Category Archives: Marketing opportunities

How to Promote your Restaurant for Back-to-School Season

restaurant promotion on Twitter

As temperatures begin to cool down and the leaves start to change colors, we say goodbye to summer and hello to a new school year!

As restaurant owners, this season presents a huge opportunity to deliver great promotions for both parents and students alike. Restaurants like Shoney’s and El Fenix offered deeply discounted or even free kid’s meals through the month of August, while more popular spots like Denny’s and IKEA… read on here: 4 WAYS TO PROMOTE YOUR RESTAURANT DURING BACK-TO-SCHOOL SEASON


Twitter photo credit: Pierre ELOY CC by 2.0

Blog, Restaurant Marketing

Restaurant Marketing: Are Deal Sites Worth It?

By Emily Callaghan, Communications & Marketing

We’ve all seen them: $20 vouchers that will score the buyer $50 to spend. Or a bargain-priced $35 for a four-course meal costing nonsubscribers double that amount. While the guest might get a bargain, are the Groupons and LivingSocials of the world a death sentence for restaurants?

Let’s consider which restaurants participate in such promotions. Since restaurants receive a poor return on every deal after paying service fees—typically earning around 25% on every dollar—a busy, successful establishment isn’t likely to offer these deals. Read on here: Groupon and Living Social: A Death Sentence for Restaurants?

Restaurants Gone Mobile

Mobile differentiates your brand from competitors’, strengthens your relationship with customers—particularly loyal regulars—and drives profits.

Recent data from Morgan Stanley reveals that the number of smartphones and tablets is now outstripping computers, and mobile browsing is becoming the new normal for internet access.

Read more: restaurant mobile marketing


Starbucks Mobile App

Starbucks Mobile App | Image credit: Flickr by Rob Enslin

How to use Instragram for your Restaurant Marketing

The business world had barely heard of Instagram prior to April 2012, when Facebook shelled out a billion dollars to acquire the cult-favorite photo-sharing site; now it’s one of the fastest-growing social media applications in the world. Instagram is viral, it’s visual, it’s inclusive and interactive, it’s food porn: What’s not to like?

We mentioned Instagram briefly last year in the article “New Tools for Your Social Media Arsenal,” but if you haven’t climbed on board yet…


read more: Instagram for restaurants

Is it worth it for my restaurant to run a group deal promotion?

As a business owner, you recognize the opportunity there is for obtaining new clientele, gaining more exposure and ultimately to raking in some decent profits.

Before you decide to take the plunge and offer a group discount for your restaurant  business, think carefully about your strategy. Unfortunately, while some find great success, ..

Read more on restaurant marketing.

It’s never been tastier or easier to go meatless!

The Yard House Restaurant chain plans to step up its healthy menu options by preparing 25 of its most popular dishes using fake meat believing it will appeal to both meat eaters and vegetarians alike.

At its Irvine Spectrum, CA restaurant, the chain recently began using a vegetable protein from gardein, a brand of plant-based foods with the taste and texture of premium lean meat.


Read more on meatless options here


There is a rush to go ‘green. However, general awareness of what green building is, and what it is not, is changing. Architects and clients are considering many other factors beyond light bulbs. So many recycled and new products like paint have variable life spans and durability in products. Continued recyclability and reusability, and energy efficiency are all factors. You cannot simply say ‘it’s a recycled material, good, I’m done,’ There is far more to consider.

If you seek to be on the cutting edge in your restaurant interior design visit us at Synergy Restaurant Consultants. With 20 years experience, we are the restaurant design masters.


According to National Restaurant Association research, health and nutrition are rapidly growing as hot trends in restaurants this year. In a recent survey of more than 1,600 professional chefs (members of the American Culinary Federation), nutrition/health as a culinary theme ranked No. 11 of hottest trends on restaurant menus in 2009. Among the health related elements that elevated the issue: the importance of offering healthful foods, promoting produce and fruit items, using smaller dishes, using more fish, and focusing on gluten-free/allergy-conscious meals.

If you seek to be on the cutting edge with your menu in the restaurant industry or as a hospitality manager, visit us at Synergy Restaurant Consultants. With 20 years experience, we are the restaurant design masters.

Americans Continue to Decrease Spending on Eating Out

Some of the results from The Harris Poll, a new study of 2,355 U.S. adults surveyed online between March 9 and 16, 2009 by Harris Interactive.

Americans are cutting back on their spending over the next six months. Specifically:
  1. Three quarters of Americans say it is likely that they will decrease spending on eating out in restaurants (74%) and reduce their spending on entertainment (74%). This is up from November when 65% said they would decrease spending on eating out and 64% would reduce entertainment spending;
  2. Two-thirds of Americans (65%) say it is not likely they will take a vacation away from home lasting longer than a week while 35% say they will vacation away from home. In November, three in ten (29%) of Americans said they would be likely to take a trip;
  3. Only one in five Americans (21%) say it is likely they will have more money to spend the way they want in the next six months which is slightly down from 25% in November.
They may spend less overall, but what they do spend can be spent with your restaurant. How do you get that extra patronage? Contact Synergy to find out.


Remember when “live food” meant a giant aquarium with loads of lobster crawling about inside? In today’s healthier diet-conscience world the term “live” or “raw” food often applies to fruits and vegetables. With many vegetarian restaurant businesses just starting up and mainstream restaurant managers adding vegetarian items to menus, finding the niche that sets your restaurant menu apart is crucial.

Look for items that are fresh from the field and recipes that thrive on a “just picked” element for the food. Such a leading edge on your menu could be the difference in your bottom line. Want more innovation? Visit us at Synergy Restaurant Consultants, the trend setters for 20 years.