram. Engage with customers over Twitter. Use your company Facebook page to alert people about new specials. Make a viral video for TikTok with your kitchen staff! Your online presence can help drive traffic to your website AND your front door.

Provide a Safe Dining Experience

 

 

After the year we’ve had, there will always be a small group of people who are hesitant to return to restaurants. So how can you reassure these customers that your establishment is safe? Most importantly, demonstrate that you take proper safety precautions.

Studies show that 85% of customers want six feet of space between tables in restaurants. In addition, 61.9% of customers want servers to wear masks and gloves. Taking the time and effort to show you care about diners’ health and safety can help them feel better about dining with you – and that confidence can lead to excellent word of mouth. Provide adequate training for your staff so they know top-to-bottom the sanitation and safety procedures.

No doubt, 2020 was a year like no other for restaurants. So tap into these ideas to help you build up your business and have a bustling restaurant again!

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Tips for Tackling Staffing Issues

May 24, 2021

By Rita Imerson – Operations & Training Consultant

 

Across the country, we’re hearing from operators about how challenging it is to hire and recruit. The market for employees is more competitive than it ever has been, and this is in conjunction with the re-opening of our industry that we’ve all been anxiously anticipating. It’s clear there are many reasons for this labor shortage, but whatever the cause, our industry will once again need to pivot and strategize to be competitive when it comes to hiring and retention. We recently posted the following question in several industry-specific social media groups to find out exactly what employees are looking for when job searching:

 

“If you were looking for a job, what kind of hiring post would motivate you to apply? What kinds of things would it offer? What would it say? What do you want in a job that would make you want to stay there long term?”

 

Restaurant training programs

Some common responses were:

 

  • Living wage/higher pay
  • Benefits (PTO) and health insurance
  • Flexible schedule options along with a set schedule
  • Automatic gratuity (FOH employees)
  • Shared gratuity to BOH (BOH employees)
  • No “clopens”
  • Good work/life balance
  • Mental health support
  • Good management that treats employees with respect

 

These responses are not surprising, but this is a good time to evaluate what you can offer and what your culture is like to improve both recruitment and retention if you have not already.

In addition to closely and honestly looking at your working environment, we recommend the following strategies for hourly employee recruitment:

  • Post a clear and authentic job ad. You want to avoid sounding like every other restaurant hiring post. Make sure what you say is to the point and what job seekers want to hear. For example, instead of writing “we treat each other like family,” write “we have a set policy that all employees can request one weekend off every two months.” Post clear information about compensation. Tipped employees will be looking for exactly what they can expect to make in gratuity, how much they distribute to other positions, and how they receive that gratuity (still paying tips in cash – or paying out tips once per week instead of biweekly – include that info!). Also, think about a catchy heading that will encourage people to click on your post. Something like “Want to be able to take a full weekend off every eight weeks – IN A RESTAURANT JOB!! You can do that here!”
  • Brainstorm any benefits of the job that sets you apart. Things like: no late nights or early mornings, closed all major holidays, free food when you work and 50% off when you dine on your day off, stylish and comfortable uniforms, weekly contests with cash prizes.
  • Consider video or phone interviews as a first contact. This will help you screen employees with the potential of fewer “no shows.”
  • Offer referral bonuses to current employees.
  • Use your social media to promote your fun workplace. Are you on TikTok? Ensure people in your hiring demographic can actively see how fun it is to work at your operation.
  • Also, don’t forget that Gen Z is a much more casual and laid-back generation. You may not be able to evaluate them on the “old rules.” Texting communication, a casual appearance, and youthful mannerisms are standard. It would be best if you didn’t rule out potential hires based on generational habits.

 

To improve retention, think about ways to engage your current team better. What can you do to make their work-life more enjoyable, so you keep the employees you DO have? The best way to find out is to engage in one-on-ones and allow for an open and honest two-way discussion. Make sure they know you’re listening by taking notes and then follow up a week or two later on the things you discussed.

