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Shareables are What’s Next in Cocktails: Boost Bar Sales with Big Beverages

Nov 26, 2017

By: Mike Walls, Certified Cicerone®, Operations & Beverage

 

We often go to bars for comradery, to relax and spend time with our friends while we imbibe together. In years past that may have meant ordering a bottle of champagne or a round of shots, but one of the hottest trends in cocktails right now has us imbibing together in a whole new way. It is no longer a strange sight to see a group of friends at a bar using six 16-inch metal straws to share a giant golden vase filled with a delicious, boozy, handcrafted concoction. Bars and their patrons across the country are embracing these giant shareable cocktails because they are profitable, recognizable, often outrageous and they bring us together.

 

When deciding how to serve these enormous beverages, bartenders have a whole universe of untapped vessels to choose from, including vases, punch bowls, fish tanks, spigot dispensers, repurposed coffee equipment, and hollowed out melons. The right presentation can be a showstopper where the whole restaurant turns their heads saying, “I wonder what they got?” as the server triumphantly delivers the showpiece across the dining room. These often whimsical and over-the-top presentations also encourage another big trend in the bar and restaurant world: taking pictures that are Instagram-worthy. What better way to spread the word about your offerings than having your own guests feel compelled to show off their experience by plastering social media with pictures of your creations? The spectacle alone drives sales and gives the bar the opportunity to flex some creative muscle that the whole world can see, free of charge.

 

Much like any drink, these supersized cocktails can capitalize on other trends in a big way like using fresh, herbs, smoke and tea infusions. The size does not limit the quality or creativity of the drink and it can fit right in with the rest of the menu offerings. Many restaurants are even creating scalable cocktail lists from which the guest can order a cocktail from the menu as a single or in a number of shareable sizes depending on the number of guests. These cocktails can be batched, made fresh, mixed tableside or served deconstructed allowing the guest to customize and experiment as they drink.

 

Prices of $50 to $300 are not uncommon with punch bowls that serve a large group may be made with ingredients like fresh juices, cognac and a whole bottle of champagne. This is a serious increase in check averages similar to selling a high-end bottle of wine, most likely at a better cost; with only a bit more prep. It may sound crazy to charge so much for a cocktail, but the price is generally calculated by multiplying the number of servings by the price of a single drink (and usually comes in a few dollars less). Guests understand the math and don’t mind spending more money sharing in this better-than-bottle service experience with a group of friends.

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If You Tap It, They Will Come: How Selling Craft Beer Increases Profits

Nov 19, 2017

By: Mike Walls, Certified Cicerone®, Operations & Beverage

 

When it comes to craft beer, the potential to make money is simple math. Let’s say you buy a keg of Miller Lite from your distributor. That keg contains 15.5 gallons or 1,984 oz. or 124 16-oz. pints. Assume you purchased that keg for around $90, about $.045 an ounce. That means every 16-oz pint of beer costs you $.72 to put on the table. According to BeerMenus.com, the average price of a Miller Lite 16 oz. draft in the Chicago suburbs is about $3.75, roughly a 20% cost. Most product and loss statements would like to sell beer around that 20% cost sweet spot. What this boils down to is $2.90 in profit per pint of Miller Lite. With 124 pints in a keg, that’s $360, minus the initial $90 investment which nets $271 profit for the restaurant. On the other hand, an average keg of craft beer costs in the neighborhood of $160. Following the same math and charging around $6.50 (the average price of a craft beer and 20% cost) nets the restaurant $480 for the same amount of liquid. It sounds too good to be true that something unique and local that complements the menu, builds the restaurant reputation and supports local businesses can bring in more money than the cheap stuff. But the numbers don’t lie. The catch? You have to do it right.

 

In his book Restaurant Success by the Numbers, Roger Fields writes, “In the restaurant business, the more homogeneous the concept–burger joints and pizzerias, for example–the more resistant the menu items are to price increases. Fine dining or upscale restaurants, however, can charge more because customers differentiate their products by identity, not by price.” The same is true for a great craft beer program at any restaurant and is the reason why consumers will willingly pay more for a craft product regardless of whether they are purchasing it at a Michelin-starred brew pub or a local dive bar serving that same beer. Therefore, it is far easier to raise the price on a unique craft product than it is a homogeneous product like Miller Lite or Budweiser and why the market doesn’t resist the $6.50 price tag. The brewery or beer’s reputation follows the beer where ever it goes and it is easy to ride those coattails to increase profitability if the product is properly stewarded.

