Customers Are Judging Your Restaurant By Your Menu
It's Like A Book, People Are Judging Your Restaurant By The Menu A recent survey shows just one in five people care who wrote a novel before choosing if they want to read it, while a whopping 52 per cent make their choice based on the jacket artwork. While only 20% of...
Restaurant Business: Is Your Restaurant Food A Commodity?
Answer This Question: Is Your Restaurant Food A Commodity? To better understand if your restaurant food is a commodity, we need to better understand what a commodity is in the first place. According to Wikipedia, in economics, a commodity is the generic term for any...
How To Get More Than 5,000 People To Engage On Facebook From One Post Organically
Along with other posts about lunch, we decided to give away a free lunch. A random person who posted and tagged a friend on their Facebook page. And it worked. We got 5,152 people to see the original post, along with 887 post engagements, including 25 shares and 266 comments and post tags.
Restaurant New Products: People Want Something They Already Love In A New Form
The key to a great new introduction is to package what your customers already love in a new form. There are a number of ways to go about this, but for the most part, you need to make sure what you introduce makes sense for your restaurant business and your concept without sacrificing what you’re already selling. It does you absolutely no good to introduce a new item only to have it cannibalize your current success. The idea is to create new success and maintain your current popularity.
Restaurant Menu Matrix
To better understand the top 10 mistakes and how to correct them, it might help if we’re all on the same page with what a menu is. A menu should be your most effective marketing tool. It should suggestively sell products, describe your offering in a poetic way, entice an up sell, and – most importantly – be a visual representation of your brand.
Soul Food Menu Design
Black Bottom Kitchen is a soul food restaurant in North Hollywood California. Gina Taylor-Pickens owns the restaurant business and has been a long time customer of HotOperator. She recently launched some Sizzlin’ Summer Meal Deals for her carryout and delivery business and HotOperator designed the menu, developed the product positioning and helped set pricing.
Is your accountant happy with your menu?
Maybe you’re happy with your menu, but is your accountant happy with your menu? And by accountant, I mean is your menu able to help you get your customers to support you properly financially? Here’s how to know for sure if you menu is right for your business (and in this way, know how happy your accountant is with your menu).
How Restaurant Menu Pricing Makes A Difference
How Restaurant Menu Pricing Makes A Difference. The impact on the business was fewer guests overall. What started as a very solid opening soon became a slow, downward slide. The original performance promised to become a $2.5MM business, but over time, turned out to be a projection lower than $1MM.
8 Immutable Laws Of Restaurant Social Media
There is a conversation going on through Facebook, Twitter, Instagram, SnapChat and Google Places, just to name a few, that will take place with or without you. As a restaurant operator, you can either participate and have a say in the outcome of how your restaurant looks as a business in all of these places, or you can let it happen without you.
“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