 

In addition to the above strategies, hiring outreach may be a good tactic. Contact local high schools and colleges and see how you can reach their students. Summer is coming, and many students may be looking for a part-time job. Are there any local community organizations that support people in need? Make sure they have the list of your open positions.

 

And don’t forget, the most crucial part of hiring is onboarding and training! New hires will make immediate decisions once they start, and they may be fielding offers from multiple places. It’s important they feel valued and feel that the operation is organized and committed to doing what it promised during the interview process. Conduct a thorough orientation, providing all new hire information and a tour and introductions to the team. Ensure they get a full training schedule and understand exactly what’s expected of them during training. Check-in with them daily and review their training progress. Once they have completed training, make sure they feel supported and encouraged to ask questions and keep learning!

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Short Staffed? Instant Tip Payments Can Help Bring Employees Back

May 24, 2021

Affiliate Post by Keely Hungate of Kickfin

 

Recruiting and retention have always been major pain points for the restaurant industry, pandemic or not.

 

Of course, the events of the past year haven’t helped. Covid-19 has made a tough labor market even tougher. Throughout the spring, restaurants have moved toward reopening, diners have eagerly returned—but workers? Not so much.

 

 

If you’re struggling with staffing, or if you’re losing people to other employers: instant, cashless tip payments can be a win-win for your team and your bottom line. Here are five reasons why now is the time to switch to instant payments.

 

  1. Managers aren’t bank tellers: Cash payouts come with a host of hidden costs that negatively impact your profits and your people. Managers waste precious hours every week making bank runs when there isn’t enough cash on hand to tip out. Then they have to count, recount, and distribute tips—sometimes multiple times per day. Meanwhile, employees are either waiting around for payouts after every shift, or they have to make a special trip to get their tips later. Suffice it to say: cash isn’t working for anyone anymore.

 

Instant tip payments take cash out of the equation by sending tips straight to employees’ bank accounts, the second their shift ends. That’s a major work perk for both managers and employees: managers don’t have to hassle with cash, and employees get their money in their bank accounts instantly, where they prefer it.

 

  1. No one wants to wait: Some restaurants are solving the “cash problem” by switching to payroll tips. But for employees, that actually creates more problems. They’re in the industry to get paid every day; they don’t want to wait weeks for their tips. And many of them simply can’t afford to. Leveraging digital tip payments ensures they have the financial security they need and deserve. When restaurants use Kickfin, tips are instantly in their bank accounts (wherever they bank) and immediately available for use, whether it’s 2 a.m. or Labor Day.

 

  1. The other guys are doing it: Restaurant employers are losing labor to gig economy jobs (think: Uber, DoorDash), which pay out earnings daily. An instant payment platform gives restaurants the power to compete with those daily pay options. That becomes one more selling point for your job candidates, and it gives your current employees one more reason to stay loyal to you.

 

  1. Digital is safer: Leaving a restaurant with a pocketful of cash is never a great idea, especially late at night. Instant, digital tips are safely in your employees’ bank accounts—not their wallets—the second their shift ends, eliminating the risk of theft. Making a decision that keeps your employees safer speaks volumes about the kind of employer you are and the way you care for your people.

 

  1. Transparency matters: When you switch to digital tip payments, you and your employees have 100% visibility into their payment history. In addition to making reporting a breeze, that can eliminate tip disputes and show that, as an employer, you prioritize trust and transparency.

 

Hiring is harder than ever, but instant tip payments are a major selling point for job candidates. At the end of the day, hospitality workers want and need immediate access to their earnings. Modernizing your approach to tip payments makes life easier for your people, it shows them you care about their wellbeing—and it gives them a compelling reason to join your team and to stick around.

 

About Kickfin: Kickfin is the only way to send tips instantly to your employees’ bank of choice, the second their shift ends. Restaurants use Kickfin to solve for cash shortages, cut labor costs, and improve recruiting and retention. Implementation is fast and free: restaurants can get Kickfin up and running overnight—no contracts or setup fees. Get a demo today!

 

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A New Season of COVID: 3 Ways Restaurants Can Prepare

Aug 28, 2020

For restaurants—and the rest of the world—COVID was the theme of our spring and summer. Unfortunately, it’s still the headline as we head into the fall.

