We’ve worked with The Sawmill in Richfield for many years. Each year we develop a scatter graph and review the menu for what’s selling and what isn’t. What could be improved, and what is doing exceptionally well. This process get George and Holly Boggs ready for the spring and summer season which are particularly good for them. A collaboration between our menu engineering team, our creative direction and the client to help make the best menu for their business.

How To Get Over The Price Of A Better Menu

Our work is custom. Which means, we start with a menu matrix, then a creative brief and business review, and work towards a common goal of making the best menu to represent your brand. Of course, this all takes time. We’re the best at what we do, and so there is also a premium for our expertise in the restaurant business. On average, it takes about 30 hours to make a menu that will enhance your brand and make you a better restaurant operator. Having said all that, if you balance the 30 hours at our shop rate, you need to get a return on your investment. And that’s the key to getting over the cost. It’s not a cost, it’s an investment.

Working With A Design-Engineered Menu

From the moment you launch your new menu you will notice a couple of changes in your business. Your customers will like your food better. You will have fewer complaints and make more money. The best way to launch a new menu is by training your staff to use it properly. Get your servers to promote the highlights, and point out what you ‘want’ your guests to order. And like a magic wand, your guests will make those items stars in your restaurant.

Mark K. Laux

Mark K. Laux is a design-engineer and profit pioneer. He is managing partner of HotOperator and has been working in the restaurant business since 1989. He can be contacted through the HotOperator website, or by calling 920-420-2076.

HotOperator services include Menu Design & Engineering, Social Media, Restaurant Consulting, Classic Advertising, Brand Marketing and New Product Development.

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