Restaurant Operator with Distributor sales rep

It’s Not Their Fault, It’s How The Business Works

Ask any restaurant operator what keeps them up at night, and they will probably tell you it’s food costs. It’s a constant battle, and when you’re looking for relief, it’s easy to turn to your broad-line food distributor. They show up with sleek software, promises of “free” menu design, and spreadsheets that show you exactly how buying their private label will save you pennies on the pound.

Here is the hard truth: Your food distributor is lying to you.

They don’t want you to fail—after all, they need you to buy their groceries—but they absolutely do not want you to become highly profitable on your own terms. Why? Because a distributor’s entire business model relies on moving volume. Their incentives are tied to case counts and rebates, not your bottom-line margin. When they offer to layout your menu for “free,” they aren’t designing a tool to help you make money; they are designing a catalog to help them sell more boxes.

If you want to protect your margins, you have to stop looking at your menu as a list of items with prices, and start looking at it as an engineering puzzle. To do that, you need to fire your distributor from the marketing department and implement The Restaurant Menu Matrix.

Decoding The Restaurant Menu Matrix

The Menu Matrix is a simple but incredibly powerful framework used by the industry’s most profitable restaurants. It strips away the guesswork and categorizes every single item on your menu into one of four quadrants based on two metrics: Item Popularity (Volume) and Gross Profit Margin (Dollars, not percentages).

Once you run your sales data through the matrix, your menu items will fall into one of these four categories:

                  HIGH MARGIN
         +----------------------------+
         |                            |
         |         ★ STARS ★          |    🎁 PUZZLES
         |  High Margin / High Volume |  High Margin / Low Volume
         |                            |
         |                            |
  HIGH   +----------------------------+-----------------------+   LOW
 VOLUME  |                            |                       | VOLUME
         |         🐴 PLOWHORSES      |    🪦 DOGS            |
         |  Low Margin / High Volume  |  Low Margin / Low Volume  |
         |                            |                       |
         +----------------------------+-----------------------+
                  LOW MARGIN

1. ★ Stars (High Margin, High Volume)

These are your absolute champions. Customers order them constantly, and they make you a fantastic profit every time they do.

• The Strategy: Protect them at all costs. Do not change the recipe, do not mess with the portion sizes, and make sure they occupy prime real estate on your menu layout so they are the first things a hungry customer sees.

2. 🐴 Plowhorses (Low Margin, High Volume)

These are your crowd-pleasers. Everyone comes in for them, but they are expensive or labor-intensive to make, meaning your profit on them is razor-thin. (Think chicken wings or prime rib).

• The Strategy: You can’t take them off the menu without causing a riot, so you have to engineer them better. Can you alter the portion size slightly? Can you pair them with a high-margin side dish? Or, can you use menu design to gently guide the customer’s eyes away from them and toward a Star?

3. 🎁 Puzzles (High Margin, Low Volume)

These are your hidden gems. If a customer orders it, you make great money—the problem is, nobody is ordering it. It might be a fantastic seafood dish or a signature cocktail that sits unnoticed.

• The Strategy: They need a marketing push. Often, Puzzles suffer from poor placement, boring descriptions, or lack of staff training. Rename the item, put a box around it on the menu, or create an incentive for your servers to suggest it at the table.

4. 🪦 Dogs (Low Margin, Low Volume)

These items are dragging your kitchen down. They don’t sell, and when they do, you don’t make any money. Worse yet, they take up prep time and inventory space, leading to waste.

• The Strategy: Drop them. Be ruthless. A massive menu isn’t a sign of hospitality; it’s a sign of a restaurant losing money. Trim the fat so your kitchen can focus on executing your Stars perfectly.

Take Back Control of Your Kitchen

When a distributor designs your menu, they naturally highlight the items that require you to buy more cases of their proprietary products—essentially turning your menu into a collection of Plowhorses. They win on volume, while you lose on margin.

By using the Menu Matrix, you shift the power dynamic back into your court. You stop managing by the seat of your pants and start managing by the math.

Look at your PMIX (Product Mix) report today. Identify your Stars, fix your Plowhorses, promote your Puzzles, and kill your Dogs. Your menu is the single most powerful internal marketing tool you possess—make sure it’s working for your bank account, not your distributor’s.

The post Your Food Distributor is Lying to You (And What to Do About It) appeared first on HotOperator.

Is Your Menu a Piece of Art or a Profit Engine?

