Saturday, May 19, 2018

Entice Restaurant Guests With Limited Time Products

Entice Restaurant Guests With Limited Time Products

Promoting temporary menu items can increase restaurant foot traffic

Fear of Missing Out and the Internet Age

These days the pace of change seems to keep getting faster. Everybody is looking for the next new thing with social media and online updates. The mindset has been called “FOMA” – The fear of missing out. Nobody wants to be the last one out of the loop. And indeed, being an early adopter brings those in the know a certain level of social street-cred.
Especially among young people, being ahead of the curve regarding what’s next drives many food adventurists to seek out new experiences try new restaurants. You can capitalize on this behavior without taking too much risk by offering limited time only menu items.
By triggering a sense of scarcity, especially when it comes to food, you are tapping into a deep well of motivation that is tied to our evolutionary biology. Limited time promotions done right can create a cult of followers. Just look at the enthusiasm generated by the pumpkin spiced latte and the McRib.

Give Them Something To Blog About

Imagine an Instagram post like this, spreading the news about your restaurant. “Look what I just ordered! Get down here right away!” Using limited time menu items creates a win-win-win scenario. Your customers get a unique experience they can share with their friends online and you get increased recognition and viral buzz.
A savvy social marketing campaign using limited availability menu items turns eating out into an adventure, a hunt and a social experience that increases the poster’s image online. In internet culture it’s highly prized to be a trend-setter and “in the know”.
If you already have a social media presence the introduction of limited time menu offerings function as powerful reminders to your fans that they’ve got to visit your restaurant again to try something new. For those diners looking for new experiences it can get them excited to come back if it’s been a while. And how great of an excuse for a date is it to say “Let’s go try the new dish at my favorite spot!”

Making Working In The Kitchen More Fun!

For those who are passionate about food, it’s all about trying new things in the kitchen. A chef is driven by their ability to provide an excellent and unique experience to diners. Without that opportunity a chef can get bored and lose some of that passion. By “taking the gloves off” and letting your chef experiment in the kitchen it can invigorate the whole team.
New menu items require new skills and a greater level of teamwork. Cooks are given the opportunity to expand their knowledge and learn. This inspires an over-all culture of improvement and pride in their work. The only thing constant in life is change. Keeping kitchen staff involved in the evolution of your menu can help reduce turnover and lack of engagement.

Give Em’ More Of What They Love

As you gain experience as a restaurateur you form a better picture of who your customers are. You started your restaurant and designed your menu with a picture formed in your mind. Now that picture is more detailed and you might have made different choices if you’d had it to do again.
Now it is your chance to try some of those ideas that have been rolling around in your head without risking what already is proven to work. Limited time menu items give you instant feedback about how to evolve your menu over the coming years. If you haven’t thought about how to update your menu as time goes on then you’re not planning fully for the future.
Consider your limited menu items as real world market testing and an opportunity to expand your current customer base by appealing to your guest’s tastes. You’ll know right away what’s working and what isn’t because they’re going to tell you, either through direct feedback or sales.
Since the majority of your customers will live within a 10-mile radius of your restaurant, it’s important to have a plan to evolve your restaurant as local demographics and needs change. Is the population getting younger or older? More affluent or less? The only way to know where to turn is to introduce new menu items in your restaurant and test.
Add a new limited availability menu to your existing restaurant offerings today and watch those social media posts take off! Maybe your restaurant will be the next viral sensation garnering a cult following!

Sunday, May 13, 2018

Cell Phone Use Policies In Restaurants

Cell Phone Use Policies In Restaurants

With the ubiquity of cell phones in our modern lives, it’s no surprise that they can become a major distraction for restaurant employees. In a job that requires such a level of attention to detail any distraction is an unwelcome hindrance to productivity. The particular situation with phones, however, is how pervasive this distraction can be.

Cell Phones Are A Major Distraction In Restaurants

Young people often seek restaurant work as a first job. They are also very attached to their cell phone. Research has shown that in fact, many are physically and mentally addicted to their phones. Like any addict, they will tend to downplay both the frequency of their need to feed their addiction and the effect that this addiction has on their performance.
How can guests be properly served if they aren’t the primary focus of your servers? James Samara, general manager for Lucky Pie Pizza & Tap House, in Denver Colorado makes this point clear. “Obviously if guests see the cell phone they think the staff is less attentive, less interested in their needs.”
And how can kitchen staff maintain the high level of attention required to time foods and maintain quality controls correctly if they are trying to text their friends? The truth is they can’t, and the result could be worse than just slowing down service it could be a food safety issue if foods are not cooked properly, or someone could get hurt in the kitchen because of lack of care.

