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Sonny’s BBQ Chooses Synergy To Enhance Menu Selections, Upgrade In-Store Efficiencies

Mar 02, 2012

Synergy Restaurant Consultants to work with Sonny’s Real Pit BBQ Restaurant

Maitland, Florida-based Sonny’s BBQ, with over 120 restaurants in 9 states, has named Synergy Restaurant Consultants as its “go-to, think-new” team. Synergy will be working on multiple strategies as it seeks to re-energize the Sonny’s BBQ brand through new menu items, operational efficiencies and equipment upgrades.

“We are delighted with this important new assignment,” commented Danny Bendas, Managing Partner of the nationally respected consultancy. “Once we finished our initial assessment of Sonny’s business from the aesthetics to the pragmatics, we have begun to enhance their selection of fresh cooked daily menu items supported by new protein and produce vendors. We are also assisting with the training of Sonny’s team members to support their newly upgraded guest experience.”

Synergy has also initiated a redesign of the menu graphics as well as all elements of the table presentation. “Our holistic approach to restaurant brand re-invigoration makes us uniquely qualified to satisfy Sonny’s comprehensive initiatives,” Bendas concluded.

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Patricia Liu Brings Culinary Art & Technology to Synergy Team

Dec 20, 2011

Patricia Liu

Patricia Liu will bring her background and expertise in Computer Science and the culinary arts to the Synergy Restaurant Consultants’ team.

Patricia Liu, a multi-talented renaissance woman, was recently added to Synergy Restaurant Consultants’impressive team of professionals.

With extensive, formal and credentialed degrees in both Computer Science (she earned a B.S., then a Master of Engineering degree at MIT), and the culinary arts (graduating top of her class from the French Culinary Institute), she personifies the rarest blend of pragmatism and hyper-creativity.

Liu has successfully applied her diverse skill set to an externship at The French Laundry and assisting Tyler Florence open his flagship restaurant, Wayfare Tavern, by setting up the invoicing, inventory, and food costing systems. She has worked at several Michelin-starred destination restaurants.

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Synergy Adds Nutrition Practitioner/Academic to Consultancy

Nov 29, 2011

Karen Knoblaugh, MS, RD, will join the Synergy Restaurant Consultants team as a Registered Dietitian.

As Synergy Restaurant Consultants’ client roster continued to grow in the “healthy food service” niche, the partners recognized the increased opportunity for a Registered Dietitian to play a significant role on their team. Enter, Karen Knoblaugh, MS, RD.
From her role as a lecturer in the nutrition department of San Jose State University to her high-level memberships in the American Dietetic Association, the Food Allergy & Anaphylaxis Network as well as her Presidency of the San Jose Dietetic Association, Karen has manifested a vast understanding of this dynamic area of the food world as well as her leadership within it.

“Her contributions to understanding the gluten-free movement and her command of Nutrition Science in which she earned a Master’s degree further validate our decision to add Karen to the Synergy team of exceptional professionals,” commented Danny Bendas, partner and co-founder of the global consultancy. “Karen’s extensive restaurant experience was crucial in formulating recipes and guidelines for our client LYFE Kitchen, a new concept which recently opened in Palo Alto.”

Synergy Restaurant Consultants is best known for its ability to scale restaurant concepts and has supported over 200 National Restaurant chains both domestically and internationally.

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LYFE KITCHEN’S FIRST “SERVICE” DAY PROVES SYNERGY CONSULTANTS #1

Oct 20, 2011

For Immediate Release
CONTACT: Dean Small – 949-499-5776
LYFE KITCHEN’S FIRST “SERVICE” DAY
PROVES SYNERGY CONSULTANTS #1

Palo Alto, CA – Successfully opening a new restaurant concept is always a challenge. Adding to the stress of LYFE Kitchen’s first day open to the public was the fact that its Palo Alto location is to be the first of numerous locations across the United States over the next few years. Enter, Synergy Restaurant Consultants.

Hand-picked by LYFE Kitchen’s CEO, Mike Roberts, early in the concept development process, the Synergy team influenced and/or engineered everything from the menu to the kitchen design to training the service staff, and everything in between. Their sixteen month long involvement resulted in a “WOW Guest Experience” on opening day that was “out of the park” successful.

“At the end of the day, in the restaurant business, success is measured by how well you execute, in every aspect of your food, beverage and hospitality strategy”, commented Dean Small, Founder and Managing Partner of Synergy Restaurant Consultants. “How well each component of a restaurant is executed is how we measure our success.” In preparation for the big day, Small and his partner, Danny Bendas, actually cooked alongside what would become the permanent kitchen staff, coaching, mentoring and helping the LYFE team streamline their process to insure consistency and flawless execution.