In the restaurant business, your menu is your only 100% effective piece of advertising. Every single customer has to read it. Yet, most menus are designed by “gut feeling” or a food distributor’s template. Your menu should really be both a piece of art and a profit engine.

At HotOperator, we believe your menu should do more than look pretty—it should be your hardest-working employee. That’s why we’ve launched our 2026 Menu Marketing Suites, designed to turn your food costs into high-margin victories.

1. The Bistro Quick-Start ($1,500 includes up to 2 price changes per year) Professional, branded, and fast. This is for the operator who needs to look like a pro yesterday. No more DIY templates. We consult, we brand, and we deliver a menu that outperforms any “distributor special.”
2. The Signature Series ($2,500 includes up to 3 price changes per year) This is where strategy meets style. We dive into your competitors and your brand DNA. We don’t just move items around; we offer strategic pricing to hit the “sweet spot” and suggest new items that fit your brand’s future.
3. The Grand Tasting ($2,999 includes up to 4 price changes per year) The full engineering suite. This includes our proprietary Menu Matrix. We categorize every item into Stars, Puzzles, Work Horses, and Dogs. We use Mental Anchoring and Product Positioning to subconsciously guide your guests toward your most profitable items.

The Ultimate Growth Pivot: Menu + Social Media For the operator who wants to win the neighborhood, we offer the Grand Tasting combined with a full year of social media management (5 posts/week) and direct access to restaurant guru Mark Laux. It’s like having a CMO on speed dial for $750/month.

Stop guessing. Start engineering. Let’s build a menu that actually pays the bills.

The post Is Your Menu a Piece of Art or a Profit Engine? appeared first on HotOperator.

The best place to start is with a Menu Matrix.

A Menu Matrix gives you a clear, objective look at what’s working, what’s underperforming, and where your real profit opportunities live. To build one correctly, you’ll want a PMIX report covering the last six months—or at minimum, the entire lifespan of your current menu.

This data shows:

• What guests actually order

• What items drive profit

• What items take up space but don’t earn their keep

If you’re opening a new restaurant or launching a brand-new menu, the process is slightly different—but just as important. In that case, you start with a curated list of items you want to offer, then allow a professional menu design-engineering firm to help construct the menu before it ever hits the tables.

This approach allows the menu to be engineered out of the gate, with positioning, pricing, and flow working together from day one—rather than fixing problems months later.

Strategic Pricing Matters

Pricing is not just math—it’s psychology.

Appetizers, for example, should be priced:

• High enough to generate a healthy margin

• Low enough to encourage ordering

These items are incremental sales. They don’t need to do the heavy lifting for profitability—but they should absolutely contribute meaningful profit.

When it comes to price increases, resist the urge to make big jumps too quickly. Instead, plan small, intentional adjustments once or twice per year to keep pace with food costs while maintaining guest trust.

At HotOperator, we encourage this disciplined approach—and even include up to two pricing adjustments per year for our clients (with some restrictions), because consistency always beats reactionary pricing.

Use Mental Anchors When Making Larger Moves

If a larger menu price adjustment is necessary, mental anchor points become essential.

Anchors help guests understand that what they’re paying is reasonable in comparison—not just in isolation. When done correctly, guests don’t feel sticker shock; they feel informed.

Design Signals Value

Finally, your menu design must support what you charge.

Typography, spacing, layout, highlights, and brand alignment all communicate quality. A well-designed menu prepares the guest to accept—and appreciate—a higher perceived value before the food ever arrives.

And if you offer a rewards or loyalty program, make signing up effortless. A simple QR code on the menu allows guests to join while they’re waiting—turning idle time into long-term engagement.

A great menu isn’t just a list of food.
It’s one of the most powerful profit tools in your restaurant.

Let HotOprator® take this burden off your plate. For a free consultation, reach out here. And remember, every new HotOperator menu comes with up to two menu updates per year, free!

The post Getting Your Restaurant Menu Ready for an Update: Start With the Data appeared first on HotOperator.

At HotOperator®, we’ve been busy helping restaurants grow their brands and improve profitability through menu design-engineering, social media, advertising, logo design, illustration, photography, and more. Here’s a look at some of our recent restaurant marketing projects from across the country.

