Paper Straw

If you’re a Golden State resident, you may have gotten used to bringing reusable bags to the grocery store. It’s been over a year since California banned retailers from handing out single-use plastic bags to customers due to environmental concerns. Numerous cities have taken it a step further by imposing restrictions on restaurants giving out … Continue reading Plastic Straw Bans are Becoming Widespread

Restaurant Social Media

It’s no secret that social media presence is increasingly important in the current restaurant marketplace. Fortunately, you can, to some extent, control the perception of your brand on social media platforms such as Facebook, Instagram, Twitter and Snapchat. How you present your concept and how often potential customers are exposed to what you have to … Continue reading Social Media Marketing & Independent Operators: Five Tips to Improve

Roman style pizza

You’ve heard of Neopolitan pizza—the pie that originated in Naples that’s prepared with a few fine ingredients and cooked in a wood-fired oven. You’ve tasted NY style pizza—large in size with a pliable, thin crust. But have you heard of Roman-style pizza? Also known as “pizza al taglio,” this is a pie variation that is … Continue reading Roman Style Pizza is an Emerging Fast-Casual Trend

26 March
cocktail culture

Though the ever-popular cocktail classics are still leading the charge in the craft cocktail scene, they are now sharing the stage with a new trend: creativity. It is not uncommon to find inventive large format cocktails, outrageous (and instagrammable) garnishes, rich house made syrups, tinctures and bitters, teas and smoke in the most unexpected places. … Continue reading The New Cocktail Culture

7 February

Synergy Rides the Bucatini Trend to Steam Plant

Synergy Restaurant Consultants | Blog

If you thought a plate of spaghetti had nothing new to offer, it’s time to get acquainted with bucatini, spaghetti’s beefier cousin. Besides being thicker and offering a more pleasing chew, bucatini boasts a thin hollow space inside which allows sauces to permeate the noodle. It’s the “stuffed crust pizza” of the pasta world.   … Continue reading Synergy Rides the Bucatini Trend to Steam Plant

Where fire once produced steam power for the city of Spokane, it’s now igniting a restaurant renaissance in the heart of Eastern Washington State. The Steam Plant, the defining architectural symbol of downtown Spokane, was granted a second life in 1996 when it was transformed into a multi-use space featuring a brewery and restaurant. After … Continue reading Synergy Reinvents a Spokane Landmark’s Cuisine

cocktail trends

By: Mike Walls, Certified Cicerone®, Operations & Beverage   We often go to bars for comradery, to relax and spend time with our friends while we imbibe together. In years past that may have meant ordering a bottle of champagne or a round of shots, but one of the hottest trends in cocktails right now … Continue reading Shareables are What’s Next in Cocktails: Boost Bar Sales with Big Beverages

Craft Beer

By: Mike Walls, Certified Cicerone®, Operations & Beverage   When it comes to craft beer, the potential to make money is simple math. Let’s say you buy a keg of Miller Lite from your distributor. That keg contains 15.5 gallons or 1,984 oz. or 124 16-oz. pints. Assume you purchased that keg for around $90, … Continue reading If You Tap It, They Will Come: How Selling Craft Beer Increases Profits

13 November

By: Mike Walls, Certified Cicerone®, Operations & Beverage   It is estimated that around 80 percent of what we perceive as taste comes from smell. The tiny opening in the top of the standard beer can restricts the escape of many of the volatile fruity esters (substance that evaporate quickly at normal temperatures) that brewers … Continue reading The Next Big Thing in Cans is the Size of the Opening

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