Synergy Restaurant Consultants is best known for its ability to scale restaurant concepts and has supported over 200 National Restaurant chains both domestically and internationally.

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LYFE Kitchen Teams up with Synergy Consultants In National Healthy Restaurant Rollout

Sep 13, 2011

FOR IMMEDIATE RELEASE
CONTACT: Dean Small 949-499-5776

Palo Alto, CA. – As consumer demand heats up for good tasting, healthy restaurant fare, Mike Roberts, former global president and COO for McDonalds has been working with a highly-experienced and evolved culinary team to satisfy the changing palates of Americans. Although LYFE Kitchen has recruited notable celebrity chefs as well as other high profile individuals to fashion their upcoming offering, much of the crucial work has been guided by industry veterans from Synergy Restaurant Consultants.

“Today’s consumers don’t want to sacrifice flavor, convenience or affordability in favor of nutrition,” says Dean Small, founder and a managing partner. “That’s one reason why LYFE Kitchen selected Synergy. Our comprehensive experience convinced them we would help take their idea from incubation to reality. And we have. LYFE Kitchen’s first location opens in Palo Alto this month.”

Over a year ago, Roberts signed the Synergy experts to not only develop appealing tastes and lend its expertise in scaling up the LYFE Kitchen concept but “because we had extensive national chain account experience and know what it takes to create a fully realized restaurant organization,” explains Small. “Mike recognized our track record with so many world-class organizations validated that we had a firm grasp of all the critical disciplines required to grow a national brand.”

LYFE Kitchen (http://www.lyfekitchen.com/) is a transformational, socially-responsible “lyfestyle” brand whose acronym stands for Love Your Food Everyday. Its mission: To answer one of America’s greatest unmet consumer needs by providing great-tasting, affordable, good-for-you food while making a positive impact on all of the communities it serves.

The restaurant will be showcasing a diverse menu created by award-winning chefs Art Smith and Tal Ronnen delivering on the promise of great-tasting food that is nutritious, convenient, and affordable. While the food will always be the centerpiece of LYFE Kitchen, Synergy brought the full weight of its culinary, operations and design and human resources team to the table, helping LYFE Kitchen turn its initial vision into a well-tuned, expertly staffed, eco-friendly environment that captures the spirit of the brand.

Small, who shared project duties with co-managing partner Danny Bendas, “understood how important tight operating systems would be as LYFE ramps up for national expansion. Our mutual goal was to invent proprietary products that would permit the concept to be scaled quickly. Thus far, we are all very pleased and excited.”

Danny Bendas and Dean Small with LYFE Kitchen CEO Mike Roberts at LYFE Kitchen Forklifting

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Human Resources Expert Joins Synergy Restaurant Consulting Group

Jun 14, 2010

Synergy Restaurant Consultants, the leading authority in foodservice innovation and efficiencies, further expanded the scope of its services to the industry today, announcing the appointment of human resources and risk management expert Chuck Conine as the newest member of Synergy’s talent team.

Conine, a graduate of the Cornell University School of Hotel Administration, is a certified Senior Professional in Human Resources and foodservice industry executive with over 35 years of experience designing and developing money-saving HR programs in recruitment, compensation/benefits, employee and labor relations, insurance and risk management. Conine’s background includes positions as the senior HR and risk management officer for both public and privately held restaurant and foodservice chains. He has also served as project manager to identify and realize HR, insurance and administrative savings during the merger of two iconic restaurant brands.

Synergy managing partner Dean Small commented: “We see Chuck as a valuable asset to our team who will support our ongoing efforts to be on the forefront of providing our clients with efficiency strategies. Chuck will bring decades of HR experience to our projects, helping our foodservice clients reduce their G&A, benefits and insurance expenses while enhancing their recruitment, retention and reward programs.”

A nationally recognized foodservice consulting firm, Synergy Restaurant Consultants was founded in 1988 and has partnered with over 200 restaurant chains and independent operators to provide winning strategies in restaurant operations and management, design, menu development, training, supply chain, restaurant startups, turnarounds and new concept development.

For more information on Synergy Restaurant Consultants visit our web site at https://www.synergyconsultants.com

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Synergy Restaurant Consultants Announces Strategic Alliance with Scarpello Consulting

Feb 09, 2010

The IRS has released industry specific guidance regarding cost segregation studies in the restaurant industry. Now restaurant owners/operators can accelerate depreciation on 20-40% of total building costs.

The IRS has released industry specific guidance regarding cost segregation studies in the restaurant industry. Now restaurant owners/operators can accelerate depreciation on 20-40% of total building costs.

