In the last ten years, our skilled team has been also tasked with creating new paradigms of food service as well as inventing high concept, forward-thinking and ecologically-sound space planning and kitchen design, LYFE Kitchen being a notable example.
Laguna Niguel, CA (PRWEB) December 20, 2012
“It’s hard to believe that my partner, Danny Bendas, and I have been working with over 230 of the biggest national restaurant brands for a full 25 years,” remarked Dean Small, Co-Founder and Managing Partner of the international food consultancy. “The time has just flown by, which is what happens when you are working in a profession for which you have great passion.”
What started out as two colleagues who defined their corporate mission as “We want to make a difference by raising the guest experience in food/beverage/hospitality wherever we are asked” has emerged as a multi-national, vertically integrated firm that has helped launch, redefine and completely re-invent many brands and dining experiences. Today, while the base of their operations is still squarely stateside, their influence is evident with their assignments in Indonesia, Brazil, Saudi Arabia, Mexico and Canada.
“Historically, our milieu has been large, multi-location quick service and casual dining brands, like Boston Market, Red Lobster, Macaroni Grill, CPK and others. In the last ten years, our skilled team has been also tasked with creating new paradigms of food service as well as inventing high concept, forward-thinking and ecologically-sound space planning and kitchen design, LYFE Kitchen being a notable example. Most recently, we were honored to be invited to evaluate and re-imagine the food service for the Mayo Clinic,” added Bendas.
SRC’s principals are showing no indications of slowing down their growth. “We are receiving a considerable number of calls each month from potential new clients and we have every intention of assisting as many as we can achieve their vision,” concluded Small.
Synergy Restaurant Consultants is a culinary-driven, excellence-obsessed and operations-focused consulting group with a comprehensive knowledge of all disciplines in food and beverage service.