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

  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

17 May

Playing with Fire

Synergy Restaurant Consultants | Blog, restaurant trends
live fire kitchen

There’s been a lot of news lately about chefs with “live-fire” restaurants—concepts that are fueled by wood-fired grills, ovens, rotisseries and more. There’s Rick Bayless in Chicago with his new Lena Brava, which will celebrate the regional cuisine of Baja and the obsession with craft beer (it’s part of Cruz Blanca Cerveceria) and mezcal culture. … Continue reading Playing with Fire

30 April

Human Resources: How the Other Half Lives

Synergy Restaurant Consultants | Blog

Front-of-house staff, and back-of-house staff, that is—and sometimes it seems like never the twain shall meet.   These are two very different groups of people, with different jobs, skill sets, schedules and pay grades. They may even have different work ethics, temperaments and ambitions—very few aspiring actors, for instance, take a job working the broiler … Continue reading Human Resources: How the Other Half Lives

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