Branding, Foodservice Brand Marketing, Menu Design, Menu Engineering, Menu Makeover, Menu Matrix, restaurant menu design, Uncategorized
A lot of distributors claim to be menu design experts, but are they really? A lot of robotic, build your own menu design websites claim to offer a great menu at a lower cost. But at what price in lost opportunities for your business? Here are seven rules to follow...
Branding, Restaurant Marketing, Restaurant Social Media, Social Media, Uncategorized
HotOperator is one of the leading experts on restaurant social media. Here are the 7 Keys to Success for Restaurant Social Media. Social media for restaurants is much more valuable than most restaurant operators realize. Most operators struggle with keeping up with...
Branding, Restaurant Marketing, Restaurant Social Media, Social Media
Social Media Trends For Foodies (and how to make it work for your business) Restaurants, food manufacturers and distributors can all benefit from a better social media program. Looking for social media trends for foodies? Simply put, you need to be where your...
Branding, Menu Engineering, Menu Makeover, Menu Matrix, restaurant menu design, Uncategorized
Restaurant Menu Matrix: Now Is The Perfect Time With nearly every restaurant we work with on a menu makeover we like to start with a restaurant menu matrix or scatter graph. This is an essential process to go through before making any menu changes. If you don’t use a...
Branding, Foodservice Brand Marketing, Ghost Kitchen, Restaurant Social Media, Social Media, Virtual Kitchen
Starting Up A Virtual Restaurant (Rather Than A Ghost Kitchen) What’s the Difference Between A Virtual Kitchen and A Ghost Kitchen? As a restaurant operator, or someone wanting to get into the restaurant business during this pandemic, you may be thinking about...
Branding, Foodservice Brand Marketing, Restaurant Marketing
Is your restaurant business a one legged stool? Your restaurant should be a four legged stool. Most restaurant operators spend most of their time thinking about reducing costs. This makes your restaurant business a one legged stool. I’m not saying spending time...
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