Update Highlights:

1.  Cleaner User Interface

Overall, navigating the system has been streamlined.  The most commonly used features of the system have become more identifiable.

2.  Instant Interrupt

This is ideal for emergency messaging or instantaneous promotions in your store.  Schools, malls and hospitals are seen as the key segments that can take the most advantage of this upgrade; however the ability to spontaneously promote items within stores and restaurants remains powerful.

3.  Greater Design Capabilities

Drawing, effect and style tools have been added to further customize the contents of the designs.

4. Custom Widget Creation

The purpose of the widgets from the outset was to create tools that are often used and requested by “the masses.”  Of course, not everyone uses the stock quote widget or the weather widget but may have a specific reoccurring need outside of the base items.  Now, you are able to create widgets so that you can duplicate actions with one stroke.

5.  Expanded Template Library

More design templates have been added in both portrait and landscape mode.  Further, these templates have expanded in to several other verticals from the more food-focused templates that continue to exist.

6.  Media Library

Beyond the media items that users upload, there are now borders, additional backgrounds, ornaments and shapes that can be used to decorate the content.

7.  XML Widget – Sync POS to menu

One of the two most requested additions; the XML widget now allows users to integrate their digital signage with their POS system without having to incur the cost of custom programming.

8.  Touchscreen Capable

The other-most requested addition, the solution now has touchscreen capabilities, which lends itself nicely to a wide range of kiosk-type scenarios.

Origin Displays’ Partner, Mike Lella, talks about the software updates.  “After months of development, it is nice to see the fruits of the labor in action.  Like anything you use on a daily basis, there is always some concern about adapting to something new.  However in this case, all that has happened is it has become even easier to use with the options more vast.  From day 1, the evolution of this program has had the end user in mind.  With this phase complete, it is clear that the requests for additions have been answered all the while catering to both the owner/operator types and multi-unit folks in terms of functionality.”

The updates will be passed along at no charge to Origin’s current clients and will be a part of any new client’s license moving forward.  Their pricing structure has remained unchanged.

Despite further refinement, the menu system is expected to exceed 10 feet, make use of wood and/or laminate, have 3 light fixtures and use chrome stand-offs to hold 27 plaques that will display the menu items.  As you walk in to the location, the menu board will be located to the left, allowing for great visibility for those deciding what to order as well as for those sitting with their meal contemplating what they may try “next time.”

Mac & Melts is a new one-of-a-kind restaurant.  The extent and variety of their staple menu items are unmatched in the industry.  They are devoted to providing fresh-cooked food, all making use of the finest gourmet cheeses; however their leadership wants to make it clear that is isn’t “just a cheese place.”  Mac & Melts will offer sandwiches, pastas, salads, and a range of high-quality menu items that are made from scratch every day.

At the front and center, visitors to Mac & Melts can expect a casual flair and laid-back environment with dozens of menu items to choose from, including a kids menu.  Their commitment is to keep things fresh and varied over time.

Vic Pereira, Origin Displays’ VP of Sales & Marketing, discusses Origin’s involvement with the Mac & Melts team.  “Given the opportunity to take a glimpse at the location and a peak at the millwork, it is clear that they have not left any rock unturned.  Just looking at it gives you the impression of a multi-unit operation.  In my opinion, Mac & Melts has the look, feel and, most importantly, the concept to explode in the next couple of years.  They have a created something that fills a void in the market that has existed forever with meals that get consumed in almost every household across the country.  As a matter of fact, macaroni and cheese is the number one cheese-related recipe in the United States and in any given twelve-week period, approximately one-third of the population will eat macaroni and cheese at least once.  Because of all of these reasons, we are very excited to be working with them.  Although not one of the larger capital expenses, the menu boards are critical to a restaurants success.  Between us and Dallago Associates, we are taking a methodical approach to get it right.  After all, it is in our best interest to do so given Mac & Melts likelihood for success.”

1- Focus on core menu: Virtually all menus evolve over time.  Whether it is an attempt to capture some market of a growing trend or introducing seasonal items, it happens.  Most people visiting the drive-thru are looking for your signature items; therefore this is what should be displayed.  Further, these items should be able to be turned around quickly.