Wubba’s BBQ — Klamath Falls, OR

Project: BBQ Drive-Thru Launch + Branding

Long-time client Aaron Webb of Wubba’s BBQ is expanding with a brand-new drive-thru location. HotOperator® developed a new logo, menu boards, and a carryout menu to support the launch. We’ve partnered with Wubba’s for many years, providing menu strategy and marketing designed to help the brand scale while staying true to its roots.

Manila Resto — Oshkosh, WI

Project: Menu Redesign

We’ve worked with Manila Resto since they opened more than a decade ago, updating their menu twice a year. This time, we created a completely new look — moving from a hard-bound cover to a clean, 11″ x 17″ double-sided menu that’s easier to navigate and showcases their dishes beautifully.

Angelo’s — Florida

Project: Logo Redesign + Brand Differentiation

After returning to HotOperator® for support, Angelo’s wanted to stand out from competitors using similar branding. We developed a custom caricature logo featuring Angelo Sr. and Angelo Jr. The fresh design reinforces their family legacy and gives the restaurant an instantly recognizable identity that’s already proving successful.

Country House — Clarendon Hills, IL

Project: Menu Design, Email Marketing, Social Media & Promotions

We’ve partnered with Country House for years, managing their menu design, email marketing, social media, and promotions. Each month, we craft creative campaigns that connect with their loyal guests. For October, we helped launch a fun pumpkin promotion, turning seasonal décor into a marketing opportunity — now a favorite fall tradition.

Ragtime Café — Birmingham, AL

Project: Menu Update + Brand Hijack

Ragtime Café has trusted HotOperator® for menu updates for more than a decade. In the latest refresh, we introduced a clever brand hijack around their famous onion rings — a locals-only secret. Even though they’re not listed on the menu, table talkers remind guests to “just ask.” It’s a creative way to reward regulars and build hometown buzz.

Chayo Mexican Kitchen + Tequila Bar — Las Vegas, NV

Project: Menu Design-Engineering

Part of JRS Hospitality, Chayo is a vibrant Mexican restaurant on the Las Vegas Strip. We completely redesigned and engineered their menu, implementing strategic layout, pricing psychology, and item positioning to drive higher profitability and improve guest experience.

Beer Park — Las Vegas, NV

Project: Menu Redesign & Optimization

Another high-volume Las Vegas venue, Beer Park partnered with HotOperator® for a menu redesign that improves readability, adds product recommendations, and introduces anchoring strategies to increase average check size. The result: a guest-friendly format that’s both visually engaging and financially optimized.

Partner with HotOperator®

If your restaurant could benefit from professional menu design, menu engineering, or strategic marketing, reach out to HotOperator®. We help restaurants nationwide increase sales, enhance brand recognition, and create menus that work as hard as you do.

📩 Let’s start your next project — Contact HotOperator

The post New Work from HotOperator® appeared first on HotOperator.

Why Every Restaurant Needs a Profit Checkup
(before it’s too late)

Most restaurant operators wouldn’t dream of skipping a checkup at the doctor. You know prevention is cheaper — and easier — than fixing a problem once it’s too late. So why do so many restaurants avoid giving their menu and marketing the same attention?

Your restaurant lives and dies on pennies of margin. A single menu item priced wrong, or a seasonal promotion that falls flat, can quietly bleed thousands of dollars from your business every year. Yet many operators don’t notice until it’s too late.

That’s where the Restaurant Profit Checkup comes in.

• What is a Profit Checkup?
  A quarterly review of your menu, pricing, promotions, and marketing systems. It tells you:
  • Which menu items are pulling their weight
  • Where you’re underpricing and over-discounting
  • Which promotions bring guests back (and which are wasting your time)
  • How consistent your marketing efforts are month-to-month
• Why you need it now:
  • Food costs are unpredictable.
  • Guests are choosier than ever.
  • Staff turnover can wreck consistency overnight.

Without a structured checkup, you’re guessing — and guesses are expensive.

• Why distributors and DIY can’t help:
  Distributors make menus to move their products. DIY posts don’t create repeat traffic. Neither one tells you what’s working, what’s broken, and what to fix next. A Profit Checkup does.

You don’t need another free menu. You need a system that keeps your profits healthy all year. That’s what HotOperator’s Restaurant Profit Checkup is designed to do.

👉 When was your last checkup? If you can’t remember, it’s time.

Start your restaurant checkup here!

The post Why Every Restaurant Needs a Profit Checkup appeared first on HotOperator.

How to turn around a restaurant business.

