Greetings! We’ve been travelling a lot lately, and we couldn’t help but notice how exciting the hotel dining scene is getting again. This happens periodically in the business cycle, as hotel-development strategies have shifted back and forth between full-service and limited-service... continue reading

Let’s face it – we love being spoiled by convenience. Technology has enabled us to free up our time and our hands, be it in the office, the home and especially the kitchen. If you were to ask any chef what their most valuable tools are in the kitchen, they’d probably... continue reading

By Leslie Miller Beverage Specialist, Synergy Restaurant Consultants   There are few items in the restaurant or bar that yield as high a profit as draft beer. When you take into consideration all the positives to draft beer: • Fresh, high perceived value by guest •... continue reading

Our very own Danny Bendas was interviewed in the Restaurant Management Article, Restaurant Revivals.   For many restaurants in trouble, the first necessary step is often the most difficult: recognizing the need for change. Though the reasons for a tailspin vary, from... continue reading

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