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These past years have been an incredible journey, one that my family and I will forever hold close to our hearts. Synergy’s exceptional service has consistently exceeded our expectations, with their commitment and care resonating deeply with us throughout our partnership.\nI am thrilled to share that, thanks to the strategic guidance and support from Synergy, we have successfully welcomed crucial leadership into our company—a feat that will undoubtedly shape our future growth and solidify our brand’s legacy. 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A restaurant’s success is based on its culture, systems, infrastructure, and the core elements of the brand which may not be obvious from the outside, like purchasing arrangements, training programs, marketing strategies, etc. Years and years ago when Taco Bell first started the value wars with 39-cent tacos, I saw their CEO John Martin present the “back story” of the behind-the-scenes re-engineering and process improvement necessary to drive down the costs so that they could offer the enhanced value. How many restaurateurs do that before they hop in to the value fray? There is only one way to copy a great idea: Make it your own. #1: You’ll never be first by following the competition I often see small companies avidly watc","heading":"By Karen A. Brennan, Marketing & Branding StrategyHaving interned at the Indianapolis TV station where David Letterman was the weatherman, I’ve always had a soft spot in my heart for Top 10 lists. So in honor of his retirement, here are the Top 10 things I’ve learned about restaurant brand marketing over the last 30 years. # 10: Customers own the brand A brand is a set of expectations, and if what you’re promising isn’t aligned with what your guests expect, it might as well not be true. A family dining executive whose unresearched remodeling was intended to move the brand from family dining to the next “Starbucks” had a rude awakening when sales spiked up after the remodel and then settled back to before-repositioning levels. His customers weren’t buying it. Customers are in charge. Brands that don’t find out what their customers are thinking will leave their base behind. # 9: The simple secret: Make them want to come in… then make them want to come back Marketing promotion can drive initial visits, but execution really drives repeat visits and frequency. Marketing may set the expectation, but operators execute that promise all day, every day, with every guest they serve. The simple question What will make them want to come back? is the key to executing the “touch points” that make and keep loyal guests. # 8: Marketing is a philosophy, not a department Marketing is everyone’s job, from the hostess to the CFO to the unit-level manager. In an operations-driven business where making customers want to come back is so important, it is everyone’s job to think about the business from the guest point of view. Years ago restaurants used to solve guest complaints by offering a complimentary dessert, but when a guest is complaining about how long a meal took, making them wait around for a free dessert is completely tone deaf. # 7: You’re not selling food, you’re renting chairs to people buying food Restaurant capacity is the secret. The highest volume, most profitable restaurants I know of are usually the ones that are busy all day, every day. Unlike retail, a busy Saturday night can’t really make up for being slow every other shift. Maximizing every daypart is the secret. Operations and Marketing working as a team can make it happen by pushing through-put, being aggressive on reservations, expediting table turns, managing check averages when guest counts are low or creating new dayparts like carryout, catering or food sales in the bar. The trick is to find where the excess capacity is and what you can do to maximize it—new products, promotion or execution. # 6: If you want people to talk about you, give them something to talk about “Word of Mouth” is the #1 reason people go to a new restaurant, but if you don’t give people something specific and concrete to talk about, they have nothing to say. That’s the reason negative word of mouth is more prevalent than positive word of mouth…it’s easier to talk about the bad stuff because it is specific and concrete and something that connects emotionally with guests. Sometimes it’s as simple as the size of the menu item—really, really big like the Great Wall of Chocolate at P.F. Chang’s or really, really small like the shot glass desserts at Season’s 52. With the rise of digital media and social sharing, this concept is even more important. Digital media is just that—it’s media—and marketers have to provide the content. You still have to give your customers something specific and concrete to talk about by orchestrating events that people care about—new products, promotions, etc. If you don’t, digital media runs the risk of being just another better and faster way to transmit coupons and guest complaints. # 5: Marketing can only make promises Operations can exceed The restaurant business is “no excuses.” Guests don’t care that the reason their great aunt’s 80th birthday was ruined was because it was a shift change and you had two servers call in sick. But even that is more understandable than a promotion gone wrong. It all depends on flawless execution, creating an experience that will drive a return visit. A simple thing like promoting a long ticket-time appetizer versus an easy pick up item can negatively affect the guest experience. French Onion Soup was a great signature item for a restaurant I worked with once, but we had to back off from promoting it because it came off the broiler, which didn’t have the capacity to support high volumes. Again, a signature item for the brand, but a promise we couldn’t keep. An average plan flawlessly executed is better than a creative plan inexpertly executed. # 4: Avoid “Tactics in search of a strategy” There are plenty of great marketing ideas out there—people love to brainstorm them. Unfortunately, those ideas often don’t work. Successful