What Restaurants Are Doing to Combat Cell Phone Distraction

If you’re new to the restaurant business, you may think it’s harsh, extreme or unrealistic to limit or ban employee cell phone use in restaurants but it’s become standard industry practice for good reasons.
If you’ve already let a lax cell phone policy take root in your restaurant, you’ve seen the problems it causes, and that’s probably why you found this article. Rest assured, if you create a stringent no-use policy for cell phones you will have someone, even from valued employees. This is the nature of addiction.
But you have to make a choice about what’s most important. Running a profitable, high productivity restaurant that always provides superior guest service and high-quality food or paying your staff to entertain themselves on their personal devices unfocused and unproductive. Labor is easily the highest cost in the restaurant business, can you afford to pay people to be distracted?
Megan Dennison oversees 175 employees in four restaurant locations and addressed her staff’s cell phone use directly. “I said, ‘Okay, I am not asking you anymore. Either you lose you’re possible you lose the phone.’ ”

Enforcing The Rules Of Cell Phone Use In The Restaurant

  • Write The Policy–, handbooks should make your cell phone use standards clear, as well as the consequences of breaking the rules.
  • Tell Them At The Interview – When picking new hires to make sure they understand the expectations regarding cell phone use. If they have a shocked expression, they may not be the right candidate.
  • Get Managers Onboard – It’s hard to expect waitstaff and cooks to obey a higher standard of performance than your managers. If they are engaged in frivolous cell phone use or only enforcing the policy when they feel like it, this will only create resentment. Leaders need to set a good example.
  • Watch The Cameras – You’re probably doing this already, but now you have something else to look out for. Make sure to call out anyone who’s using their phones when not on break or using them to distract other workers. Remember, consistency is the key to policy enforcement. No one respects a rule that’s only followed when it’s convenient.
With simple changes to the expectations regarding cell phone use in your restaurant you can bring the focus back to where it should be – providing guests with the best quality experience possible. And away from where it shouldn’t be – being distracted by personal matters, games and social media.

Sunday, May 6, 2018

How Bilingual Skills Help Restaurant Managers

How Bilingual Skills Help Restaurant Managers

The Importance Of Learning a Second Language

Learning a second language can seem intimidating at first, but the benefits to your business can be great. Communication is the most important part of getting things done, and learning a second language ensures your ideas are clearly communicated to your team.

Advance Your Career With Another Language

If you’re a restaurant manager looking to set yourself apart from others or aspire to be a restaurant manager in the competitive restaurant jobs market, bilingual skills are a surefire way to make yourself an incredibly valuable member of the restaurant management team.
As a restaurant owner, the ability to understand more of what’s going on in your kitchen, conduct interviews in the native language of those you hire and provide training that is clearly understood is invaluable to improving restaurant operations and staff accountability.

Which Second Language Should You Learn?

According to QSR magazine 23% of restaurant workers are immigrants, and a full 45% of chefs in US restaurants are foreign-born.
The restaurant industry is as diverse as the cuisine offered. Languages heard in restaurants commonly are:
  • French
  • Italian
  • Chinese
  • Korean
And many others. But by far, the most common in North America is Spanish. If you are considering learning a second language to enhance your restaurant skills whatever the preferred language is for the type of restaurant you want to work in is the logical choice. But adding Spanish speaking skills opens the greatest number of opportunities for you in the restaurant industry.

Improve Kitchen Operations With Bilingual Skills

When training and coaching are accomplished in your staff member’s native language, you have greater assurance that policies and procedures will be followed as intended.
  • Increased Food Quality – Some restaurant workers may not have experience with US-style food safety practices. Your bilingual skills can help ensure that proper food safety guidelines are being followed by kitchen staff.
  • Better Kitchen Safety – OSHA is another regulatory body that may not be familiar to kitchen staff which has only recently immigrated. To ensure that kitchen safety rules are followed it’s best to communicate with staff in the language they are most familiar with.
  • Improved Teamwork – Kitchen brigades rely on a high amount of communication to accomplish a busy service. When you can effectively drive your cook’s priorities and expedite in their native language, they will be able to meet more of your demands as a restaurant owner or manager.
  • Enhanced Relationships – There is often a divide between cooks and servers, but communication between these two sides of the restaurant is crucial. As a bilingual owner or manager, you can be the liaison between the kitchen and front of house restaurant staff, facilitating the movement of high-quality food out of the kitchen and onto diners tables.

