HotOperator: Whatcha Workin’ On?
Got a call from a potential client the other day asking what we’re currently working on. His words: “So, whatcha workin’ on and why should I care?” I thought that’s pretty direct, but it also pointed out that I haven’t posted much about that lately. So here’s a short list of what we’ve been working on at HotOperator.
HotOperator® Introduces (again) The Nudge Restaurant Marketing Process
The Nudge Restaurant Marketing Process In their book ‘Nudge’, Richard H. Thaler and Cass R. Sunstein claim that, every day, we make decisions on topics ranging from personal investments to schools for our children, to the meals we eat, to the causes we champion....
Are you getting complaints about your restaurant menu prices?
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 service...
123 Foodies Super Dairy Blends Now Available
Important News: Super Dairy Blends Now Available HotOperator® and 123 Foodies in Long Island, New York launch shelf stable 123 Foodies Super Dairy Blends. 123 Foodies Super Dairy Blends are the idea of husband and wife team Rueben and Jasmine BenJehuda. They...
The Land Run Steakhouse: How not to Advertise a Local Restaurant
The staff at HotOperator does a lot of business coaching for small and medium sized restaurant operators nationwide. Recently the co owners of The Land Runu Steakhouse in Enid Oklahoma called and asked for advice. Since we have worked with this business for more than a decade, we listened and then offered advice.
FF Chicken chooses HotOperator for new Digital, Carryout and Catering menus
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.”
HotOperator® and Baldinos in Fayetteville NC working together again
Peter Pappas, owner of Baldinos restaurant 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.
How to tell if a restaurant menu is well design-engineered?
Have you ever wondered how to tell if a restaurant menu is well design-engineered? Here's how to tell if a restaurant menu is well design-engineered. There are four things to look for. Positioning, Product Highlighting, Mental Anchoring, and Strategic Pricing. A well...
How to Reduce Food and Supply Costs in Restaurants
A problem that most restaurant operators worry about most is: how to reduce food and supply costs in restaurants. This has been and always will be an issue for most restaurants because they are always purchasing products. And because of the volume of their purchases, it is very difficult to keep track of everything they are buying.
“Sell” it – “Put it in the window” or “We only have two orders left, push it.”
HotOperator is a dynamic foodservice marketing company specializing in growing restaurants. This is our blog. The blog posts you read here will help you push your sales and customer service to new levels. When the little window pops up, sign up so you’re the first to know when new information is available.
“If you sell food to humans on planet earth, we can help you.” -Mark Laux, Managing Partner, HotOperator