marketing requires quantifiable goals, strategies designed to achieve those goals, and then smart tactics that can accomplish your goals. Always ask, “What’s the goal?” and “How does this get us there?” Brand Marketing is a discipline; marketers must make the ROI (return on marketing investment) case by establishing a baseline and measuring progress relative to the baseline. If you don’t measure, you waste money and effort—not just the waste from the cost, but also the “opportunity cost,” the value of what you could be doing if you weren’t so busy with ineffective tactics. # 3: The name of the game is Reach and Frequency In this cluttered and fragmented media world, it’s getting tougher and tougher to make an impression. They used to say that people had to see/hear a message at least three times to even know they had heard it. That number has been going up steadily since then, so smart marketers try to not only reach their target segment, but to reach them enough times to break through.What this suggests is that sticking to one message at a time and getting lots of repetition on that one point is a better strategy than trying to tell your whole story all the time and never breaking through. # 2: Only steal from the best OK, I’m not proud of it, but I have, on occasion, borrowed inspiration from my competitors. Having said that, when one is “poaching” ideas, there are two major caveats: 1) Always evaluate if the idea fits your brand and matches your competencies, and 2) Only steal from the best.Copying the competition is dangerous. The restaurant business is not unlike an iceberg—only about 10% of an iceberg is above the surface. So much of what makes a restaurant chain successful is below the surface and can’t be seen when you walk in the front door for a competitive visit. A restaurant’s success is based on its culture, systems, infrastructure, and the core elements of the brand which may not be obvious from the outside, like purchasing arrangements, training programs, marketing strategies, etc. Years and years ago when Taco Bell first started the value wars with 39-cent tacos, I saw their CEO John Martin present the “back story” of the behind-the-scenes re-engineering and process improvement necessary to drive down the costs so that they could offer the enhanced value. How many restaurateurs do that before they hop in to the value fray? There is only one way to copy a great idea: Make it your own. #1: You’ll never be first by following the competition I often see small companies avidly watching the competition and “re-appropriating” ideas for their own brands. When I was the head of marketing for a small restaurant chain in the ‘80s, we spent a lot of time camped out at our local TGI Friday’s to see what they would do next. But the truth is, that kind of “me too” approach will never make you Number One.Following your guest, not your competition, is the secret to being Number One. Once we learned that lesson, we were able to focus on our guests’ specific needs, wants and expectations, and deliver an experience that lived up to their expectations rather than being a second-rate TGI Friday’s. The real secret is: Run your own race.Need help beefing up your brand strategy? 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Brennan","value":{"@id":"urn:lumitra:person:63289f70-d407-4e93-87cc-e2f833b7ae4b","name":"Karen A. Brennan","@type":"Person","sources":[{"url":"https://www.synergyconsultants.com/june-2015-newsletter/","format":"Published person (named with a role in the page's text)","evidence":{"text":"By Karen A. Brennan, Marketing & Branding StrategyHaving interned at the Indianapolis TV station where David Letterman was the weatherman, I’ve always had a soft spot in my heart for Top 10 lists. So in honor of his retirement, here are the Top 10 things I’ve learned about restaurant brand marketing over the last 30 years. # 10: Customers own the brand A brand is a set of expectations, and if what you’re promising isn’t aligned with what your guests expect, it might as well not be true. A family dining executive whose unresearched remodeling was intended to move the brand from family dining to the next “Starbucks” had a rude awakening when sales spiked up after the remodel and then settled back to before-repositioning levels. His customers weren’t buying it. Customers are in charge. Brands","heading":"By Karen A. Brennan, Marketing & Branding StrategyHaving interned at the Indianapolis TV station where David Letterman was the weatherman, I’ve always had a soft spot in my heart for Top 10 lists. So in honor of his retirement, here are the Top 10 things I’ve learned about restaurant brand marketing over the last 30 years. # 10: Customers own the brand A brand is a set of expectations, and if what you’re promising isn’t aligned with what your guests expect, it might as well not be true. 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In an operations-driven business where making customers want to come back is so important, it is everyone’s job to think about the business from the guest point of view. Years ago restaurants used to solve guest complaints by offering a complimentary dessert, but when a guest is complaining about how long a meal took, making them wait around for a free dessert is completely tone deaf. # 7: You’re not selling food, you’re renting chairs to people buying food Restaurant capacity is the secret. The highest volume, most profitable restaurants I know of are usually the ones that are busy all day, every day. Unlike retail, a busy Saturday night can’t really make up for being slow every other shift. Maximizing every daypart is the secret. Operations and Marketing working as a team can make it happen by pushing through-put, being aggressive on reservations, expediting table turns, managing check averages when guest counts are low or creating new dayparts like carryout, catering or food sales in the bar. The trick is to find where the excess capacity is and what you can do to maximize it—new products, promotion or execution. # 6: If you want people to talk about you, give them something to talk about “Word of Mouth” is the #1 reason people go to a new restaurant, but if you don’t give people something specific and concrete to talk about, they have nothing to say. That’s the reason negative word of mouth is more prevalent than positive word of mouth…it’s easier to talk about the bad stuff because it is specific and concrete and something that connects emotionally with guests. Sometimes it’s as simple as the size of the menu item—really, really big like the Great Wall of Chocolate at P.F. 