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Fatz Restaurants Gets a Makeover

Aug 29, 2012

Fatz Restaurants, the 48 location chain serving up delicious American food across the nation, is preparing to get an interior makeover in all of their locations. According the the Restaurant Management article, Facelift For Fatz, the goal of the redesign is to bring a modern flair to attract the Millennial audience. New features include new colors, carpeting, tables, enhanced bar area and more open space.

 

Synergy Restaurant Consultants has worked with Fatz previously on their menu development where we presented over 40 menu concepts before the final successful menu roll out. We also assisted Fatz with their restaurant operationswhich helped with their preparation and execution. We are happy to see Fatz’s expansion and growth andwant to congratulate them on their success!

Fatz Cafe – The Best Ribs in Town from Corra Films on Vimeo.

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August 2012 Newsletter

Aug 28, 2012

 

Greetings!

The completion of Synergy’s project to redesign the kitchen and bar of a T.G.I. Friday’s in Nashville has the whole team celebrating-and thinking about how important it is for any operation to keep things fresh for long-term success.

The switch to an open kitchen and a bar designed for socializing will help launch the 47-year-old chain into its next era, with new cooking platforms-pizza and combi ovens, a plancha grill, wood-enhanced broiler and a high-speed panini machine-that can support a variety of contemporary new menu items.

Speaking of menus, our senior operations associate Mark Ladisky reminds everyone this month about how important it is to keep the offerings moving forward. As he points out in his article, even operations that are only a year old can start boring their customers if they’re not in constant menu-development mode.

We also take a look at some new, visually oriented social media platforms you should consider embracing, and -last but not least-examine the all-important industry trend toward menu customization.
To your success,

Dean and Danny


Menu Development—The Elephant in the Room

By Mark Ladisky, Senior Operations Associate

One theme that we see consistently while working with clients is the desire to save, save, save on costs, and to float those savings to the bottom line. While we always support those interests, there can be an elephant in the room. When operators spend all their time worrying about saving money by installing motion-sensor lighting or buying cheaper hand soap, they may lose sight of more impactful and longer-term financial results. Yes, these changes will bring a few dollars to the bottom line, but if your menu isn’t changing fast enough to keep your customers interested—if even your fans are getting bored—then you’ve got yourself an elephant that needs to be addressed.

 

“There’s a way to do it better—find it.” -Thomas Edison”

 

In this constantly growing and increasingly competitive dining landscape, we are often so preoccupied with trying to reduce operating expenses that we can lose focus on growing our sales to ease the financial stress. This problem is found in concepts of all shapes and sizes, and can happen as early as one year into operation depending on how frequently your guests use you for their dining needs.

The solution to this issue is easy to explain but the execution can be a bit trickier without the proper research. There are restaurants and brands in the market that have a mechanism in place for constant menu innovation and ongoing new product development. As industry consultants, we are often part of that effort by bringing new ideas to teams that may operate in a vacuum where ideas aren’t allowed to develop.

Innovative companies have one ear listening to consumer feedback and the other ear listening to trend reports and other industry metrics, all the time. This constant supply of new ideas is the easiest way to bring new attention to your brand, while keeping your current user base at the same or better frequency of use. Your market may be competitive on pricing, your market may be competitive on speed of service, but while the demands on those factors are dynamic and changing, the public’s desire for new items is always growing.

“Burger King and its franchisees have introduced a vastly changed menu with a record 10 new items in 2012, and according to Steve Wiborg, executive vice president and president of North American operations: “It’s the chain’s largest investment ($750 million) in a one-year time frame… This is the biggest change in scope in the history of the brand.” USA TODAY

In today’s landscape, menu innovation isn’t just limited to new ingredients. Starbucks has launched a cold-pressed juice bar concept called Evolution Fresh and Popeyes rolled out a co-branded Zatarain’s butterfly shrimp item, while Whataburger introduced a low-calorie menu this summer which includes new menu categories as well as new items under 550 calories.

