The Howard Company's Blog

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.

When is it time to re-evaluate the appearance of your menu board? Does it have to be almost falling off the wall before you realize you need to do something?

One of our pet peeves is to walk into a quick-service restaurant (QSR) and see a menu board with half the backlighting burned out, tape holding panels together, dry marker crossing off items no longer served, faded and yellow graphics! Consider this: your guests look at the mish-mash that is your menu board system and wonder if you are also as careless about how your food is cooked and served!

4 - One more step! Let's GET READY!

2 - Ok, I've got my menu mix...what's next? 

1 - Yikes! I need a menu board – what do I do next? 

Congratulations! You’ve decided to take a big step and realize your dream of owning and operating your own quick serve restaurant! Or maybe it’s time to re-evaluate your current restaurant operation and bring your menu board system up to a new service level! You may already be a bit overwhelmed with decisions to make: Do I paint or wallpaper the walls? Booths or tables… or both? Drive-thru lane or just a walk-up counter? So much to think about!