Back in March, restaurant owners and operators pivoted as quickly and strategically as they could, not knowing how long this new normal would last — or that it might slowly just become…normal. And while no one has a crystal ball, what we do know is that the hospitality industry is quite a ways away from returning to pre-COVID operations.

With that in mind, as we approach a new season, savvy restaurateurs have an opportunity to reassess the changes they’ve made. If you’re in the restaurant business, now’s the time to determine whether the solutions you put in place are going to work for the long(er) haul, or if they’re just interim solutions that need to be reevaluated.

Here are three questions every restaurateur should be asking themselves now to prepare for the upcoming months:

1. Am I taking care of my employees?

Restaurant employees have had a rough go of it since the pandemic began: fewer shifts, a lot of process and workflow changes, not to mention working parents who are dealing with daycare closures and remote schooling. It’s important to continue supporting them as their personal and financial circumstances remain in flux.

That includes:

Keeping them physically safe. Don’t let up on safety and sanitation procedures. Your employees are risking their health to work, so they need to be able to trust that you’re taking all precautions to create a safe and healthy work environment.

Over-communicating any changes. Don’t leave any members of your staff guessing. Use this as an opportunity to reach a new level of transparency and trust among your team.

Giving them financial security wherever possible. Many restaurants have switched to payroll tips because employees can’t afford to wait for weeks to get paid. Ensure you’re continuing to provide instant tip payout through a digital tipping platform. (It’s also a time and cost savings, especially if you’re dealing with increasing credit card payments and less cash on hand.)

Note that by taking care of your employees, you’ll maintain a healthy, happy and productive work culture. You’ll also remain competitive as employers hire talent back and build employee loyalty when the tough labor market inevitably returns.

2. Will seasonal changes affect my operations?

Physical space: Patio seating has been a lifesaver for many establishments during COVID. As we approach cooler months, depending on where you’re located, this may not be a year-round solution. And for restaurants that reduced indoor dining capacity to maintain social distancing, they may be continuing to lose out on revenue.

Think about what you can do to maximize your space while keeping everyone safe, and plan ahead. For example, if you haven’t already, consider plexiglass solutions for your indoor dining space. For your outdoor seating area, now may be the time to invest in outdoor heating or enclosure systems that will allow you to continue using your space throughout the fall and winter months.

Supply chain: When planning your seasonal menu changes, take into account supply chain considerations. Will the change of seasons, along with the impact of COVID, affect your ability to access the items you need? Do you have reliable access to — and a healthy reserve of — cleaning supplies and inventory to keep your space as safe and germ-free as possible if those items are in short supply again?

Event policies: With cooler weather and the holidays approaching, start thinking about how you might handle any annual events or requests for gatherings and parties in your space. If your establishment isn’t conducive to safe social distancing crowds, you may need to get creative. For example, consider offering catering services for customers who want your food to be part of their event experience.

Consider offering catering services if your establishment isn’t conducive to safe social distancing for crowds.

3. How will we handle another potential shutdown this fall?

Experts agree that a “second wave” of COVID-19 is coming. (Although in some locations, the first wave of the pandemic is still going strong). On top of that, the cold and flu season will only exacerbate our current problem, potentially causing what many experts are calling a “Twindemic.”

If your area enters another shutdown, limiting your services back to curbside and takeout only, ask yourself, “What did I learn last time?” “What went well?”  ‘What would I do differently?” Use what you learned to put together a plan so you can be prepared for round two. Be sure to communicate your plan to your team — or even solicit input from them — so that everyone is on the same page in case you have to put your plan into action. Best case scenario, you’ll never have to use it.

Whether you’re still struggling with these uncertain, ever-evolving circumstances, or you’ve hit your stride: we now have time and experience on our side. Leverage that to make informed, strategic decisions for your business as we move into the end of the year and look ahead to 2021.