Turning around a restaurant can be a difficult task, especially in smaller communities and neighborhoods. But it can be done. To turn around a restaurant business, you’ll need to do some tricky marketing. 

What follows is a plan to turn around a restaurant business based on more than 30 years of marketing experience in the foodservice industry.

Short Term Stop the Bleeding, Drive Traffic

Fix Internal Culture First – Immediately

Many times, what’s driving people away is internal problems. High turn over in staff, internal admonishment, and problems with employee worker satisfaction. The fact is, if you’re going to turn around a restaurant business, you will need to start by taking a good look at your own staff first.

• Have a deep look as the owner: if employees are quitting because of a manager, even if that manager follows orders, they may be the wrong fit culturally. A team that hates their leader is a poison pill.
• Consider retraining or letting this manager go and start again. There is an only saying: Never Hire Anyone You Can Fire. Sometimes, before you can turn around a restaurant business, you’ll need to turn around your staff.
• Hold one-on-one stay interviews with remaining staff to identify root causes and stop further turnover. Let them be heard. When people think they are being listened to, they tend to respond. And you may find out things you’ve never thought of.

Emergency Visibility & Community Reconnect Blitz

Here’s the difficult part. In order to turn around a restaurant business, you will need to spend money on marketing and advertising. This won’t just be for social media either. It may include a menu makeover (done professionally), and may also include other incentives like discounts and offers for your guests.

• Targeted Google Ads & Facebook Ads in a 5-mile radius of your store(s):
  • Promote a “Come back and taste why we’re the best” offer — e.g., Buy 1 large pizza, get the 2nd half off (or similar depending on your product offering).
  • Add urgency: This month only!
• Local Press & Social Media Push:
  • “[Location] is getting crowded — but here’s why you can still win!” Write a short press release or article and push it out locally and on social media.
  • Film a 30-second owner’s video from the kitchen, talking about the passion behind the food. If you’re uncomfortable with that, get a manager or server to stand in front of the camera for you. But video is king.
• Email & SMS the List: Use his existing email/SMS lists for a “we’re still here, and better than ever” campaign.
  • 3-part sequence: heartfelt message → special offer → last chance.

Turn Customers into Advocates

To turn your restaurant business around, do everything you can to engage with some of your top customers. Get them to come in, and get them to bring a friend. And especially, do what you can to get higher review ratings.

• Incentivize 5-star Google Reviews, especially in any business (where they’re getting drowned out).
  • Give diners a free dessert or $5 off the next visit when they show a posted review (just don’t tell anyone you did that).

LONG TERM (Next 12–18 Months are crucial): Stability, Growth, Market Leadership

Once the new manager is in place, and they are well trained, it’s time to let them run the business. Here is a pivotal point in your thought process. Because this is the hardest part of turning around a restaurant business: Knowing when to work on the business rather than in the business.

Ideally, the restaurant should run better without you in it. But that will only happen if you’re doing your job by training great people and then letting them do their thing.

But you do have an ongoing role in the business. The following are important things you will be responsible for.

Operational Reset + Training System

• Implement a weekly leadership check-in (could be 30 mins virtual). Use this to:
  • Align the teams.
  • Set standards.
  • Solve people’s issues before they explode.
• Create a basic training system for all roles — videos, PDFs, checklists — so when someone quits, you’re not starting over from scratch.
• Allow your Manager to lead some of these meetings, but make sure they are on the same track as you.
• Make sure the message is clear, and that it is being carried out correctly.
• Never conflict with your manager in a meeting. Do that in private.

Digital Domination in Local Search

• The biggest threat right now is visibility. Your competitors are now dominating Google Maps.
  • Fix NAP listings (Name, Address, Phone)
  • Add 10+ new local backlinks
  • Weekly Google Business Profile photo posts, new reviews, and Q&A updates

Make sure to rank in 30-60 days with consistency.

Brand the Business with a “Local [restaurant style] Hero” Strategy

• Position your business as “The [business style] of [your city, town, etc.]” — the original, local, family-owned spot with quality you can taste.
• Use your story: “before the chains, before the churn — there was [your brand].”
• Community involvement:
  • Sponsor local sports teams
  • Run a “Product for a Year” contest
  • Invite people in for kitchen tours and event nights (entertainment, music, comedy, cooking, etc.)

