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serving Excellence
across the food
service landscape
serving Excellence
across the food
service landscape
Restaurant Chains
The restaurant industry is more competitive than ever, and every dollar spent must deliver maximum returns. Restaurant chains can face challenges obtaining franchisee or operator buy-in to new initiatives, especially when operators feel their day-to-day business will be impacted. We’re here to bridge the gap between the corporate office and the stores. Our consultants draw on experience from years in the food service industry to achieve company goals in operationally efficient ways. We collaborate with your leadership team and your operators to optimize your chain’s menu potential, operating systems, labor efficiency, revenue streams, and more to help you boost bottom-line profit and achieve KPI targets.
Get Started
“Over 14 SKUs were eliminated, ticket times improved by over 4 minutes, and sales increased by 11%”
“Sales grew from 1.3 million to 3.8 million and prime operating expenses went from 78% to 62%”
“We went from a $3.9 million facility to a $4.3 million facility.
-Gilbert Tapia
WHO WE SERVE
- Quick Service
- Fast Casual
- Full Service
- Multi-Unit and Franchise Restaurant Groups
- International Hospitality Groups
- Quick Service
- Fast Casual
- Full Service
- Multi-Unit and Franchise Restaurant Groups
- International Hospitality Groups
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Testimonial
CASE STUDY
Challenge
Dunkin’ Donuts was looking to develop a new brand strategy to position the brand for long-term success in the changing competitive marketplace. Synergy collaborated with Dunkin’s team as well as their chosen design firm, market researchers and agencies as the food service designer and efficiency expert.
Solution
Synergy was asked to find opportunities for improved efficiencies and ticket times at the stores, especially at the drive through, through operational and technological improvements to be executed in a new prototype. Synergy completed an assessment of multiple franchise locations and formats in several regions of the U.S. to survey challenges to operations and opportunities for improved throughput and service through efficient back of house design and IT system architecture for the new prototype. The team identified operational efficiencies and alternative production systems to improve productivity and throughput, including an assessment of kitchen commissary operations to reduce complexity that could be executed at existing locations to improve ticket times.
Outcome & Benefits
Ultimately, Synergy delivered a new technology system topography, new kitchen and back of house design with equipment specs for cold brew on tap and a robust beverage system. Our team collaborated with other design and consumer research consultants to create a new brand strategy and develop a cohesive new guest experience and prototype including:
-An exclusive On-the-Go drive-thru lane lets DD Perks® members who order ahead via Dunkin’s Mobile App bypass the ordering lane and merge straight into the line for the pickup window.
-Fully-integrated digital kiosks, guests will choose to order with or without the help of a crew member
-New equipment to support a beverage-forward repositioning of the brand to include cold brew on tap, new sightlines for the beverage equipment and improved guest experience
PROBLEM
DECLINING OR FLAT SALES
The pressure to show improving quarterly metrics doesn’t let up.
SOLUTION
AN ACHIEVABLE ACTION PLAN
We’ll help you set realistic goals for your franchise and determine exactly what it will take to get there.
PROBLEM
COMPETITIVE PRESSURE
Demands on customers’ time and attention make it hard to break through the noise.
SOLUTION
STRENGTHEN YOUR CONCEPT
Capitalize on your concept's uniqueness and make sure it shines through at every customer touchpoint.
PROBLEM
RISING COSTS
Labor, raw materials and operating costs are squeezing already-tight margins.
SOLUTION
OPTIMIZE EVERYTHING
Optimizing your labor management process, operations and kitchen layout drastically reduce wasted time and resources, while reengineering your menu to develop higher margins.
Independent Operators
We have been privileged to work with some of the most successful national and regional chains in the foodservice industry. We apply this expertise to help independent operators confidently reach the next level. Stabilizing a single-unit operation or turning around a struggling chain requires a combination of creative culinary skills, operational expertise, smart financial and marketing strategies, along with focused restaurant leadership.
After a thorough diagnostic assessment of your organization, we identify the elements that are holding your business back from peak financial performance. By connecting the dots between current and future operating systems, cost controls, food quality, price/value relationships and more, we collaborate with you to create a detailed action plan to improve efficiency and maximize your profitability.
