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Dean Small Male Laguna Niguel, CA United States Synergy Consultants: Like

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Fast Casual Restaurants

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Ask The Experts

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Restaurant Marketing

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Menu Development

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Restaurant Design

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Profile Information

Title: Managing Partner

Company: Synergy Consultants

Website: http://www.synergyconsultants.com

Twitter Handle: Synergy20

Which Restaurant Segment best describes my company: Contract Management

Which department at the restaurant corporate office: Not Applicable

What is your profession: Consultant

Interests: Consulting, Discovering New Food, Networking

Biography: Dean Small is the founder and a Managing Partner of Synergy Restaurant Consultants, one of the restaurants industry’s most prominent Restaurant Consulting Companies. Major accomplishments including the initial launch of Boston Market’s food and operations strategy, financial and operations turnarounds for Sizzler North America, Pollo Tropical, Waterstreet Seafood Company and Rock Bottom Brewery. Dean Small is a contributing food writer to Plate and Flavor On-The-Menu trade publications.

In 1988 Dean Small founded Synergy Restaurant Consultants as a Managing Partner dedicated to providing the hospitality industry with integrated hospitality solutions that focuses on emerging restaurants and turnarounds. Synergy Restaurant Consultants work has been concentrated in, but is not limited to, the following industries: restaurants, packaged goods, retail, financial services, healthcare retail dining, resorts, country clubs and commercial real-estate. Recent clients include Raising Cane’s Chicken, Macaroni Grill, Flemings Prime Steakhouse, Red Lobster, Martini Park, Johnny Carino’s, Quizno’s, Saltgrass Steakhouse, Caribou Coffee, Brinker International, Rock Bottom Restaurants, Ruby’s Diner, Johnny Rockets, Cool River Café, Buffalo Wild Wings, Mazzio’s, Shrimp Market, Marie Callender’s and Lawry Prime Rib to name a few.

Years in the Industry: 21

Dean Small's Videos

Healthy Menu Development

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Restaurant Design

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Dean Small's Blog

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Stuck on the Menu Board

Posted on April 16, 2010 at 11:00pm 0 Comments 0 Likes

You stand there and look at all the ingredients before you in your restaurant business kitchen and draw a complete blank. Nothing comes to mind. Granted, you could go home and watch the Food Network for a week, but where can you truly find inspiration?

When you have to develop daily specials and monthly specials and each one has to be stellar to sell out…and it would help if they happened to be delicious. What do you do when the bowl of imagination is empty?

The…

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Does your brand connect?

Posted on April 7, 2010 at 12:51am 1 Comment 0 Likes

Do you remember the highly popular ice cream parlors of the 1960’s and 70’s? Most reflected an 1890’s Victorian Era décor but featured lively music and vibrant (almost wild) employees. There was luscious food and deserts that would be considered both wonderfully self-indulgent and grossly unhealthy by today’s food watchdogs.

The most popular of these restaurant businesses was Farrell’s. In 1963, Robert "Bob" Farrell opened the first Farrell's Ice Cream Parlour in Portland, Oregon.… Continue

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Marketing health: Food that helps lower blood pressure

Posted on January 27, 2010 at 6:43pm 0 Comments 0 Likes

Do you ever remember Grandma pinpointing the amount of saturated fat those baby back ribs? Or grandpa refusing to eat something because it had tons of cholesterol? Long gone are the days when people ignored food labels. Today health-consciousness has invaded every nook and cranny of the media, and therefore, the restaurant business. We are bombarded with tips on how to eat better, how to lower this, increase that, and avoid the other… But even though food consumption restrictions have… Continue

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When keeping it Clean, Safety Comes First

Posted on January 25, 2010 at 11:08pm 0 Comments 0 Likes

Cleaning chemicals can be friends or foes when using them in commercial kitchens. Chlorine, ammonia and iodine are the most commonly used sanitation chemicals but they can seriously harm your employees. To reduce cleaning-related risks, we’ve compiled a laundry list of hazards and how to prevent them.

» Soaps and detergents can cause skin irritation.

» Being allergic to latex isn’t uncommon these days, choose non-latex gloves for your workers and play it safe.

»… Continue

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Pinot What? Wine Training for your Staff

Posted on January 22, 2010 at 5:49pm 14 Comments 0 Likes

Your restaurant might not call for a sommelier but even if it carries a modest wine selection, you may consider giving your servers a crash course in Vino.

Olive Garden, for instance, has gotten a bump in their revenue thanks to their strategically crafted “Steps of Service”. Every server has to fulfill these steps throughout the entire service process and it includes informing diners, when first approaching their table, about the house wine availability and characteristics. During… Continue

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At 3:14pm on April 24, 2010, Bill Baumgartner said…: Hi Dean,

Thank you for connecting.
It is a pleasure to make your acquaintance,

Bill
Hamilton, Ohio

At 2:29pm on February 10, 2010, Doug Golden said…: Hi Dean,

Welcome and thanks for recently joining FohBoh! This is an awesome place to share your experience as well as gain valuable knowledge from others in the industry. There are some real characters lurking in here and a few geniuses as well (I’m somewhere in between). I look forward to your posts and bringing your unique strengths to the table. Have fun and just ask if you need anything.

At 10:39pm on January 24, 2010, Non-OperatorPaul Paz said…: Welcome Dean...
We look forward to your contributions!
Paul

At 8:47pm on January 21, 2010, Non-OperatorDean Small said…: Hi Dean,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh