1. Tell us about yourself and how you became affiliated with SynergySuite?
I started my career in software sales, working for companies like Oracle and Workfront, but it wasn't until 2016 when I joined a company called RizePoint that I began working in restaurant technology. I love how energizing and tight knit this industry is, so was excited to stay in the industry when approached by an Irish company called SynergySuite to join them as CRO in 2018. I then became CEO a year later.
2. Please tell our readers about your company?
SynergySuite was founded in Dublin, Ireland, in 2011 by a brother-sister duo, Niall and Suzanne Keane. They had both worked in pubs and restaurants while going to school and came away with a determination to provide solutions for the issues they experienced at work. They built this back-of-house platform to provide a unified solution for tasks like inventory, checklists, food safety, and scheduling. Then I was able to come on as they began looking to grow more in North America.
We've been really fortunate to continue growing despite the bumps of the pandemic, inflation, and labor and supply chain fluctuations, and I'm really proud of how we've helped client’s weather those as well.
3. Have you worked with Franchisors or Franchisees before?
Yes, we work with both. It's more common for us to begin working with franchisors first but do have some customers who are franchise management groups for a single or multiple concepts.
4. Do your clients hire you for all of your services or can they tailor their needs?
SynergySuite is sold modularly, so customers can use some or all of the services we offer. But beyond that, the platform is highly configurable, so our customers can further tailor our software to their needs during the implementation process.
5. Are you able to track productivity or efficiency gains that your clients achieve?
Yes. We're designed to pull in information from other parts of your tech stack and give you reports that are clear and easy to understand. This makes it easy to track things like food and labor costs from a high level, but also as granular as the customer would like to go. If customers didn't have a clear baseline with previous processes or technology, they may not have had the ability to track as many metrics, but they will see improvements on the big two regardless.
6. How can our subscribers help you? Who are your ideal clients?
Our ideal clients are franchisors or franchisees with 20+ units of the same concept. Of course, we'd love to talk to any subscribers who are interested in BOH. But beyond that, it would be amazing to hear from subscribers who have ideas about how BOH could serve them better. Even if we're not their vendor of choice, we're always looking to stay on top of what multi-unit restaurants need.
More about Greg Staley
Greg has been working with SaaS customers for more than 20 years to help them find the right solution to their problems. He has deepened the company’s focus on meeting customer needs and speaking directly to customers and partners through our sales and marketing efforts. Greg is the guy who is never satisfied until the customer has what they need.
About the Author
Rick Morgin is a Consultant with The Franchise Consulting Company and alumnus of Santa Clara University. We assist clients with the educational process of researching and selecting available franchise businesses that best suit desired lifestyles and financial goals. Contact Rick at rick@thefranchiseconsultingcompany.com.
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