If you want to think outside of the four walls for innovation, then look at Chipotle’s new food truck to see how they define innovation. Burger King and McDonald’s have invested major resources in recent years to enter meal periods that they had only lightly treaded on in the past. They now sell plenty of smoothies, frappes, coffees and other snacks during what was once a slow time of day for their offerings.

Concepts like Dunkin’ Donuts are continuing to innovate their menus so much that the donuts are no longer the first thing people think of when visiting the brand—by introducing a line of breakfast sandwiches and all-day snack items like tuna salad on a croissant. When did DD become a place to go for anything after breakfast, you may ask? When they had to.

For help with menu innovation when you need it most, contact Synergy Restaurant Consultants.


New Tools for Your Social Media Arsenal

Talk about game changers: Social media and interactive websites mean consumers are using the internet—increasingly through their smartphones and other mobile devices—to do everything from choosing a restaurant and making reservations to ordering and paying for their meals ahead of time.

Facebook and Twitter are pretty much household names at this point, with their number of worldwide users tracking toward 1 billion and 500 million, respectively, in 2012, according to the latest data. Fast food chains, in particular, have been particularly adept at marketing themselves via these well-established social media venues, especially when it comes to promotions.

The real news however, is that the visual side of social media is growing by leaps and bounds—photos and videos are the engagement tool of 2012, through established sites like Facebook as well as newcomers like Pinterest and Instagram. Consider adding any or all of the following to your arsenal.

Pinterest

This new online “pinboard” has seemingly come out of nowhere, and may actually be growing in influence, to the detriment of other platforms.

Designed to share passions and ideas in a fun, rapid-fire, highly visual way, Pinterest offers a number of avenues for marketing businesses, including restaurants.

Pinterest can be used both as an internal research tool by management (for instance, to “collect” images of interiors in anticipation of a planned redesign and share them with other stakeholders), and to engage customers on various subjects such as menu categories, recipes, favorite foods and more. Chicago’s Chopping Block, for instance, promotes its cooking classes, retail offerings and other activities through a variety of different Pinterest boards, while A&W Restaurants’ Pinterest account prominently features its Facebook and Twitter links, as well as establishing an emotional connection with historical shots and other memorabilia.

As with any form of social media, robust use of Pinterest can also enhance your SEO status, making it easier for internet users to find you.

Instagram

Launched in late 2010—and purchased by Facebook for a cool billion dollars in April 2012)—Instagram is a free photo-sharing program that allows users to take a photo with their mobile phone, apply a digital filter to it, and then share it on a variety of social networking services, including Facebook, Twitter, and Tumblr. The photo can also be used to check in on Foursquare.

In addition to turning mediocre cell-phone-quality pix into higher-quality images, Instagram converts photos to a square shape (similar to Kodak Instamatic and Polaroid images), instead of the 4:3 aspect ratio typically used by mobile device cameras.
Instagram makes uploading and sharing photos easier and more attractive on other social media sites, but it’s also becoming more popular as an engagement tool in its own right, particularly when synched with other sites. Many chefs and restaurants use Instagram to make their food look more appetizing or “artsy,” or to promote a special event space—anywhere a picture is worth 1,000 words. And because it’s based on visual images (their or yours), connecting with customers via Instagram is one of the most emotionally engaging things you can do.

Foodspotting

This fast-growing new food-specific site allows prospective customers to find you by your food, not just your restaurant listing. Foodspotting users snap pictures of food and menu items they’re enjoying, and then post them to their account with a brief description of what and where they’ve “spotted” it. Other users can follow, comment, and share their findings.

For restaurants, Foodspotting acts like a database for menu items that people in the area might want. Anyone with a craving for, say, chicken and waffles in Chicago can search the Explore section of the site and find places near them where they can indulge. And Foodspotting represents a great way for operators to see what competitors in their marketplace are doing with presentation and other areas that aren’t immediately apparent from looking at a website or menu.

Foodspotting is also a great vehicle for “spot-to-win” contests, where players compete to spot the most meals and dishes—a kind of internet-age scavenger hunt, if you will.

One of the most intriguing features of Foodspotting is the special guides, which might cover anything from best starter salads to the gustatory wanderings of such heavy users as Anthony Bourdain.



