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Controlling Workers’ Comp Costs

The costs associated with workers’ compensation have been identified as one of the top 5 costs of operating a restaurant . Experts will tell you that if you want to reduce your expenses, keep a close eye on the claims and the reasons for the claims. When you get a claim for workers’ comp, investigate it fully; find out the reason it happened, figure how it could have been avoided, and review what tools or systems can be put in place to make sure it doesn’t happen again.

Reporting is the issue and the answer. If the operators on the ground who are supervising the locations on a daily basis—unit management, in other words—are aware of the core reasons for claims and provided with the tools and/or systems to stop future problems, they will be more effective at keeping incidents from happening. Repetition of claims is our worst enemy in trying to reduce reducing these costs. For example, if you focus on employees with multiple injuries and/or similar accidents that start occurring in multiple units, attention can be placed on these issues. When you focus on a specific problem, there will be solutions.

Restaurant operators who have been successful in this process (saving tons of money in the process) point to the same solutions: immediate analysis of a trend of injuries or specific equipment causing injuries allows them to address the problem before another incident can occur. Strong operators also understand the importance of their response to the employee during the process:

“Companies can produce significant reductions in disability costs when they improve the way supervisors respond to employees’ symptoms or concerns about work-related injuries. In some cases, the impact of the supervisor’s response on the disability outcome was more important than the severity of the injury or the quality of medical care. Workers who feel blamed, mistrusted, and belittled by their supervisors had considerably longer work absences than those whose supervisors expressed concern and talked to the injured worker about the availability of transitional work”.

On the other end of the workers’ compensation spectrum is the management of the claims. As with any other cost in our business, workers’ compensation is a game of managing those that manage our programs. With brokers recommending that every claim be filed with them (incurring an administrative cost, immediately), carriers focused on assessing reserves for claims on their books, and workers compensation attorneys adding billable hours from both sides of the claims, we employers are on our own. Your team is the only one who will care about your claims. When you manage them aggressively, you can reduce the cost of each claim substantially.

Constant communication by support personnel, return-to-work programs to assist the employee getting back to work, and managing the services that they are getting (many of which are unnecessary and that we pay for) represent the simple answer to reducing one of the most impactful cost increases that we are facing today in the restaurant business.

Sources:
EHS Today; Worker’s Compensation Costs Spiraling Out of Control; http://ehstoday.com/safety/best-practices/ehs_imp_37978

Fit 4 Work; Worker’s Compensation Educational Series; The Importance of Supervisor Training; www.Fit4Work.com.

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Watch Out for the Other Guy—The Retail Guy

As if there weren’t enough competition already in the restaurant world comes this prediction from The NPD Group that prepared foods from supermarkets and other retail outlets will grow twice as much as restaurant visits over the next decade, clocking a growth rate of 10% versus the restaurant industry’s forecast of 4%.

There’s only so many meals to sell, in other words, and the retail market will build its share at the expense of the foodservice one. And we’re not talking rotisserie chicken here. These retailers are taking their pages directly from the restaurant playbook.

Anyone who’s been to a well-outfitted Whole Foods (which has almost 100 stores currently in development by the way), Byerly’s or Fresh & Easy will find this easy to believe—to say nothing of the growing roster of specialized gourmet grocery and prepared-foods stores that also offer fresh, convenient and healthy restaurant-quality options that can cost just a fraction of the price of a sit-down meal.

Take, for example, the fast-growing Greensboro, NC-based Fresh Market chain, which promises “high-quality products in a unique and inviting atmosphere, delivered with a high level of customer service.” Sounds like a pretty nice place to get dinner, doesn’t it? The company currently operates 135 stores in 26 markets, including such booming areas as Florida and the mid-Atlantic.

Or Wegman’s, the East Coast chain that actually hosts Amore Restaurant and Wine Bar in one of its Rochester, NY, stores. The company is so serious about the authenticity and appeal of the new restaurant that it sent a team of employees to Europe to research eating places in rural Italy and Switzerland.

New Jersey’s Kings Food Market recently doubled down on a new MarketSquare concept that includes such chef-inspired meal options as a hibachi station, hand-rolled sushi, hot soups, a fresh pizza bar and prepared sandwiches, as well as a full-service café dispensing pastries and specialty coffee.

And Mariano’s Fresh Market, a chain of 10 specialty grocery stores in the Chicago area, recently opened a flagship location in Frankfort, IL, that features the first of many planned Todds BBQ outlets, where customers can enjoy house-smoked ribs and other specialties either sitting down in the store or packed up to take home.