Denny Lynch, senior vice president of communications at Wendy’s: “You want a chicken sandwich, and you want mustard, pickle, onion on it? OK, I get the chicken fillet, the mustard, pickle, and onion, put it on a bun, wrap it up, and you’ve got it.  You want a smoothie? OK, I’ve got to get the ingredients, I’ve got to portion out the ingredients, I’ve got to put it into a blender and smooth it.

“Because of that, you put the stress on the speed of service at the pick-up window. … I think that has influenced the total speed of service.”

2- Presell menu boards: In high volume locations, presell menu boards are helpful in getting people in to the ordering “state-of-mind.”  Much smaller, these signs can be used to promote any specials or limited time offers.  In doing so, it will leave the main unit uncluttered and solely displaying the core menu items.

Brian Baker, president of Insula Research: “When you’re going into new markets, I think it would be even more important that you give people the opportunity to familiarize themselves with your menu before they get to the order point.”

3- Kitchen details: Efficiency is the name of the game here.  With a lot of moving parts from getting the order in to pushing it out the window, it would be helpful to analyze your current ways of doing things.  The easiest way to do this is by creating a spaghetti diagram.  By performing this exercise you’ll quickly notice areas for improvement.

More from Denny Lynch: “One of the things that we’re constantly looking at is ‘How do we prepare for our rush periods and a pre-rush period?’  How can we get our condiments, utensils, napkins, and all of that prepared, so that when a lunch rush comes, you’re highly efficient?  You’re not having to run to the back room to get supplies; they’re all appropriated by the pick-up window right in your space. So those are things that you’ve really got to be ready for.”

4- Teaming drive-thru workers: Much like you see on successful sports teams, players develop chemistry over time.  This allows them to play freely off each other, know what they’ll do next, and continue to get better (more efficient) at what they do.   Do your best to schedule pairings, or teams, together so they can create this same dynamic.

5- Minimize window interactions: A trip to the window for money, a trip to the window with the change and receipt, a trip to the window for drinks, a trip to the window for silverware, a trip to the window for condiments and finally a trip to the window with the food.  This is far too many window interactions.  Condiments should be asked for when the payment is received and placed in the bag of food.  Same goes for the silverware and napkins.  Drinks of two or more should be placed in carriers and the change given back when the drinks are handed over.

Kenneth Avery, vice president of operations at Bojangles: “Every time out the window is a second, so we started setting things like, two or more drinks automatically go in a carrier; now you’re out the window one time instead of passing the drinks out individually. So we’ve looked at some of those things as a way to speed up the line.”

6- Use multiple lanes: There are conflicting opinions on dual lane drive-thrus.  In McDonald’s case, they are seeing the benefit of dual lanes.  In Taco Bell’s case, the cost-benefit for a “situational” need hasn’t been in favor of adding another lane.  One thing is for certain, high volume is a must before considering a multi-lane drive-thru.

McDonald’s spokeswoman Danya Proud: “Multiple lanes provide the ability to have multiple order points, which is an effective way to increase the number of guests a restaurant can serve.”

7- Line busters: Personally, I don’t see much of this, but would definitely like to.  All the executives who had input suggested that they have a line-buster at some of their busiest drive-thru locations.  These are individuals that go outside and take orders while people sit in line.  Evolution of technology has made this easier than ever.  Orders can be taken on a tablet outside and automatically entered in to the POS system.

Kenneth Avery submits the following: “When you’re in a situation where you’ve got great volume, great velocity, and you need to get more cars in and off your lot, an outside order-taker can be one of those things that can help you do that.  That outside order-taker [also] allows us to be more accurate, because we’re having that person interact directly with the customer and then relaying that inside in our language, so we know exactly what our customers want and we get it right.”

8- Design clarity: Many locations have this backwards.  The focus on design clarity is often spent on the indoor menu boards - the place where people have 100% access to the signs once they enter the building.  Conversely, you only get to read what is on the drive-thru menu board when you pull up to it.  In order to positively affect turnaround time, it is critical that these graphics are straightforward; each category (i.e. sides vs. combos vs. desserts, etc.) should be distinguishable from one another, the images should be crisp and clear and the font should be legible in size and aligned.