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Building Better Draft Cocktails

Nov 10, 2018

A truly great cocktail has many facets above and beyond flavor. The flavor must be balanced and walk the line between sweetness and acidity, bitter and sour, and so on. However, texture, temperature, and dilution all play major roles as well. Jeffrey Morgenthaler believes (and I agree) that to make a great cocktail you must have the right recipe, the right technique, and the right ingredients.

 

There is a correct method for the way a cocktail is shaken or stirred to ensure perfect temperature, texture, and dilution. A cocktail properly shaken for 12 to 15 seconds, should finish between 19 and 23° F, and ideally be diluted 25 to 40%. A cocktail properly stirred for 30 to 45 seconds should finish between 23 and 32° F and ideally be diluted 20 to 25%. Stirred cocktails tend not to be quite as cold or diluted as shaken drinks, but shaking adds texture to a drink in the form of tiny air bubbles. These air bubbles don’t last forever, so it is best to keep shaken drinks small for quick consumption and get them out fast. Because of the textural component, a drink that would normally be shaken tends to fall flat when put on draft and poured directly into a glass or over ice.

 

When deciding whether a cocktail should be shaken or stirred, simply consider the ingredients. Any drink that contains juice, cream, or eggs will be better shaken due to the foaming effect of those ingredients and therefore fall flat when put on draft. Any drink that is composed entirely of spirits, like a Manhattan, Negroni, Martini, or Old Fashioned should be served crystal clear, ice cold and free of ice chips and air bubbles. These types of cocktails are far superior when batched and served on draft.

 

To batch, simply scale up any recipe by ratio (always testing to ensure balance was maintained and adjusting when necessary) and then dilution is all that needs to be calculated. Dave Arnold has a formula for calculating estimated dilution in his book Liquid Intelligence:

 

Dilution ratio for stirred drinks = -1.21 x abv2 + 1.26 x ABV + 0.145

 

A simpler method is to weight a single cocktail before and after stirring to determine how much water was added during the dilution/chilling process. Do this a few times and find the average. Determine the ratio of the water volume in the recipe and scale up with the rest of the recipe by ratio.

 

Any recipe generated by this method, using the right ingredients and dilution ratio can also be used in individual or large bottled/batched cocktails to increase the speed of pickup and throughput. Bear in mind that due to the lower alcohol content of these drinks, refrigeration is important in preserving their integrity.

 

I recommend serving these drinks over a large “rock” (large ice sphere or cube) to achieve the perfect temperature without compromising the dilution ratio. Large rocks have enough surface area to be inefficient for dilution but are perfect for maintaining just the right temperature. Serving “up” is an option as well but this will cause the drink to warm more quickly as it is already starting out slightly above the ideal temperature range of 23 to 32 degrees F, so smaller portion sizes are preferred for this application.

 

Follow these guidelines and any cocktail connoisseur will be thrilled to belly up to your bar for some delicious draft concoctions.

Mike is a Certified Cicerone® beverage expert and all-around restaurant guy. He lives in the Midwest but works all over the country as an Operations and Beverage Consultant for SYNERGY Restaurant Consultants.
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January 2012 Newsletter

Jan 24, 2012

Happy New Year!

By now all of you must be hunkering down to see what the next year will bring, whether you embrace the view of some that we’re still stuck in the economic doldrums, or that the situation is finally taking a turn for the better.

One thing’s for certain: Mobility, as in on-the-move cash registers and iPad-based menus, will be more important than ever in the coming year, as our technology guru Michael Reynaga explains.

And the fast casual segment will continue to drive both growth and innovation of a kind we’re only just beginning to appreciate. Take a look at some of the companies we’ve showcased in Fast Casual Concepts to Watch.

And we’ve also got the second installment of Joan Lang’s Top 12 Trends for 2012, covering more of the leading-edge developments including Urban Rusticity, American Taverns and Next-Wave Mexican. One of the most intriguing trends, to our way of thinking, is the way restaurant creators are researching into the past (see History Repeats Itself) to create concepts, décor, service styles and menus, proving that everything old is new again—and there is something new under the sun.

To your success,

Dean and Danny

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Food Trends: 12 for ’12, Part II


By Joan Lang

 

In last month’s newsletter, we presented the first six of our Top 12 Trends for 2012, from better burgers, hot dogs, pizza and sandwiches to artisan meats and the gluten-free craze. This month: the final six.