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A simple thing like promoting a long ticket-time appetizer versus an easy pick up item can negatively affect the guest experience. French Onion Soup was a great signature item for a restaurant I worked with once, but we had to back off from promoting it because it came off the broiler, which didn’t have the capacity to support high volumes. Again, a signature item for the brand, but a promise we couldn’t keep. An average plan flawlessly executed is better than a creative plan inexpertly executed. # 4: Avoid “Tactics in search of a strategy” There are plenty of great marketing ideas out there—people love to brainstorm them. Unfortunately, those ideas often don’t work. Successful marketing requires quantifiable goals, strategies designed to achieve those goals, and then smart tactics that can accomplish your goals. Always ask, “What’s the goal?” and “How does this get us there?” Brand Marketing is a discipline; marketers must make the ROI (return on marketing investment) case by establishing a baseline and measuring progress relative to the baseline. If you don’t measure, you waste money and effort—not just the waste from the cost, but also the “opportunity cost,” the value of what you could be doing if you weren’t so busy with ineffective tactics. # 3: The name of the game is Reach and Frequency In this cluttered and fragmented media world, it’s getting tougher and tougher to make an impression. They used to say that people had to see/hear a message at least three times to even know they had heard it. That number has been going up steadily since then, so smart marketers try to not only reach their target segment, but to reach them enough times to break through.What this suggests is that sticking to one message at a time and getting lots of repetition on that one point is a better strategy than trying to tell your whole story all the time and never breaking through. # 2: Only steal from the best OK, I’m not proud of it, but I have, on occasion, borrowed inspiration from my competitors. Having said that, when one is “poaching” ideas, there are two major caveats: 1) Always evaluate if the idea fits your brand and matches your competencies, and 2) Only steal from the best.Copying the competition is dangerous. The restaurant business is not unlike an iceberg—only about 10% of an iceberg is above the surface. So much of what makes a restaurant chain successful is below the surface and can’t be seen when you walk in the front door for a competitive visit. A restaurant’s success is based on its culture, systems, infrastructure, and the core elements of the brand which may not be obvious from the outside, like purchasing arrangements, training programs, marketing strategies, etc. Years and years ago when Taco Bell first started the value wars with 39-cent tacos, I saw their CEO John Martin present the “back story” of the behind-the-scenes re-engineering and process improvement necessary to drive down the costs so that they could offer the enhanced value. How many restaurateurs do that before they hop in to the value fray? There is only one way to copy a great idea: Make it your own. #1: You’ll never be first by following the competition I often see small companies avidly watching the competition and “re-appropriating” ideas for their own brands. When I was the head of marketing for a small restaurant chain in the ‘80s, we spent a lot of time camped out at our local TGI Friday’s to see what they would do next. 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store","status":"not_declared","declared":false,"platform":"doordash","acceptedLocations":1,"locationsWithStore":0},{"label":"ChowNow","detail":"no ChowNow door for this location on the site's pages or in any provider response; ChowNow publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"chownow","acceptedLocations":1,"locationsWithStore":0},{"label":"Olo","detail":"no Olo door for this location on the site's pages or in any provider response; Olo publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"olo","acceptedLocations":1,"locationsWithStore":0},{"label":"SkyTab","detail":"no SkyTab door for this location on the site's pages or in any provider response; SkyTab publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"skytab","acceptedLocations":1,"locationsWithStore":0},{"label":"Clover","detail":"no Clover door for this location on the site's pages or in any provider response; Clover publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"clover","acceptedLocations":1,"locationsWithStore":0},{"label":"Slice","detail":"no Slice door for this location on the site's pages or in any provider response; Slice publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"slice","acceptedLocations":1,"locationsWithStore":0},{"label":"KwickMenu","detail":"no KwickMenu door for this location on the site's pages or in any provider response; KwickMenu publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"kwickmenu","acceptedLocations":1,"locationsWithStore":0},{"label":"Restolabs (onlineordering.io)","detail":"no Restolabs (onlineordering.io) door for this location on the site's pages or in any provider response; Restolabs (onlineordering.io) publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"restolabs","acceptedLocations":1,"locationsWithStore":0},{"label":"CHOMP","detail":"no CHOMP door for this location on the site's pages or in any provider response; CHOMP publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"chomp","acceptedLocations":1,"locationsWithStore":0},{"label":"OrderSave (Owner.com)","detail":"no OrderSave (Owner.com) door for this location