Photo: Janine on Flickr CC by 2.0

Soft-serve, double-scooped on a cone or rolled—how do you like your ice cream? Yes, we said “rolled.” Rolled ice cream is just what it sounds like and it’s becoming very popular here in the U.S. and other countries. Invented in Thailand, this style of ice cream is as much a treat for the taste buds as it is to the eyes (it’s the perfect Instagram shot)!

Also known as stir-fried ice cream, rolled ice cream is created by pouring milk-based liquid on a freezing flat metal pan where it is mixed, stirred, flattened and then rolled using metal spatulas. The result is a unique shape, much like a biscuit roll. Several ice cream rolls are then placed into a paper cup and adorned with your choice of toppings like fruit, whipped cream, syrup, nuts and candy. And it’s quickly made to serve!

Check out this video to see how it’s made in Thailand:

October is known for cool weather, autumn leaves, and yes, pumpkin-spiced everything! But did you know that the month of October is National Seafood Month? As restaurant managers, it may be easy to overlook seafood as a star ingredient while beef or chicken take center stage on the menu. However, seafood serves as a great protein choice for a variety of consumers, perhaps due to its taste or ability to meet certain dietary restrictions. Beyond that, sustainable seafood is also a hot restaurant trend for 2017. A recent survey conducted by Cargill found that 88 percent of Americans are willing to pay more for seafood that is certified sustainably and responsibly sourced.

A growing number of chefs and restaurants, even those in the fast-food sector like McDonald’s, recognize the importance of providing sustainable seafood. What exactly is sustainably-raised seafood? Any seafood that is caught or farmed in ways which support the well-being of the species, oceans and coastal communities is considered “sustainable.” For a guide on buying sustainable fish and shellfish, visit firstchoice.com.

If you’ve decided to take the plunge and begin offering sustainable seafood at your restaurant, you may want to consider how to highlight these ingredients on your menu. Consider the following dishes as menu inspiration:

–    Fish and chips with a unique house–made sauce like the one at Nobu 57 in New York City

–     Crab cakes with a spicy, Southern-style remoulade sauce

–     Manhattan clam chowder served in a bread bowl

–     Grilled or fried shrimp po’boy sandwiches

For more information on sustainable seafood and National Seafood Month, check out NOAA fisheries site here.

Marketing and Branding – An ongoing blog by Randy Lopez

Yesterday I went to a Starbucks for my morning caffeine-load and went through my usual ordering sequence (honed from years of practice) and waited for my coffee to be prepared. Nothing unusual. Just another routine day interacting with a favorite brand.

Once I received my coffee, I went to add a packet of raw sugar. Instead of my brown packet, the replacement was the generic packets of white sugar. I know it sounds minor, but this surprised me. First of all, this can happen for a number of reasons, but I kind of expect a chain of this size to keep an extra case or two in stock. Secondly, for a company that promotes quality ingredients, replacing generic white sugar as a substitute for raw sugar seemed like a brand disconnect.

Of course, I’m writing about this to make a point. I will still frequently visit this location. On the other hand, if I notice it again, I might just go to another Starbucks as my brown sugar is more a part of my daily routine. My cup of coffee is only a part of my experience. The brown sugar, the cardboard cup sleeve, the green apron, the logo, and all the other elements define the Starbucks brand for me. When one of them is missing or replaced with a knockoff, the brand loses a little bit of its shine. Take a look at the restaurant business. How many concepts started off with something simple like branded quality napkins and then for whatever reason, they went unbranded and ended up being switched to a generic, bargain product. We’ve all noticed brands that “take away” small touchpoints. The parmesan shakers in your favorite pizza concept are harder to find, the fries lose some of their seasoning, the menus get beaten up and not replaced as often, the table tents (and menus) begin to look like they are now printed in the back office copier…

Your guests notice these things, especially your regulars. When working with concepts that need to update their brand, often times the original concept’s experience and food quality are watered down with simpler presentations, shortcuts in quality, and brand disconnects.

At Synergy, my goal is to create brand touchpoints that are realistic, financially sound, and create a concept that stands out from your competition. As a brand leader, part of my process is to help you understand the complete DNA of your brand so if you run out of “raw sugar” the obvious solution is to get more so that a generic knockoff isn’t your first idea of a fix. And because our Operations, Culinary, and Design teams work together, our focus is working to support the brand through every touchpoint and guest interaction. Unlike other consultants, we don’t believe you can truly fix things unless all parts of your business understand the brand and the key touchpoints that will resonate with your guests.

Contact me at Synergy Consultants to create a lasting concept or to get your brand back on track.