 

Success is a byproduct of responsible stewardship in all parts of the restaurant business and establishing a craft beer program is no exception. When the cost per ounce of a micro craft product is nearly double that of a macro product, things like staff education, rotation and pour training are of paramount importance. Bi-weekly line cleaning is mandatory in most states and inevitably results in some beer going down the drain to purge the lines. Many new breweries are mitigating this loss by using technology like beer pumps rather than the traditional beer gas propelled system, even for shorter draw systems. Pumps were previously only seen in venues like stadiums with extra-long draw systems whose product would over carbonate on its journey from the keg to the tap with the traditional beer gas mix. The necessity for a different delivery system coincidentally reduced waste because the pumps use thinner lines than the traditional beer gas system. There is the higher upfront cost of parts and installation, however, that is decreased by eliminating the need for nitrogen and reducing the diameter of the beer lines to minimize waste when cleaning. A restaurant with less than 100-foot lines on a 24-tap system could save almost 3,000 pints of beer from the drain per year during cleaning alone, not to mention keg changes and line bleeds.

 

When it comes to staffing, the labor market is becoming rich with beer enthusiasts and even certified professionals like Cicerones ®, who can help to guide a well-balanced craft beer program and garner a reputation of quality for the restaurant. Reputation is important when it comes to making money from craft beer in the same way that a reputation for a great wine program or food menu brings in more guests. If the staff is not able to speak to the product and guide the guest into the best experience with their beverage, the guest reverts to what they know and is much more likely to order the Miller Lite in a bottle over the local pilsner on the draft menu despite its superior quality.

 

The craft market is growing and local breweries are popping up everywhere. Now is the best time to tap into the cash flowing from this industry. Local craft breweries are becoming a part of the fabric of communities and craft beer sounds less strange to the uninitiated than ever before. As the market and craft popularity grows, it will reduce resistance to the previously foreign sounding local brew. There is money to be made in running a solid craft program and Synergy Restaurant Consultants can help you develop a program to increase sales and maximize profitability.

 

Mike is a Certified Cicerone® and all-around restaurant guy. He lives in the Midwest but works all over the country as an Operations and Beverage Consultant for SYNERGY Restaurant Consultants.
mikesynergyconsultants.com

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Superfoods Make Their Way Onto Menus

Nov 17, 2017

In our “better-for-you” food blog series, we touched on what superfoods are and how you can implement them into your menu. Today, we examine this in action as we survey restaurants that offer superfoods to their patrons to try out.

 

Our food discoveries take us across the nation and around the world, and as a result, we are fortunate enough to experiment some really wonderful dishes – some unique and some familiar (sushi pizza anyone?) We love observing trends in dining and we are definitely seeing more superfoods in the spotlight. 

 

Pura Vida in Miami offers a multitude of healthy options on their menus. They even have a “superfood smoothies” section featuring drinks like “Wanderlust” containing spinach, cucumber, banana, and pineapple as well as “Super Greens,” which is a blend of spinach, kale, granny smith apple, cucumber, celery, ginger, parsley, cayenne pepper, lemon-lime, and honey. At Beaming Cafes in California, you can also enjoy a superfood smoothie. But beyond that, why not try out their build-your-own superfood trail mix bar with options like flax seeds, golden berries, buckwheat, cacao nibs, pumpkin seeds or experiment with their superfood porridge bar?

 

For some more hearty and savory choices, LYFE Kitchen’s salads feature an array of superfoods like their Quinoa Crunch Bowl with nutrient-dense quinoa, cucumber, snap peas, broccoli, tomato, avocado, organic arugula, edamame hummus, chipotle vinaigrette and Fireman’s Hot Sauce.

 

Before you think that superfood-centric dishes would only appear on menus of restaurants solely dedicated to healthy eats–think again. Which Wich Superior Sandwiches actually offers a “Superfood Wich” that’s made with a vegan black bean patty, fresh avocado, jalapeño hummus, quinoa and roasted red peppers wrapped in a spinach tortilla. If you’re in a boozy mood, you can still get your superfood fix. Veggie forward cocktails like “The Girl From Ipanema” from The Whistler in Chicago is made of boiled purple corn with pineapple, apple and various spices; pisco; club soda; honey; lime and black pepper. Fresh herbs are making a scene in alcoholic beverages like “Not a Cosmo” from Stockyard Burgers & Bones in Marietta, Ga. It’s a bourbon-based drink made with blood-orange shrub, rosemary-sage syrup, Campari and lemon juice.

 

Health is in and it’s only gaining steam and menu’s with superfoods options is where’s it at! At Synergy, we work with operators to develop delicious and nutritious menus. For more information, please contact us.