The Custom Connection

 

The average American may not be able to afford bespoke suits and custom-made furniture, but one area where they can have it their way is food.

In fact, menu customization has emerged as one of the top overarching trends of the year, according to research firm Mintel, along with local food and healthful menu items.

The NPD Group, moreover, posits that consumer desire for customized experiences is behind the recent decrease in the sale of combo meals in QSR restaurants.

Here are a few examples of restaurants that are doing the customization thing right:

• At Old Point Tavern in Indianapolis, customers can choose an item called Stuffed Stuff that consists of their choice of a tomato, cantaloupe or pineapple stuffed with a choice of tuna or chicken salad—standard fare to be sure, but the mix-and-match format makes it special

• The new three-unit Stacked full-service restaurant in Southern California touts “food well-built” by the customer, who chooses from a list of different ingredients from which to design a completely unique salad, burger, pizza, mac-and-cheese and more. The selection of sauce options alone numbers more than a dozen, from Dijon Horseradish Dill to Creamy Barbecue?

• How does it work at Roti Mediterranean Grill? Pick your base (sandwich, salad or plate), “meat” (chicken kebab or roti, steak, falafel, roasted veggies), and toppings and sauces (including everything from olives and hummus to Red Pepper Aioli), or choose one of three popular combinations proposed by this now-15-unit fast casual chainlet

• At chef Waldy Malouf’s new High Heat Pizza Burgers & Tap in New York City, you can order from the standard menu or build your own burger or thin-crust pie with various cheeses, vegetables and proteins (including such unusual options as roasted lemon and handmade pepperoni, respectively), and enjoy custom Tossed Fries seasoned with the likes of cheddar-and-bacon mayo, 13 spices, Parmesan & Tomato Oil)

4 Food, also located in New York, has created an entire interactive world where customers can develop their own salads, rice bowls, and burgers (which feature donut-shaped patties into which fans can stuff a “scoop” of their chosen ingredient—such as carrot slaw or mofongo). Patrons then promote their “builds” through social media in order to appear on 4 Food’s Build board Charts and qualify for 4food$ off future purchases

• The premise of the menu at The Salty Pig, in Boston, is a build-your-own board of cured meats and charcuterie, artisanal cheeses, and items like Marconi almonds and Fig Jam to round out the experience. Each component is priced a la carte, and customers can and do order as few or as many items as they want for sharing or a light meal to accompany drinks. At lunch, there’s also a Pick Your Pig concept that provides a well-rounded tasting of Osaka, Tamworth, or assorted salumi specialties

Granted, each of these restaurants feature suggested menu items for those customers who don’t want to experiment, but the basic premise is all about the DIY menu.

For help with making your menu more customizable, contact Synergy Restaurant Consultants.


Tip of the Month

If you’re considering getting involved with Pinterest or Instagram, be sure to read these articles from Nation’s Restaurant News, wherein users share ideas and tips for maximizing intriguing new social media platforms.
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Sandwich Showdown! What’s Your Fave?

Aug 20, 2012

Starting Sunday, August 19, the Cooking Channel celebrates one of the world’s most beloved foods — sandwiches!

We wanted to take this opportunity to commemorate famous sandwiches and the restaurants where they are made. Have you tried any of these sandwiches? Better yet, if it was your last meal on earth, which sandwich would you choose?

– Muffuletta at the Central Market, New Orleans: Amazing spicy olive relish with shaved Italian meats and provolone cheese on soft Italian bread. Share the goodness with your friends as this is one heckuva large sandwich!

– Pastrami sandwich at Katz Deli, New York: it doesn’t get any more New York than this! Smoked to juicy perfection and hand carved to your specifications.

– Cubana torta sandwich at Tortas Fronteras, Chicago:  smoked pork loin, nueske’s bacon, black bean, Chihuaua cheese, cilantro crema, chipotle mustard and avocado.

– Philly cheese steak sandwich at Pat’s King of Steaks, Philadelphia: this restaurant is a legend. Founded in 1930, Pat’s King of Steaks is the originator and inventor of the steak & cheese steak sandwiches.

