Greetings!

Happy New Year! 2011 promises to be an exciting year of change in the restaurant industry. In this issue, we want to keep you current on the latest trends so you can be prepared!

We explore new technology, nutrition trends and issues in restaurant employment.

To your success,

Dean and Danny

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Happy meals in the new age

In our last issue, we discussed the top food trends that you’ll likely see in 2011. Among the top 5 were healthy kids’ menus.

There has been a lot fervor and debate regarding the nutrition factor in children’s menus lately, particularly at fast food chains. Just late last year, San Francisco became the first city to ban toys that accompany not-so-healthy food from McDonald’s Happy Meals. Even McDonald’s had recognized the growing change in consumer tastes and the child obesity epidemic in America. This recognition lead McDonald’s to introduce apple slices as a substitute for fries in the Happy Meals and low-fat milk as a beverage choice in 2004.

It’s now 2011 – how have other restaurants faired in terms of kids’ meal nutrition? As more parents are becoming health conscious, what are their options? According to the National Restaurant Association, about two-thirds of America’s quick-service restaurants are offering more healthy kids’ meal options than they did just two years ago, an improvement that is truly reflective of consumers’ concerns regarding nutrition. Following in McDonald’s footsteps, Burger King, Subway, Wendy’s and Chick Fil-A all offer fruit as side substitutions – from apple fries with low-fat caramel dipping sauce at Burger King to Wendy’s mandarin orange offerings.

Changes to healthier choices will be even more prevalent when laws that require restaurants with 20 or more units to display calorie information come into effect.

It is clear that shifting attitudes in America from parents to the law makes a strong case for a nutritious change. So how do you go about changing your menu? It’s prudent to introduce new items slowly to make sure you know what’s working and what’s not.

Synergy Tips:

– Offer side menu substitutions like fresh fruit and vegetables with low-fat dipping sauces

– Bake items that are usually deep-fried, like French fries

– Offer Bake Sweet Potato Fries as a healthier, delicious alternative

– Offer wheat instead of white bread

– Substitue sugary sodas for low-fat milk and low-sugar fruit juice options

– Offer organic options where you can

Be sure to also keep value pricing in mind, especially in our current economic state.

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Turning Up the Heat: Restaurants Must Fix I-9 Issues … Or Else

Recent high profile audits of employers in our industry should cause concern for every restaurant operator. A lack of prompt action by restaurant owners could have unwanted consequences.

The Immigration & Customs Enforcement unit of the Department of Homeland Security, known by its acronym ICE, has changed enforcement tactics. The agency is spending less time using employer immigration raids to find employees in the US illegally, preferring large-scale audits of employer paperwork that is intended to prove the employee is permitted to reside and work in the United States. When these audits disclose irregularities employers are being hit with significant fines in addition to the loss of employees. If more serious issues are disclosed employers are being arrested.

I-9 Audits Triple; Employers Arrested

The publicized firings in January of hundreds of employees in Minneapolis-area Chipolte’s restaurants were the result of an ICE audit that revealed numerous errors in the documents the employees had submitted to Chipotle when completing the Form I-9 required by Federal law. When confronted with the I-9 audit results the Minneapolis employer had no alternative but to require employees to submit new, lawful paperwork or face being fired. When the employees were fired some chained themselves together inside a Chipoltle restaurant and invited media presence.

In fact ICE tripled the number of employer audits it conducted in the agency’s Fiscal year 2010. Since 2008 the number of audits has increased 600%. ICE “pattern and practice” investigations have produced sometimes chilling results, with employers, including restaurant operators, arrested for violations of Federal law. The agency reports that such arrests rose 63% in 2010 while deportation of illegal aliens convicted of crimes as minor as traffic violations was up 52%.

The Immigration Reform & Control Act of 1986 (IRCA) mandates that employers must verify job applicants are lawfully permitted to work. The current mechanism for doing so is Form I-9, which lists which document(s) the job applicant has produced to verify his employment eligibility. Since IRCA’s passage widespread document forgery and the use of random Social Security numbers have put otherwise law-abiding employers in a no-win position; the law requires employers be reasonably satisfied that eligibility documents are valid, but if employers are wrong — the 2,900 I-9 audits ICE conducted found many who are they can be fined or even jailed. One restaurant operator convicted last November had his home and business property seized by the Federal government after admitting to a judge that he was guilty of “harboring and concealing” unlawful aliens.

Challenge to Employers

As ICE’s newfound I-9 audit strategy brings more bad publicity for employers restaurant owners must rethink recruitment, hiring and compliance practices in order to avoid significant disruptions to business as well as fines and possibly imprisonment. The best strategy may be a three-pronged approach: diversifying recruitment sources and concentrating on cutting turnover are two time-proven techniques. The third prong, compliance, requires employers to consider just how much they are willing to invest in ensuring a clean I-9 audit and zero risk of negative publicity such as the Chipotle’s case.