Then there are the convenience-stores and drugstores that are also horning in on the ready-to-eat market. No surprise why: At c-stores, prepared foods capture the most sales of any department, and many convenience-oriented road warriors find c-stores and QSRs to be quite interchangeable for their meal and snack needs. They fact that they can gas up the car and grab a quart of milk for home only adds to the incentive. As a result, food sales in the sector are booming.

Meanwhile, the behemoth drugstore chains continue to lock out the mom-and-pops by offering more and more amenities. Walgreen Co., for instance, is opening high-end stores that feature sushi chefs and a huge selection of alcohol, including $100 bottles of tequila and a touchscreen “virtual bartender” to tell you what to do with it. And Duane Reade has put fresh food on the menu in the form of sushi, sandwiches, salads, sandwiches and even beer to go with them.
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Big retailers have big resources: square footage, parking, large staffs and the R&D support of corporate headquarters, access to ingredients, convenience and—as it is often pointed out—more of a commitment to healthy options. Restaurant operators can take the lessons where they find them, by paying attention to ways in which they can compete. Consider delivery, grab-and-go options, dedicated parking, online ordering, bulk packaging and other conveniences, and make sure you have menu items that don’t add to the calorie- and fat-load. Oftentimes, busy consumers are picking retail prepared foods as an alternative to cooking at home, not necessarily to eating out.

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Tacos in Translation

 

One of the new breakout menu items of the last year or two has been the taco. Once a typically Mexican or Tex-Mex specialty consisting of a corn tortilla rolled around a filling, the taco’s trajectory in the United States has become both more authentic (thanks to increased interest in street food and taqueria concepts ) and more inventive (thanks to chefs like Roy Choi and the phenomenal popularity of his mashup Korean-style bulgogi taco).

What can’t you put in a taco, after all? Having recently wrapped up the opening of our project ¿Que Pasa? Mexican Kitchen & Tequila Bar in Rapid City, SD, we’ve been paying lots of attention to tacos lately, and have seen and tasted some amazing ones.

• In Los Angeles, where they know from tacos, the hip Xoia Vietnamese Eats serves crispy tacos stuffed with pho beef, which is long-simmered in a fragrant broth of cinnamon, star anise, and fish sauce and topped with fresh cilantro, red onion and Sriracha

• At Orale Mexican Kitchen, in Jersey City, a team of Rosa Mexicano alumni is serving up 8 different signature tacos, such as the Machin, which is filled with roasted bone marrow, crispy pork belly and shredded cabbage, and the Vegetariano with sautéed seitan, garlic, chipotle and rajas (charred poblanos and onions)

• Huahua’s Taqueria opened in July in Miami Beach, with a menu featuring traditional as well as contemporary tacos, such as Grilled Mahi with cabbage, radish, cilantro, onion, and chili-lime vinaigrette, and BBQ Short Rib accessorized with pickled jalapeño and sweet heat coleslaw

• Tacos are getting the Jean-Georges Vongerichten treatment at ABC Cocina  in New York City, where the menu offers not only sweet pea guacamole and jamon Iberico, but also sautéed mushroom tacos with mole, kale and lime

• Also in New York, there’s Alex Stupak’s Empellon Cocina , where the out-there “taqueria” selections include Wild Spinach with chicken confit and hazelnut salsa, and the deli-riffing Shortrib Pastrami with pickled cabbage and mustard seed salsa

• Mez Contemporary Mexican, in Durham, NC, serves $2-3 Happy Hour tacos encompassing Southern-inflected fillings, such as grilled chile rubbed North Carolina catfish fillet and pulled beef brisket with chipotle aioli. Daily specials might take the form of Pulled Pork Tacos (three flour tortillas filled with slow roasted pork. topped with habanero-peach salsa and crumbled feta cheese)

• In Salt Lake City, Taqueria 27 is billed as a modern Taqueria featuring unique interpretations of Latin American street food; the menu touts the P.B.L.T.A. (pork belly, lettuce, tomato and avocado with jalapeño mayo in flour tortillas); Grilled Pears & Roasted Beets (flour tortillas with spinach, blue cheese and Balsamic syrup); and Duck Confit (with fire roasted veggies, Chipotle Crema and crispy leeks)

• Almost immediately after shuttering their beloved West Town Tavern in Chicago, Susan and Drew Goss have reopened the space as the fast-casual Chicago Taco, showcasing $3 tacos (fried chicken with grilled corn; shortrib and sherry-garlic slaw; duck with apple, fennel and pesto cream; and smoked lamb shoulder with tomato Worcestershire and ginger-jicama-celery pickle ), plus house cocktails like the Salted Watermelon margarita

Meanwhile, fast-casual Mexican concepts in the mold of Chipotle are spreading the gospel of upgraded QSR tacos, using higher-quality ingredients (e.g., all-natural chicken), more authentic spices and seasonings (including chiles beyond jalapenos), and distinctive, housemade salsas.