Dean Small, co-founder of Synergy Restaurant Consultants explained the significance. “This is an effective means of reducing a restaurant’s income tax liability. Many restaurant owners’ asset components within their properties may be depreciated over a 5 year or 15 year recovery period versus a straight-line 39 year recovery period. In simple language, what this means is accelerated depreciation allows restaurant owners to reduce current income tax liability and significantly enhance cash flow. The bottom line is that it improves a restaurant’s bottom line.”

For over 20 years Synergy has been helping its valued clients improve their financial performance through improved operating efficiencies. Cost segregation is a natural extension of our efficiency services that leverages sophisticated accounting practices and mechanical engineering. This new team of Scapello and Synergy has extensive restaurant design, estimating, engineering, and construction experience, permitting the group to identify and quantify items of personal property accurately and in a manner acceptable to the IRS. Cost Segregation is a specialized area of tax. Scarpello and Synergy works directly with your CPA providing all necessary documentation and support.

Danny Bendas, Synergy’s other co-founder expounded on the benefits. “What all that means to you, the restaurant owner, is that you can now “catch up” on tax deductions that were missed…all the way back to 1987 and without amending prior tax returns. This deduction can be applied to current income tax liability significantly reducing the amount of income taxes owed this year.”

The team’s combined experience in the real estate and construction industries provides the restaurant owner with a unique base of experience to take advantage of the new taxpayer privileges. Cost segregation studies are designed to maximize an owner’s depreciation allowance while minimizing the risk of audit exposure.

“We do more than properly classify an asset as real or personal property; we clearly document how the values of the various component assets were identified. We now identify improvements on the building plans, quantifying the property using the most detailed level of cost information available, and describe the costing method employed.” Dean Small reports.

Want to learn more? Contact Synergy Restaurant Consultants right away to see how you can truly benefit in a major way through Cost Segregation. For more information please contact Synergy Restaurant Consultants or go to www.CostSegregation.net.

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North To Alaska To Fine Tune Uncle Joe’s Pizzeria

Dec 07, 2009

Synergy Restaurant Consultants was recently retained for operations assessment by Uncle Joe’s Pizzeria in Anchorage, AK.

While Joe White is pleased that his sales are up, a great place to be in this economy, he felt things could be much better. And he felt like he was stuck in a rut and in need of a jump start and operations assessment for his 16-year-old Pizzeria concept.

Synergy Restaurant Consultants was recently retained for operations assessment by Uncle Joe’s Pizzeria in Anchorage, AK.

While Joe White is pleased that his sales are up, a great place to be in this economy, he felt things could be much better. And he felt like he was stuck in a rut and in need of a jump start and operations assessment for his 16-year-old Pizzeria concept.

Joe retained Synergy Restaurant Consultants to evaluate his entire 4-unit operations via their top-down Operations Assessment. The Operations Assessment was performed over a recent 5-day period, which included visits to each of the restaurant locations, the Central Production Kitchen, and spending time with Joe and his management team to analysis and assess their accountabilities, challenges and opportunities.

“The Synergy team evaluated every aspect of our operation, from product procurement, preparation, service both in the restaurant as well as take-out and delivery, and our operations and financial structure,” explains Joe. “We also spent a great deal of time discussing marketing and sales building strategies that will have a an immediate, positive impact on our sale and bottom line profits. Prior to their departure, they compiled a list of recommendations for positive change, ‘low hanging fruit’, gleaned from the Operations Assessment, that we will begin working on as soon as possible.”

In addition to observing operations, Synergy spent a great deal of time assessing menu selections for flavor, presentation, perceived value and consistency in preparation from location to location. Furthermore, they spent several hours perusing the competition, gathering information on competitive price comparison, quality evaluations and similarities in an effort to make recommendations that will differentiate Uncle Joe’s Pizzeria from the rest of the pizza ‘pack’.

Synergy provides a portfolio of turnkey restaurant solutions designed to help operators develop sustainable brands and scalable concepts for growth. Our solid hands-on experience in hundreds of restaurants across the United States, Canada, South America and Saudi Arabia has made us a trusted authority on innovation and restaurant operating efficiencies. www.synergyconsultants.com.

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Billion Dollar Restaurant Supply Chain Management Veteran and Procurement Guru Joins The Synergy Restaurant Consulting Team

Dec 07, 2009

Industry experts Synergy Restaurant Consultants are pleased to announce that Jim Campbell, Restaurant Supply Chain Management Veteran and Procurement Guru will join the Synergy Restaurant Consulting Team. “Jim brings an incredible amount of restaurant supply chain management knowledge and experience to our team and will be a tremendous resource to our clients,” says Dean Small, Managing Partner of Synergy Restaurant Consultants. Jim’s primary role in the Synergy organization will be to focus on mid-scale restaurants that do not have the luxury to afford someone with his vast supply chain management experience.