7. Rustic is the New Sophisticated

Barn-board walls and dry-aged ribeyes, communal tables and housemade pickles, spit-roasted meats and top-of-the-line cocktail programs: the common thread is urban-rustic. Brooklyn’s new Buschenschank is a case in point, with its Tyrolean tavern atmosphere and its menu celebrating the hearty, comforting fare of the out-of-the-way Alto Adige (fondue, oxtail stew, the bread dumplings known as speckknodel) region of Italy. It’s all part of the anti-upscale restaurant revolution that’s no less attractive to the foodie populace for its lack of apparent sophistication. Many of these restaurants are, not surprisingly, farm-to-table or ethnic or both, bringing a folksy local/sustainable ethos to the world’s indigenous peasant cuisines. Around the country there are restaurants opening like Cotogna, Michael Tusk’s “celebration of rustic Italian cuisine” in San Francisco and Tavernita in Chicago. And Brendan Sodikoff, the chef/owner of Au Cheval, also in Chicago, proudly describes the restaurant as “rough around the edges” and “the opposite of modern,” with a menu that will include bacon steak, potato hash as a bed for the likes of duck-tongue confit, and even a fried bologna sandwich.

8. Retail-Segment Blurring

As if the competition weren’t vicious enough between restaurant concepts, retailers are coming on strong with their own designs on the away-from-home food dollar. Recent research from Technomic, in fact, suggests that consumers no longer see much difference between meals picked up at fast food outlets and those from convenience stores. Small wonder that c-stores and grocery stores are pouring efforts into prepared foods, including Spartan Stores with its $3.99 packaged school lunches and The Empire Hy-Vee in Sioux Falls, which hired a fulltime chef this summer to not only develop recipes but also oversee food displays, conduct demos, teach cooking classes and act as a general resource to shoppers. Meanwhile, City Provisions in Chicago may have the formula to strike back with a concept that combines a retail deli with catering, supper clubs and a dine-in menu.

9. The New American Tavern

Is it a bar or a restaurant? Call it a draw, this newest iteration of the gastropub/bar- and-grill that places equal emphasis on food and beverages, aiming to be a casual neighborhood gathering spot for repeat visits and multiple locations. Often characterized by lots of beer and wine-by-the-glass, serious mixology, and a food menu of small plates and shareables—plus a name that recalls the classic British tied-house—these new-wave “locals” are popping up all over the place:
The Beagle and Jones Wood Foundry, New York City
Plan Check, Los Angeles
Blokes & Birds, Chicago
The Nose Dive, Greenville, SC
Monk’s Kettle, San Francisco
Back Bay Social Club, Boston

10. Next Wave Mex

First it was Sonoran, then Tex-Mex, followed by upscale or “modern Mexican,” and now finally the hipster taqueria and tequila bar has arrived to show gringos what it’s all about: not sloppy enchiladas but sophisticated street-style antojitos (filled with the likes of carnitas and suckling pig) and top-shelf spirits. Richard Sandoval, who along with Rick Bayless helped to pioneer the acceptance of Mexico as a haven for serious cuisine, has Zenga Zenga in Snowmass Village, CO. The northern foodie town of Portland, ME, has not one but three new places for tacos and tequila: El Rayo, Zapoteca, and Taco Escabar. Tacolicious and Mosto recently opened in San Francisco to showcase tacos, tamales, and dozens of different kinds of tequilas. Cantina Feliz and La Calaca Feliz are doing the same in the Philadelphia area. And “Top Chef” Mike Isabella is working on Bandolero in Washington, as we reported in last month’s newsletter.

