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

Menu Management: A Big Piece of the Labor Puzzle Labor is the single biggest challenge facing the restaurant industry today, and the issue goes beyond hiring, scheduling and training. This focused article will explore how menu management—a disciplined, five-step approach to assessing what’s on the menu and how it’s prepared—can help optimize existing labor.   … Continue reading Menu Management: A Big Piece of the Labor Puzzle

  Kitchen Labor Schedules Most operators use old methodologies and scheduling to determine labor needs.  These approaches are flawed and ultimately hurt the bottom line due to inefficient use of excess labor.   FIX:  Create preparation times for each menu item to understand how much labor is truly required for food preparation. Using projected times … Continue reading Here are five ways that restaurant operators can improve their bottom line and it won’t cost them a cent

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