Get StartedAfter a thorough diagnostic assessment of your organization, we identify the elements that are holding your business back from peak financial performance. By connecting the dots between current and future operating systems, cost controls, food quality, price/value relationships and more, we collaborate with you to create a detailed action plan to improve efficiency and maximize your profitability.
“Over 14 SKUs were eliminated, ticket times improved by over 4 minutes, and sales increased by 11%”
“Sales grew from 1.3 million to 3.8 million and prime operating expenses went from 78% to 62%”
“We went from a $3.9 million facility to a $4.3 million facility.
-Gilbert Tapia
WHO WE SERVE
- Quick Service
- Ghost Kitchens
- Fast Casual
- Full Service
- Multi-Unit Operators
- Quick Service
- Ghost Kitchens
- Fast Casual
- Full Service
- Multi-Unit Operators
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Testimonial
Just wanted to reach out to tell you, synergy consultants is the best thing that happened to our business. You have such an amazing team! We are extremely excited to grow with you all. Thank you for having such an awesome and experienced team! We want you guys by our side for the life of our business. BTW when we first spoke our sales were $40,000/week and now we are doing close to $70,000/week. With your team as our mentor we are pretty certain our dream of franchising will come to reality.
P.S Mike is not only great at what he does and helping us with the business but he also became our life coach. We are forever grateful for that!
From the moment Mike and Shane walked into our restaurant, we knew that they would make a dramatic impact on our business. As a restaurant that opened during covid, we found that our quick success coupled with our lack of experience would eventually hinder our growth if we didn’t get help. An extensive search led us to the synergy consultants. Fast forward numerous zoom meetings later-Mike and Shane came in to our location, did a thorough assessment of what we needed to systemize our space and created a concrete action plan for their weeklong visit. From then on it was execution time- Mike and Shane shared their know how but also valued our input and made things work specifically for our space. Everything down to the checklists and spreadsheets were customized by them for us. They left us feeling empowered, providing us with all the tools that our team needs to succeed. Mike and Shane have made an incredible impact on our business and we couldn’t be more grateful. Thank you both for guiding our path to success and holding us accountable along the way- the resources and knowledge these guys have is invaluable.
CASE STUDY
Challenge
Solution
Outcome & Benefits
PROBLEM
NOT ENOUGH TIME
All your energy is consumed by running your business and putting out fires. You’re so focused on the day-to-day, there’s never a chance to think strategically or consider whether you’re able to meet the goals you envisioned in your restaurant business plan.
SOLUTION
AN EXPERIENCED PARTNER
Our accomplished consultants know what works. We collaborate with you to see your brand’s big picture and outline the exact steps you should take to achieve it.
PROBLEM
LIMITED PROFITABILITY
COGS and labor are squeezing your margins. Profits are stuck and you’re not sure where additional investment will yield the biggest returns.
SOLUTION
Proven Strategies
From optimizing your menu to streamlining operations to expanding catering & delivery services, we’ll show you how to cut costs and unlock new revenue streams.
PROBLEM
Mediocre Guest Experience
Lackluster online reviews and other customer feedback indicate that your customers expect more from your business but aren’t getting it.
SOLUTION
Re-Energize Your Teams
Train your teams to deliver superior hospitality and drive sales. We offer management coaching and team building activities that increase check averages and make your guests feel more welcome.
Food Service
As consumers become more educated, they have higher expectations for food quality and guest experience – wherever they find it. If your team has experience in industries other than restaurants, you may be overlooking opportunities that can make your food offerings a competitive point of difference. Seasonal or part-time staff considerations, kitchen limitations and operational realities are unavoidable barriers to a successful food service program launch.
We evaluate your organization from a holistic perspective, keeping your core business in mind as our accomplished food service consultants collaborate with you to develop a program that amplifies your guest experience. From menu innovation to tech upgrades to targeted marketing that truly connects, we’ll help you develop profit-generating processes that increase your organization’s value.
Get StartedWe evaluate your organization from a holistic perspective, keeping your core business in mind as our accomplished food service consultants collaborate with you to develop a program that amplifies your guest experience. From menu innovation to tech upgrades to targeted marketing that truly connects, we’ll help you develop profit-generating processes that increase your organization’s value.