How To Start Improving Your Bilingual Skills

Language learning is a journey that is rewarding but can seem like an insurmountable task at first. Luckily, vocabulary required for working in a kitchen is only a small part of any language.
There are various online resources that can help you get started learning kitchen terms in the languages you’re likely to encounter in a restaurant environment.
Native speakers who you work with are also an important resource for learning how to communicate with your kitchen team. Learning to run your kitchen in their language can be fun and rewarding as well as team-building.

Take Language Learning To The Next Level

When you’ve got the basics of kitchen terminology down, and you’re ready to learn more, take advantage of free and low-cost advanced language learning resources available online and through your local library.
For iPhone and Android apps look for Duolingo and Babble.
For more traditional online language learning turn to Mango Languages or Rosetta Stone.
Learning a new language isn’t an “all or nothing” pursuit. As you start learning a second language, you’ll find that you’re rewarded for even the basics, by increasing mutual respect and understanding between management and kitchen staff.

Saturday, April 28, 2018

Making Your First Restaurant Commercial

Making Your First Restaurant Commercial

How to film a commercial for your restaurant

Making a video to advertise your restaurant is fun and doesn’t have to cost a lot. It’s also a great way to get the word out about your restaurant, either online or through television.
So don’t be afraid to jump in and get started!

What you need to make your first restaurant commercial

You don’t need a whole lot these days to make a good commercial, but you must follow some tried and true guidelines.
An Idea For Your Commercial
The first thing you need to get started is an idea for a restaurant commercial. It doesn’t have to be too complicated, in fact, the simpler, the better.
The main thing that drives your concept for a commercial should be that it appeals to and communicates effectively with your restaurant’s target market. Present your restaurant the way you want to be seen by guests. Do something that will catch their attention and appeal to their likes.
An easy way to do this is to give people a taste of what it’s like to come to your restaurant. For example, if your restaurant has the relaxing vibe, you’ll use music and imagery that reinforces that atmosphere. If it’s a nightclub make sure to show lots of flash and flare!
Next You Need A Camera
Depending on the kinda of commercial you’re shooting you have some options here:
  • Using an iPhone – For many types of local ads, an iPhone’s built-in camera has good enough quality to work for you. Just make sure to follow the basics of good shooting, don’t move around and make sure to hold your the right way!
  • Use a Digital Camera – These days the pros don’t use “video cameras,” digital SLR type cameras used for photography all have a video mode these days and are the preferred type of camera used by professionals. You can change lenses to get different effects, and they work with a standard tripod mount – that’s great for getting rid of the jitters!
  • Maybe you don’t need a camera! – There is also the option of using animations or photographs for your commercial. There is also a lot of stock video online that you could piece together into a restaurant commercial. This is a cost-effective method that could be sufficient in some cases.
Another note about filming video is to make sure that there is sufficient and appropriate lighting. For that reason, it could be better to shoot scenes outdoors or near a large window. But be aware that too much light isn’t good either. Learning to see like a camera will help you choose the right amount of light.
Record The Audio Don’t forget the audio! Sound shouldn’t be an afterthought. After all, this is how your customers will “get the message.”
Audio can be recorded using your phone or camera but should be considered as a “backup,” for good sound you should use a microphone. There are two types to choose from.
  • Lavalier Microphones – These are the small headphone-sized mics that clip onto someone’s collar. They are a practical solution since many of them are also wireless and quite affordable.
  • Boom Microphones – A boom mic is a microphone on a long stick and held close to the person speaking but just out of the frame of the camera. Because they are bigger microphones, you typically can expect to get better quality audio from a boom.
You’ll also need a digital recorder. In the past, these were a specialized piece of kit, but nowadays you can just plug in your phone and use an app!
There are some important things to watch for however with recording audio.
  • Be aware of “levels” – The microphone’s feed should be displayed as bars that move with the volume of the speaker’s voice. Make sure your levels are adjusted high enough to capture enough volume to cover background sounds but not so high that sound is distorted. You’ll know it’s too high when you start seeing red at the top of the bars. Back off your levels when you see this happen.
  • Background sounds and echoes – Try not to record your video somewhere with a loud echo. If you must, make sure to keep the mic close to the person speaking to minimize it. Also, avoid a place that’s noisy. You’ll be amazed just how loud it is when cars pass by! These sounds distort the audio, and there is no way to remove it later, so get it right the first time!