on the site's pages or in any provider response; OrderSave (Owner.com) publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"ordersave","acceptedLocations":1,"locationsWithStore":0},{"label":"SpotOn","detail":"no SpotOn door for this location on the site's pages or in any provider response; SpotOn publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"spoton","acceptedLocations":1,"locationsWithStore":0},{"label":"TouchBistro","detail":"no TouchBistro door for this location on the site's pages or in any provider response; TouchBistro publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"touchbistro","acceptedLocations":1,"locationsWithStore":0},{"label":"Square Online","detail":"no Square Online door for this location on the site's pages or in any provider response; Square Online publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"squareonline","acceptedLocations":1,"locationsWithStore":0},{"label":"MenuSifu","detail":"no MenuSifu door for this location on the site's pages or in any provider response; MenuSifu publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"menusifu","acceptedLocations":1,"locationsWithStore":0},{"label":"Menufy","detail":"no Menufy door for this location on the site's pages or in any provider response; Menufy publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"menufy","acceptedLocations":1,"locationsWithStore":0},{"label":"Dylish","detail":"no Dylish door for this location on the site's pages or in any provider response; Dylish publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"dylish","acceptedLocations":1,"locationsWithStore":0},{"label":"getsauce","detail":"no getsauce door for this location on the site's pages or in any provider response; getsauce publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"getsauce","acceptedLocations":1,"locationsWithStore":0},{"label":"DoorDash Storefront (order.online)","detail":"no DoorDash Storefront (order.online) door for this location on the site's pages or in any provider response; DoorDash Storefront (order.online) publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"doordash_storefront","acceptedLocations":1,"locationsWithStore":0},{"label":"SpotHopper","detail":"this location was not searched on the platform: the location states no map point to search around","status":"not_searched","declared":false,"platform":"spothopper","acceptedLocations":1,"locationsWithStore":0},{"label":"ezCater","detail":"no ezCater door for this location on the site's pages or in any provider response; ezCater publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"ezcater","acceptedLocations":1,"locationsWithStore":0},{"label":"OpenTable","detail":"no OpenTable door for this location on the site's pages or in any provider response; OpenTable publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"opentable","acceptedLocations":1,"locationsWithStore":0},{"label":"Resy","detail":"no Resy door for this location on the site's pages or in any provider response; Resy publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"resy","acceptedLocations":1,"locationsWithStore":0},{"label":"Tock","detail":"no Tock door for this location on the site's pages or in any provider response; Tock publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"tock","acceptedLocations":1,"locationsWithStore":0},{"label":"SevenRooms","detail":"no SevenRooms door for this location on the site's pages or in any provider response; SevenRooms publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"sevenrooms","acceptedLocations":1,"locationsWithStore":0}],"comparisons":null},"basis":"derived","resolver_version":"channel-pricing/1","evidence_id":"channel-pricing:e0b6fb5d33d89dc3429c1125","via":["no channel menu was read for this location"],"about_ref":"self"}]},"publisher_files":{"title":"Publisher Files","facts":[]},"organization_relationships":{"title":"Organization relationships","facts":[{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"card title \"Why You Keep Hiring the Wrong People: Restaurant Talent Sourcing and Recruiting\" says \"sourcing\" (+2); card \"Press Option+1 for screen-reader mode, Option+0 to cancel Accessibility Screen-R\" says \"sourcing\" (+1)","support":3,"evidence":[{"kind":"supplier","text":"Press Option+1 for screen-reader mode, Option+0 to cancel Accessibility Screen-Reader Guide, Feedback, and Issue Reporting | New window Services Who We Serve Clients About Resources Restaurant Operations Development & Startups Training & Education Restaurant Chains Independent Operators Food Service Startups Investors Blog FAQs Podcast Content & Video Library Careers Our Partners Contact Services Restaurant Operations Development & Startups Training & Education Who We Serve Restaurant Chains Independent Operators Food Service Startups Investors Clients About Resources Blog FAQs Content & Video Library Careers Our partners Contact Why You Keep Hiring the Wrong People: Restaurant Talent Sourcing and Recruiting Tips That Actually Work March 15, 2026 If restaurant hiring feels harder than ever","source_url":"https://www.synergyconsultants.com/blog-posts/why-you-keep-hiring-wrong-people-restaurant-talent-sourcing-recruiting-tips","anchor_text":"Accessibility Screen-Reader Guide, Feedback, and Issue Reporting | New window"}],"organization":{"url":"https://accessibe.com/blog/knowledgebase/screen-reader-guide","domain":"accessibe.com","name_candidates":[{"name":"Restaurant Operations","basis":"card_heading"},{"name":"Development & Startups","basis":"card_heading"},{"name":"Training & Education","basis":"card_heading"},{"name":"Restaurant Chains","basis":"card_heading"},{"name":"Independent Operators","basis":"card_heading"},{"name":"Food Service","basis":"card_heading"},{"name":"Startups","basis":"card_heading"},{"name":"Investors","basis":"card_heading"},{"name":"Blog","basis":"card_heading"},{"name":"FAQs","basis":"card_heading"},{"name":"Podcast","basis":"card_heading"},{"name":"Content & Video Library","basis":"card_heading"},{"name":"Careers","basis":"card_heading"},{"name":"Our Partners","basis":"card_heading"},{"name":"Our partners","basis":"card_heading"},{"name":"Why