Does Your Restaurant Menu Represent Your Food?
Does Your Restaurant Menu Represent Your Food? I was out with friends for dinner the other night at a fairly upscale restaurant and was offered a really terrible menu. My friends all know that I have spent the last 30 years working with restaurant operators all over...
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...
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.
Seven Rules To Finding A Real Restaurant Menu Design Expert
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...
Restaurant Menu Design: Why First Impressions Matter
Menu design and menu engineering go together, but they are not the same thing. Menu engineering is the science behind how consumers engage with a menu, and design is the art behind the menu making it pretty to look at. When a guest picks up a menu, we want them to get a great first impression, and it’s the professional design that will offer that first impression.
“Sell” it – “Put it in the window” or “We only have two orders left, push it.”
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“If you sell food to humans on planet earth, we can help you.” -Mark Laux, Managing Partner, HotOperator