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The Next Big Thing in Cans is the Size of the Opening

Nov 13, 2017

By: Mike Walls, Certified Cicerone®, Operations & Beverage

 

It is estimated that around 80 percent of what we perceive as taste comes from smell. The tiny opening in the top of the standard beer can restricts the escape of many of the volatile fruity esters (substance that evaporate quickly at normal temperatures) that brewers and beer enthusiast say is an integral part of the drinking experience. More small brewers are moving towards making their previously draft only product available to consumers in aluminum cans, a more environmentally sound, cost effective and shelf stable storage method of beverage packaging over bottles. However, drinkers often find themselves settling for an incomplete experience when enjoying straight from the can. This great barrier to properly enjoying a fine craft beer from a can has finally been addressed.A company in Illinois called Crown Holdings, responsible for the invention of the bottle cap over 100 years ago, has solved this issue with the “360 End” full aperture can. The “360 End” is a can whose lid can be completely removed, essentially turning the can into a cup. Crown released the “360 End” in 2010 for the FIFA World Cup This can has made periodic appearances in the SABMiller and InBev line ups in China and Brazil until Sly Fox Brewing brought it into the US craft beer world a few years back.

360 End can

However, 1970’s restrictive liquor packaging legislation that had to do with removable can tabs becoming litter, has been Crown’s greatest barrier to getting the “360” in the US craft market. A small brewery called Noon Whistle Brewing in Lombard, Illinois wanted to bring the improved can drinking experience to their patrons and supporters.They took their project to State Representative Peter Breen, who reportedly saw this as an easy win and an easy way to help a small local business, a cause which he is very passionate about. With Breen on their team and the Craft Brewers Guild lobbyists by their side, Noon Whistle headed to Springfield to draft a bill that would allow them to distribute their product in the new vessel and open the gates for other local breweries to do the same. Mike Condon of Noon Whistle Brewing said it was an eye-opening experience for him to see how much he could effect change with his local government and how willing they were to go to bat for him. With the help of their supporters the bill was unanimously passed and Illinois became the 13th state to allow the use of the new type of can.

360 End can

Noon Whistle Brewing has now released their beer utilizing the full aperture tech to the delight of their fans and the reception has been excellent. Condon says the cost of the new can lid is negligible as it attaches to the same can base they have always used. The only expense the brewery incurred was the purchase of a part for their existing canning machine that fits the new lid, an investment that the brewery feels was well worth the cost. Moving forward, all their retail brews will be released with the full aperture can, “a selling point and major differentiator in a saturated craft beer market,” says Condon. The brewery has already seen a spike in sales from curious patrons interested in testing out the new can, though they do predict this leveling out as the market gets used to the idea.

 

360 End can

Another perk is that the can could have significant waste reduction implications in venues like stadiums, where the vendor in the stands opens a can, pours it into a plastic cup and walks away with the empty can to be discarded. Picnickers, stadium goers and drinkers on the go in Illinois will now be privy to an unparalleled craft beer aroma experience as this technology (hopefully) begins to gain some traction. Though the Noon Whistle crew believes you should always use appropriate glassware when available, their “360” can is the best option when it is not. Condon’s advice to other breweries and all those who enjoy Noon Whistle’s to-go offerings is to get involved in your government because you might be surprised by what you can accomplish.

 

As a Certified Cicerone, I have spent years enjoying and analyzing great beers in interesting locations from any number of unique vessels. My first beer with the “360” was Noon Whistle’s Hop Prism Blue IPA, of course drank straight from the can. The way my nose sits just inside the opening when I take a sip sends those aromatic hops just where the brewer intended and brings the whole experience to another level. Without giving a full review of the beer, I can safely say that this is the best straight from the can tasting I have ever experienced.

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Implementing Superfoods Into Your Menu

Nov 08, 2017

Last week, we shared about how the “better-for-you” restaurant category is gaining a lot of traction in the industry. We explored different superfoods—nutrient-packed, healthy foods—like blueberries, salmon, and edamame. Other common superfoods include tomatoes, dark chocolate, almonds, quinoa, kale, and lentils. Superfoods provide several health benefits including an abundance of vitamins, minerals, antioxidants, and polyphenols.

 

If you’re looking to offer healthy dishes, superfoods are pivotal ingredients! Below we explore simple ways for you to incorporate superfoods into your menu.

 

Salad: Kale remains to be a popular and healthy green leafy vegetable of choice! A simple kale cobb salad (add hard boiled eggs, tomatoes, chicken breast, avocado) dressed with a balsamic vinaigrette is a healthy, nutrient-dense menu option.

