Maryland Restaurant Consulting rebrands as Trendystia MRC

Maryland Restaurant Consulting rebrands as Trendystia MRC

Restaurant Consultancy rebrands as trend application across menu management and customer engagement programs becomes more meaningful to multi-unit concepts

Maryland Restaurant Consulting has rebranded as “Trendystia MRC by Maryland Restaurant Consulting,” an important refresh as trend-application has become more key in the consultancy’s service portfolio, which is offered nationally. The Trendystia portfolio of services at helps restaurant companies build successful food & beverage and customer engagement programs. Restaurant C-suite, marketing, culinary, R&D and senior operating executives will look to the highly differentiated firm as they navigate a new foodservice economic landscape, made more complex by fast-evolving consumer trends.

“The Trendystia programs are being folded under the new Trendystia MRC brand,” says Rick Zambrano, president of Maryland Restaurant Consulting. “Trendystia offers forward-thinking philosophies and innovation-crafted tactics to help restaurateurs succeed.  Multi-unit concepts are particularly able to leverage the outsourced services and unique perspective.”

Customers now access a full range of consulting services, revenue-generating tactics and content at Services for multi-unit concepts include

  • Support with aligning menu programs with current consumer and food trends
  • Food cost validation projects and menu program compliance among operating and franchisee communities
  • Documentation and training resources related to menu management programs
  • Food promotions and specials
  • Market analysis
  • Customer loyalty programs
  • Email marketing
  • Digital app strategy
  • Social selling

“It pays to be on-trend and to incorporate recent menu trends that are fully-vetted, and have traction through analogous trends and strong economics—meeting the needs of consumers, and specifically, addressing consumer trends,” adds Zambrano. “Knowing that trend evolution is no longer linear and that consumer expectations about the food and guest experience are quickly changing, it’s important for restaurateurs to have access to advisory and consulting services that align with the new landscape. They succeed when their menu management, menu development and customer engagement programs resonate with consumers and have a strong ROI [return-on-investment] and economical foundation.”

Restaurant company executives across the country can learn more about menu trend-vetting, menu management and rollout support by clicking over to Additional information is available on slideshare at Executives located or visiting the Washington, D.C. area can also schedule a one-on-one consultation at Trendystia MRC, located just 15 miles from the D.C. border.

Rick Zambrano, a D.C.-area native and 14-year veteran of the food industry, is the founder and president of Maryland Restaurant Consulting, based in Montgomery County, Md., just 15 miles north of the Washington, D.C. border. Having worked in the fast-casual segment of the restaurant industry in a high-visibility analytical role and further strengthened his knowledge capital through publishing and food-trend research, Zambrano is well equipped to serve a range of restaurant companies, from independents with $1 million in sales to top chain restaurants with operations exceeding $100 million. His own published articles, as well as his insights, commentary and posts, appear in major industry trade journals and blogs.