This is Mark Laux's Typepad Profile.
Join Typepad and start following Mark Laux's activity
Join Now!
Already a member? Sign In
Mark Laux
http://www.hotoperator.com
Entrepreneur, marketing expert and profit pioneer
Interests: music, marketing, dining out, movies, webinars, business building, acim, restaurant menus, menu design, teleseminars
Recent Activity
Image
As it turns out, there was only one method for highlighting that actually worked well. That method is having a neutral toned background, like beige, grey, off white, light blue or green, and then making the highlights a lighter tone of the same color or white. Continue reading
Image
A well-engineered restaurant menu will in fact, make suggestions to your guests and help them order food that they will like better, but also will have your guests spend a little more on each visit. Restaurant consumers are open to suggestion and in fact they want to know what you recommend. So setting your menu up to be more suggestive not only makes sense, it is actually your responsibility. Continue reading
Posted Jul 21, 2014 at HotOperator® Restaurant Menu Builder
Image
Here are 5 questions I get asked about restaurant marketing by restaurant operators: 1. Does restaurant menu engineering really work? 2. How do I get more customers into my restaurant? 3. How much should a custom restaurant menu cost? 4. Do you think my restaurant food costs are too high? 5. Why is my restaurant business Successful/Unsuccessful? Continue reading
There are basically four moving parts to a menu: Product Positioning, Highlighting, Mental Anchoring and Strategic Pricing. Regardless of the design you use, these four elements have the biggest impact on how a consumer will navigate your menu, and they have the largest impact on what your guests will order. Continue reading
Posted Jun 22, 2014 at HotOperator® Restaurant Menu Builder
Image
We're just finishing up the creative and engineering for GingeRootz Asian Grille in Appleton, Wisconsin. Owned and operated by Alice and Doris Ng, sisters with a passion for great food, excellent service and now a fantastic new menu. Continue reading
Posted May 26, 2014 at HotOperator® Restaurant Menu Builder
Image
"Nothing in my 20 plus years of being a restaurant owner would prepare me for this." My friend and client Angelo called and told me that a woman had come into his restaurant the other day in a tube top... Continue reading
Posted May 22, 2014 at HotOperator® Restaurant Menu Builder
Image
Brands grow slowly over time, little by little. And they are a little like a building in sand, they need constant attention over time to help cultivate them and keep them strong. To make matters worse, a brand, even a great brands can erode much more quickly than the time and money it took to build. So here are the brand commandments. And you don't have to follow these if you don't want to, but your business will suffer over time if you don't. Continue reading
Image
Tuck the prices into the paragraphs. Drop the dollar signs. Do not make the prices bold, a different color, a different type font or stand out in any way at all. If you do you will make less money. Continue reading
Posted Apr 28, 2014 at HotOperator® Restaurant Menu Builder
Image
Because the source of supply for beef is historically low, mostly due to weather, record high beef prices could last through 2015. And if you think about it logically, with the drought hitting the American southwestat a time when world beef consumption is up, 2015 may be optimistic for a price drop. Here are 5 things you can do right now to protect your profits without loosing all of your customers in the process. Continue reading
Posted Apr 17, 2014 at HotOperator® Restaurant Menu Builder
Image
Next, you need to completely answer 'what's good here' because your guests want to know what you think. To them you are a celebrity, and your opinion matters. It is not just an opportunity to help your guests find something good, but it is your responsibility to guide the guest through your menu. As an example, at least one of your entrees needs to stand out, and not just by happen chance, but because it really does stand out. Continue reading
Posted Mar 12, 2014 at HotOperator® Restaurant Menu Builder
Image
In many cases, small independent operators will say they can’t afford a custom illustration, when in fact, the truth of the matter is: they can afford it, but choose not to. Let’s face it, it’s a lot easier and cheaper to lift a great work from someone else and hope you never get caught. It’s another thing to spend a few hundred dollars on an illustrator to create something entirely your own. Continue reading
Posted Feb 27, 2014 at HotOperator® Restaurant Menu Builder
Image