You Can Always Get Help!

Every local community has people who are either professionals or hobbyists in the art of film and video. Depending on your budget and how much help you want you should be able to find a solution that suits you. Just look on Craigslist or the local classifieds. An excellent budget source for people to help you look your best and shoot a great commercial are wedding photographers who also make videos.
If you’ve always wanted to make a restaurant commercial, your best move is to jump right in. Even if you decide later it’s not what you envisioned, you’ve learned from the experience. You’ll be one step closer to achieving your dream, having gained from experience.

Saturday, April 14, 2018

What Restaurants Can Do To Be More Accessible

What Restaurants Can Do To Be More Accessible

ADA compliance is a legal requirement for restaurants to make dining more inclusive.

We always want to make our guests as comfortable as possible in our restaurants. One of the ways to do that is by making adjustments to what might seem like small things that can make a big impact for the comfort of those with disabilities.

Why is ADA compliance important?

The Americans With Disabilities Act is legislation first passed in 1990 and updated in 2010 to provide a guideline for the minimum accommodations provided for the disabled.
For complete details on the regulations and to determine what ADA provisions you’re required to follow, please consult the Americans With Disabilities Act website for the latest information.

The Importance of Disabled Accessibility

Beyond the minimum legal requirements, it’s a good idea to think about how to make your restaurant comfortable for all types of people. Ease of access means more happy guests who can safely and comfortably visit your restaurant and enjoy your services.

What You Can Do To Make The Exterior Accessible

Accessibility starts in the parking lot. For every 25 parking spaces, you need at least one handicapped accessible space. It must be close to the building and offer additional space for loading, unloading and maneuvering a wheelchair. The ground must be relatively level and offer an unimpeded pathway to the building.
Outside, if you have steps, you may be required to provide a ramp with a slowly sloping grade not to exceed 1.2. If the ramp is longer than 6 feet, it must also feature a handrail. This helps both guests who use wheelchairs and those with other mobility concerns that can affect the ability to walk up steps. Such as those with walkers or canes.
Doors must not have knobs or handles that require turning or squeezing to operate. This creates an impediment for those with motor issues and clearance. Also, doorways must be at least 36 inches wide to exits a wheelchair. It’s worth considering installing an automated door, as this can significantly increase the comfort and ease of entering the restaurant for those in wheelchairs.

What Steps You Can Take To Make The Interior More Accessable

Inside the restaurant, clear paths to all areas must be provided with 36 inches of clearence. This includes access to emergency extits.
Emergency exits should also feature noise and lights to assist in the locating of the emergency exits when used. This helps those with vision loss identify where to exit.
In the most recent 2010 ADA requirements, all dining areas should be handicapped accessible, including the bar. Older venues may not be required to update their restaurant, but this is the current standard.
Dining tables and bars must be between 28 and 34 inches high to accommodate wheelchairs, with 30 inches space between legs or posts. Chairs are not regulated, but bench seating is. Benches must be at least 42 inches long with a backrest extending at least 18 inches up from the benched seating.
Bathrooms are an important consideration in ADA compliance because comfort for the disabled while using the restroom can make a significant impact on their experience in your restaurant.
Stalls must be at least 5 by 5 feet with handrails to assist maneuvering in and out of a wheelchair. Door latches on stalls must be able to operate with a closed fist, to accommodate those with hand dexterity issues. Mirrors and counters must also be set at a hight that is accessible to those in wheelchairs.

Accommodating Employees With Disabilities

The ADA also requires employers to make reasonable accommodations for disabled workers. It is illegal not to hire someone because of a disability. Granted, “reasonable” is broadly defined but the good news is that by making your restaurant accessible to guests you’ve also gone a long way toward accessibility for disabled employees as well!
This primer for basic ADA compliance will help you understand the kinds of requirements to expect when Accessible your restaurant dining room. For complete details consult with your local building code enforcement and vendors supplying restaurant furnishings.

Sunday, April 8, 2018

How Kitchen Inventory Management Works

How Kitchen Inventory Management Works

Kitchen stock management is only a pain when it’s been neglected or is done inefficiently

This guide will introduce you to the basics of kitchen stock management and how to get to most out of it.

