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.
Good salesmen don’t just walk in to a prospect’s office, give their business spiel, and walk out with a million dollar contract.
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!