Like two slices of bread, tacos are great because the tortilla can act as a vehicle for just about any saucy or flavorful filling—as the growing universe of creative taco concepts proves.
For help making your menu more innovative, contact Synergy Restaurant Concepts.

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Tip of the Month

Curious about prepared foods and what the competition is doing with them? Check out this white paper from Technomic, where you may even get some ideas how to fight back.

Margaritas, sunrises or shots – no matter how you drink it, tequila is the stuff of indulgent legend. Inspired by the recent opening of Que Pasa Mexican Kitchen & Tequila Bar, we’re taking the safe route, and cooking with our tequila rather than imbibing ourselves! Here are ten ideas for using tequila in your kitchen; no hangovers required.

1. Salsa

KitchenKonfidence combines tequila and beer to create ‘Drunken’ Salsa served with Housemade Garlic & Black Pepper Chips.

2. Popcorn

Chile Lime Tequila Popcorn is the perfect summer snack; 101 Cookbooks tosses fresh popcorn with melted butter, lime juice, jalapeno, red pepper flakes, cumin, and a splash of tequila to create this addicting combination.

3. Watermelon

Martha Stewart creates an adult treat by soaking watermelon in tequila and triple sec and simple syrup. Be careful, these innocent-looking wedges pack a punch!

4. Queso Dip

We didn’t think queso could get any better – until Lindaraxa added tequila.

5. Ice Cream

Serious Eats asks: “What could be better than chocolate, tequila, and ice cream on a hot summer afternoon?” Their Smoked Chocolate & Tequila Ice Cream is the ultimate frozen treat.

6. Popsicles

Beat the heat with Cooking Stoned’s street food-inspired Mango & Tequila Popsicles with Serrano Peppers.

7. Chicken

Smitten Kitchen turns the universally loved margarita into dinner with Barefoot Contessa Tequila-Lime Chicken.

8. Cake

Lime zest and splashes of tequila and triple sec transform Cooking Light’s simple angel food into a festive Margarita Cake.

9. Spareribs

Bam! Emeril kicks it up a notch with pork spareribs in a jalapeno/lime/tequila marinade.

10. Cocktails

And for those who prefer to drink their tequila, our friends at Serious Eats have 10 cocktails for you to make at home.

 

Long after food is prepped, menus are printed, and specials are posted, one of the most important factors affecting a guest’s meal is just beginning. As a chef or restaurant owner, your front of house staff is a key ingredient to any recipe on your menu. A properly trained and educated staff can shed light on an unfamiliar ingredient, suggest a special entree the kitchen is particularly excited about, or make side dishes sound so appetizing that a diner cannot help but add them to an order.

 

All of these essential staff functions can make food taste that much better by enhancing the dining experience for customers. For a restaurant owner, things like up-selling, making informed menu suggestions, and offering accurate dish depictions are all in the hands of waitstaff. The more time and effort invested in properly training staff to perform these responsibilities, the more effortless it is for a staff to do so.

 

A well-trained staff can also help avoid potentially disastrous situations for a restaurant. When a chef or owner takes the time to educate staff on menu items, they can easily identify ingredients in a dish that a customer may be allergic to. In recent times, it has not been uncommon to see crippling lawsuits filed towards restaurants who failed to alert diners of potential allergens.

 

Even for the most seasoned chef or restaurant owner, creating a mouth-watering menu is only half the battle. Guest satisfaction is dependent upon so much more than just a great meal. When guests leave a restaurant remembering not only a delicious dinner but excellent customer service, they turn into repeat business- the cornerstone of any successful hospitality operation.

 

We love a good restaurant success story, especially when it involves one of our clients!  We’re excited to share that LYFE Kitchen has released plans to reach 250 locations within the next five years.  After incredible success with the first two locations, including winning Best New Restaurant in Palo Alto and being named one of the most innovative companies in food by Fast Company Magazine, the brand is ready for expansion.  The LYFE Kitchen team just broke ground on their third unit in Tarzana, California and has plans to expand to West Hollywood, Irvine, and Chicago before the end of the year.  Also in the pipeline are franchise locations in the Northern California, Colorado, Texas, Las Vegas, New York, and Washington D.C. markets.