Why you want to manage your kitchen inventory

Doing things the right way in the restaurant all connect together. What you cut corners on in one area creates problems in another area. If proper inventory isn’t being done, then the overall quality of your output must not be important to you.
  • Serving spoiled food – How do you know if the food you’re serving is fresh unless inventory is being managed properly? Just because it doesn’t have mold growing on it doesn’t mean it’s not out of date and therefore below the standards of quality you want for your restaurant.
  • If the stock isn’t rotated properly you’re going to be throwing away more of your hard earned money as older perishables are left to rot. No one likes to waste money, but in the restaurant, it’s critical to your success to implement proper procedures to be successful.
  • To catch thieves – The amount of employee theft in the restaurant industry is just incredible. If you don’t track stock like crazy, then people will steal from you. It’s not if, it’s how much and for how long – until you bring the hammer down. But by then it’s too late, and you could be missing thousands of dollars from your bank account.

You can take control of inventory management today

There are simple basic practices that will make all the difference in your inventory management for the kitchen. Even if you’ve already been tracking your kitchen stock for some time, if your data is inconsistent, the counts are all over the place, and the staff takes a lax approach you need to nip that in the bud right now.
  • Take inventory on the same day every week – Mondays before service are a great way to turn a slow day for service into one that is profitable and productive for your business. Taking inventory on the same day each week means that your paperwork will be consistent and reflect the same range of data. The volume shouldn’t change that much. And this is the only way to really “see” the patterns in the data.
  • Don’t do inventory during service or prep – You’d think this would be obvious, but restaurant owners like to multitask. How are you going to get an accurate count of food uses when the stock is being pulled from while you’re counting it? Pick a day and time to do stock that reflects the same number of services each week. That’s how you take your restaurant management to the next level.
  • Count stock before delivery comes in – This is key, you need to look at inventory as two sets, stock on hand and incoming. Whatever time period you’ve picked as your inventory day, the first count is showing you how much you used since the last delivery. If you don’t count this first and relate it to service, then you’ll never have a full understanding of how the number of covers relates to the amount of food sold. Three columns should be on your stock sheet, one for existing, one for delivered and one for the new total.
  • Don’t split up like items in the pantry, walking, and freezer – This should be obvious, but sometimes there are logistical space concerns where overstock has to be put somewhere else. But to the extent that it is at all posable, keep like items together or have a very systematic approach to overstock. If you have cans of olives in 4 different places in the pantry, then the odds of getting an accurate count week to week are very low. And if you’re doing it with one item odds are that everything is mixed up. Inventory can’t be an easter egg hunt if it’s going to be performed quickly and on a regular basis.
  • Assign an inventory team to the task. Since consistency is the most important thing about doing good restaurant inventory management, the best practice is to assign a consistent team to the task. This way you can leverage the speed of teamwork and the knowledge and familiarity gained through a repeated process. You may have different managers who have different opinions about inventory, and this becomes even more important if that’s the case. Assign one manager to manage the inventory team and stick to that method. Having different managers who do inventory differently will only confuse the data.

Use advanced inventory software

The next step up from basic stock counts is to use the consistent inventory data that’s been reported by entering it into your preferred spreadsheet software. Here you can generate charts and see how costs, food volume and cover count all fit together to show you the average cost and consumption of each guest.
From this information, you can make accurate predictions about future costs, project future profits and find areas of waste to save money.
Also, if you’ve implemented a restaurant point of sale with automated inventory tracking, you’re at a big advantage. The POS will associate each product you sell with a set portion of the ingredients. When the plate is sold, it will adjust the expected stock levels automatically. The reason this is such a powerful tool is that physical inventory counts now become audits against the amounts predicted in the POS software.
If you are missing items, or stock levels are well below the prediction you have a serious issue on your hands. Id there too much prep waste? Are you being stolen from? Review the cameras and make sure proper kitchen processes are being followed. This can save you a ton of money!
This primer for basic restaurant inventory management will help you get started with organizing stock and performing a detailed count every week that gives you consistent results you can use to dig in and find the keys to long-term restaurant success!

Saturday, March 31, 2018

Ramp Up Guest Excitement With Digital Signage

Ramp Up Guest Excitement With Digital Signage

More restaurant owners are switching to digital menu boards

As computer and LCD technology becomes more affordable, more restaurants are switching out their static menu boards for digital displays that offer a visual treat to guests.

Digital signage is proven to push sales

In this new age of information, people expect a certain level of sophistication in advertising. Adding digital signage gives you certain advantages over static menu boards and ads.
  • Add motion and video to attract attention and eyeballs
  • Update displays without the labor, printing and shipping costs
  • Make sure specials and promotions get the attention they deserve
  • Put your most profitable items front and center to make them stars
When someone walks through your doors, hungry and confused, they’re highly susceptible to recommendations that simplify their decision-making process. By highlighting profitable best sellers with innovative graphics, you’re sure to see a bump in profits!

