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...
The restaurant business isn’t going to be the same any time soon. The idea of a bar with wall-to-wall people and standing room only waiting for tables seems like a distant past. And the sad truth is, most restaurant operators simply cannot make it on 60% or even 70% capacity.
I spoke with a long time client just the other day and he told me he thought about shutting down except he has a couple of his kids working in the restaurant and needs to keep them employed. But it doesn’t have to be that way. The restaurant business needs to be rethought. Right down to the menu.
Coronavirus Marketing For Foodservice: Getting your business back to 100%+ Here are 7 things you must do to get your business back above 100% sales Coronavirus is here for a while, and if you are in the foodservice business, getting your business back to 100%+ is not...
As a restaurant consultant and foodservice marketer, I’ve been thinking a lot about what the future holds for my beloved restaurant owners. I currently work with food manufacturing companies, restaurants and distributors, and we are all connected. So I’ve decided to share the top 7 bits of advice I have been giving my clients.
The restaurant business has caught the Coronavirus. Not just the people in the business, but the business itself. Because of COVID-19, consumers are nervous. Restaurants are at half capacity. Food prices are fluctuating rapidly, and the world is chaotic. To succeed, the restaurant industry will need to rethink its strategy moving forward. What worked in the past will no longer suffice.
The three top reasons you should outsource your social media (number 3 is the best reason yet) With the current problems facing the restaurant business, outsourcing your social media is the best way to stay top-of-mind. People are not out as much and so they don’t...
HotOperator menu design has answered a lot of questions about how to make a limited menu that our clients can service. Our answer is, do not forgo the menu engineering and just slap something together on your own. Our solution is to offer a fully engineered menu that our clients can make changes to and print themselves. The cost of putting this together for them is minimal (by that I mean compared to the return on investment it is next to nothing).
HotOperator does have access to Foodservice Face Shields that protect your guests and staff. Plus, they’re cheap, only $5.25 each with a minimum order of 12, plus shipping. The new way of doing business for any restaurant will be to use foodservice face shields to protect your guests and staff. The COVID-19 pandemic will be around for a while, so we’re going to need to make some adjustments. This is one, easy, comfortable way to keep everyone in the foodservice industry safe.
HotOperator has interviewed 30 restaurant operators over the past 60 days. We wanted to see how they are doing with COVID-19 Social Media and their results. What we have found is the most aggressive restaurant operators are averaging between 40% and 95% of their regular sales year over year. About 2 in 10 are posting and aggressively advertising. They are seeing their sales go from about 18% without social media efforts to about 50% of their regular sales.
“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