Simmer
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SIMMER'S INSIGHT

 
Buck Trends - How to Stand Out and Get Noticed

Every year in the US, more than 1,000 independent restaurants open their doors, and many of these restaurants are embracing the ever popular farm to table trend. In order to make this trend meaningful and more than a romanticized relationship between food from a farm and nearby-ish restaurants. It seems like today, every place is ‘Farm to Something’ and it’s time to recognize that isn’t enough nor a differentiator. Everything comes from a farm, just saying it isn’t enough. What can you do to stand out from everyone else saying the same thing...

Ryan Cuvelier
Death of the FOH. Maybe?

Springsteen said, 'Poor man wanna rich - rich man wanna be King; and the King ain't satisfied 'til he rules everything!' In New York City, there's a rat race in motion for the Delivery Kingdom's dominance and it does not show signs of slowing down. The stage is set with restaurant Royalty (David Chang, MapleAndo) and emerging Nobles (Blue Summit GroupDelivery Only) looking to rapidly expand into new neighborhoods while retaining the integrity of their food and service quality one order at a time.

Ryan Cuvelier
How to Make a Lasting Impression

Ever walk out of a restaurant feeling elated?  It probably hasn't happened too many times, or if it does happen, it may happen over and over again at that one place you love. Take a few seconds to think about the last restaurant you visited that left a lasting impression on you, and more importantly - why?

Ryan Cuvelier
5 Must Do Food Photography Tips

When it comes to branding, a coherent design and visual language speaks volumes. It does a lot more than just communicate your brand’s image, it becomes synonymous with it. Great photography has the potential to elevate brands and grow your following. Why put your brand on the line with sub-par styling and amateur photography skills? Follow these photography tips, we’re sure, whatever you’re selling, they’ll definitely be buying.

Ryan Cuvelier
Media and Design as a Form of Branding

Some people think that branding essentially concludes once a name, logo, font, and color palate are finalized, but that isn’t the case. Instead, branding is an evolving marathon and it’s important that companies place a strong emphasis on continuously expounding their brand to consumers.

Ryan Cuvelier
A Lasting Trend - Transparency and Sustainability

The people have spoken and restaurants all over the world are doing everything they can to accommodate accordingly. 2016 presents new challenges and evolving trends that are continuing to take shape as the restaurant space matures at unparalleled rates. Eating locally and sourcing ingredients from neighboring farms is becoming even more of a priority for restaurant goers and has had a significant impact on the way that owners run their businesses.

Ryan Cuvelier
To App or Not to App

Apps themselves have become very much ingrained in the fabric of our day-to-day lives. We wake, snooze, browse, and considerably gauge our day’s worth of productivity based on how little, or how much, we use our mobile apps. Though we are well-educated in the practical convenience they provide, for restaurants, apps have the potential to activate behavior and incite cultural revolution.  But more importantly for you, our loyal restaurateurs-in-arms, they have the ability to increase your bottom line.

Ryan Cuvelier
How Restaurants Can Respond and Thrive on Yelp

FACT #1: Yelpers are crazy people, just straight up. There's no point in sugar coating it... most Yelpers are either total snobs or almost-normal people ranting psychotically after a bad experience. You'll be reading some thoughtful critiques, but you will definitely also come across your share of insane babbling. 

Ryan Cuvelier
5 Keys to a Successful Restaurant Launch

A lot of time and effort goes into opening a new restaurant. Once the management team has located a piece of property they like, they then have to prove their concept’s profitability and try to secure a fair price from the property owner. Next, and in no particular order comes securing the financing, ordering all of the kitchen equipment and furniture, re-formatting the interior design and initiating construction, and of course, hiring and training a new team. With all of the work that goes into this, brands can’t afford a slow start once the doors finally open.

Ryan Cuvelier
Record Breaking Launch into Bay Area

SAN FRANCISCO - Simmer Group, a premier full-service creative media agency that specializes in building brands in the restaurant industry, is thrilled to announce it has launched its client Lemonade Restaurant Group (LRG) in the Bay Area. A record-breaking opening in Yerba Buena, this is the 22nd Lemonade location and the first for the San Francisco market.

Ryan Cuvelier