With the “plant-based” movement picking up steam, restaurant operators looking to set their menus apart or create meatless (or nearly) signatures are wondering: What’s the next brussels sprout? What are some techniques for tofu? And can anything topple the reign of quinoa? Going with the Grain If it seems like quinoa went from 0 to … Continue reading Grains, Beans, Fruits & Vegetables: What’s Trending Now

23 June
Beverage Trends

Beverages can be a profit-minded operator’s best friend, attracting and keeping patrons and providing a high-margin source of revenues.   According to Synergy’s new beverage expert George Barton, who has spent 35 years in casual dining operations, “The beverage segment is all about how quickly styles change, and it’s easy to fall into a sea … Continue reading Tap in to These Hot Beverage Trends

31 May

Ingredient Spotlight: Verjus

Synergy Restaurant Consultants | Blog, food trends
verjuice

  Also known as verjuice, verjus is a must-have ingredient in any chef’s arsenal. Literally translated from French as “green juice,” this unfermented acidic juice is made from pressing unripe grapes or apples and is used in cuisines throughout Europe (the height of its popularity during medieval times) and the Middle East.  Lucky for you, … Continue reading Ingredient Spotlight: Verjus

Page 4 of 57« First...23456...102030...Last »