Millennials. By now, you know they’re the most populist demographic in the United States. And as a foodservice operator, you know you want to figure out how to get them to become a loyal consumer at your restaurant. Maybe you feel you’ve got a grip on this segment, but are you ready for the next generation? Read more here: Are you Ready for Gen Z?
Beverages can be a profit-minded operator’s best friend, attracting and keeping patrons and providing a high-margin source of revenues.
According to Synergy’s new beverage expert George Barton, who has spent 35 years in casual dining operations, “The beverage segment is all about how quickly styles change, and it’s easy to fall into a sea of sameness. If you don’t stay current with the trends, you’ll fall behind.
Read the whole article here: TAP IN TO THESE HOT BEVERAGE TRENDS
There’s been a lot of news lately about chefs with “live-fire” restaurants—concepts that are fueled by wood-fired grills, ovens, rotisseries and more. There’s Rick Bayless in Chicago with his new Lena Brava, which will celebrate the regional cuisine of Baja and the obsession with craft beer (it’s part of Cruz Blanca Cerveceria) and mezcal culture.
Read on here: Playing With Fire
Revered research and consulting firm, Technomic, recently announced the results from their 2016 Chain Restaurant’s Consumers’ Choice Awards. We love reviewing these types of recognition so we can better understand what customers… read on here: THE CONSUMERS’ CHOICE FOR BEST RESTAURANT CHAINS
From burritos at Chipotle, to pies from MOD pizza, operators know that guests seek customization. Take a took at some unique and notable spots in this highly popular vertical.
Poke is huge right now, and there are plenty of restaurants jumping on the trend that allows you to customize this Hawaiian staple. At Spin Fish in Los Angeles,
Read on here: The Build-Your-Own Trend Lives On
Poke bowl photo credit: Michael Saechang license CC by SA 2.0
What’s better than ending a great meal with a sweet treat? We all love dessert, however these days when it comes to the after-meal indulgences, less is more. Read more about small desserts.
Mother’s Day is just around the corner. Translation? Millions of Americans will dine out to treat mom.
As a restaurant operator, you want to make sure your restaurant stands out from the crowd. Read on here: Attract Crowds at your Restaurant This Mother’s Day
By The Synergy Team
A lot of ink has been given lately to consumer psychographics and what customers want when they spend their money. For the restaurant industry, it all comes back to the growing notion that American society has shifted toward an Experience Economy—and that in order to be successful, businesses must orchestrate memorable events for their customers, and that memory itself becomes the product. Food, service and ambience aren’t enough anymore; in fact, they’ve become a given, without which a restaurateur doesn’t have a prayer of keeping the doors open. Read more here: What Do Customers Want? Everything.
2014 has been quite an interesting year for restaurants! In our newsletters and blog articles over this past year, we have explored new restaurant concepts, food trends, the Millennial crowd and how the economy is impacting the industry…
Read on here: Looking Ahead: Restaurant Trends for 2015
Premium fast-casual players have created a new market niche called ‘fast fine.’ Restaurants such as Mendocino Farms, 800 Degrees Pizza, and LYFE Kitchen are pushing the fast-casual model and putting a greater focus on hospitality and restaurant design. While still keeping prices low, these.. Read on here.