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CONTACT: Dean Small 949-499-5776
Palo Alto, CA. – As consumer demand heats up for good tasting, healthy restaurant fare, Mike Roberts, former global president and COO for McDonalds has been working with a highly-experienced and evolved culinary team to satisfy the changing palates of Americans. Although LYFE Kitchen has recruited notable celebrity chefs as well as other high profile individuals to fashion their upcoming offering, much of the crucial work has been guided by industry veterans from Synergy Restaurant Consultants.
“Today’s consumers don’t want to sacrifice flavor, convenience or affordability in favor of nutrition,” says Dean Small, founder and a managing partner. “That’s one reason why LYFE Kitchen selected Synergy. Our comprehensive experience convinced them we would help take their idea from incubation to reality. And we have. LYFE Kitchen’s first location opens in Palo Alto this month.”
Over a year ago, Roberts signed the Synergy experts to not only develop appealing tastes and lend its expertise in scaling up the LYFE Kitchen concept but “because we had extensive national chain account experience and know what it takes to create a fully realized restaurant organization,” explains Small. “Mike recognized our track record with so many world-class organizations validated that we had a firm grasp of all the critical disciplines required to grow a national brand.”
LYFE Kitchen (http://www.lyfekitchen.com/) is a transformational, socially-responsible “lyfestyle” brand whose acronym stands for Love Your Food Everyday. Its mission: To answer one of America’s greatest unmet consumer needs by providing great-tasting, affordable, good-for-you food while making a positive impact on all of the communities it serves.
The restaurant will be showcasing a diverse menu created by award-winning chefs Art Smith and Tal Ronnen delivering on the promise of great-tasting food that is nutritious, convenient, and affordable. While the food will always be the centerpiece of LYFE Kitchen, Synergy brought the full weight of its culinary, operations and design and human resources team to the table, helping LYFE Kitchen turn its initial vision into a well-tuned, expertly staffed, eco-friendly environment that captures the spirit of the brand.
Small, who shared project duties with co-managing partner Danny Bendas, “understood how important tight operating systems would be as LYFE ramps up for national expansion. Our mutual goal was to invent proprietary products that would permit the concept to be scaled quickly. Thus far, we are all very pleased and excited.”
Danny Bendas and Dean Small with LYFE Kitchen CEO Mike Roberts at LYFE Kitchen Forklifting
