Branding, Foodservice Brand Marketing, Menu Design, Menu Engineering, Restaurant Marketing, Restaurant Promotions
A lot of restaurant operators I work with are getting complaints about their restaurant menu prices. Here are 7 things you should do to support higher prices in your restaurant. 1 – Understand Value and Price in Foodservice Prices are supported by product or...
Branding, Carryout Menu, Foodservice Brand Marketing, Menu Design, Menu Engineering, Menu Makeover, Restaurant Marketing, Restaurant Social Media, Uncategorized
FF Chicken + HotOperator Together FF Chicken is a new, Flame-Grilled chicken franchise that specializes in Free-Range chicken. It’s also free from hormones and antibiotics. Their All-Natural Chicken is marinated in their signature Peri Peri sauce. This new...
Foodservice Brand Marketing, Menu Design, Menu Engineering, Restaurant Social Media
Peter Pappas, owner of Baldinos restaurants in Fayetteville North Carolina has moved his advertising, marketing support and social media to HotOperator to increase foot traffic and at the same time, get a higher ‘sandwich profit contribution’ from each sale. Anyone...
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...
Menu Design, Menu Engineering, Menu Makeover, Uncategorized
Restaurant Design Impact on First Impressions Every restaurant operator needs to make a good first impression. But did you know that you have less than a minute to do so? According to the Decision Lab, Behavioral scientists call it the first impression bias. A...
Menu Engineering, Menu Matrix, Uncategorized
What is a Restaurant Menu Matrix? We get calls from restaurant operators all the time. When we tell them we can’t help them until they get me three basic pieces of information, about half of them never call again. That’s even after we explain what a restaurant...
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