Synergy’s Human Capital Solutions offer a full range of restaurant employer services, including assistance with employment compliance programs. Contact us today for more information.

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Technology: Building Sales Through Guest Friendly Order Kiosks

Waiting a long time for your order to be taken at a restaurant – this is an all-too-familiar scenario that is without question one of the worst customer experiences a diner can encounter. To combat this and to encourage fast service times, grill and salad bar chain Sizzler has been testing self-service kiosks at their El Segundo location. At these kiosks, customers can simply utilize the touch screen to make their food selections, get seated, and wait for their food to arrive.

 

Results from the test have been showing a lot of promise. Not only have service times improved, but even better, check averages have increased.

Michael Branigan, Vice President of Marketing at Sizzler USA, noticed a 15 to 20 percent average check lift. Further, ordering time was cut in half, which is crucial during peak meal periods. An added plus is that the kiosks are easy to use for any age consumer whether they are 18 or 70 years old. The general manager at the El Segundo location has stated that there has been much positive reaction to the new kiosks.

With the success at El Segundo, Sizzler plans to roll out these new kiosks to 5 more Sizzler locations in California.

The brand of kiosks being used is the EMN8 Inc. kiosks — they have an easy interface, attractive food images, videos and suggestive text which is all great for upselling.

Synergy’s team is available for a free consultation on the implementation of systems described above.

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Tip of the Month!

Get sweet with Agave Nectar!

With significant lower glycemic index than refined sugars, agave provides sweetness but not the blood sugar spike of other sweeteners. This makes it a wise choice (when used in moderation) for diabetics.

Retail giant, Wal-Mart Stores Inc. made a huge announcement earlier this week stating their plans to reformulate thousands of their food products to meet healthier standards.

Specifically, by 2015, Wal-Mart aims to reduce sodium by 25% and sugar by 10% in their Great Value brand as well as national brands. And in the meantime, they are working on removing partially hydrogenated oils and trans fats from food products.

First Lady Michelle Obama’s fight against childhood obesity served as a catalyst for this bold move from Wal-Mart and prompted a collaboration between the two to see the efforts put into place.

By working with suppliers and farmers to lower costs (like on transporation), Wal-Mart intends to pass these savings onto their consumers to offer more fresh foods at lower prices. The objective is to save $1 billion a year to consumers for these healthy foods and promote healthy eating overall.

Wondering how your restaurant is stacking up the competition? Check out the following video on the top restaurants in the nation.

Visit msnbc.com for breaking news, world news, and news about the economy

In this economy, it is very commonplace to seek the need for capital, especially for those in the competitive restaurant industry. Credit cards can be a very short-lived and expensive way to obtain cash. SBA loans (Small Business Association loans) are the ideal way to get the capital you need. According to their site, “Small Business Administration has delivered millions of loans, loan guarantees, contracts, counseling sessions and other forms of assistance to small businesses. SBA provides assistances primarily through its four programmatic functions:”

Recently there have been revisions in the SBA code in conjuction with The Jobs Act that will make it easier for independent restaurant owners and franchisees to qualify. One requirement is that these operators earn below a certain amount of revenue.

For example, limited-service restaurants can earn $10 million and still be able to qualify for SBA assistance – this is a $3 million increase from the previous $7 million. The upper limit for food contractors was also raised to $35.5 million.

According to SBA.gov, The Jobs Act will greatly support entrepreneurs and small business owners in the following ways:

New Law Puts More Capital in the Hands of Entrepreneurs and Small Business Owners

·   SBA Enhanced Loan Provisions – more than $12 billion in lending support

·   SBA loan provisions, with the 90% guarantee and reduced fees, were extended through 2010. The $505 million in subsidy for Jobs Act loans supported more than $12 billion in overall small business lending.

·      According to self-reported data, a significant share of Jobs Act loans went to rural (22%), minority-owned (21%), women-owned (16%) and veteran-owned (7%) businesses.

·      Higher Loan Limits – increased maximum loan sizes in top loan programs

·     The law permanently increased 7(a) and 504 limits from $2 million to $5 million (for manufacturers in 504 loan program, up to $5.5 million).

·    The law permanently increased microloan limits from $35,000 to $50,000, helping more entrepreneurs with start-up costs and small business owners in underserved communities.

·    The law temporarily increased the maximum amount of quick-turnaround SBA Express loans from $350,000 to $1 million (expires 9/27/2011).

You can see the great opportunities this new revision has opened up to many businesses in need. To improve your chances of qualifying, it is crucial that your restaurant have a thorough and sound business plan – you must present as a worthy candidate. Our team specializes in creating restaurant business plans that are comprehensive in each area of your foodservice business.

Agave nectar has become one of the hot ingredients that chefs are using when developing healthier recipes.

