In April, the IRS announced it’s looking at new ways to utilize technology to increase restaurant tip reporting. This could include updating the voluntary tip-compliance agreements the agency currently offers restaurant companies, such as the TRAC (Tip Reporting Alternative Commitment) and TRDA (Tip Rate Determination Agreement). Falling under the IRS responsibility of ‘Enforcement’, this measure is to ensure … Continue reading Restaurant Tip Reporting- It’s the Law!
Have you seen this logo at any of your favorite restaurants? If so, you were in a good place. The green logo above is the mark of a REAL Certified restaurant and was created to serve as “a beacon to customers seeking healthier food.” REAL Certification was developed by the United States Healthful Food … Continue reading REAL Certification – A Win-Win for Restaurants and Consumers
US Supreme Court ruled that an employee is a “supervisor” under Title VII only when empowered by the employer to take tangible employment action. The question of who is a “supervisor” brings more to bear on the employer / owner than you may think. Remember it is those who supervise others who (a) are considered … Continue reading Restaurant Recruitment: It’s Very Important Who You Identify as a Supervisor of Your Restaurant(s)
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
If you’ve dined at Chili’s Grill and Bar lately, you may have noticed a high-tech addition to the table. The restaurant chain spent the last six months testing tablets that guests can use to order food, play games during the meal, or pay their check. Chili’s has experienced great success and the company plans to … Continue reading Technology at the Table
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
September is National Chicken Month. Although we love chicken in a variety of ways, our favorite kind is definitely fried! Here are two fried chicken dishes we love! Waffle and Chicken – Taste of Belgium (Cincinnati, Ohio) At Taste of Belgium, the waffle comes first! The Bistro is famous for their Liege-style waffles; … Continue reading Celebrate National Chicken Month!
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
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!