 

Soups: Skip the heavy cream and go healthy and light. Wholegrain quinoa is delicious in soups. Mix in some hearty beef or chicken broth, lentils, veggies like broccoli (another superfood), and tomatoes for a delicious and hearty garden vegetable soup.

 

Pasta: Pumpkin doesn’t have to be just in pies and lattes! A pumpkin-filled ravioli with spinach pesto sauce is a great way to fulfill that craving for savory goodness. Pumpkins contain cancer-fighting alpha and beta-carotene while spinach is a great source of vitamins and iron.

 

Dessert: We all know how deliciously perfect chocolate and berries go together. Incorporating dark chocolate adds a wonderful decadent superfood full of antioxidants. Consider serving a dark chocolate mousse topped with strawberries, raspberries, and blueberries. If you want to get a little more exotic, serve the mousse with fresh goji and acai berries. For a breakfast spin, create a Greek yogurt parfait with berries and chia seeds, which are high in omega-3 fatty acids.

 

Drinks: Sweet iced tea can be very sugary! Try a sugar-free, refreshing iced green tea infused with fresh ginger root (ginger is known to help with relieving nausea, aiding in digestion, and reducing heart disease risk). A no-sugar-added watermelon drink is a tasty and refreshing beverage to add to your menu during the summer season.

 

There are so many options you can consider when working with superfoods. Next week, we will explore this further as we check out some awesome healthy restaurant menu items.

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HOST Milan 2017 and the Best Pizza Dough

Nov 03, 2017

Milan is often regarded as the fashion capital of the world. However, every two years, professionals in the hospitality industry flock here to preview innovations in food and beverage. While attending the 2017 HOST show in Milan, Danny and I were able to check out the latest and greatest in restaurant technology and also traverse our way throughout Italy feasting our taste buds in delight.

 pizza

Here at Synergy, we like to call ourselves the “pizza experts,” but that doesn’t mean we aren’t open to different methods of pie-making! To be successful means to have an open mind to new ideas and innovations. This brings me to our exploration of pizza oven technology at the HOST show.

 

Sure, we all know that a delicious crust typically comes out of a wood-fired oven, but… I had an amazing pizza that actually came out of an electric oven! The crust turned out beautifully and of course, the flavor was spot-on. In the spirit of good eats and ideas, I wanted to share all that you need to create a young, non-aged dough that delivers a great tasting and looking pizza.

Ingredients:

  • Double O flour
  • Water
  • Salt
  • Fresh Yeast

And by the way, there is NO sugar or oil required.

The moral of the story today? It’s amazing what is possible when you open your mind to exploring new and innovative ideas!

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The Food Trend That Is Here to Stay

Nov 01, 2017

In our 30 years of being in the restaurant industry, we’ve discovered many different food trends. While the popularity of some simply fizzles out, there is at least one that keeps proving itself time and time again; and that is healthy eating. Being health-conscious is a concern that crosses over into how we eat. Now more than ever, Americans are watching their calories and the types of foods they consume.

 

It is no wonder that we are finding much of our consulting work to be focused on the “better-for-you” space.  What’s leading this trend? Superfoods. As their name implies, superfoods are powerful because they possess many nutritional elements. These foods are packed with vitamins, minerals, antioxidants and other beneficial compounds.

 

Take the humble blueberry. This common fruit is actually a superfood because it contains elements like anthocyanins (what makes the fruit blue) which fight off cancer-causing free-radicals and high amounts of phenols which can help protect our brains from degeneration.

 

Did you know that edamame is a great source of fiber, containing healthy omega-3 fats, protein and is low in calories? These green soybeans are also known to help decrease the risk of diabetes, obesity and heart disease. Speaking of omega-3 rich superfoods, sardines are full of this. Another surprising benefit of the small fish? Sardines provide more than 100% of your daily vitamin D (sorry, milk!).

 

If sardines are not your favorite fish, salmon is another superfood which is abundant in heart-protecting omega-3 fatty acids as well as B vitamins, protein, and potassium. Read more about the benefits of salmon here.

 

Looking for more superfoods? Check out Prevention magazine’s article on 52 healing superfoods.

 

Tune in next week for our next post where we share how you can implement superfoods into your menu.

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Dessert Trend Alert: Rolled Ice Cream is Gaining Popularity

Oct 22, 2017

Photo: Janine on Flickr CC by 2.0

Soft-serve, double-scooped on a cone or rolled—how do you like your ice cream? Yes, we said “rolled.” Rolled ice cream is just what it sounds like and it’s becoming very popular here in the U.S. and other countries. Invented in Thailand, this style of ice cream is as much a treat for the taste buds as it is to the eyes (it’s the perfect Instagram shot)!