– Ferdi special po’ boy sandwich at Mother’s Restaurant in New Orleans: a po’ boy packed with baked ham, roast beef, debris ( roast beef that falls into the gravy while baking in the oven)  and gravy, served dressed.

– BBQ Broham® (Pulled Pork) sandwich at Phil’s BBQ in San Diego: Seasoned and char-grilled, on a bed of Cole Slaw topped with BBQ sauce.

 

Famous muffulettas at Central Grocery in the French Quarter
Famous muffulettas at Central Grocery in the French Quarter by chick_pea_pie
Pastrami on Rye at Katz's Deli
Pastrami on Rye at Katz’s Deli by B*2, on Flickr
Pat's - King of Steaks!
Pat’s – King of Steaks! by lmnop88a, on Flickr
cubana torta at Tortas Fronteras

So what’s your pick? We want to know what’s the best tasting sandwich you ever eaten and where! Send is your drool-worthy picks!

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Congratulations IHOP, Marie Callendar’s, and Olive Garden!

Aug 19, 2012

Congratulations IHOP, Marie Callendar’s, and Olive Garden!The voice of the consumer truly says it all! If you think about it, what the people say really means a lot; we as consumers constantly rely (and value) our peer’s opinions when we are faced with a buying decision. When it comes with dining out, this notion rings even truer.

Nation’s Restaurant News, the food industry’s premier news source for all things restaurant, has named its Top 5 casual-dining restaurant chains and Top 5 family-dining restaurant chains as a part of their 2012 Consumer Picks special report.

We are proud to find Olive Garden listed as one of the top 5 casual-dining restaurant chains as well as Marie Callendar’s and IHOP who have been listed on the top 5 family-dining restaurant chains. Our past involvement with these restaurants include Operations Optimization and development of new operating efficiencies that enabled a reduction of overall operating expenses at Marie Callendar’s and menu development and innovation for IHOP and Olive Garden.

We celebrate their success and congratulate them as being picked by consumers as their favorite restaurants!

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What is Halal Food, Exactly?

Aug 15, 2012

If you’ve ever gone to a grocery store, you may have noticed on packages of meat, the word, “halal.” If you’re not of the Islamic faith or not acquainted with it, you may wonder what does halal mean?

 

Halal food is the type of food that followers of Islam must eat in order to follow Islamic dietary guidelines. This includes types of food and how the food is prepared. For example, a halal diet ensures that:

  • no pork products or pork by products be eaten
  • no blood or blood by products products be eaten
  • no alcohol is consumed
  • no birds of prey be eaten
  • no carnivorous animals be eaten
  • animals cannot be dead before being slaughtered
  • the slaughtering of animals must be done in the name of Allah and the method must conform to halal procedure
Halal Guys
Halal Guys catering sign

 

What is the halal method for slaughtering animals? One of the key points in slaughtering animals is to do it as humanely as possible; this is done by “using a well sharpened knife to make a swift, deep incision that cuts the front of the throat, the carotid artery, wind pipe and jugular veins but leaves the spinal cord intact. The animal is positioned in order to have its blood completely drained (if size permits) and left to exsanguinate.

 

More about the method here: http://en.wikipedia.org/wiki/Halal

 

Around the world, in grocery stores, restaurants and butcher shops, halal foods are becoming increasingly available. D’Cost Seafood restaurant chain based out of Indonesia is one of the most recently certified hala restaurants. Are you searching for halal food products? Check out this great site: http://www.zabihah.com/ and if you’re wondering how your restaurant can become halal certified, contact Synergy Consultants.

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D’Cost Seafood Distributing Boxes of Food to Homeless

Aug 10, 2012

D’Cost Seafood, seafood restaurant chain headquarted in Indonesia, has recently begun the distribution of 2,000 boxes of fried rice for 2,000 homeless people in Jakarta in its D’Cost Peduli or “D’Cost Care” program. This program will continue daily through early September.

 

Synergy is honored to have work with such a great and charitable organization. More on this here.