Industry experts Synergy Restaurant Consultants are pleased to announce that Jim Campbell, Restaurant Supply Chain Management Veteran and Procurement Guru will join the Synergy Restaurant Consulting Team. “Jim brings an incredible amount of restaurant supply chain management knowledge and experience to our team and will be a tremendous resource to our clients,” says Dean Small, Managing Partner of Synergy Restaurant Consultants. Jim’s primary role in the Synergy organization will be to focus on mid-scale restaurants that do not have the luxury to afford someone with his vast supply chain management experience.

Jim will be a great asset to our team and clients as he has extraordinary experience at negotiating long term protein and commodity contracts and has over 30 years of experience developing regional and national distribution programs
 
“We believe with Jim’s Restaurant Supply Chain Management experience and our overall ability as efficiency experts to reduce food and labor costs we now play an integral role in any organizations plans to improve their financial performance, turnaround or expansion,” continued Mr. Small.

Jim has 30 years of Restaurant Supply Chain Management experience with a dozen different restaurant concepts from fast food to fine dining. His career in Restaurant Supply Chain Management began with Far West Services as a Director of Purchasing for Ruben’s, Coco’s, and the Ruben E. Lee where he built an effective Restaurant Supply Chain Management Department and began to develop his expertise in commodity analysis and contract negotiations.

At Restaurant Enterprise Group he was a Vice President of Purchasing for concepts including El Torito, Gladstone’s for Fish, RJ’s Ribs, Baxter’s, Charlie Brown’s, Houlihan’s, Del Taco, and Jojo’s. With sales at Restaurant Enterprise Group in excess of $1 billion Jim was responsible for a Restaurant Supply Chain that spent in excess of $300 million annually. He served as Vice President of Purchasing and Distribution for American Restaurant Group concepts Black Angus Steakhouse, Spoons, Velvet Turtle, Grandy’s, and National Sports Grill.

“Jim will be a great asset to our team and clients as he has extraordinary experience at negotiating long term protein and commodity contracts and has over 30 years of experience developing regional and national distribution programs,” says Managing Partner, Dean Small.

Synergy provides a portfolio of turnkey restaurant solutions designed to help operators improve their financial performance. Our solid hands-on experience in hundreds of restaurants across the United States, Canada, South America and Saudi Arabia has made us a trusted authority on restaurant operating efficiencies and restaurant supply chain management.

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Synergy Gets Fired Up

Jul 24, 2009

Fired Up Inc., parent of the 170-unit casual-dining Johnny Carino’s Country Italian chain, has retained Synergy Restaurant Consultants to enhance and accelerate the brand with their  menu development, unique restaurant expertise and creativity.  “At Carino’s, we maintain a very aggressive development schedule, and since we have been working with Dean and Danny, our menu efforts have been the most significant and profitable they have been in our history” says Chris Peitersen, Vice President of Culinary Operations, Johnny Carino’s Italian Executive Chef.

Fired Up Inc., parent of the 170-unit casual-dining Johnny Carino’s Country Italian chain, has retained Synergy Restaurant Consultants to enhance and accelerate the brand with their  menu development, unique restaurant expertise and creativity.  “At Carino’s, we maintain a very aggressive development schedule, and since we have been working with Dean and Danny, our menu efforts have been the most significant and profitable they have been in our history” says Chris Peitersen, Vice President of Culinary Operations, Johnny Carino’s Italian Executive Chef.

Carino’s new restaurant design and hospitality showcase emphasizes their open kitchens and the open-flame grill featured in each unit.  Synergy Restaurant Consultants developed new and innovative menu selections that took full advantage of the high profile grill. At the same time, the chain launched its first national restaurant marketing campaign. It highlights the message that Carino’s is “not your garden-variety Italian.” The restaurant openings and marketing includes television commercials, billboards and print.

“The new Carino’s Italian Grill has entered into the working partnership with Dean Small and Danny Bendas of Synergy Consulting Group.  They have been assisting us with menu development over the past 12 months and their work has been crucial to the development of our new and enhanced menu.  When given the assignment to help us with that  menu development, their passion, creativity, and understanding of our kitchen operational procedures helped to create four new menu items that have shown great success.  At Carino’s, we maintain a very aggressive development schedule, and since we have been working with Dean and Danny, our menu efforts have been the most significant and profitable they have been in our history.”  

“I would highly recommend Synergy Restaurant Consultants to assist anyone in need of menu development and kitchen operations coaching.  Their restaurant consulting work is communicated in an efficient manner and contains the thorough content we need to make it successful” exclaimed Chris Peitersen Vice President of Culinary Operations.