11. American Regional: Southern and Barbecue

Way down south there’s flavor, comfort and authenticity, all things that are welcome just about everywhere. Thus the wave of openings in traditional barbecue and soul-food wastelands like Boston and San Francisco, which has seen a regular boom of Southern/BBQ restaurants in recent months, from Tupelo and Southpaw to the upcoming Dancing Pig and Hops & Hominy. “Top Chef” fave Tiffani Faison has had an instant hit in Boston with her new Sweet Cheeks Q, with roves the barbecue belt with ribs, brisket, pulled pork, classic sides like hush puppies and broccoli-cheese casserole plus a whole shelf full of small-batch bourbons. Other winners in the Southern hit parade on menus all over the country include pimento cheese, shrimp and grits, fried chicken (with or without waffles), pork belly, sweet tea, oysters, muffaletta sandwiches, gumbo and fried green tomatoes.

12. History Repeats Itself

Whether it all started with research into Speakeasy-era cocktails or authentic regional American foods, one of the latest-wave food trends is a look back at the classics with an eye to a contemporary twist. One of the most high-profile by far is America Eats Tavern in DC, José Andrés’s painstakingly researched paean to the history of American food, from “Vermicelli Prepared Like Pudding, Philadelphia, 1802” to “Shrimp in Grapefruit Cocktail, Irma Rombauer, Joy of Cooking, 1931”; if you only follow one link in this article, click on this. The brand-new Saloon in Somerville, MA, is styled as a pre-Prohibition-style tavern with small plates, brown drinks and old-timey atmosphere. And in New York City, there’s One Mile House, paying tribute to the days when the Bowery was a jumble of saloons (pre Prohibition that is), with such immigrant-chic fare as pierogies, matzo balls, and schnitzel sliders, plus scads of cocktails and interesting tap beers. And the owners of Torrisi Italian Specialties, which has already broken ground with its reverential Italo-American paesano pre-fixe menu, spent hours poring over the New York Public Library’s extensive collection of historic menus preparing to morph their original restaurant into an Olde New York mashup.

If you need help keeping your menu on-trend, contact Synergy for more information.


 

Technology: Going Mobile in 2012

By Michael Regynaga, Senior Project Manager

 

Ah, 2012! If sci-fi movies have taught us anything, it’s that the future we once dreamed about is finally here—give or take a flying car and personal jetpacks.

But don’t let the lack of flying cars bring you down; in fact, everyone in the hospitality industry should be excited, because the industry as a whole has never been quicker to adapt to advances in technology.

For the past decade we’ve had the luxury of being able to get information when we wanted it, no matter where we were, thanks to mobile devices. We could book airline flights, order a pizza, or even send Grandma a bouquet of flowers all from the screen of our smartphones. And now the restaurant industry has adopted mobile devices as a viable option to replace current versions of the common POS system.

Many restaurants are experimenting with using mobile devices as menus and cash registers. In addition there’s an influx of third-party mobile platforms that work in conjunction with standard POS systems. These systems can be used to “dress up” tableside ordering devices to highlight menu items through the use of interactive graphics. Some restaurants, including Stacked, use an iPad as an interactive menu to allow guests to customize their food. At Stacked, guests can “drag & drop” toppings onto burgers to create their own culinary masterpiece, and then send their creation straight to the kitchen when they’re ready to order. The result is an increased check average and a speedier throughput for the restaurant.

Using technology isn’t just limited to increasing sales. Systems like the ISISPOS are an example of how a little innovation mixed with current technology can help reduce startup costs as well. Using an iPad as the primary terminal device, ISISPOS will allow staff to clock in/out, place orders, and carry out transactions with an easy-to-use interface. In addition to the mobility of using an iPad to carry out daily functions, the ISIS back-office system runs on a hosted web-server that can be accessed from anywhere there’s internet access. This allows mangers to view real-time sales information, conduct payroll, or perform a void from anywhere through their smartphone or computer. Currently being used in more than 150 restaurants, ISISPOS has helped restaurants lower their IT start-up costs by 60-70% over traditional systems.

Although we’re standing at the forefront of a digital revolution within the restaurant industry, one thing will remain certain: Technology, no matter how amazing, can never replace the genuine hospitality that a person can provide. Technology should be used as an amendment to service, not a replacement.

For more information on how you can incorporate technology to help your restaurant’s business please contact Synergy Restaurant Consultants.