The usage of agave nectar has been dated back to the Aztec days, where this natural sweetener was considered a rare delicacy.  Agave nectar is a healthier alternative to sugar and honey. The nectar (sometimes called syrup) comes in light and dark varieties and has the consistency between honey and syrup.

 

With significant lower glycemic index than refined sugars, agave provides sweetness but not the blood sugar spike of other sweeteners.  This makes it a wise choice (when used in moderation) for diabetics.

The light variety has a mild, natural flavor; amber agave has a slight caramel taste while darker agave has more distinctive caramel notes.

The good news is that is that it does have a lower glycemic index, however, it does have similar calories to honey.  From our experience it works great as a sweetener but in large quantities the flavor can be a little overwhelming.

Are you always traveling for business or even pleasure? I love to find great food after a long flight. Zagat has just released their top 25 choices for best hotel restaurants (and we’re not talking about continental breakfast). They weren’t voted best for just great food– impeccable service, stunning design, unique food selection, top-notch wines and spirits are what make these restaurants pop.

Have you visited any of these stellar food spots? Check out Zagat’s list for best restaurants in hotels across the nation.

ZAGAT SURVEY’S BEST HOTEL RESTAURANTS IN 25 BIG CITIES | Story

City		Restaurant		Hotel		Cost1		Comments2
Atlanta		La Grotta Ravinia		Crowne Plaza Ravinia		$54		Spectacular service coupled with superb Italian cuisine at this elegant Buckhead classic.
Austin		Driskill Grill		Driskill		$56		Wonderful New American cuisine, fabulous wines and gracious, unobtrusive service in a grand dining room that just oozes old-school charm.
Boston		Clio		Eliot		$81		A tranquil enclave where foodies swoon over the bold, complex flavors of chef Ken Oringer’s exceptional New French fare.
Chicago		The Lobby		The Peninsula		$70		In an amazing space with 20-foot floor-to-ceiling windows, this North River restaurant offers European seafood cuisine, genteel service and discreet celebrity watching.
Dallas/ Fort Worth		French Room		The Adolphus		$88		It’s like eating at Versailles at this opulent rococo showpiece with superb, sophisticated FrenchNew American cuisine.
Denver		Restaurant Kevin Taylor		Hotel Teatro		$72		Innovative New American cuisine is offered alongside wonderful wines and impeccable hospitality.
Detroit		Saltwater		MGM Grand Casino		$67		MGM Grand gamblers are amazed by the preparation and presentation of the seafood at this delightful downtown restaurant with a spectacular, glitzy decor.
Honolulu		La Mer		Halekulani		$96		This remarkable New French indulgence is set in a tasteful room filled with elegant Asian art and features flavors that will linger in your mind’s eye forever.
Houston		Quattro		Four Seasons		$46		A smartly dressed Italian restaurant with inventive fare, boutique wines and a staff that’s as fabulous as the ultra-contemporary setting.
Las Vegas		L’Atelier de Jol Robuchon		MGM Grand		$118		Stunning New French cuisine with memorable small plates and unpretentious service that makes the black-and-red interior feel sleek and casual.
Los Angeles		Saam at the Bazaar by Jos Andrs		SLS at Beverly Hills		$156		A chef’s table restaurant delivering 22 bite-sized eclectic courses of pure deliciousness and showcasing fanciful molecular techniques.
Miami		Palme d’Or		Biltmore		$80		Exquisite New French that’s close to perfection in an inviting, unintimidating bastion of Old World elegance.
Milwaukee		Osteria del Mondo		Knickerbocker		$53		Northern Italian standards with flair are as close to authentic as you’ll find in the Midwest in a comfortable Tuscan-themed setting.
Minneapolis		Manny’s Steakhouse		W MinneapolisThe Foshay		$65		The aura of power and testosterone suffuses this energetic meat emporium with scrumptious huge steaks and megasize sides.
New Orleans		Stella!		Hotel Provincial		$73		A culinary experience of epic proportions with daring New American dinners that thrill, served with expertise, style and white gloves.
New York		Jean Georges		Trump International		$127		Magical Columbus Circle New French that’s a pleasure from the inventive, wow-inducing cuisine to the understatedly elegant modernist decor.
Orlando		Victoria & Albert’s		Disney’s Grand Floridian Resort & Spa		$163		Meticulous servers present an inventive, decadent six-course, prix fixe New American menu in a sophisticated room.
Philadelphia		Fountain Restaurant		Four Seasons		$89		The gold standard for luxurious power dining with continental-French cuisine that will blow you away and unparalleled service fit for a king and a queen.
Phoenix		T. Cook’s		Royal Palms Resort & Spa		$65		Dripping with romance, this gorgeous-in-all-seasons staple featuring enchanting Southwestern-style decor uses the freshest ingredients in its far-from-ordinary, gourmet Mediterranean cuisine.
Salt Lake City		Spencer’s For Steaks & Chops		Hilton Salt Lake City Center		$54		You’ll rave as much about the sides as the well-prepared steaks at this traditional, elegant chop house.
San Antonio		Las Canarias		Omni La Mansin del Rio		$55		Lovely New American pulls in plenty of locals with wonderful fare spotlighting Texas specialties set down in romantic quarters with fantastic River Walk views.
San Diego		Addison		The Grand Del Mar		$123		This foodie heaven in an ultra-opulent Carmel Valley hotel can’t be topped and its flawless staff is matched by a glamorous and romantic setting.
San Francisco		Masa’s		Hotel Vintage Court		$114		This sublime downtown destination wows with its marvelous, superbly executed New French cuisine matched with superior wines and served by a top-notch staff in a serene jewel-box setting.
Seattle		Inn at Langley		Inn at Langley		$124		It’s worth a trip to Whidbey Island for the six-course Pacific Northwest prix fixe dinners and excellent service.
Washington		CityZen		Mandarin Oriental		$105		From the intriguing six-course tasting menu to the heavenly mini-Parker House rolls, it’s a transformational experience that’s worth every penny at this first-class New American in a sleek and sensual setting.
1 = Estimated price of a dinner with one drink and a tip; lunch is usually 25%-30% less; 2 = Comments of Zagat Survey editors and respondents. Source: Zagat Survey