 

LYFE Kitchen was created by former McDonald’s executives who wanted to make healthy, sustainable food accessible to everyone.  Synergy was the primary consultant in the development of this highly successful fast-casual dining concept in the better-for-you space. Our team assisted with prototypical design components, the development of operating systems, menu and recipe creation, supply chain management, and value engineering.   We wish LYFE Kitchen congratulations on their recent success and look forward to continuing our partnership in the future!

 

 

 

 

 

 

 

 

 

The U.S. Department of Agriculture (USDA) has declared August 4th-10th 2013 as National Farmers Market Week!

Ever wonder about the importance of your local farmers market? “Farmers markets are an important public face for agriculture and a critical part of our nation’s food system,” said Agricultural Secretary Tom Vilsack. “They provide benefits not only to the farmers looking for important income opportunities, but also help fill a growing consumer demand for fresh, healthy foods. In recent years, USDA has stepped up efforts to support local and regional marketing opportunities for producers, including a modernized Farmer’s Market Directory to help connect farmers, consumers, communities, and businesses around the country.”

There are currently 8,144 farmers markets listed on the USDA’s National Farmers Market Directory. This is exciting progress, highlighting an additional 5,000 members since 2008. The Directory is voluntarily updated by farmers market managers, state department of agriculture, marketing associations, and other and can be found online at farmersmarkets.usda.gov.

The 10 Best Farmers Markets in the U.S.:

1. Pike Place Market, Seattle

Why? – Serves as a main attraction for residents and travelers alike. A central market that features an abundance of produce, meat, and fish stands. There are also plenty of craft-specialty kiosks featuring local artwork and novelties. The Market is open 7 days a week and closes around 5pm. Best of all, there are several fine-dining restaurants throughout the historic district which stay open late.

2. Farmers Market, Los Angeles

Why? – This market claims to be “the original” farmers market originating in 1934 by a few famers posting up their trucks. Today, this market is thriving with unique kiosks, stands, shops, and restaurants. In true California fashion, the market is open year-round (observing Thanksgiving and Christmas), and kicks it up a notch with live musical performances on Thursdays and Fridays during the summer.

3. Union Square Greenmarket, New York City

Why? – The Big Apple has a very big market; the Union Square Greenmarket has over 140 stands and sees about 60,000 visitors per day. Stands feature fresh farm produce, meat, fish, preserves, and a delicious selection of baked goods.

4. Charleston Farmers Market, Charleston

Why? – First, the location- Marion Square is beautiful. Second- the market is big. Visitors can find more than just edible goodies. The market has everything from vintage jewelry to handmade pasta- oh and an impressive selection of local meats and produce. Hurry in, this market is open from April to December.

5. Boston Copley Square Farmers Market, Boston

Why? – Why not?! Boston comes alive in the warmer weather, and this market is all the buzz from May through November. Local vendors set up selling produce and quirky goods. Located in the historic Back Bay area, this market is alive with culture.

6. Portland Farmers Market at Portland State University, Portland, OR

Why? – This market really came onto the scene in 1992 and has since remained a favorite throughout the famers market community. The market is open every Saturday, March through December, which really makes every trip seem special. The fresh stands are always a hit, but the real attraction are those stands offering mouthwatering sandwiches and snacks to hungry shoppers.

7. Eastern Market, Washington, D.C.

Why? – Located in historic Capital Hill, Eastern Market is one of the oldest and largest fresh produce markets in D.C. There are two designated outdoor markets, and a smaller indoor market which is open six days a week. Here, visitors can find anything and everything. There is an abundance of local artists displaying their work and inside serves up great lunch fare.

8. Sweet Auburn Curb Market, Atlanta

Why? – Towards the eastern part of downtown Atlanta, this attracts residents, students, and visitors. A majority of this market is indoors, which is a major bonus considering how hot it gets, and its doors have been open since 1918. Only closed on Sundays, shoppers can find vendors, stands, and a selection of restaurants.

9. Green City Market, Chicago

Why? – This market’s main focus is local and sustainability. The market is open year round and offers an impressive list of entertainment including the outdoor market/area from May to October and opens on Wednesdays and Saturdays for a special treat. The true highlight is the market’s offering of numerous educational programs.

10. Ferry Plaza Farmers Market, San Francisco

Why? – This is an indoor/outdoor concept, and has beautiful views located on the San Francisco Bay. Open three days a week, each day features specific vendors and specialties. Tuesdays are mostly organic produce, Thursdays highlighting artisanal street fare, and Saturdays hosts local restaurants that cook up something truly special.

Farmers Markets also benefit the surrounding city businesses. Having a farmers market nearby means an average increase in sales of anywhere from $19,000 to $15 million (according to a Marketumbrella research paper published in 2012).