You Keep Hiring the Wrong People: Restaurant Talent Sourcing and Recruiting Tips That Actually Work","basis":"card_heading"},{"name":"March 15, 2026","basis":"card_heading"},{"name":"The Real Problem Is Not Just Hiring — It Is Reactive Hiring","basis":"card_heading"},{"name":"Great Restaurants Are Always Recruiting","basis":"card_heading"},{"name":"Referrals Usually Bring the Best Talent","basis":"card_heading"},{"name":"Speed Matters More Than Most Restaurants Realize","basis":"card_heading"},{"name":"The Data Supports a More Proactive Approach","basis":"card_heading"},{"name":"Your Employer Brand Is Recruiting for You Every Day","basis":"card_heading"},{"name":"Promoting from Within Builds a Stronger Pipeline","basis":"card_heading"},{"name":"Hire Smarter, Not Desperate","basis":"card_heading"},{"name":"foodservice and restaurant news","basis":"card_heading"},{"name":"September 29, 2026","basis":"card_heading"},{"name":"September 24, 2026","basis":"card_heading"},{"name":"August 1, 2026","basis":"card_heading"},{"name":"Restaurant Consultants","basis":"card_heading"},{"name":"SERVICES","basis":"card_heading"},{"name":"WHO WE SERVE","basis":"card_heading"},{"name":"ABOUT","basis":"card_heading"},{"name":"CLIENTS","basis":"card_heading"},{"name":"RESOURCES","basis":"card_heading"},{"name":"Sign up for our newsletter to stay on top of industry trends","basis":"card_heading"},{"name":"Accessibility Screen-Reader Guide, Feedback, and Issue Reporting | New window","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/blog-posts/why-you-keep-hiring-wrong-people-restaurant-talent-sourcing-recruiting-tips"],"last_confirmed_at":"2026-10-28T11:53:21.280739+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2); heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":10,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"Less is Mas"},{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"delay the maturation"}],"organization":{"url":"http://www.bloomberg.com/news/articles/2015-05-26/taco-bell-cutting-artificial-ingredients-to-prove-less-is-mas-","domain":"bloomberg.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"Less is Mas","basis":"anchor_text"},{"name":"delay the maturation","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"cook with non-GMO ingredients"}],"organization":{"url":"https://chipotle.com/gmo","domain":"chipotle.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"cook with non-GMO ingredients","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"ditching the use of “nanoparticles”"}],"organization":{"url":"http://www.cnbc.com/id/102480499","domain":"cnbc.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"ditching the use of “nanoparticles”","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"cc by 2.0"}],"organization":{"url":"https://creativecommons.org/licenses/by/2.0/","domain":"creativecommons.org","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"cc by 2.0","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"increasing concern"}],"organization":{"url":"http://www.fastcasual.com/news/concern-over-gmos-increasing-npd-study-says/","domain":"fastcasual.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"increasing concern","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"Steven-L-Johnson"}],"organization":{"url":"https://www.flickr.com/photos/stevenljohnson/","domain":"flickr.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"Steven-L-Johnson","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2); heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":10,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"McDonald’s"},{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"reformulating products"}],"organization":{"url":"http://www.foodbusinessnews.net/articles/news_home/Food-Service-Retail/2015/04/McDonalds_moves_toward_simpler.aspx?ID=%7BC71E65EB-E619-4F58-9725-4F6F20CEA0A7%7D","domain":"foodbusinessnews.net","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"McDonald’s","basis":"anchor_text"},{"name":"reformulating products","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"Panera"}],"organization":{"url":"http://fortune.com/2015/05/04/panera-bread-ingredients/","domain":"fortune.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"Panera","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"“Diners’ Changing Behaviors”"}],"organization":{"url":"https://www.hartman-group.com/reports/887595019/diners-changing-behaviors","domain":"hartman-group.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"“Diners’ Changing Behaviors”","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"pork"}],"organization":{"url":"http://www.npr.org/sections/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare","domain":"npr.org","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"pork","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2); heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2); heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2); heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":20,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"Noodles & Company"},{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"Taco Bell has pledged"},{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"Nation’s Restaurant News"},{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"“Real” food"}],"organization":{"url":"http://nrn.com/health-nutrition/noodles-company-cut-artificial-ingredients-menu?NL=NRN-02_&Issue=NRN-02__20150507_NRN-02__101&sfvc4enews=42&cl=article_2_b&utm_rid=CPG06000000120378&utm_campaign=2923&utm_medium=email","domain":"nrn.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"Noodles & Company","basis":"anchor_text"},{"name":"Taco Bell has pledged","basis":"anchor_text"},{"name":"Nation’s Restaurant News","basis":"anchor_text"},{"name":"“Real” food","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"sweeping change"}],"organization":{"url":"http://www.qsrmagazine.com/ingredients-dayparts/evolution-farm-table","domain":"qsrmagazine.