“Over 14 SKUs were eliminated, ticket times improved by over 4 minutes, and sales increased by 11%”
“Sales grew from 1.3 million to 3.8 million and prime operating expenses went from 78% to 62%”
“We went from a $3.9 million facility to a $4.3 million facility.
-Gilbert Tapia
WHO WE SERVE
- Senior Living Centers
- New Housing & Community Developers
- Country Clubs
- Amusement Parks
- Food Halls
- B&I (Business & Industry)
- Casinos, Hotels and Resorts
- Family Entertainment Centers
- Retail and Housing Developers
- Downtown Development Districts
- Senior Living Centers
- New Housing & Community Developers
- Country Clubs
- Amusement Parks
- Food Halls
- B&I (Business & Industry)
- Casinos, Hotels and Resorts
- Family Entertainment Centers
- Retail and Housing Developers
- Downtown Development Districts
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Testimonial
CASE STUDY
Challenge
Seneca Gaming Corporation (SGC) aimed to rejuvenate the food and beverage program at their Niagara Falls property as part of a large-scale renovation. The leadership team retained Synergy to develop forward-looking F&B concepts to serve a diverse clientele, including casino users who receive comp points, resort guests, and the local market. The challenge was to re-concept and redesign three existing restaurants including a casual 24-hour café, a dinner-only Asian concept and a fine dining Italian restaurant. The new concepts needed to fit within a strategic framework capable of handling fluctuating guest volumes seasonally and featuring varied service models and efficient labor models for all-day parts.
Solution
Synergy addressed SGC's challenge through a comprehensive approach. Initial alignment meetings and data reviews were conducted to establish clear project goals and understand the current state of the restaurants. An operational assessment and brand immersion sessions provided insights into current efficiencies and the resort’s unique identity. A competitive market tour and site visits benchmarked leading food and beverage programs, informing the collaborative strategy session where key stakeholders developed detailed plans for the new restaurant concepts that leveraged strategic design, production planning and menu optimization to meet volume goals. These plans included menu design, ambiance, and target demographics, supported by concept briefs, financial models, and space plans to ensure economic viability and optimize space usage.
Outcome & Benefits
The strategic re-concepting of the food and beverage program at Seneca Niagara Falls Resorts and Casinos successfully met the project goals, creating a strategy for a compelling dining experience that draws visitors and enhances the overall appeal of the resort. Renovation of the property has been delayed by the pandemic, however, efficiencies have been implemented across the system.
PROBLEM
Underperforming Programs
Your food service program margins are squeezed between rising COGS and labor costs.
SOLUTION
Optimize Everything
Our food service consultants show you how to correctly engineer your menu, optimize your operations and employ effective marketing strategies that maximize every dollar spent.
PROBLEM
Missed Opportunities
Guests don’t think of your organization as must-have dining experience so they’re taking their spending power elsewhere.
SOLUTION
Become a Dining Destination
We’ll help you surprise and delight your guests by developing craveable, cost-effective menu items that customers associate specifically with your business.
PROBLEM
Wasted Resources
A scattered approach to launching or updating a food service program drains your budget and wastes time.
SOLUTION
An Actionable Plan
Our consulting team helps you deploy rapid, proven processes to launch or turn around struggling operations in a matter of weeks.
Investors
Investors today are infusing restaurants with billions, expecting to see quantifiable returns. That said, the food service industry is a pennies business: when you manage the pennies, the dollars take care of themselves. We offer insight and tactics to help you achieve the ideal EBITDA for your asset.
Our experienced hospitality consulting teams review the current operations and opportunities in your portfolio with a focus on reaching maximum potential and profitability. We speak operators’ language while keeping asset performance top of mind, so we’re able to bridge the divide between financial expectations and day-to-day store demands. From stabilizing operations to improving top-line revenue and bottom-line profit, we combine innovative thinking with industry-proven strategies and practical tools to strengthen infrastructure and expedite responsible growth.
Get StartedOur experienced hospitality consulting teams review the current operations and opportunities in your portfolio with a focus on reaching maximum potential and profitability. We speak operators’ language while keeping asset performance top of mind, so we’re able to bridge the divide between financial expectations and day-to-day store demands. From stabilizing operations to improving top-line revenue and bottom-line profit, we combine innovative thinking with industry-proven strategies and practical tools to strengthen infrastructure and expedite responsible growth.