Menu Optimization for Profit

• Use our expertise: conduct a Menu Matrix™ if you haven’t already.
  • Raise prices 5–10% on bestsellers.
  • Reformat the menu visually to increase average check

Final Thoughts

Turning around a restaurant business is no easy task. But it is possible with the right marketing and food consistency. It is essential to start with a menu matrix review to find out what is working and what isn’t. And it’s also important to have a good look at your staff and make sure they are all doing everything they can to help you regrow your business. To have a free 15 minute consultation with Mark Laux, click here.

The post How to turn around a restaurant business. appeared first on HotOperator.

The economic fog is real, but so is the opportunity. Get proactive with your menu and marketing strategy.

The Mood on Main Street

Consumer confidence is shaky. Inflation may be slowing, but prices still feel high at the grocery store and even higher at your restaurant. Layoffs, tip fatigue, and looming uncertainty around wages and policies are causing many would-be diners to tighten their belts.

Even your regulars are dining out less often—and when they do, they’re ordering less, skipping the appetizers, and sharing desserts.

It’s not just your imagination. Industry analysts like Technomic are revising forecasts downward. Chains are closing units. But don’t let that discourage you—this is the moment to act.

Smart Operators Are Turning the Tide

The good news? You can take steps right now to reignite demand and protect your margins. Here’s what winning operators are doing:

• ✅ Re-engineering their menus to feature the right mix of high-margin, craveable items that feel like a win to the guest—even at higher prices.
• ✅ Using psychology and design to guide customer choices and increase average check without resistance.
• ✅ Telling a better story in their marketing—focusing on value, experience, and emotional connection instead of just discounts.
• ✅ Reminding customers what they miss when they don’t dine out: the flavor, the fun, the connection.

What You Can Do Right Now

You don’t need to reinvent your business—you need to fine-tune it. At HotOperator, we’ve helped hundreds of restaurant operators navigate downturns, price spikes, and market changes with real-world, proven menu and marketing strategies.

Here’s how we help you thrive:

• A Menu Matrix Review to show you where you’re leaking profits.
• A professionally engineered and designed menu that builds trust and increases sales.
• Marketing tactics that bring your restaurant back to top-of-mind for your guests.

HotOperator client comments:

💬 “We added just one new engineered item and saw a 12% lift in sales on that line within a month.”
💬 “My customers didn’t even notice the price changes—because the menu made them feel good about what they ordered.”

Let’s Get Customers Back In the Door—Profitably

The economy won’t wait. And neither should you. Let’s turn hesitation into hunger and get those tables filled.

📩 Book your Menu Matrix Review today. It’s the smartest $695 you’ll spend this year.

The post Consumers Are Hesitant—Here’s How Smart Restaurant Operators Are Winning Them Back appeared first on HotOperator.

Most restaurant operators are leaving a lot of potential revenue on the table—it’s hiding in your data. How to find it? A Menu Matrix Review.

That’s why HotOperator starts with a Menu Matrix Analysis, a data-driven approach to identifying profit leaks and optimizing menu performance. We analyze your sales data, product costs, and pricing, then map every menu item into a scatter graph with four key categories:

• Stars: High-profit, high-popularity items (your moneymakers).
• Puzzles: High-profit but low-popularity items (opportunities to market or reposition).
• Work Horses: High-popularity but low-profit items (potential price adjustments).
• Dogs: Low-profit, low-popularity items (time to reconsider).

Once we complete the Menu Matrix, the insights are eye-opening. The analysis provides an objective, fact-based look at your restaurant’s performance—not based on gut feelings, but on real business data.

You’ll receive a comprehensive report outlining:

✅ Which menu items need attention (price adjustments, repositioning, or removal).
✅ Next steps to reclaim lost revenue and increase profitability.
✅ A demographic and market study comparing your business to competitors in your area.

Finally, we don’t just hand you a report—we make sure you know how to use it. Every menu we develop includes manager training to help your staff understand the changes and maximize sales. If your team doesn’t know how to work with the menu, you’re still leaving money on the table.

Your menu is more than a list of dishes—it’s one of the most powerful tools you have for profitability. Let’s make it work for you.

The post The Secret to a More Profitable Menu—And It’s Hiding in Your Data appeared first on HotOperator.

The Secret to Preventing a Downward Spiral in Your Restaurant Menu

In my decades of menu development experience and over 30 years in the foodservice business, one recurring issue stands out: what I call the “Downward Spiral.” It’s a subtle yet destructive trend that can harm a restaurant’s profitability over time. Here’s how it happens and, more importantly, how to stop it.