 

Also known as stir-fried ice cream, rolled ice cream is created by pouring milk-based liquid on a freezing flat metal pan where it is mixed, stirred, flattened and then rolled using metal spatulas. The result is a unique shape, much like a biscuit roll. Several ice cream rolls are then placed into a paper cup and adorned with your choice of toppings like fruit, whipped cream, syrup, nuts and candy. And it’s quickly made to serve!

 

Check out this video to see how it’s made in Thailand:

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Sustainable Seafood is a Hot Trend

Oct 15, 2017

October is known for cool weather, autumn leaves, and yes, pumpkin-spiced everything! But did you know that the month of October is National Seafood Month? As restaurant managers, it may be easy to overlook seafood as a star ingredient while beef or chicken take center stage on the menu. However, seafood serves as a great protein choice for a variety of consumers, perhaps due to its taste or ability to meet certain dietary restrictions. Beyond that, sustainable seafood is also a hot restaurant trend for 2017. A recent survey conducted by Cargill found that 88 percent of Americans are willing to pay more for seafood that is certified sustainably and responsibly sourced.

 

A growing number of chefs and restaurants, even those in the fast-food sector like McDonald’s, recognize the importance of providing sustainable seafood. What exactly is sustainably-raised seafood? Any seafood that is caught or farmed in ways which support the well-being of the species, oceans and coastal communities is considered “sustainable.” For a guide on buying sustainable fish and shellfish, visit firstchoice.com.

 

If you’ve decided to take the plunge and begin offering sustainable seafood at your restaurant, you may want to consider how to highlight these ingredients on your menu. Consider the following dishes as menu inspiration:

–    Fish and chips with a unique housemade sauce like the one at Nobu 57 in New York City

–     Crab cakes with a spicy, Southern-style remoulade sauce

–     Manhattan clam chowder served in a bread bowl

–     Grilled or fried shrimp po’boy sandwiches

 

For more information on sustainable seafood and National Seafood Month, check out NOAA fisheries site here.

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Where’s the disconnect?

Oct 03, 2017

Marketing and Branding – An ongoing blog by Randy Lopez

Yesterday I went to a Starbucks for my morning caffeine-load and went through my usual ordering sequence (honed from years of practice) and waited for my coffee to be prepared. Nothing unusual. Just another routine day interacting with a favorite brand.

 

Once I received my coffee, I went to add a packet of raw sugar. Instead of my brown packet, the replacement was the generic packets of white sugar. I know it sounds minor, but this surprised me. First of all, this can happen for a number of reasons, but I kind of expect a chain of this size to keep an extra case or two in stock. Secondly, for a company that promotes quality ingredients, replacing generic white sugar as a substitute for raw sugar seemed like a brand disconnect.

 

Of course, I’m writing about this to make a point. I will still frequently visit this location. On the other hand, if I notice it again, I might just go to another Starbucks as my brown sugar is more a part of my daily routine. My cup of coffee is only a part of my experience. The brown sugar, the cardboard cup sleeve, the green apron, the logo, and all the other elements define the Starbucks brand for me. When one of them is missing or replaced with a knockoff, the brand loses a little bit of its shine. Take a look at the restaurant business. How many concepts started off with something simple like branded quality napkins and then for whatever reason, they went unbranded and ended up being switched to a generic, bargain product. We’ve all noticed brands that “take away” small touchpoints. The parmesan shakers in your favorite pizza concept are harder to find, the fries lose some of their seasoning, the menus get beaten up and not replaced as often, the table tents (and menus) begin to look like they are now printed in the back office copier…

 

Your guests notice these things, especially your regulars. When working with concepts that need to update their brand, often times the original concept’s experience and food quality are watered down with simpler presentations, shortcuts in quality, and brand disconnects.

 

At Synergy, my goal is to create brand touchpoints that are realistic, financially sound, and create a concept that stands out from your competition. As a brand leader, part of my process is to help you understand the complete DNA of your brand so if you run out of “raw sugar” the obvious solution is to get more so that a generic knockoff isn’t your first idea of a fix. And because our Operations, Culinary, and Design teams work together, our focus is working to support the brand through every touchpoint and guest interaction. Unlike other consultants, we don’t believe you can truly fix things unless all parts of your business understand the brand and the key touchpoints that will resonate with your guests.

 

Contact me at Synergy Consultants to create a lasting concept or to get your brand back on track.