“Over 14 SKUs were eliminated, ticket times improved by over 4 minutes, and sales increased by 11%”
“Sales grew from 1.3 million to 3.8 million and prime operating expenses went from 78% to 62%”
“We went from a $3.9 million facility to a $4.3 million facility.
-Gilbert Tapia
WHO WE SERVE
- Private Equity
- Non-Operator Owners
- Due Dilligence for Aquisition
- Hands Off Investors
- Private Equity
- Non-Operator Owners
- Due Dilligence for Aquisition
- Hands Off Investors
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Testimonial
I worked directly with the Synergy team over multiple operations, menu and concept development projects and as an extension of that collaboration, worked with Jim Campbell for about a year on improving the supply chain programs for Great Wolf Lodge. Jim and I worked well together and I always found his communication with both myself and other Great Wolf team members was excellent. Together we determined the best course for the supply chain project. Jim worked directly with vendors to complete a distribution analysis and ultimately he recommended we change our distributor resulting in approximately $200,000 in annual savings. When we agreed to go through the change in distributors, Jim managed the initial implementation. There were several other key individual product projects within supply chain that he worked on for Great Wolf. Product savings for new suppliers and renegotiated price agreements from existing price agreements amounted to $300,000. Key products in the product savings number were bacon, chicken tenders, fries, and eggs. Combined distribution and product savings came to $500,000 for our company.
What was eye opening was that our new owners brought in two high profile consulting companies specifically for procurement. They estimated we had about a million in F&B savings that could be achieved in partnership by leveraging their other big brands. As they looked closer at ‘our spend’, they realized we are just super tight with our buying since we worked with Jim and Synergy. Bottom line is even these procurement consultants couldn’t find any more savings for us. I felt it is also important to mention as you navigated that agreement with USF and Foodbuy, we have managed to expand it and drive more savings so you should get the credit here for setting that foundation which allowed Great Wolf Lodge save an additional $500K.
Synergy exceeded expectations and we were very satisfied with the results. I would not hesitate to recommend them to other restaurateurs for operational or supply chain projects.
CASE STUDY
Challenge
The woodland-themed hotel chain was losing significant money in foodservice and had low guest satisfaction scores due to food quality and the overall foodservice experience. Guests frequently brought their own food to the resort or left the property to purchase food elsewhere. The leadership team felt there was an opportunity to increase F&B spending on site by evaluating opportunities in the dining operations.
Solution
Synergy was brought in to help identify ways to improve food quality, optimize BOH operations, and to conduct a holistic operations and supply chain assessment of all units. The team identified operational efficiencies and alternative production systems to improve productivity and throughput, reduce complexity in the commissary and helped implement the corrective actions. In addition, Synergy took the leadership team through a discovery tour of their competitors to lay the foundation for concept development for three new F&B outlets that would support the brand’s overall positioning.
Outcome & Benefits
Upon completion of the initial due diligence phase, Synergy successfully rebranded the existing pizza concept to appeal to the target audience, developed a new full-service restaurant concept that leveraged the brand equity, drove increases in POR (per occupied room) revenues and saved the brand over $900,000 via renegotiating distributors and key supply chain products and helped turn negative guest satisfaction scores around.
PROBLEM
Tunnel Vision
Basing decisions solely on numbers and spreadsheets can create damaging implications at the store level that undermine your objectives.
SOLUTION
Clearer Context
We'll help you see behind the numbers. Interpreting data within the greater context of the business and the overarching market promotes proactive, practical decision-making.
PROBLEM
Stagnant ROI
Prime costs without an increase in sales has constrained profits.
SOLUTION
Proven Profit Strategies
Through strategic menu engineering, increased training, operations optimization, new revenue streams and more, we provide a plan to optimize financial performance of the asset.
PROBLEM
Slow Growth
Without a clear strategy to scale, you risk investing additional resources that generate inadequate returns.
SOLUTION
A Detailed Plan
Our expert hospitality consultants take a systematic approach to growth, establishing a realistic action plan with clear benchmarks and metrics to facilitate targeted growth.