The Downward Spiral Explained

When a restaurant first opens, it often thrives, with a menu that feels fresh and profitable. But about a year in, the operator starts noticing trends. Some items sell better than others, and the pricier dishes seem to struggle the most. Naturally, the operator decides to remove these high-ticket items, thinking customers won’t pay those prices.

What happens next? The most expensive menu item is no longer at that same level but something substantially lower. Customers, following their usual behavior of gravitating toward the mid-to-upper price range, start avoiding the new “most expensive” items. Six months later, the operator notices those lower-priced items aren’t selling as well either and removes them, reasoning that their patrons are becoming more price-conscious. The menu’s highest price point drops further, and so does the restaurant’s average check size.

This is the Downward Spiral in action, and it’s not that customers are cheap. It’s human nature. People instinctively compare prices on a menu and hover around the 75th percentile. By lowering the upper end of the price scale, operators unintentionally train their customers to spend less.

The Fix: Turn the Spiral Around

Breaking this cycle is straightforward but requires a mindset shift. Instead of removing high-priced items, consider adding one or two premium dishes to the menu. Choose items that genuinely offer value at a higher price point. These dishes won’t necessarily be your best sellers, but they serve an important purpose: anchoring the menu’s price perception.

When customers see a $45.99 steak or $30.99 seafood platter, the $19.99 pasta suddenly looks more reasonable. The higher-priced options set a ceiling, helping to stabilize and even increase your average check size.

You might have to run specials or promotions occasionally to manage inventory on these premium items, but the long-term impact on your menu’s profitability will be worth it.

Final Thoughts

Avoiding the Downward Spiral isn’t just about pricing; it’s about understanding your customers’ psychology and using it to your advantage. By maintaining a balanced menu with a strategic range of prices, you can protect your restaurant’s profitability and ensure its long-term success.

To find out more about avoiding a downward spiral on your menu, it’s always a good idea to look at a Menu Matrix before you make any changes to your restaurant menu.

The post How to Stop Your Restaurant’s Menu from Spiraling Downward appeared first on HotOperator.

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 franchise chooses HotOperator for new Digital, Carryout and Catering menus. It also recently selected HotOperator for their continued marketing programs.

What is Peri Peri Sauce?

Peri Peri sauce is a blend of African Bird’s Eye Chili, Lemon, Garlic, and a secret blend of herbs and spices. The sauce is very popular in South Africa and Asia, and is gaining popularity in the United States. This is mostly due to military service people returning from being stationed in those regions of the world. 

The flavor is mildly wild, a little spicy, and very flavorful.

​Why FF Chicken Decided to Work With HotOperator

The owner of the FF Chicken franchise, Fahim Munawar said he had tried to work with a distributor. But he simply could not get the professional look he wanted. He also stated: “I want my franchise to grow and be impressive. The only way to make that happen is to work with an agency that is independent of trying to sell me food.”

HotOperator specializes in not just developing a menu design. They also helping their clients organize the menu process. This includes which items to 86, and which items to add to the menu to help grow the business. This advice is not based on selling select products to the restaurant operator. Instead, it’s based on an objective viewpoint to promote the restaurant brand.

A Professional Look for the FF Chicken Menu System

The creative team for HotOperator focused on creating a look that would express their brand, and at the same time, sell items with the highest plate contribution. HotOperator wanted the look to be both brand focused, and because the restaurant is a QSR chain, to help consumers make decisions as quickly as possible.

The designs the creative team came up with best represent the FF Chicken brand. They also use Product Positioning, Menu Highlighting, Mental Anchoring and Strategic Pricing to help make the FF Chicken franchise as profitable as possible without pushing away guests.

It All Starts With The Menu

HotOperator is a full service restaurant and foodservice marketing company. Their relationship normally starts with a menu makeover and continues with brand marketing, logo development, new product development, social media, radio, television, film and public relations.

FF Chicken chooses HotOperator for complete marketing campaign

Fahim decided to place his entire franchise marketing in the hands of HotOperator. He said: “HotOperator has done such excellent work so far, I decided to work with them on my entire program.” The work includes social media for Facebook, TikTok, Instagram and LinkedIn to generate more traffic for their restaurants along with more franchise locations.

For more information, HotOperator can be reached through their website here.

To inquire about an FF Chicken franchise, reach them on their website here.

The post FF Chicken chooses HotOperator for new Digital, Carryout and Catering menus appeared first on HotOperator.