Something restaurants need to be aware of: The National Labor Relations Board is now complete! Why is that important? For the last decade, the National Labor Relations Board (NLRB) has not had a full panel and therefore called into question the legitimacy of its decisions. Remember the posters we thought that we were going to … Continue reading Attention Restaurants: The National Labor Relations Board is Now Complete

Greetings! It seems like the foodservice industry is reinventing itself at a furious clip. Segments are blurring as chefs open casual establishments and entrepreneurs mainstream ethnic menus. Established players are making sweeping changes to design, menu and marketing message, on the order of Bob Evans’ new Express concept or Wendy’s sophisticated new building design. In … Continue reading September 2013 Newsletter

8 September

By now, almost everyone has heard of the cronut, a hybrid between two of the world’s best pastries, doughnuts and croissants.  The original cronut, started by French pastry chef Dominique Ansel at his namesake bakery in New York City, was an instant hit.  Using a proprietary laminated dough recipe, Chef Ansel fries the dough in … Continue reading Crazy for Cronuts

Greetings! We’ve been busy lately at Synergy Restaurant Consultants. New locations are being added in the foodservice economy, and more operators are interested in the potential of approachable, fast-casual concepts and the consumer appeal of such opportunities as snacking and the late-night daypart. The Synergy process often starts with discovery, when key team members go … Continue reading August 2013 Newsletter

19 August

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; … Continue reading 10 Ways to Cook with Tequila!

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 … Continue reading A Well-Trained Staff – An Owner, Chef, and Manager’s Biggest Asset

  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 … Continue reading To LYFE Kitchen: Restaurant Success Story

  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 … Continue reading It’s National Farmers Market Week!

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