Maryland Restaurant Consulting Adds Trendystia Portfolio of Menu-Management Services
Maryland Restaurant Consulting has added Trendystia for the benefit of growth-oriented chain restaurant executives. The Trendystia portfolio of services helps restaurant companies with food & beverage menu trend application to more successfully integrate forward-looking trends in menu rollouts, as well as support new concept and food program development.
Washington, DC, July 07, 2015 --(PR.com)-- Menu trend-vetting & monitoring services and food management programs to boost multi-unit restaurant menus.
Maryland Restaurant Consulting has added Trendystia for the benefit of growth-oriented chain restaurant executives. The Trendystia portfolio of services helps restaurant companies with food & beverage menu trend application to more successfully integrate forward-looking trends in menu rollouts, as well as support new concept and food program development.
“The new Trendystia programs are exciting and highly relevant programs for restaurant C-suite, culinary, marketing and R&D executives,” says Rick Zambrano, president of Maryland Restaurant Consulting. “Trendystia, in particular, helps restaurateurs apply and vet menu trends for their own application, reducing the pressure and stress on internal resources.”
In addition to the dozen top trend watchers in the country who many in the industry follow, there are dozens of other trend resources and personalities to track, then filter for a restaurant concept and apply what’s most consumer relevant and economically sustainable. That type of work is extremely challenging for many chains, resulting in slow-to-market innovation and menu items, beverages and even new store concepts that are not profitable.
Trendystia helps resolve for those issues by: aligning strategic food goals with emerging menu trends, tracking concepts in the competitive space, earmarking resources for research in particular regions, and even in particular food show venues and researching the economic viability of particular food & beverage menu trends for a restaurant chain or food service organization.
One legacy approach that has hurt restaurants, in particular, is a siloing of menu development within a particular context or a particular segment philosophy, rather than allowing multi-unit concepts to optimize their creativity and innovation to meet current consumer needs. “For restaurant concepts, it doesn’t pay to be trendy, and many companies have found that out the hard way,” adds Zambrano. “It pays to be on-trend and to incorporate recent menu trends that are fully-vetted, and have traction through analogous trends and strong economics through meeting the needs of consumers, and specifically, consumer trends.
Restaurant executives nationally can learn more about menu trend-vetting and menu management and rollout support by clicking over to marylandrestaurantconsulting.net. Executives located or visiting the Washington, D.C. area can also schedule a one-on-one consultation at Maryland Restaurant Consulting, located just 15 miles from the D.C. border.
About Maryland Restaurant Consulting
Rick Zambrano, a DC-area native and 14-year veteran of the food industry, is the founder and president of Maryland Restaurant Consulting, based in Montgomery County, Md., just 15 miles from the Washington, D.C. border. Having worked in the fast-casual segment of the restaurant industry in a high-visibility analytical role and further strengthened his knowledge capital through publishing and food-trend research, Zambrano is well equipped to serve a range of restaurant companies, from independents with $1 million in sales to top chain restaurants with operations exceeding $100 million. His own published articles, as well as his insights, commentary and posts, appear in major industry trade journals and blogs.
Maryland Restaurant Consulting has added Trendystia for the benefit of growth-oriented chain restaurant executives. The Trendystia portfolio of services helps restaurant companies with food & beverage menu trend application to more successfully integrate forward-looking trends in menu rollouts, as well as support new concept and food program development.
“The new Trendystia programs are exciting and highly relevant programs for restaurant C-suite, culinary, marketing and R&D executives,” says Rick Zambrano, president of Maryland Restaurant Consulting. “Trendystia, in particular, helps restaurateurs apply and vet menu trends for their own application, reducing the pressure and stress on internal resources.”
In addition to the dozen top trend watchers in the country who many in the industry follow, there are dozens of other trend resources and personalities to track, then filter for a restaurant concept and apply what’s most consumer relevant and economically sustainable. That type of work is extremely challenging for many chains, resulting in slow-to-market innovation and menu items, beverages and even new store concepts that are not profitable.
Trendystia helps resolve for those issues by: aligning strategic food goals with emerging menu trends, tracking concepts in the competitive space, earmarking resources for research in particular regions, and even in particular food show venues and researching the economic viability of particular food & beverage menu trends for a restaurant chain or food service organization.
One legacy approach that has hurt restaurants, in particular, is a siloing of menu development within a particular context or a particular segment philosophy, rather than allowing multi-unit concepts to optimize their creativity and innovation to meet current consumer needs. “For restaurant concepts, it doesn’t pay to be trendy, and many companies have found that out the hard way,” adds Zambrano. “It pays to be on-trend and to incorporate recent menu trends that are fully-vetted, and have traction through analogous trends and strong economics through meeting the needs of consumers, and specifically, consumer trends.
Restaurant executives nationally can learn more about menu trend-vetting and menu management and rollout support by clicking over to marylandrestaurantconsulting.net. Executives located or visiting the Washington, D.C. area can also schedule a one-on-one consultation at Maryland Restaurant Consulting, located just 15 miles from the D.C. border.
About Maryland Restaurant Consulting
Rick Zambrano, a DC-area native and 14-year veteran of the food industry, is the founder and president of Maryland Restaurant Consulting, based in Montgomery County, Md., just 15 miles from the Washington, D.C. border. Having worked in the fast-casual segment of the restaurant industry in a high-visibility analytical role and further strengthened his knowledge capital through publishing and food-trend research, Zambrano is well equipped to serve a range of restaurant companies, from independents with $1 million in sales to top chain restaurants with operations exceeding $100 million. His own published articles, as well as his insights, commentary and posts, appear in major industry trade journals and blogs.
Contact
Maryland Restaurant Consulting
Rick Zambrano
301.944.0452
marylandrestaurantconsulting.net
Rick Zambrano
301.944.0452
marylandrestaurantconsulting.net
Contact
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