 

View Day 1 photos below:




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IKEA introduces its own Beer

Aug 09, 2012

If you’ve ever frequented IKEA, you’re  probably very familiar with the food department (Swedish meatballs, anyone?). Now after you’ve shopped your heart out and worked up an appetite and thirst, you can grab a cold house brewed beer made especially by and for IKEA – no assembly required! Choose from Ol Mork Lager (dark lager) or Ol Ljus Lager (regular lager). Sorry, but the IKEA beer is currently only available in the UK. Read more about this here: IKEA Now Brews And Sells Its Own Beer

If you think about it, IKEA isn’t the first major retailer to brew its own beer. Only a few years ago, mega store Costco began to brew their own beer under the Kirkland brand.

What do you think about this move from IKEA? Do you think they will be successful with their new beer? Do you see this product as an offering in the United States?

 

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Are digital menu displays suitable for your restaurant?

Aug 08, 2012

Technology has always played a pivotal role in business, including restaurants. These days, it’s not unheard of to order your favorite meal from an iPad or wait for your pager to buzz when your table is ready. Now if you’re seeking  an efficient way to display your menu, you might want to look into digital menus displays.

 

Depending on your restaurant type, digital menus may or may not be a good fit. Let’s take a look into the pros and cons of the digital menu to help you make a better-informed decision.

 

Digital Menus: Should I invest in one for my restaurant?

Pros:

  • Easy to read for your guests
  • Capacity to display more menu items
  • Display clear, enticing, digital photos of your food offerings
  • Change daily specials or prices with ease
  • Display more than just men items: website, social media sites, nutritional content, video etc.

digital menus

Cons:

  • There may be too much content displayed which could cause information overload for your guests
  • May give off too much of a  “modern” feel depending on your restaurant’s theme (e.g. digital menus may not work well with rustic Old Italy interior design)
  • Initial start up cost may be outside of your budget

 

Do you have questions regarding digital menu displays? Do you want to make sure you make the best and most cost efficient choice in how you choose to display your menu? Contact Synergy Restaurant Consultants to for an initial consultation.

 

 

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Celebrating the Olympics with Food: Exploring London Cuisine

Aug 03, 2012

London is the lucky city that has been honored with hosting the 2012 Olympic Games and millions of visitors have been flocking there to celebrate. Tourists will enjoy the games, the sights, the sounds, and the taste of London. It is only fitting, then, that we pay homage and highlight London’s best foods and restaurants.

Another fine British dish on a Sunday
Sunday Roast, Image Credit: Gene Hunt

Tasty must-have meals in London

  • Fish and Chips: A classic, simple yet delicious traditional UK dish: deep fried fish with a crispy batter and chips (thick cut and fried potatoes or what Americans like to refer to as “fries”). This About article lists restaurants with the best fish and chips you can find in London.
  • Shepherd’s Pie: Talk about comfort food! A savory meat (usually lamb or mutton) pie with a crust of creamy mash potatoes. The Ivy Restaurant in London has great reviews for their shepherd’s pie.
  • Cornish Pasty: Or simply, “pasty,” this dish is comprised of minced steak, vegetables and seasonings wrapped neatly in a pastry dough and baked; it’s the perfect light meal and it’s portable, too! You’ll likely find a West Cornwall Pasty shop around the corner in London – this chain offers many varieties of the pasty with different fillings and flavors.
  • Sunday Roast: If you really want to feel authentically British, you will definitely want to savor in a English style Sunday roast which typically includes roast meat, potatoes, Yorkshire pudding and vegetables. Depending on the meat you’re devouring (pork, beef, chicken or lamb), you’ll enjoy it with an accompanying sauce such as apple sauce, currant jelly, horseradish or mint sauces. Yelp reviewers are raving about Bacchus Pub and Kitchen’s Sunday Roast.
  • Trifle: End your meal with trifle; layers and layers of sweet goodness, the trifle is sure to satisfy your sweet tooth. What’s in in it? Usually sponge cake, gelatin, custard, fruit and whipped cream. There are even some variations that soak the cake in port or sweet sherry. Check out the dessert menu of any restaurant if you’d like to try out an English trifle.

May the Games be merry and your belly, too!