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"sweeping change","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"humane animal treatment"}],"organization":{"url":"http://restaurant-hospitality.com/food-trends/menu-moves-demanding-more-humane-supply-chain","domain":"restaurant-hospitality.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"humane animal treatment","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"disruptor"}],"organization":{"url":"http://www.restaurantbusinessonline.com/ideas/consumer-trends/disruptors?page=0%2C8","domain":"restaurantbusinessonline.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"disruptor","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2); heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":10,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"Subway"},{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"Pizza Hut and Taco Bell"}],"organization":{"url":"http://www.reuters.com/article/2015/06/04/us-usa-restaurants-subway-idUSKBN0OK2OA20150604","domain":"reuters.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"Subway","basis":"anchor_text"},{"name":"Pizza Hut and Taco Bell","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"99% of its coffee is ethically source"}],"organization":{"url":"https://www.specialtyfood.com/news/news-center/article/starbucks-reaches-specialty-coffee-milestones/","domain":"specialtyfood.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"99% of its coffee is ethically source","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"with varying perceptual success"}],"organization":{"url":"http://time.com/3501921/mcdonalds-transparency-campaign","domain":"time.com","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"with varying perceptual success","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+3); card title \"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant i\" says \"sourcing\" (+2)","support":5,"evidence":[{"kind":"supplier","text":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success","heading":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","section":"June 23, 2015","source_url":"https://www.synergyconsultants.com/june-2015-newsletter/","anchor_text":"“mindful eating,”"}],"organization":{"url":"http://www.unileverfoodsolutions.us/our-services/your-guests/trend-watch/chef-rudy-interview?utm_campaign=MindfulEating&utm_medium=NL_June1_2015_US&utm_source=Rudy_Button","domain":"unileverfoodsolutions.us","name_candidates":[{"name":"Image: Steven-L-Johnson license cc by 2.0 [/caption]As with so many restaurant industry developments, it all started with Chipotle . Or at least there’s a good argument to be made that the mainstream move toward local/sustainable/minimally processed/fair trade/non-GMO/humane and other forms of enlightened eating—we’re dubbing it “clean cuisine”—has its roots in the mission statement of this bellwether brand.And make no mistake: this is more than just a menuing trend. The clean cuisine movement is more like a seismic shift in the industry, and it’s already proven itself to be a disruptor , just as Chipotle has been all along. Because now other large chains are following suit with their own commitments to enhanced transparency, among them Panera , McDonald’s ( with varying perceptual success ), Noodles & Company , and most recently Subway , Pizza Hut and Taco Bell , the latter with its plan to cut “unnatural ingredients” and show that Less is Mas .In other news, Dunkin’ Donuts has committed to ditching the use of “nanoparticles” in its powdered sugar, Carl’s Jr. is selling a burger made with grass-fed beef, and Starbucks has announced that 99% of its coffee is ethically source d.It’s one thing for a company like Chipotle to commit to menu transparency, which has been a brand pillar since Day One, and improved upon ever since. For large old-school chains, however, it’s no small endeavor. Taco Bell has pledged to remove all artificial flavors and colors from its menu items, along with a laundry list of no-no’s that includes palm oil, trans fat and high fructose corn syrup. (Not coincidentally, many of these are also on the hit list for manufacturers who are equally concerned with the need for enlightened eating option; in fact, many Big Food players are reformulating products to eliminate additives, sugar and more.)Consumers want this, especially Millennials. At this year’s National Restaurant Association Show, clean eating revealed itself as a major consumer trend affecting the restaurant industry: Three in five consumers say they are more likely to visit a restaurant that offers organic or environmentally friendly food, and ingredients and foods that are more natural and/or minimally processed foods are among the top five trends in the National Restaurant Association’s most recent What’s Hot annual survey.The Hartman Group’s new report on “Diners’ Changing Behaviors” reveals that the ultimate symbol of quality on a foodservice menu is “fresh,” (cited by 55% of respondents), followed by “pesticide free” (37%), “real” (36%) and “hormone free” (31%). These descriptors start to put some meat on the bones of what consumers perceive as healthy in this post-diet marketplace.As Nation’s Restaurant News puts it, in order to attract consumers today, what’s not on the menu is just as important as what it. “Real” food is food that does not have antibiotics, hormones or artificial ingredients. And with social media now so vigorous, guests have become increasingly aware of these attributes.But it’s hard work to keep it real in past-paced, high-volume settings. Sourcing antibiotic free and naturally raised proteins, such as chicken and pork, intersects with growing concern about humane animal treatment , and that costs more money. In addition, in this point in the history of the food supply chain, there may not be enough of these products to go around, a reality that Chipotle has come up against with its pork .When suppliers are asked to curtail the use of antibiotics by a company like McDonald’s, this will have a huge effect on the supply chain. For one thing, it’s expected to raise prices of chicken by as much as five to seven cents a pound, and to delay the maturation of birds to slaughter