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Ingredient of the Week: Black Garlic

Apr 16, 2017

Garlic has got to be one of the most widely used ingredients in the world. In cuisines across the globe, garlic lends itself as a go-to flavor enhancer for various dishes. Its pungent and spicy profile seems to make just about everything taste better.

Ok, you garlic lover, you. Want to try a different version of garlic? One that’s sweet and savory at the same time? Try black garlic. This stuff is wonderfully different—soft, sweet (like molasses), chewy, sticky, savory and fruity. This is a specialty that’s commonly found in Asian cuisine, created by taking bulbs of garlic and cooking them at a temperature of 140 to 170 degrees Fahrenheit in a humid environment from anywhere from two weeks to a month or so. The final product comes out to look like garlic but with a dark brown to black color.

So, how do you eat it? This Huffington Post article’s got some great recipes to get you started: How To Cook With Black Garlic, Which Isn’t What You Think It Is

Check out the video below for the recipe:

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Marketing and Branding – An ongoing blog by Randy Lopez

Apr 10, 2017

 

“I don’t have time to market my business (or the money).”

When I speak with clients, 9 out of 10 times I hear the same thing. Small chains and start-ups don’t have the benefit of having a marketing department, and those that do, often wait for the “field marketing team” to step in and help build sales. After all, “Isn’t that what the marketing folks get paid for?” It’s a mindset that affects too many operators and brands.

With the business of simply running a restaurant, one can’t fault operators for not having the time to work on local store marketing efforts such as getting out in the community and driving business. Sometimes, there really isn’t much time. And when there is, how do you actually grow your business when the marketing tools in your “local store manual” are the same programs that everyone has seen for 20 years? I mean, does a corporate “Kids Eat Free” promotion really work if your restaurant is located near offices and industrial spaces?

To keep things simple and hopefully start a stronger marketing mindset, I’m going to be sharing simple tools and tactics to get you started with a better understanding of what is possible when time and money are an issue. Yes, you might have heard a few of things before but hopefully you will learn something new or better yet, make you think of something you can build on that is specific to your brand and situation.

At Synergy, we believe in creating strategic and efficient solutions to your problems. Marketing your restaurant should be easily understood, support your brand and effective without being cumbersome for you, your staff or your guests.

My hope is to share tips and answer your questions about the world of restaurant marketing.

Send any marketing and brand questions to randysynergyconsultants.com or @randylopez On Twitter and I’m looking forward to getting started on this conversation with you.

 

-Randy Lopez

Marketing and Branding
Synergy Restaurant Consultants

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Controlling Food and Labor Costs in a Pizzeria

Apr 04, 2017

 

I had wonderful time this year at the International Pizza Expo. It was amazing to try pies from different pizza artists and speak with genuinely pizza-passionate restaurant owners. During my time at the expo, I had the pleasure of presenting to attendees during my session on, “Controlling Food and Labor Costs in a Pizzeria.” I spoke about five simple strategies to reduce food and labor costs to help the overall financial performance of your restaurant.

 

If you couldn’t make it to the expo or my session, you can still check out my presentation!  Sign up for our free useful restaurant industry emails AND get access to download my presentation slides. Just click here to subscribe. For any questions on improving your pizzeria, email us or call 888-861-9212.

Dean Small