 


Fast Casual Concepts to Watch

By Joan Lang

 

It’s no secret that there’s a lot of action in the fast casual segment right now, as upscale quick-service chains like Five Guys, Chipotle and Panera grab the growth away from more traditional fast feeders like Burger King, Taco Bell and Subway. In fact, while many experts expect a still-moribund restaurant economy for 2012—Technomic forecasts 2.5 percent nominal growth and zero real growth in 2012—the fast casual arena is predicted to be a lone bright spot.

Fast casual is also the segment that defines some of the most interesting menu and design concepts, from healthy, eco-conscious formats like LYFE Kitchen to Pizza Inn’s new Pie Five Pizza Co., which promises custom-made, “handcrafted pizza in less than five minutes.”

Here are some other nascent fast casual chains we’re singling out, for creativity, promise or both:

Fresco Wood Fired Italian Kitchen – Trading off the popularity of rustic Italian cooking, Beautiful Brands (best known for the 84-unit Camille’s Sidewalk Café) is launching Fresco Wood Fired Italian Kitchen, where handcrafted, chef-inspired food meets fast-casual convenience. Designing the concept around the woodburning oven brings a distinctive touch to both the décor (which features and open design and exhibition prep) and the menu, which will include such made-from-scratch pastas as Pasta Santa Caterina (spaghetti with fresh chopped tomatoes, oregano, parsley, garlic, basil, and grated Parmesan); Marinated Chicken Panini with oven roasted tomatoes, arugula, lemon, and Asiago; and Fresco Wood Fired Pizza with pepperoni, Italian sausage, fresh rosemary, and crushed red pepper.

Meatballs – Star-chef Michel Richard may not be the first person to double down on this new-wave comfort food classic, but he’s certainly one of the most high-profile. The toque behind Citronelle has opened the new meatball-centric eatery in Washington, DC, as both an affordable destination (the menu offers lamb, beef, chicken, crab and lentil balls with a choice of sauces and served on hoagie rolls or in pastas and salads, accompanied by the tater-tot-like “spuddies”) and a future franchise vehicle. The counter-service restaurant features an open kitchen and urban-chic dining room with bentwood chairs and marble tables, so it’s a good step or five nicer looking than standard fast food.

Steak ‘n Shake – Another burger place, even in burger-crazy Manhattan? Well, this time it’s Steak ‘n Shake, the iconic Midwestern diner , going fast-casual for the Big Apple. In addition to its signature Classic Steakburgers with “Wisconsin melted butter,” the new flagship counter-service version will feature beer and wine and upgraded offerings like burgers made with ribeye and NY Steak. It should be enough for the irony-loving hipoisie to embrace

Umami Burger – Among the legion of “better burger” concepts that have sprung up in recent years, this seven-unit California-based is one of the hippest, showcasing the DYI gestalt by grinding its own meat, pickling its own vegetables, and even processing its own cheese. Burgers are seriously gourmet (Port & Stilton Burger, anyone) and there’s wine by the glass or bottle and lots of trendy craft and draft beers. The sleek, one-of-a-kind quarters and such amenities as espresso and great desserts make Umami Burger even more appealing. No wonder GQ’s Alan Richman called it The Burger of the Year.

Wow Bao – Lettuce Entertain You’s five-unit “hot Asian buns” concept may not be a high-speed growth vehicle, but it’s become a cult phenomenon thanks to its smarty-pants Twitter avatar, @BaoMouth. As the voice of Wow Bao, @BaoMouth monitors the web for fans and reaches out to them directly, with offers for free bao dumplings, news about the company and even general observations—like whether or not an Emmy award winner’s shoes match her dress. Wow Bao’s brilliantly viral social media strategy also includes online ordering via Facebook (thus ensuring that each customer’s friends also know about the order); check-in giveaways; and a secret-word-of-the-day feature that gets fans back to Wow Bao’s Facebook page every Wednesday in search of deals. In addition, there’s an iPhone app; mobile gift cards; a roving bao truck; electronic ordering kiosks; and even a rotating onsite QR code program good for free samples of the traditional steamed dumplings known as bao.