age by up to 20%. In the meantime, the effect on human health may actually be negligible . Is the typical McDonald’s customer willing to pay for that?Multiply that by the almost-certain efforts of other mainstream chains that are sure to follow suit, to say nothing of independents and smaller and more progressive fast-casual chains that have such practices baked in to the concept (such as LYFE Kitchen ), and the scenario is one of sweeping change within the entire supply chain.And there are other components to the larger trend of so-called “mindful eating,” which also includes environmental sustainability and waste reduction, as well as the gluten-free movement. Meanwhile, GMOs (genetically modified organisms) are becoming an area of increasing concern for consumers, even as they continue to be widely misunderstood.And now Chipotle (remember them?) has become the first chain to cook with non-GMO ingredients . It’s a sure bet that the company won’t be the last.","basis":"card_heading"},{"name":"“mindful eating,”","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/june-2015-newsletter/"],"last_confirmed_at":"2026-10-28T11:52:51.670598+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization relationship","value":{"kind":"supplier","@type":"OrganizationRelationship","state":"candidate","reason":"card \"Vendor substitutions can create additional problems when a replacement case has\" says \"vendor\" (+1); link text \"Vendor\" says \"vendor\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"Vendor substitutions can create additional problems when a replacement case has a different number of units or a different net weight. Inventory records, recipes, and purchasing specifications should be updated promptly.","heading":"Why Pack Sizes and Units Matter","section":"What Is Actual Food Cost?","source_url":"https://www.synergyconsultants.com/blog-posts/actual-vs-theoretical-food-cost-find-the-margin-gap","anchor_text":"Vendor"}],"organization":{"url":"https://www.youtube.com/watch?v=kLA-hgp3SYk","domain":"youtube.com","name_candidates":[{"name":"Vendor","basis":"anchor_text"}]},"state_reason":"only running text states it (the card's or the link's text); no heading, section or card title above or around it does"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/blog-posts/actual-vs-theoretical-food-cost-find-the-margin-gap"],"last_confirmed_at":"2026-10-28T11:52:49.246359+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Forget about outdated notions of consumers who avoid meat (vegetarians) and anim\" says \"sourcing\" (+1); paragraph \"Retailers have long had designs on the lucrative foodservice market, with servic\" says \"purveyors\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"Authentic vs. Inventive\nThere’s a dichotomy playing out on menus as the road ahead splits in two very different directions: authenticity and simplicity , as defined by market-driven concepts like Sweetgreen and the new-old Jams, where the signature dish is a simple roast chicken; and playful cross-cultural mashups where the kitchen’s creativity is the focus, like the “proudly inauthentic” Talde, in Brroklyn and the soul food/vegan crossover Souley Vegan , in Oakland, CA (Seitan po’ boy, anyone?).In many ways, it’s a generational thing. Many older, more established chefs are eschewing bells and whistles in search of simpler, more honest cooking—a kind of minimalism that even 11 Madison Park’s Daniel Humm is seeking. Simplicity also works with the sweeping farm-to-table/locavore food movement that has changed the way Americans eat—the focus is on honoring the ingredients and editing food down to its most pure flavor .Younger chefs, on the other hand, are flexing their creative muscle and creating an entirely ne\nThe Quest for Clean Eating\nThe concept of eating clean has been gaining traction for several years now, an outgrowth of demand for fresh ingredients and interest in where food","heading":"January 26, 2016","source_url":"https://www.synergyconsultants.com/blog-posts/10-trends-that-will-impact-menus-in-2016"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/blog-posts/10-trends-that-will-impact-menus-in-2016"],"last_confirmed_at":"2026-10-28T11:52:51.110967+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"Restaurant operators often notice food-cost pressure before they can identify it\" says \"vendor\" (+1); paragraph \"Even in an inflationary market, vendor pricing may not fully explain the entire\" says \"vendor\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"Restaurant operators often notice food-cost pressure before they can identify its source. Vendor invoices rise, certain proteins become more expensive, and margins tighten even though the menu and pricing have changed very little.\nMarket conditions are part of the picture. In its June 2026 Food Price Outlook, the USDA forecast a 3.6 percent increase in food-away-from-home prices for 2026, slightly faster than the category’s 20-year historical average.\nEven in an inflationary market, vendor pricing may not fully explain the entire increase. Comparing actual vs. theoretical food costs helps operators determine whether the remaining pressure stems from portions, waste, spoilage, inventory errors, theft, incorrect yields, or other execution problems.","heading":"August 1, 2026","source_url":"https://www.synergyconsultants.com/blog-posts/actual-vs-theoretical-food-cost-find-the-margin-gap"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/blog-posts/actual-vs-theoretical-food-cost-find-the-margin-gap"],"last_confirmed_at":"2026-10-28T11:52:49.246359+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"supported","reason":"heading \"Add Occupancy and Vendor Payments\" says \"vendor\" (+3); paragraph \"Vendor payments should be entered based on their expected payment dates, not del\" says \"vendor\" (+1)","support":4,"evidence":[{"kind":"supplier","text":"Occupancy expenses may include rent, common-area maintenance, property taxes, insurance, utilities, security, storage, and waste disposal.