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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
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Maloney's Pub in Summersville, West Virginia depended on HotOperator over the summer to develop their new menu. Here is the before and after of the Maloney's Pub Menu Design. Continue reading
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HotOperator menu design engineering took us to Martin Kentucky this summer to work on Fat Boy's menu for Brown Foodservice. Here is the before and after menu design. Continue reading
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We've had a very busy summer with restaurant marketing projects and menu makeovers. Here is one we developed for Rhododendron menu makeover for Brown Foodservice. Continue reading
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Beef prices are rising, and as they rise, you may need to consider making adjustments to your menu to help offset those rising food costs. Here are 7 tips to help offset the rising costs of beef without losing any customers. Continue reading
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Prices can be all lined up on one side, all pushed off from the item name, all lined up at the bottom of a paragraph, any bold typeface or color change, or really, anything that calls attention to prices on a menu. Would you like to make more money in your restaurant? Stop making price lists. Continue reading
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Most restaurant operators look at appetizers like any other item on the menu. This is a mistake, in my opinion, because appetizers, like desserts and sides, are incremental. In other words, they add on to the overall profits of the restaurant and don’t need to pay a share of the overhead or fixed costs in the operation. Continue reading
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Putting Pizza in Perspective In Your Restaurant Nearly every Italian restaurant I’ve ever worked with thinks pizza is the most profitable thing they have in their restaurant. And if you look at a large pie at someplace north of $20,... Continue reading
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When consumers go into a restaurant, they want to know what you recommend. They are looking for your advice, especially from the chef. So while everything is good, they aren’t going to order everything, they’re going to order something. And that something can have a huge impact on the overall success of your business. How well you position the items on your menu, how well you highlight them, is the secret to getting consumers to order something that will generate more profits. Continue reading
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The final design gives Biaggi’s a more contemporary and stylish look that is a little more upscale than their original menu. At the same time, it is still very casual, which is just what the client Continue reading
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7 Steps To Becoming Famous In Your Business It matters how famous you are in a capitalist society. So many restaurant operators don’t understand this simple fact about their business. But the more people who know who you are and... Continue reading
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If you're reading this it's probably because your boss shared it with you. So if you're offended, they didn't write, and I don't care. I want you to be a better server because I eat at restaurants and I'm tired of getting crappy service. So read on, and don't leave a comment (again, I don't care for your opinion). Continue reading
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Here are 7 steps for a better social response to a bad review. Hey, everyone gets a bad rap now and again. What you do in those moments is the difference between a bad review and a big problem. Continue reading
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Alen Aydinian, owner of Churro Stix restaurant in Canoga Park, California contact HotOperator this past December for a makeover on his menu boards. Continue reading
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We just completed a new menu design for Juicy's restaurant in Lake Havasu, Arizona. Mike Bradley and his team were really fun to work with, and they choose a really nice new menu design. Continue reading
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Why Restaurant Marketing Educating Is Sometimes Necessary American’s have been eating McDonald’s Quarter Pound burger since 1972, and over the years a lot of restaurant brands have tried to take a slice out of that business. But consumers can be... Continue reading
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Now all you need to do is decide what you want to sell more of. And what you want to sell more of are incremental items like appetizers, desserts and premium drinks. Here are three ways to sell more appetizers, desserts and premium drinks in your restaurant. Continue reading
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Here are 6 tips on getting your servers to pay attention to your hottest items and protect the hard work and expense of making a new menu. And this goes for counter staff in a limited service restaurant as well as wait staff in a full service restaurant. Continue reading
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While these restaurant operators think they are ‘saving money’, the reality is that designing a customer experience is more than just looking at the rational, logical steps of the experience and making a product list. To create a fantastic experience requires focusing on every aspect of that experience, and that includes the menu. Continue reading
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Few people truly understand value. They mistakenly believe that value is about low price. A value shopper, by that definition is a person who will always be drawn to the lowest price. And while this idea has very strong anecdotal evidence to support it, the truth of the matter is more complicated. Continue reading
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The science of menu engineering is essentially based on a few important structural ideas that are proven to have an impact on the way consumers order food when they look at a menu. They include Positioning, Highlighting, Mental Anchoring and Pricing. Continue reading
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There are four basic areas in which design has an important role to play in value creation on a restaurant menu. The first is connecting the guest with the restaurant on an emotional level. When a consumer eats at a restaurant, it’s like a mini vacation, and the menu needs to enhance the experience in a way that offers your guest a feeling of excitement and fun. Continue reading
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Of course, you can say that spaghetti is spaghetti, but I’ve made a successful career out of making food products stand out from one another. And this goes for everything on the menu and the restaurant itself. What the consumer sees, what they read, how they feel about the food and how they describe it to other people is directly related to the menu. Continue reading
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7 Refreshing Hip Summer Drinks That Drive Profits. Summers are a great time to sell premium, trendy drinks at your bar or restaurant. Here are 7 Refreshing Hip Summer Drinks That Drive Profits. Continue reading
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One of the best ways to increase checks and profits for your restaurant is to offer premium drinks at all times during the day. Here are 7 Summer Premium Drinks Without Alcohol that will offer a much higher return on investment and keep your guests happy all summer long. Continue reading
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12 Hot Appetizers To Lift Sales In Your Restaurant All Summer. Your customers are looking for the Hottest Appetizers In The business all summer long. Here are 12 Hot Appetizers To Lift Sales In Your Restaurant All Summer. When summer is gone, so are these featured appetizers. Continue reading