With us all but ready to tie the bow on another year, I thought I would scour the Internet looking for interesting articles to get the expert’s take on 2012 and what they expect in 2013. In fairness, it didn’t take too long to find four articles that I found compelling and definitely worth the read. If you have read any of my blogs by now then you already know they are very opinion based (what a blog is in its essence). Anyways, we all form our opinions in a variety of ways and I challenge you to read these articles and take a stance on what the “experts” are projecting. Do you agree? Disagree? Do you have something to add? Let us know!
Year End Industry News
December 26, 2012 By Origin Display Group
Filed Under: Digital Menu Boards, Display Fixtures, Drive-thru Menu Boards, Industry News, Menu Boards
What We Saw In 2012
December 19, 2012 By Origin Display Group
For the second year in a row our team here at Origin Displays sat down last week and talked about 2012. What trends did we see? Where did we make our biggest strides? Where can we improve? What markets are we missing out on? What products can we develop? What other markets can we penetrate? These are just a small sampling of the questions we addressed during our full-day, off-campus meeting. We had a couple members of our sales team, a representative of Operations, our Administrator and general leadership as part of the conversation to make it as well rounded as possible. The result was similar to last year; eye opening for some, some differing in opinion, but the most overwhelming feeling was a sense of excitement as we stare down 2013. Many of the details of the meeting are business related and would be of no interest to you, but some of the trends we saw were interesting and are worth keeping an eye on.
Filed Under: Digital Menu Boards, Display Fixtures, Drive-thru Menu Boards, Industry News, Menu Boards
Ways to Improve Your Drive-thru – Part 4
December 12, 2012 By Origin Display Group
Today we wrap up our installments addressing Daniel P. Smith’s “100 Ways to Improve Your Drive Thru.” Last week the entire list was focused on technology. Reading it back, it did seem to get a little bit repetitive. There was a lot of talk about speakers and timers. This week we take a look at Daniel’s thoughts on the operations and design side of the drive-thru. These are two much more general categories that should offer a greater deal of interest (for both me and you).
Filed Under: Drive-thru Menu Boards
Ways to Improve Your Drive-thru – Part 3
December 6, 2012 By Origin Display Group
This week takes us through 51-75 of Daniel P. Smith’s “100 Ways to Improve Your Drive Thru.” If you have read the first couple of installments then you know that our opinion differs with Mr. Smith on a number of issues. However, for the most part, we agreed with the majority and simply offered some additional insights on some of his points. Let’s see what this week has in store.
Filed Under: Drive-thru Menu Boards
Ways to Improve Your Drive-thru – Part 2
November 28, 2012 By Origin Display Group
Last week I gave you my thoughts on #1-25 of Daniel Smith’s article “100 Ways to Improve Your Drive Thru.” This week I’ll take a look at #25-50. Similar to the first batch, there are certain suggestions that I don’t agree with. However, my opinion is merely that. Going through each item and being able to think about how it would affect your given location is what is most important. So take a read and let me know your thoughts.
Filed Under: Drive-thru Menu Boards
Ways to Improve Your Drive-thru – Part 1
November 21, 2012 By Origin Display Group
Just over a year ago in October of 2011, QSR Magazine published an article by Daniel P. Smith titled “100 Ways to Improve Your Drive Thru.” For the most part he has some insights that, if instituted, will surely improve your drive-thru operation. On the other hand, there are some head scratchers as well. In this first part of a four-part series, I am going to delve into numbers 1-25 and give you my expanded take on each item.
Filed Under: Drive-thru Menu Boards
Menu Board Ordering Checklist
November 19, 2012 By Origin Display Group
As you embark on your menu board ordering journey there are certain measures you should take into consideration. Remember, you are not ordering napkin holders or air fresheners for your restaurant, you are ordering the engine that could drive sales positively or adversely. It still amazes me that a lot of restaurant owners will not give menu boards a second thought when it comes to their overall operation. Objective #1 should be getting people to your restaurant, followed closely by Objective #2 which is selling what you want to sell to your customers. Menu boards play an intricate role in this. Instead, many will go the sign company route or put up a Coke/Pepsi/Boar’s Head freebie, but what is that going to do for you? Now for those who have the foresight and who are in the market for a new menu board system, the following checklist should help the process go smoother and end up yielding what you want.
Filed Under: Digital Menu Boards, Menu Boards
Industry Trends
November 9, 2012 By Origin Display Group
With our corporate headquarters being located in Long Island, NY, it has been a trying time for everyone in this area over the course of the last 12 days. Here at Origin Displays, we consider ourselves some of the lucky ones. We were without power for a handful of days but each of our employees and their families made it out safely – with little to no damange. Unfortunately, the same cannot be said for those in surrounding areas. Being surrounded by and seeing the devastation so closely is something I have never experienced. However, in the face of catastrophe, my spirit has once been lifted again by the outpour of good in so many people. New Yorkers are often seen as obnoxious, with a “nothing can get us down” attitude. They’re simply full of bravado! It has been a compelling dynamic to see vulnerability sneak in only to have it bridged by people donating, opening their houses, and volunteering. With that said, many are not out of the woods yet but hopefully the end result will be stronger communities and a more robust infrastructure around our coastlines.
Sandy reared her ugly head, which left us and many other businesses in catch-up mode. Because of this, we weren’t able to get last week’s blog out to you. Over the course of the next several days we will be sure to make up for it. As for today, we are going to pause from talking menu boards and drive-thrus and highlight some interesting “goings-on” in the restaurant industry. There is a lot that is going on out there and staying on top of this can be a daunting task. Fear not, Origin Displays has done the leg-work to bring you some of the latest trends.
Filed Under: Industry News, Menu Boards
Menu Board Terms From A to Z
October 25, 2012 By Origin Display Group
The restaurant industry isn’t the most technical, nor is it the most confusing when it comes to the verbiage that is used, however I get the sense that there are instances when people on the other end of the phone are left scratching their heads when I use certain terms. To help curb some of the confusion, I have created an A to Z list of menu board terms that I often use. As you make your way through the list you’ll notice that they aren’t all exactly “technical terms.” Some refer to feelings you may have along the menu board process. And to be frank, coming up with terms for some letters was tough!
Filed Under: Digital Menu Boards, Menu Boards
Sometimes ‘Less is More’ When it Comes to Menu Boards
October 18, 2012 By Origin Display Group
When it comes time to buy your menu boards or to revisit your existing ones a lot of thought has to be given to how you set your menu boards up and what is actually going to go on to the panels. As far as how to set the boards up, a lot depends on your location and how you can make things work in the most effective way. Different footprints and different concepts should lead you in the appropriate direction. As for what goes on the menu boards, that is a different story. We live in a world where it is becoming more and more difficult to carve out a niche in the restaurant industry. I see Chinese restaurants now offering sushi, Italian restaurants with burgers on the menu, convenience stores with fried chicken and the list goes on. As a result these types of restaurants are ending up with enormous menus in an attempt to be “everything to everyone” and are spending way more than they should on their menu board system. In an attempt to minimize this, you should entertain the following 5 suggestions.
Filed Under: Menu Boards
