Blog

dine-in guidance

Dine-In Safety

Tagged in: , , , , ,

After months of adhering to only takeout and delivery mandates, restaurants in nearly all 50 states are now allowed to offer dine-in service as long as they comply with the regulations outlined by their local government. Georgia was the first state to reopen its dining rooms in late April, while Massachusetts just reintroduced indoor dining on June 22. Of course, it’s not business, as usual, any longer. The dine-in options come with restrictions, so owners must consult with their local health agencies for guidelines. Generally, however, you will come across rules like these: Required cloth-facial coverings for staff and encourage patrons to wear these as well…

Read More

How To Keep Your Restaurant Managers Happy and Engaged

In Q2 of 2019, most restaurants experienced management turnover at a rate of 39%. However, GM compensation at full-service restaurants increased by 1.7%, and in limited-service establishments increased by 2.3%. The interesting point is that a significant share of restaurants report that they are understaffed at the rate of 52% for non-GM staff, and 19%…

Read More...

How Do I Market My New Catering Menu?

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…

Read More...
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…

Read More...
Ingredient trends

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…

Read More...
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…

Read More...
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…

Read More...