The best restaurant menus all share some commonality. They all have a brand essence, which is just a fancy way of saying they look different in some significant way that makes the menu attractive and distinctive. They all have products listed in a way that is relatively easy to read, with names that are easy to pronounce and fun to say. And they all have items that are specially highlighted in some way, so the guest will find and order them more often. Continue reading
Posted Feb 18, 2014 at HotOperator® Restaurant Menu Builder
Image
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 will be well on your way to a better menu. Let’s start with product positioning. Continue reading
Posted Feb 16, 2014 at HotOperator® Restaurant Menu Builder
With the right amount of effort and some creativity, you can create menu stars in your restaurant business. But to do that, you first need to understand value and how to create value in the minds of your restaurant customers. Continue reading
Posted Feb 12, 2014 at HotOperator® Restaurant Menu Builder
Image
When you go about making products for your restaurant that you hope will become stars with your customers, keep in mind that the restaurant menu price you sell an item for is restricted by its function. And to get the price to move up, you will need to offer a higher functional value to your guests. To increase the food products function, and thereby its value with consumers, you’ll need a little creativity. Continue reading
Image
Would you like to make this your year? You can make this your year. It’s not easy, and it requires the right plan, but it can be yours if you want it. You just have to decide if you are ready to work on your business rather than in it. It’s really that simple. And when you decide to work on your restaurant business, the next few steps will be easy by comparison. Continue reading
Posted Jan 22, 2014 at HotOperator® Restaurant Menu Builder
Image
No matter what you think about your staff, you and your business are directly connected to their effectiveness in your restaurant. If they have a bad day, miss an opportunity to up sell, have a fight with their significant other, you’re potential to generate a profit is directly affected. So rather than screaming, firing and crying about your staff, instead, plan some fun, competitive restaurant server games to play in your restaurant every week. When you do, your staff will be more engaged in serving your guests and paying close attention to selling and up selling in the hopes of winning the prize for that day – week or month. Continue reading
Posted Jan 12, 2014 at HotOperator® Restaurant Menu Builder
Image
In the case of Hardee’s, the product is excellent. The marketing is good, too. Positioning the fresh-baked bun against sandwich shops is brilliant, but Hardee’s advertising? Not so much. Here's why... Continue reading
Posted Dec 17, 2013 at HotOperator® Restaurant Menu Builder
Image
Just in time for the mid winter surge in restaurant dining, here is a list of restaurant drinks that will warm your restaurant guests hearts and help you grow your incremental restaurant profits at the same time. Continue reading
Posted Dec 12, 2013 at HotOperator® Restaurant Menu Builder
Image
But how to know if you should take the prices up on your menu, or just ride out the storm? Do a little simple math. It will cost about $200.00USD to update a few pages of your menu and get them printed. So based on the couple hundred dollars, you have to decide how much shrimp you're selling and how much taking the price up will return. Continue reading
Posted Nov 21, 2013 at HotOperator® Restaurant Menu Builder
Image
I don't actually like "before" and "after" menu images. But in this case, I wanted to illustrate the restaurant menu design HotOperator created for The Nags Head, Cyprus. Continue reading
Posted Nov 17, 2013 at HotOperator® Restaurant Menu Builder
Image
According to a new survey referenced in Nations' Restaurant News, restaurant consumers may be thinking about staying away from their favorite restaurants because of health concerns. When considering updating some or any of your menu items with healthier ingredients and cooking techniques, start with some daily specials and see which ones customers will order again. Continue reading
Image
Just came across this article in Nations Restaurant News. It seems IHop is taking a page right from our playbook (just wish they had called us, we could have helped them with the decline in traffic at the same time). We've had these same results for many years. Continue reading
Posted Oct 30, 2013 at HotOperator® Restaurant Menu Builder
Image
People want to know what you recommend and why. I’ll say that again, because it’s worth repeating so it sinks into your superior blindness. Your guests want to know what you are thinking. They want to know what your recommend. They want to be led. And to do otherwise is nothing short of rude. Continue reading
Here are some examples that were published on line, but it's an average, and it's not confirmed from these restaurants. Continue reading
Posted Sep 25, 2013 at HotOperator® Restaurant Menu Builder