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How Do I Market My New Catering Menu?

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So you’ve decided to expand your restaurant by offering catering—smart business move! Now you can count on more revenue through off-premise sales. You have your catering-specific menu with pricing and have even ironed out the operations and logistics. All systems go? Not so fast! Customers won’t magically start calling in orders. How are you going to let customers know about your new service? It’s not as simple as printing out a pretty menu and calling it a day. Effective promotion is vital and it comes through strategic planning. Word-of-mouth can only get you so far and you wouldn’t want to get off to a bad start…

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Cooking with new ingredients

Ingredient Tips

We asked some of our Synergy consultants about the new favorite ingredients they’ve discovered and used lately. Check these out for inspiration: “I’ve been enjoying espelette pepper recently. The smoky, sweet, and slightly spicy flavor gives a new dimension to roasted meats and fish.” Dean Small, Founder & Managing Partner “I really enjoy experimenting with…

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Ingredient Trends

With customer interest in global cuisines continuing to grow, restaurants are constantly challenged to develop dishes that deliver enticing combinations of flavors from across the globe. At the same time, menu trends like spicy condiments and superfoods are riding strong. By merging these trends with new players on the ingredient scene, restaurants can ride the…

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khoresh bamieh stew uses black limes

Ingredient Spotlight: Black Lime

A foodservice operator must always be on top of how to keep things innovative, fresh, and on-trend at their restaurant. A way to do this is to experiment with different ingredients to develop novel flavors and, in turn, memorable dishes that keep guests coming back for more. In the Synergy Test Kitchen, our chefs often incorporate…

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restaurant consultants for catering

How to be a Restaurant that Caters

For a very long time, there existed a clear divide between running a Catering business and running a Restaurant. Fulfilling large, off-premise food orders was its own niche in the food industry, kept entirely separate from in-house food service. Yet as the restaurant industry evolves, there has been a spike the wonderful idea that is…

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California Senate Bill 850

Keep an eye out for Senate Bill 850!

A CA senator has proposed strict rules on employee’s schedules. The new bill states that employee schedules must be posted seven days in advance of the shift. Also, the schedule must be made for a minimum of 21 days. Any changes within seven days would require a“modification” pay of $50 per day. The penalty for…

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Synergy’s Best of 2019: Restaurant Discovery

As we wave goodbye to the ‘10s, foodservice news is chock full of food and restaurant trend predictions for the coming decade. For our last newsletter of the year, we wanted to highlight some of the great dishes and concepts that inspired us during our Discovery tours across the country. Some of these locations just…

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