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 … Continue reading Building Better Draft Cocktails
We are fortunate to be exposed to a broad range of research and strategic marketing strategies that enable our clients to out maneuver the competition. This year the focus seems to be on the Gen Z’s–the population of those 21 and under who tend to be dreamers, consumers and world saviors. What is fascinating about … Continue reading Learn Your ABZs
Do you think the music you hear, aromas you smell and lighting you experience in a restaurant matters? And if so how much does it matter? I am always surprised that so many restaurant operators don’t appreciate the importance and value in these critical sensory opportunities to improve the overall guest experience. I am also … Continue reading Tricks To Create a Great Sensory Experience
Synergy Expands Capabilities with the Addition of Bruce MacDiarmid to the Team Synergy Restaurant Consultants is expanding their reach into new high-growth strategic opportunities through a valued partnership with noted industry veteran, Bruce MacDiarmid. “We are thrilled to have Bruce part of our team as we share a common vision of helping and inspiring others … Continue reading Industry Veteran Bruce MacDiarmid Joins Synergy Restaurant Consultants
When you think of a delicious and juicy hamburger, several components need to be spot on—fresh vegetables, delicious bread, and first and foremost, a delicious patty (preferably a hand-pattied blend of beef). The star is certainly the meat—but what if there is no meat? Can a non-meat burger still be craveable and sought-out by consumers? … Continue reading Burger Wars: Beef versus Plants
When visiting the Culinary Institute of America for a Fellows Event, I experienced a cooking technology that impressed me. A company called Vorwerk showcased their product, Thermomix—a hugely popular product overseas. Thermomix is an amazing piece of equipment, often found in the best restaurants in the world. I was amazed at its capabilities. So what … Continue reading Cooking Tech: Thermomix
Kale, quinoa, acai—what do these ingredients have in common? They are very popular superfoods that you’ve probably already heard about and eat on a regular basis. But a new round of superfoods that haven’t yet become so mainstream is slowly but surely making their way onto menus around the nation. At Synergy, many times, a … Continue reading Have you Seen These Superfoods?
Snacks—it’s not just bagged chips or veggies and dip. According to Technomic’s 2018 Snacking Occasion Consumer Trend Report, 39 percent of consumers changed their idea of snacks in the last two years. Moreover, the Millennial and Gen Z cohort are increasingly replacing meals with snacks. As restaurants struggle to find new revenue streams to combat … Continue reading Snacking Drives More Traffic and Sales
In January the minimum wage in California is going up another dollar an hour! In Arizona, the start of 2019 marks a fifty cent increase in minimum wage. The harsh reality is that when this happens everyone’s wages get impacted. If you plan to pay a dishwasher $11.00/hour which will most likely be $12.00/hour (because you can’t find anyone to do … Continue reading Is Your Restaurant Ready for Another Minimum Wage Hike?
If you believe AI (artificial intelligence) is limited to just the tech and health sectors, think again! AI has made its mark in the hospitality industry in major ways. Case in point: TGI Fridays—the popular, 53-year-old franchise has recently reported a doubling of sales in its off-premise business in the past year, driven by AI … Continue reading Behold the Power of Restaurant AI