 

Synergy Restaurant Consultants is proud to announce the opening of Que Pasa Mexican Kitchen & Tequila Bar in Rapid City, South Dakota.

Synergy, commissioned by local restaurateur Bob Fuchs, was tasked with the challenge of bringing Mexican food to Rapid City. This vision came to life with the grand opening of Que Pasa, a Mexican kitchen offering a friendly dining experience, breathtaking décor, and delicious cuisine. Committed to serving fresh food using exceptional ingredients, over 90% of Que Pasa’s menu is made from scratch. Classic Mexican dishes such as fajitas and enchiladas are elevated with handmade tortillas. Salads, and other traditional American foods infused with a bit of Mexican flavor round out the menu. Que Pasa has over 52 varieties of tequila available for use in its handcrafted signature cocktails. A tequila bottle chandelier is the focal point in a quirky, custom-designed and playful atmosphere unlike anything else in Rapid City. “It’s a truly gorgeous space,” says owner Bob Fuchs.

Starting with a discovery tour and initial restaurant conceptualization in late 2012, Synergy Restaurant Consultants has been involved in every step of the creation of Que Pasa. Leveraging the consulting team’s comprehensive expert knowledge, Synergy designed Que Pasa’s custom kitchen and interior, conducted restaurant financial feasibility studies, streamlined operations, and developed the impressive food and beverage menus. Two years of work culminated with Synergy’s pre-opening team spending 3 weeks in Rapid City to train the new Que Pasa staff and assist with the grand opening.

With an outstanding menu and prime location just off of Rapid City’s Main Street Square, Que Pasa is a much anticipated asset to the local community. “The truth is, Que Pasa is going to be that magnet that will draw people to the downtown area. It will make Rapid City a destination, ” said Dean Small, Founder & Managing Partner of Synergy.

Rapid City, population 67,956, is the second largest city in South Dakota. The area, known as the Black Hills, is a popular tourist destination and home of national landmark Mt. Rushmore.

 

A restaurant’s success is dependent on many factors. Although an accessible location, impeccable service, and delicious food are essential, today’s saturated market requires restaurateurs to work even harder to set their restaurants apart from the competition. One way to do this is by creating a brand for the restaurant. Restaurant branding allows consumers to connect with a concept and takes the restaurant from simply serving food to providing guests with an experience.  In a restaurant, the brand encompasses everything from the logo on a server’s shirt to the style of plate on which an entrée is served.  It’s crucial that all elements are aligned and clearly communicate the look, tone, feel, and personality of the concept’s brand.

 

The James Beard Awards (the Oscars of the food world) recognize the importance of branding and design and present two annual awards for ‘Best Restaurant Design and Graphics,’ one to a restaurant under 75 seats and one to a restaurant with 76+ seats.  This year’s winners were Isa in Brooklyn and Juvia in Miami.  Although these restaurants are very different in style and feel, the attention to detail and effort to connect with the consumer are apparent in both brands.

 

Isa, described by the New York Times as “urban woodsman meets country kitchen,” features quirky, unpredictable nouveau American cuisine. One look at their website and photos of the restaurant and you’ll see the ‘expect the unexpected’, playful experience that Isa strives to provide.

 

Juvia serves Asian fusion cuisine in a luxurious 10,000 square foot indoor/outdoor penthouse.  With 360-degree views of Miami Beach, the dining room’s vertical garden gives diners the feeling of being above the city in a lush rainforest, an escape from the everyday hustle and bustle. Along with the space and location, Juvia’s chic design evokes feelings of luxury, seduction, and exclusivity.

 

Other 2013 nominees included Farmshop (Santa Monica), minibar by José Andrés (Washington D.C.), Jaleo (Las Vegas), and Triniti (Houston).

 

 

Synergy’s team of seasoned restaurant marketing and branding experts is poised to significantly impact the success of startups, turnarounds, expansions, and multi-unit rollouts. Whether you want to develop an entirely new restaurant brand, increase sales and profitability, or maximize your marketing opportunities, our proven scientific methodology will provide recommendations that result in satisfying your specific brand initiatives.

Requesting information on an application regarding a criminal background from a candidate for employment is becoming ill-advised in many states across the US and technically illegal in some. To date, Rhode Island, Hawaii, Massachusetts and Minnesota have passed laws that make this process illegal for private employers. Details vary but all versions of these laws either prohibit or severely restrict inquiries in the early phase of the application process.

Many other states have passed laws that do not allow this practice for public agencies and may extend the ban to include private employers. Obviously, there are concerns about the new laws, but given the trend in this process, and the apparent public support that is coming along with it, we recommend that our partners consider removing this question from the initial application process.