Many restaurants and food products are now offering gluten-free products for those customers on this special diet due to allergies, sensitivities, and those with Celiac disease. Gluten-free relates to foods free of gluten-cereal – this includes wheat, barley, rye and triticale. In fact, Celiac disease is more common than you think. In just the United States, there are nearly 2,000,000 sufferers. You can now understand the difficulties so many Americans have when trying find restaurants to cater to their needs and the opportunity your restaurant has to offer a solution.

Even America’s favorite healthy eating chain,Subway, is currently testing two gluten-free menu items in Texas markets.

The first step in creating gluten-free dishes is to identify which items on your menu contain them and find gluten-free ingredient substitutes. Ensure that you do not cross-contaminate when preparing these dishes in the kitchen.

Here are some easy tips:

– Utilize separate flour sifters and clearly label them: for gluten-free and for normal use.

-Additionally, use separate utensils that are clearly marked as well in food preparation

-Buy a separate toaster for toasting gluten-free breads

Allowed Foods
amaranth arrowroot buckwheat cassava corn flax Indian rice grass Job’s tears	legumes millet nuts potatoes quinoa rice sago	seeds sorghum soy tapioca teff wild rice yucca
Foods To Avoid
wheat including einkorn, emmer, spelt, kamut wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein		barley rye triticale (a cross between wheat and rye)
Other Wheat Products
bromated flour durum flour enriched flour farina	graham flour phosphated flour plain flour	self-rising flour semolina white flour
Processed Foods that May Contain Wheat, Barley, or Rye*
bouillon cubes brown rice syrup candy chips/potato chips cold cuts, hot dogs, salami, sausage communion wafers	French fries gravy imitation fish matzo rice mixes sauces	seasoned tortilla chips self-basting turkey soups soy sauce vegetables in sauce

source: http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/#examples

It is vital to your business’s success to address the requirements of your customers. Further, it is crucial to examine all of your recipes carefully to spot anything that can contain an allergen. Our nutritional analysis team specializes in menu reengineering and can assist your foodservice to create alternative yet delicious dishes to suit any special needs diet.

As much as organic eating has become a new way of living, sustainability is also a hot topic these days. The demand for sustainable products, whether it is produce at the market or a spaghetti dish at a restaurant, is growing immensely. This increase in popularity has a lot to do with the green movement – after all, sustainability generally refers to the ability for our ecosystem to sustain itself for an indefinite period without damaging the environment, or without depleting resources (think “renewable”).

It is interesting, then, that a recent online study of 2,000 adults (84 percent of which claimed to regularly buy green/sustainable food and drink) showed that many were confused about what actually makes a product “sustainable.” Claims on packaging such as “eco-friendly” and “green” are well known to consumers but descriptive terms such as “solar/wind energy usage” or “fair trade,” aren’t easily understood by consumers to equate to sustainability, according to a senior analyst at Mintel.

– 32% of those surveyed never heard of “solar/wind energy” claims

– 34% said they didn’t understand what “fair trade” meant

– 45% said they purchased sustainable food thinking that it was of better quality

– 43% stated their reason for purchasing sustainable food was for environmental concerns

– 42% cited food safety as a reason for buying sustainable foods

Restaurant owners and food producers need to recognize the varying reasons and depth of knowledge consumers have when it comes to marketing sustainable food products. It is wise to ensure that eco-benefits are clearly and concisely expressed on menus and/or packaging in an easy to understand manner.