The Purpose of Digital Signage: 6 Ways Digital Menus Drive Sales

It’s more than just what’s on the menu…

Digital menu technology isn’t just about electronic menu boards. It blends industry expertise, specialized creativity and advanced technology to tantalize your guests and boost profits. Simply put, digital’s dynamic imagery looks better and gets results. Plus, by going digital, you can impact in-store customer behavior like never before. Here are six reasons why digital signage is important, and how it can help you boost profits.READ MORE >>

How Will Digital Menu Boards Save You Money?


Aside from creating a more visually appealing experience for your diners and increasing your revenue when used properly, digital menu boards can also save you money. What follows are some tips on how to capitalize on the best savings when using digital menus in your restaurant.

As a restaurant operator, all investments should be carefully evaluated to determine maximum impact, but digital menus are picking up speed in the market because they have the potential to drive costs down and capitalize on a revenue boost, something ideal for any restaurant owner.READ MORE >>

How to Make People Buy After You’ve Got Them Inside Your Restaurant

wand-corp-digital-menu-boards-moesAs a restaurant operator you make a ton of decisions on a daily basis. One of those decisions is how to influence what people are buying when they visit your restaurants. Many operators overlook ways they can increase customer loyalty, promote key products and incite last minute sales…right in their own restaurant.

While you are dependent in many ways on the activities of corporate marketing for , no one knows your restaurants better than you do, so it’s important you optimize your in-store signage and promotional areas to your advantage.

Here’s a checklist of a few areas in your restaurant where you can market directly to your customers and increase the likelihood they’ll buy:READ MORE >>

Digital Menu Boards – Just Starting Out, or Going All Out?


Getting Digital Menu Boards installed is an exciting thing for restaurant concepts. They look awesome, you can swap out LTOs and test menu items faster and you save money by not having to print and hang static menu boards.

There are two approaches when it comes to installing digital menus and it all comes down to whether you’re just starting out with them or if you’ve decided to go all out. Let’s explore them

Just Starting Out

If you are just starting out, a lab is a great way to go. Pick a room in your HQ, and install the menu boards in a configuration that closely duplicates the setup you envision you’ll want in a store. If you have a lot of stores, vendors will bend over backwards to help you do this. This phase should last no more than 60-90 days.

The lab provides the opportunity for you to get to know the hardware and software, and your vendors. It’s here where you can test out the operation of the boards, and begin to make important decisions like what content to use on which boards. This is a great opportunity to test new creative ideas, and you should show the setup to as many people as possible, including potentially testing with consumers. The goal of a lab is to be ready to succeed in the first stores right out of the gate.

Pilots should be more than one store. If you have a lot of locations, then you already know evaluating critical operations infrastructure must be done at more than one site to get a true picture of how equipment and procedures will function day-to-day, week-to-week, year over year. This should last a maximum of 6 months. Consider piloting in multiple regions: North, South, East and West. This will ensure you get a clear picture of how your menu boards will work when fully deployed. It’s worth the investment.

If you have different shapes and sizes of stores (e.g. activated versus legacy, or mall store versus stand alone, outparcel versus urban) make sure you have each footprint represented in the pilot.

Going All Out

If you’ve already conducted a successful pilot, apply lessons learned for all stores. If you have especially complicated IT system, networking or security needs, or integration with other systems, your installations could be more complex and you’ll want to plan ahead and engage with any partners who will be involved in the rollouts early.

If you have diverse geography (or even more to the point, international locations) you’ll want to take into account all the special requirements those areas or countries may introduce to the mix. These could include things as obvious as language, but can also range from minutiae like country-specific power cords for displays to show-stopper situations like taxes and tariffs that might be encountered.

Economies of scale are important in the QSR and Fast Casual restaurant industry. If you run a multi-unit restaurant operation, you can benefit from economies of scale– discounts on equipment, resource availability, and potentially efficiencies in scheduling when you build out several at once.

When it comes to digital menus everyone moves at their own pace. Some people launch ten stores at once and …rely on their partners’ implementation expertise to achieve success, others like to take a one-store approach to understand the ins and outs to the fullest they can. In the end, our advice to use is to do what feels right for your concept.


Why You Shouldn’t Display Your Restaurant Menu on a TV Screen

“Can I purchase a TV, plug in a jump drive, and run my menu using Powerpoint?”

This is one of the most commonly asked questions we receive about digital menus.

Sure, this approach – jump drive and TV screen – may work for some very small restaurant operators, but it is definitely not a feasible, long-term solution for multi-unit restaurant concepts or restaurant operators who desire worry-free, reliable equipment in their restaurants. If you want to use digital menu technology, investing in commercial grade screens rather than restaurant TV menus is key.

Here’s why…

Commercial Grade Screens vs. TV Screens

Employee near restaurant menu on digital displays

Built to Last.

The old adage “you get what you pay for” doesn’t break down when we talk about display technology. Consumer grade displays (TV screens) only need the appropriate components to allow for 20,000 hours of operational time before failure to receive a UL listing (UL is ISO standards for display technology), whereas a commercial grade display generally needs to provide 3 times that amount. Looking at this as a value proposition — this means you’ll go through 3 of those “cheaper” displays (TV screens) in the same span of time you would with just one of the “more expensive” (commercial grade screen) options. In the long run, the cheaper option could end up costing you more than investing in a quality commercial grade screen.

TV Screens Aren’t Built to Withstand Heat and Grease.

One thing we all know about the restaurant industry is it gets hot and greasy fast! TV screens are made to be viewed from the comfort of our temperature-controlled living rooms and aren’t designed for the heat and grease of a QSR or fast casual restaurant. As a result, displaying restaurant menus on a TV screen will likely only work for a couple of years. Commercial grade screens, on the other hand, will last 5-7 years and are designed to withstand the conditions of QSR and fast casual restaurants.

TV Screen Warranties Do Not Cover Commercial Use.

Most TV screen warranties clearly detail that commercial use of the TV screen falls outside of the product’s warranty. Even if this isn’t the case for your TV screen, warranty repair work often requires that the owner bring the screen in for repair service. Imagine having to manage the takedown and transport of your TV screen during an extremely busy day (we all know that issues only arise on really busy days!). Not only that, but how well will your business operate with only a portion of your menu on display? Most commercial grade screens, in contrast, offer a warranty program to cover repairs, shipping, and installation of replacement or temporary screens when issues arise.

TV Screens Have Too Many (Unnecessary) Settings.

Regular TVs have a lot of different settings that can be used to control color, brightness, channel labels, inputs, etc. If you’ve ever accidentally stumbled into the settings menu on your TV and somehow turned everything green you know what we’re talking about! A restaurant manager may become extremely confused on how to set or adjust the TV settings properly to display their menu boards. Likewise, an employee may unknowingly change the screen settings when they’re attempting to display the restaurant menu on the TV and not know how to resolve the error. These situations are frustrating and unfortunately, all too common. Commercial screens, however, include a special user interface that allows the operator to set up the screens and ensure they are programmed to accurately display the menus.

Ready to take your digital menu boards to the next level with WAND’s Digital Menu Technology? Let’s chat.

Call 1 (800) RUN-WAND OR email [email protected]