HotOperator® Restaurant Menu Builder

[...] Mark K. Laux Here are 5 questions I get asked about restaurant marketing by restaurant operators: 1. Does restaurant menu engineering really work? Only if the guest looks at a menu. If [...]

[...] analysis on a wide range of restaurants, and I can tell you first hand, there are a lot of restaurant operators seeing their margins erode. Sadly, unlike other retail businesses, restaurant operators [...]

[...] In a recent video from the National Restaurant Association 28% of restaurant operators said their number one concern for this year is food costs. That’s evidently up from the [...]

[...] . I was there to be impressed, and the menu was more of an after thought. I talk with restaurant operators all the time who say they make their own menu because they change it every week. Which is [...]

[...] from an irate customer in the Chicago market complaining that the highlighted items on his restaurant menu were not working. He said that he had had his restaurant menu in circulation for about a [...]

[...] patron she gives a suggestion to suddenly decides to order what was suggested of the restaurant menu. A well-engineered restaurant menu will in fact, make suggestions to your guests and help [...]

[...] you have even the slightest understanding of his ideas, you realize just how important your restaurant menu is to your restaurant business. Rather than a price list, or even a self-made essay on your [...]

[...] A well-engineered restaurant menu can bring a significant increase in profits to your restaurant. A well-engineered restaurant [...]

[...] . If you need help with your brand and how that translates to the menu and marketing of your restaurant business, click here to contact HotOperator! [...]

[...] quality may suffer. Of course, HotOperator is an award winning design firm specializing in Restaurant Business. Award your next design project to HotOperator. To reach them, click the link! Related [...]

[...] because you will be getting a premium for your restaurant offering. 5. Why is my restaurant business Successful/Unsuccessful? I’ve never been asked this question directly, but I’ve had [...]

[...] understanding of his ideas, you realize just how important your restaurant menu is to your restaurant business. Rather than a price list, or even a self-made essay on your food, you start to get the [...]

[...] you can hire. Have You Considered Outsourcing? Here are 5 good reasons to outsource your restaurant marketing to a qualified resource. 1 - It Will Get Done - When you hire a marketing firm on a [...]

There are basically four moving parts to a menu: Product Positioning, Highlighting, Mental Anchoring and Strategic Pricing. Regardless of the restaur [...]

[...] Mark K. Laux Here are 5 questions I get asked about restaurant marketing by restaurant operators: 1. Does restaurant menu engineering really work? Only if the [...]

Imagine if your restaurant had a fairy godmother who floats from table to table, gently tapping each guest on the top of the head telling them what to [...]

[...] -3198 X301 A number of years ago NBC did a segment on Today to try to explain the effects of menu engineering on consumers. And to prove that menu engineering works, they went to a restaurant with two [...]

[...] best choice for them can and will have an overall positive result. And to a great extent, Menu Engineering is all about suggestive selling. In other words, it’s about helping answer the question: [...]

[...] The question of menu engineering is the same question surrounding advertising in general: Does it work? The answer to this [...]

[...] One of the two most misunderstood parts of menu engineering are product positioning and price positioning, and if you get these two things right you [...]

[...] A well-engineered restaurant menu can bring a significant increase in profits to your restaurant. A well-engineered [...]

[...] to suddenly decides to order what was suggested of the restaurant menu. A well-engineered restaurant menu will in fact, make suggestions to your guests and help them order food that [...]

[...] at 1-800-316-3198, or visit their web site by clicking here! Related articles Mid Scale Restaurant Menu Design Engineering [...]

[...] Breakers Menu Makeover After Restaurant Menu Design is too important to risk on people who are inexperienced. There are a lot of printers, [...]

[...] Positioning, Highlighting, Mental Anchoring and Strategic Pricing. Regardless of the restaurant menu design you use, these four elements have the biggest impact on how a consumer will navigate your [...]

[...] .com Call: 800-316-3198 X302 HotOperator Restaurant Marketing Related articles Mid Scale Restaurant Menu Design Engineering Restaurant Product Positioning: Being In The Right Place At The Right Time [...]

[...] one time to make a great first impression. And if you start your restaurant with a well-engineered menu, you will enjoy higher profits right from the start. Product Positioning: Where a [...]

[...] place in your restaurant, and again, you should really have it done now. Here’s why: a well-engineered menu will return between 7 and 12% in added profits to your restaurant per store location.  [...]

[...] been a lot of studies done on price points with regard to what works and what doesn’t for restaurant menu pricing. After reading a lot of articles on the subject, the best advice I can give is the [...]

[...] price points you choose are very important to the overall success of your business. The restaurant menu pricing should be partially based on the food cost and mostly based on the products relative [...]

Americans spend about $2,500 per year at restaurants according to the U.S. Department of Labor. The fact is, everyone eats every day, and most people [...]