When we hear the term, “online shopping,” we tend to think of consumer products like clothing, accessories, electronics and the like. Buying fresh foods to your door — well, that almost seems a bit questionable. But many businesses have tapped into that market and found a way to give customers what they really want, blurring … Continue reading Fresh foods and wines straight to your door, courtesy of Amazon
Love it or hate it, Yelp is here to stay and it’s been an important tool for many a consumer who are looking for the best places to see and the spots to dine. Businesses have understood the importance of online reviews, and nothing is more truer than the restaurant owner who thrives off the … Continue reading Yelp Adds New Feature: Explore the Menu
As we settle into November, we are immediately reminded that the holidays are near; whether you’re watching TV, surfing the net or listening to the radio, holiday ads will be a’sounding! And our favorite ads are, not surprisingly, the ones with holiday food promos! You know exactly what we’re talking about; those limited time, seasonal … Continue reading Battle of the Fast Food Holiday Drinks!
August 2, 2012 | By Ron Ruggless T.G.I. Friday’s has unveiled a new kitchen and bar design in a unit that re-opened this week in Nashville, Tenn. The Opry Mills Friday’s location, which was destroyed by flooding two years ago, debuted this week with an open kitchen that is about 25 percent smaller than a typical … Continue reading T.G.I. Friday’s debuts new kitchen and bar design shepherded by Synergy Consultants
We have previously written about our recent work with D’Cost Seafood, a hugely popular fast-casual concept in Indonesia. In just 10 days we built and opened D’Cost Quick and D’Stupid Baker in just 30 days! You might be scratching your head at the name, D’Stupid Baker. To shed a little light on the choice … Continue reading D’Stupid Baker Opens in Indonesia
Is your restaurant’s menu helping or hurting business? Let’s look at the two viewpoints, as customers and as business owners, to better understand this important restaurant topic. When there’s too many items on menu When you sit down at a restaurant, the first thing you’re presented is the menu. First, how does it look? … Continue reading Is your menu helping or hurting your restaurant?
Greetings! As the date for the November elections circle inexorably closer there seems to be a palpable sense of uncertainty about the future of the business world in general and the foodservice industry in particular. It’s important to remember, however, that this is no reason to stop, “wait and see” which party takes the election-we … Continue reading October 2012 Newsletter
“My mom makes the best [insert name of dish here]!” “My restaurant makes the best version of [insert name of dish here]!” Okay, okay– we know there’s no denying your mother’s or head chef’s skills are best in the kitchen (and to be frank, we’d probably be scared to argue with you). But it … Continue reading How to make the best falafel
You may have noticed from our blog and social media posts that as international restaurant consultants, we travel a ton and eat a ton! Some might find our jobs plenty desirable as we eat our way through every restaurant we can during our discovery, but even then, it’s still work to us and we constantly need … Continue reading Restaurant consultants watch their weight, too!
The sizzling sounds of bacon and that smoky flavor wafting through the air is enough to make anyone perk up from a deep slumber. Maybe that’s why Americans regard bacon as such a huge staple in their breakfasts. And creative chefs and home cooks alike have incorporated the beloved pork belly into many other various … Continue reading The rising cost of pork and other livestock