Zoës Kitchen – The vaunted Mediterranean diet goes mainstream via this 38-unit, Birmingham, AL, franchise, which touts “Simple. Tasty. Fresh.” Food based on such wholesome staples as fresh vegetables, chicken, olive oil and feta cheese. Zoës menu offerings include convenient takeout tubs, Dinners for Four, and boxed lunches, as well as soups, salads, pita and roll-up sandwiches and other light fare. A new program adds gluten-free, vegan and vegetarian offerings to its heart-healthy roster.


 

Tip of the Month

 

Many chefs and operators today are taking their inspiration from historic and regional cookbooks and old menus. If that’s a route you want to consider, here are some resources worth considering.

The New York Public Library maintains an extensive collection of old menus, cookbooks, gastronomy guides and recipes

“Old Recipe Books for Basic Home Cooking” is the theme of this intriguing website

Jan Whitaker has spent years researching restaurants throughout history, with results collected in her blog Restaurant-ing Through Histor

These two sites—History Cookbook and hearthbook.com—organize content by era, from Prehistoric to modern times

 

 

 

 

 

 

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Gourmet Fare coming to A Taco Bell Near You

Jan 21, 2012

Since 2000, the Taco Bell chain closed more than 1,000 stores. In efforts to regain its footing in the fast-food landscape and compete with restaurants such as Chipotle Mexican Grill and Qdoba, Taco Bell will soon be introducing more upscale, gourmet foods to its menu. Items like black beans, cilantro rice, and corn salsa (items already found at Chipotle) will be debuting in the coming months.

Taco bell had hired Lorena Garcia, one of the country’s leading Latina chefs, to revamp the menu. Read more on Taco Bell here.

In many cases, repositioning your restaurant starts with the menu. Have you analyzed what your menu offers with regards to your target market? How do you feel your menu is performing amongst your competitors? If you’d like your menu assessed, contact Synergy.

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Former McDonald’s executives to open LYFE Kitchen

Aug 17, 2011

lyfe kitchen
lyfe kitchen
Fast food without the grease, salt … or guilt?

That’s what the entrepreneurs behind Lyfe Kitchen, a proposed fast-food chain slated to open later this summer, are promising customers.

“It’s going to be great-tasting, satiating, familiar foods,” Read entire full LA Times article.

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Even McDonald’s can be healthy!

Jul 30, 2010

Healthy eating at McDonald’s is not an oxymoron, says the registered dietitian who oversees nutrition at the company’s 14,000 fast-food restaurants in the United States.

Cindy Goody, U.S. director of nutrition for McDonald’s, concedes nutrition used to be “a dirty word” at McDonald’s, but now the chain is seeking to be a leader in nutrition in the fast-food restaurant industry.

fruit-salad
Goody told Viterbo University dietetic students earlier this month that McDonald’s offers a wide range of balanced choices, which include more healthy options than ever before. McDonald’s has focused more on fruit — 100 percent fruit juice, apple dippers, fruit yogurt parfait and a fruit and walnut salad — along with salads and snack wraps. McDonald’s has reduced the number of calories in kids’ meals by almost one-half. The chain is testing a fruit and apple oatmeal that has 280 calories, and is low in fat and sodium.

Although restaurants have not been required to analyze their food, McDonald’s has provided nutrition information in some form for 35 years. The chain offers nutrition information in brochures, on the package and on the back of tray mats.

Like other restaurant chains with more than 20 locations, McDonald’s must post calorie and nutrition information on menu boards in the next few years as required by rules in the recently passed federal health care law.

In addition to infusing more healthy food, McDonalds is seeking a healthy environment. McDonald’s extensive food safety program selects quality suppliers, implements good manufacturing practices and food tracking. Each restaurant goes through 72 food safety checks each day, she said.

Then there comes McDonald’s ethics and the company’s belief in strong labor laws. Recently, one potential supplier was rejected by McDonald’s because it hired children to pick fruit.

And with McD’s entry into the coffee market in a big way here is a fact most don’t know — McDonald’s serves “fair trade” coffee from Central America and South America.