Startups
The restaurant business has a unique set of challenges that must be addressed from the earliest stages of concept development to ensure a viable financial model. Fail to break through the noise and you risk being overlooked by customers. Launch with a vague plan for operations and you limit your ability to generate profit. Every decision—from menu strategy to steps of service—is interconnected with other decisions, like kitchen design and labor planning. Meticulous integration of operations, branding, marketing and staff training are crucial to give you the strongest chance of getting off to a successful start.
Our restaurant startup consultants provide a comprehensive concept development process that defines the details of your new brand and equips you with clear documentation to use for raising capital or securing favorable lease terms. Using a proven restaurant startup method developed over decades in the food service industry, we guide you through the steps that follow the incubation process with best practices and time-tested experience, so you’re in the strongest possible position when you open your doors.
Get StartedOur restaurant startup consultants provide a comprehensive concept development process that defines the details of your new brand and equips you with clear documentation to use for raising capital or securing favorable lease terms. Using a proven restaurant startup method developed over decades in the food service industry, we guide you through the steps that follow the incubation process with best practices and time-tested experience, so you’re in the strongest possible position when you open your doors.
“Over 14 SKUs were eliminated, ticket times improved by over 4 minutes, and sales increased by 11%”
“Sales grew from 1.3 million to 3.8 million and prime operating expenses went from 78% to 62%”
“We went from a $3.9 million facility to a $4.3 million facility.
-Gilbert Tapia
WHO WE SERVE
- Entreprenueurs
- Investors
- New Concepts
- New Market Entry
- Entrepreneurs
- Investors
- New Concepts
- New Market Entry
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Testimonial
CASE STUDY
Challenge
Prominent entrepreneurs in Oakdale, CA, acquired a former café with the vision of transforming it into an elevated yet approachable American grill. They faced several key challenges: redefining the café's concept and developing a unique, high-quality menu, designing the back-of-house, developing infrastructure to support the new concept, establishing efficient operating and training procedures for the new restaurant management team, creating comprehensive training materials and operating infrastructure, and ensuring a smooth launch with continued success.
Solution
To address these challenges, the entrepreneurs partnered with Synergy to leverage their expertise. Synergy's team meticulously crafted a new concept and developed a menu aimed at delivering a best-in-class dining experience. They designed the BOH layout and conducted a two-day strategic planning session with the new restaurant management team to establish robust operating and training procedures. All necessary training materials and operating systems were created, and Synergy trained the opening team on the menu items and procedures, ensuring they were well-prepared for the launch. Additionally, Synergy provided on-site support throughout the opening process and continued their support for a period of 90 days to guarantee a smooth and successful opening.
Outcome & Benefits
The collaboration between the Oakdale entrepreneurs and Synergy led to the successful transformation of the former café into an elevated American grill. The new grill featured a highly refined and appealing dining concept that attracted customers, a best-in-class menu that set it apart from competitors, and efficient operating procedures established through strategic planning. The well-trained team delivered exceptional service, and the smooth, successful launch was supported by ongoing on-site assistance, ensuring operational stability and growth during the critical initial period. This strategic partnership and comprehensive approach not only met but exceeded the entrepreneurs' vision, establishing the new grill as a standout dining destination in Oakdale, CA.
PROBLEM
Unclear Capital Needs
In the excitement of developing a new restaurant concept, costs can quickly spiral out of control if not managed carefully.
SOLUTION
Accurate Cost Assessment
Our restaurant startup consulting team develops a detailed, realistic budget that limits investment surprises and builds efficiencies into your ongoing operations.
PROBLEM
Market Saturation
Food and beverage competition is fierce. If you proceed without detailed tactics to successfully launch and market your specific concept, your big idea will likely get lost in the crowd.
SOLUTION
A Strong Brand Strategy
Our in-depth competitive analysis reveals gaps in the marketplace and unmet customer needs. We’ll show you exactly where to focus and how to tweak your concept so it stands out.
PROBLEM
Experience Limitations
Without a deep understanding of the full scope of what it takes to launch a restaurant, many entrepreneurs waste time and resources correcting problems that could have been avoided.
SOLUTION
Expert-Led Education
We offer education and immersion workshops specifically for start-ups. You’ll quickly gain the benefit of decades of restaurant operations best practices as you learn exactly what it takes to get your doors open successfully.
Restaurant Consultants
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Email: info@synergyconsultants.com
Call: +1-888-861-9212
