In the “old days”, fast food restaurants didn’t do much more than hang simple chalkboards on the wall with the day’s list of menu items they cooked up based on their niche; they’d be satisfied with doing a basic job, and dining guests would be happy they didn’t have to cook dinner.
Jean Jones
Jean Jones started in restaurant marketing in 1996 when she and her husband operated two fine dining restaurants in Wisconsin. After a detour into marketing for a real estate development firm, she returns to the restaurant industry with The Howard Company.
Recent Posts
In the circus world of the foodservice industry, restaurant chains and food stores were notified by the FDA just days before the new menu labeling laws would take effect that everything was put on hold for another year.
Thinking Outside the Box: Digital Displays Not Just for Restaurants!
February 23, 2016 / by Jean Jones posted in Digital
Good salesmen don’t just walk in to a prospect’s office, give their business spiel, and walk out with a million dollar contract.
Breakfast • Lunch • Dinner: Selling your C-Store Foodservice Program
September 29, 2015 / by Jean Jones posted in Digital, Convenience Stores
Are you a convenience store looking to generate higher profitability of in-store products and services? With this in mind, are you contemplating adding food service to your operations? You may be asking how to manage promoting and selling a changing array of food offerings during different times of the day. This means many operators are not sure what menu board equipment might best fit their store needs. As you look to add kitchen equipment and hot or cold food service, examining menu board options should be a big consideration included in the discussion with your store planners.