The digital display wow factor

The newness of the technology also gives many guests a favorable impression of your brand, and there’s nowhere else you have as much control over your image than inside your restaurant.
Well-done graphics and videos can replace or reinforce your TV, radio and direct marketing message with advertisement displays placed where guests can’t miss them, such as in the lobby or by the line.
Your digital menu acts as a video wall, highlighting the items you want to sell most while showing the variety you have to offer uniquely. Integrate video, animations, and transitions to dazzle your guests and get their taste buds activated!

What it takes to convert to digital

For a very basic, single screen concept you can trot down to a Black Friday sale and pick up a gigantic TV that will be able to play video and images from a USB flash drive. This would indeed up the wow factor even just a little. And for a few hundred dollars you can’t go wrong as a first step.
But it’s important to know the differences between consumer TVs and a true commercial digital display solution.
  • Consumer LCD TVs vs. Commercial Displays – These two may look the same to the untrained eye, but there are some important differences. A digital sign has a much more demanding role to play than a home TV.
    • Digital signs are designed for 24/7/365 operation over a wider range of temperatures.
    • Home TVs are meant for viewing indoors in moderate light, a commercial display is much brighter and designed for well-lit environments like restaurants.
    • Perhaps the most important consideration is the warranty difference. A consumer TV will have a one-year warranty typically while a commercial display may have a 4-year warranty. This is especially poignant when you consider that you’ll be putting the home TV under a level of stress that it was not designed for.
  • Digital Display Controller Boxes – All those fancy graphics and animations need some solid computing power behind them, especially when dealing with HD or 4K resolution. There are a lot of options when it comes to this part of things, and it depends on what you want to do.
    • Using multiple displays together is called a “video wall” and requires coordination of the graphics. If you want to have remote management to send updates and changes from your computer, the controller hardware must also have internet access.
    • Since your digital displays are computer controlled, providing custom layered content – not just playing back a single video file – you’ll need to make sure to budget in for appropriate graphics hardware that can support your vision.
  • Display Management Software – As stated above, the typical menu board isn’t one image, but a mix of graphics, photos, transitions, animations, and video. The way these elements are composed together is through your display management software.
    • Like display hardware, there are many offerings from different manufacturers, and the pricing is all over the map. Some use a one-time license, others charge ongoing fees or per-display fees.
    • Before you choose the software, you’ll be using make sure to try before you buy. Changing display management systems after creating a library of content can be painful, as these systems won’t have an easy way to convert your files between them.
    • Some display management software is internet based and lets you control your content remotely. This can make updating your menus and displays a snap but unnecessarily costly if you don’t anticipate making frequent updates.
    • Lastly, make sure to check to make sure your software and hardware are compatible before you make a purchase! Some software only runs on certain controllers!
  • Mounting and Wiring – TVs and Commercial displays may have different mounting requirements, always check your local laws so that you’re operating within code.
    • Heavy duty mounts designed for commercial installations keep things where they should be. The last thing you want is for a heavy display to fall onto an employee’s head – or off the wall and into a guest!
    • Because of the increased heat experienced from the kitchen, it’s important to make sure your wiring is done right. Avoid mounting displays too close to grease and heat as these can damage the displays and may not be covered under your warranty.
  • Graphic Design and Video – This is the fun part! After all your hard work this is where it pays off. Now you get to show your guests what you wanted to say.
    • Don’t go cheap on graphics. This doesn’t mean you have to spend a lot, but you want to look good. We live in a media-driven world, and our eyes can detect something “off” about poorly designed graphics. If you want to put your best foot forward take the care required to present a polished image for your restaurant.

Maybe you’d rather hire someone?

If you’re a bit techie and you have the time to invest in a new project while running your restaurant then setting up your own digital signage is certainly do-able and can be a lot of fun. Especially if you’re looking for a simple setup and only have a few hundred dollars to spend.
However, if your grand vision involves a bit more – multiple displays, weekly or daily updates, graphics, video, photography, design and professional installation, then you may want to hire a local digital signage company with the experience and skills to complete your project professionally. After all, time is money, and the time and frustration you save could be worth the service and management costs.
Are you ready to get started with LCD digital displays in your restaurant? More and more often they are popping up. It can be as simple as an HDTV running a slide show or a whiz-bang in your face dynamic video wall. Whatever your vision, you can do it!