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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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Here's How HotOperator Designs an Eye Catching Catering Menu If your goal is to increase your catering revenue, designing an eye catching menu should be at the top of your to-do list. Before you get started, take the time to... Continue reading
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As a restaurant operator, you should realize the importance of appetizers on your menu. They can increase your overall profits and lead to a more successful operation. You know your customers visit your restaurant in order to purchase food. However, what you are unsure of is, what they will order. Continue reading
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Find out how your restaurant organization could benefit from a well-engineered and professionally designed restaurant menu. Biaggi’s is a casual Italian restaurant that offers an extensive selection of house-made and imported pizzas, pastas, seafood, steak, soups and salads, and desserts.... Continue reading
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If the goal of your restaurant is to make money, one of the ways you can turn this goal into a reality is by being strategic about the price list on your menu. On most restaurant menus, prices are placed in one uniform place, making it easy for customers to find and compare prices. Continue reading
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When McDonald’s and other fast food chains offer so called value meals, and discounted offers like the 4.99 footlong sub sandwich at Subway, these foodservice giants are missing half of the value equation. Value to them is low price. But that’s only half of the story. Which is why I don't think they understand what value is in restaurant marketing. The real definition of value in marketing is a perfect balance between the price of a product or service and its function or benefit to the purchaser, where price is slightly above benefit. If these two elements are too far apart, you will struggle to sell your goods and services. Continue reading
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Here are 5 Way To Make 2018 More Profitable Than 2017 In Your Restaurant Continue reading
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With unemployment on the decline, the next year will see a much more difficult difficult time for restaurant owners to get and keep employees. Here are the top 12 characteristics we are looking to promote in your restaurant. Continue reading
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The right dessert menu should have great photography, descriptions that help describe and entice, and above all, a design that your guests will respond to. We highly recommend having a professionally design-engineered dessert menu with professional photography. There are just no excuses for trying to make your own menu. It’s like doing your own plumbing, or resurfacing your own parking lot. Professional menu design is a skill that takes years to learn, and will help sell more desserts than anything you can do on your own. Continue reading
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If your restaurant servers are like most, they are coin operated. You put a couple bucks into them and they show up and go through the motions. And you’re like most restaurant owners and managers, you’re probably always looking for ways to boost their sales performance. Here is one sure way to get your servers to start paying attention, and it won’t cost you an arm and a leg in the process. Continue reading
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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