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The Top 7 Things Clients Want From Their Marketing Agency. Click and see if you agree.
Social media, like any advertising program works well based on three factors. I got a call from a potential client the other day asking about social media help. He said he is skeptical because, well, I let him tell it:
Just yesterday I was talking to a client about a billboard for his restaurant. He wanted to know if we had ever done the creative for billboards. We have, lots of times, so I dug through our portfolio for a few to share with him. Here are some cool billboard designs from M+K LAUX.
How Patricia Decides What’s For Dinner (and where to get it) This is a story about how Patricia decides what’s for dinner and where to get it. It’s a story about a busy life filled with hundreds of other decisions that include friends, maybe some children, her husband...
Talking to a long time client yesterday and he said that the last three weeks have been brutal for his business. Then I got a call a few moments later from another client saying that his business suddenly fell off a cliff. So I texted several other clients and got the same response: the month of December should be busy, but the opposite is happening.
Part of the problem is the stimulus money has run dry, so consumers are feeling the pinch of the lack of money. Sadly, one of the first industries to be hit by any financial crisis is the restaurant business.
Many of our restaurant clients are telling us that adding the plant-based menu items have been attracting new customers. This is especially true when they use social media along with server and staff training to promote the items. In many cases, HotOperator has seen substantial increases in incremental sales for our restaurant clients.
The COVID crisis has been extremely difficult for many independent and chain restaurants. As a marketing company specializing in food service, Laux and HotOperator have worked with countless restaurant operators to help them recover their sales and profits. Here is an article that may help you save your restaurant.
In the early 2000’s I was at a National Restaurant Association show in Chicago attending a panel discussion. There were a dozen or so experts from the industry in chairs on a stage bantering ideas back and forth about how to save money on staff, food, rent and...