Greetings! The creativity of our friends and colleagues in the restaurant industry continues to amaze and delight—every time we think that there can’t be anything else new or trending, we hear about a miso-maple doughnut or an innovative use for familiar technology. Two of our stories this month nod to this constant ability for the … Continue reading October 2013 Newsletter

In April, the IRS announced it’s looking at new ways to utilize technology to increase restaurant tip reporting.  This could include updating the voluntary tip-compliance agreements the agency currently offers restaurant companies, such as the TRAC (Tip Reporting Alternative Commitment) and TRDA (Tip Rate Determination Agreement).   Falling under the IRS responsibility of ‘Enforcement’, this measure is to ensure … Continue reading Restaurant Tip Reporting- It’s the Law!

US Supreme Court ruled that an employee is a “supervisor” under Title VII only when empowered by the employer to take tangible employment action. The question of who is a “supervisor” brings more to bear on the employer / owner than you may think. Remember it is those who supervise others who (a) are considered … Continue reading Restaurant Recruitment: It’s Very Important Who You Identify as a Supervisor of Your Restaurant(s)

Something restaurants need to be aware of: The National Labor Relations Board is now complete! Why is that important? For the last decade, the National Labor Relations Board (NLRB) has not had a full panel and therefore called into question the legitimacy of its decisions. Remember the posters we thought that we were going to … Continue reading Attention Restaurants: The National Labor Relations Board is Now Complete

Greetings! It seems like the foodservice industry is reinventing itself at a furious clip. Segments are blurring as chefs open casual establishments and entrepreneurs mainstream ethnic menus. Established players are making sweeping changes to design, menu and marketing message, on the order of Bob Evans’ new Express concept or Wendy’s sophisticated new building design. In … Continue reading September 2013 Newsletter

8 September

By now, almost everyone has heard of the cronut, a hybrid between two of the world’s best pastries, doughnuts and croissants.  The original cronut, started by French pastry chef Dominique Ansel at his namesake bakery in New York City, was an instant hit.  Using a proprietary laminated dough recipe, Chef Ansel fries the dough in … Continue reading Crazy for Cronuts

Greetings! We’ve been busy lately at Synergy Restaurant Consultants. New locations are being added in the foodservice economy, and more operators are interested in the potential of approachable, fast-casual concepts and the consumer appeal of such opportunities as snacking and the late-night daypart. The Synergy process often starts with discovery, when key team members go … Continue reading August 2013 Newsletter

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