\nVendor payments should be entered based on their expected payment dates, not delivery dates. Include payments to food and beverage distributors, linen providers, technology subscriptions, repairs, packaging, marketing, and professional services.\nThis distinction helps operators see when several large payments will arrive in the same week. After that, account for debt and capital costs so the forecast reflects scheduled financial commitments.","heading":"Add Occupancy and Vendor Payments","section":"July 22, 2026","source_url":"https://www.synergyconsultants.com/blog-posts/build-a-13-week-restaurant-cash-flow-forecast"}],"state_reason":"the heading or section above it and its own paragraphs both state it"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/blog-posts/build-a-13-week-restaurant-cash-flow-forecast"],"last_confirmed_at":"2026-10-28T11:52:49.775534+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"A small portioning issue may not seem serious on one plate. Across a full week,\" says \"vendor\" (+1); paragraph \"Strong operators regularly review purchasing, inventory, prep sheets, recipe sta\" says \"vendor\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"Food cost challenges in Mexican restaurants can be subtle because so many ingredients are used across multiple dishes. Proteins, avocados, cheese, tortillas, produce, oils, sauces, spices, and garnishes all affect profitability.\nA small portioning issue may not seem serious on one plate. Across a full week, it becomes a real cost. A prep habit that creates unnecessary waste may feel normal to the kitchen team because it has been happening for years. Vendor pricing may change gradually enough that nobody notices the margin impact until it appears in the financials.\nStrong operators regularly review purchasing, inventory, prep sheets, recipe standards, portion controls, waste logs, and vendor pricing regularly. When those systems are inconsistent, profit can disappear even when sales are strong.","heading":"Food Cost Control Requires Daily Discipline","section":"Strong Sales Can Still Hide Weak Margins","source_url":"https://www.synergyconsultants.com/blog-posts/mexican-restaurant-consulting-improving-margins-without-raising-prices"}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/blog-posts/mexican-restaurant-consulting-improving-margins-without-raising-prices"],"last_confirmed_at":"2026-10-28T11:52:49.775301+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"After Brad completed the fieldwork, he stayed in contact with us as he prepared\" says \"vendor\" (+1); paragraph \"We engaged Synergy Restaurant Consultants to leverage its knowledge of the resta\" says \"producers\" (+1); paragraph \"I worked directly with the Synergy team over multiple operations, menu and conce\" says \"vendors\" (+1)","support":3,"evidence":[{"kind":"supplier","text":"I am profoundly grateful to extend my heartfelt gratitude to Dean, Danny, Alan, Jeff, and the entire Synergy team for their unwavering dedication, perseverance, and boundless patience. These past years have been an incredible journey, one that my family and I will forever hold close to our hearts. Synergy’s exceptional service has consistently exceeded our expectations, with their commitment and care resonating deeply with us throughout our partnership.\nI am thrilled to share that, thanks to the strategic guidance and support from Synergy, we have successfully welcomed crucial leadership into our company—a feat that will undoubtedly shape our future growth and solidify our brand’s legacy. The remarkable individuals we’ve brought on board have already propelled us miles ahead of our initial expectations. Their wealth of knowledge and experience is a testament to Synergy’s ability to guide us in making pivotal decisions that drive our success.\nAs we approach the final months of our partnership, I am confident that we will conquer any remaining challenges as we march toward the next phase of our journey. I want to extend a profound and sincere thank you to the entire Synergy team for","heading":"Testimonial","source_url":"https://www.synergyconsultants.com/clients?tab=TESTIMONIALS"}],"alternatives":[{"kind":"foundation","reason":"paragraph \"I just wanted to thank you and your associate for making our menu planning a suc\" says \"foundation\" (+1); paragraph \"I am absolutely confident that we will continue working withSynergy Restaurant C\" says \"foundation\" (+1)","support":2}],"state_reason":"only its paragraphs state it; no heading or section above them does"},"basis":"publisher_declared","via":["https://www.synergyconsultants.com/clients?tab=TESTIMONIALS"],"last_confirmed_at":"2026-10-28T11:52:44.067524+00:00","about_ref":"self","source_surface_ref":"https://www.synergyconsultants.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"paragraph \"\\u200d Of all the sourcing and purchasing challenges that foodservice operators face,\" says \"sourcing\" (+1); paragraph \"Chefs and restaurateurs, for their part, have been very proactive to very positi\" says \"sourcing\" (+1)","support":2,"evidence":[{"kind":"supplier","text":"By Joan Lang\n‍ Of all the sourcing and purchasing challenges that foodservice operators face, sustainable seafood may be the most complex—especially now that more restaurants are calling out wild or sustainable fish and shellfish as they would organic produce or natural chicken. But seafood isn’t like tomatoes and chicken, with their relatively low price and almost infinite availability.\nWith fish and shellfish, the challenge lies in both the supply and the definition of sustainability. Many wild fisheries are being depleted faster than Mother Nature can restore them. A 2012 United Nations report found that almost 30% of the world's wild fisheries are “overexploited,” and more than 57% are “at or very close” to the limit; this includes such popular species as Atlantic cod, Chilean sea bass and Bluefin tuna . Once heralded as the answer to the growing world demand for seafood, aquaculture has also proven to be problematic , because of escapement, pollution, environmental damage and questions about the feed used in fish farming. 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