Krystal CEO Doug Pendergast: “We’re looking to make it easier for them to buy what they’d like to buy; easier to evaluate their choices; and encouraging them to buy items that we think will not only drive satisfaction, but will be efficient for the kitchen and the team to execute.”

9- Order confirmation boards: These boards spell out your order back to you in (close to) real time on an LED screen.  This is far and away the best way to achieve a high standard of order accuracy.  It also helps those ordering to notice if they have forgotten something.  Nothing slows down a drive-thru more than an in-addition-to order at the window.

Denny Lynch adds: “We’ve found that customers truly appreciate seeing their order keyed in right after they order it, and that helps them make certain that they’ve said everything they wanted.  Sometimes customers forget that they wanted a Frosty, or they forget to tell us. So it’s verification, but it’s also verification that the employee heard them correctly and keyed it in correctly.”

10- Limit upselling: When people go through the drive-thru they naturally place their order.  Next comes the dreaded upsell.  The upsell is great for doing what it is intended to do, which is to make incremental sales, but in terms of speed, it slows things down.  What you are doing is now offering more options that need to get mulled over (sometimes by a handful of people).  Order confirmation screens can be programmed to do the same.  We’re not suggesting that you do not upsell, just limit the amount of upselling you do.

When it comes to speeding up your drive-thru or attaining the highest level of accuracy, is there anything that we have missed? We’d like to hear your ideas. Email us at  info@origindisplays.com or give us a call today at 888-235-2579 and let us know!

Founded in 1928 by Ralph Silvestro, Ralph’s Italian Ices has grown in to a company that has over 80 locations spread throughout Staten Island, Long Island, New Jersey, Queens and Manhattan.  They pride themselves on having the “best Italian ice in New York” which they feel is derived from their secret recipe that has been passed down from Ralph Silvestro to his three grandsons who now run the company.

Entering their second year owning and managing the Selden/Centereach location, Lori Belson and her father Mark Lewis are one of the newer franchisees to the Ralph’s family.  They decided to purchase their own Ralph’s franchise after many years of enjoying Ralph’s Italian Ices with one another.  Their goal from day one was to “strive to make it the most unique location.” After a successful first season they were still able to identify areas they would like to upgrade; one of which was the menu boards.  Lori discusses how that project came to be:

“Going into our second season, we ran into a challenge with our menu boards.  Since our available flavors can change frequently and new flavors are introduced monthly, it was difficult to accurately represent our menu items with our permanent menu board.  I had decided after our first season ended that we had to make some changes.  In addition, we wanted to create a visually appealing experience while our customers enjoy the best Italian ices!  I did an internet search for local businesses that create menu boards and found Origin Displays.  When I met with Vic (Origin Displays’ VP of Sales & Marketing), we decided together that magnetic menu boards with magnetic strips would be the best solution for our store.  We can easily change out flavors that are not in stock and add new flavors when necessary.  Our menu boards now look great and they are extremely functional!  They also integrate so well with the design of our store.   Vic and the rest of the staff at Origin have been an absolute pleasure to work with. I enjoyed being involved in the process and I appreciated their patience as I changed my mind often.  The end result is now perfect!  I look forward to working with Vic and Origin Displays on other projects in the near future.”

Lori and Mark open their Ralph’s Italian Ices location for its second season on Friday, March 15th, 2013.

The Express package is a slightly stripped down, entry level version of their premier Origin Elite solution that has been offered for years; both of which are powered by SmarterSign. Origin Express is made up of one-part media player and one-part software and fills a void where people are looking for a single screen solution.

The differences between the Express program and the Elite program are straight forward. Some of the highlights are:

• Express has a single screen output vs. dual for Elite
• Express has 1G of storage vs. unlimited with Elite
• Express has a limited template library vs. vast through Elite
• Technical and User Support is limited to web and email support with Express
• Express training is done in a group webinar forum vs. one-on-one with Elite
• Express has single account management vs. unlimited users with Elite

Despite the variances between the two options, Origin Displays’ Partner, Mike Lella, feels that the Express will be the ideal fit for those looking for a true solution but do not have the need for a large network. “The issue companies like ourselves are facing is that the digital signage market is being saturated by folks couching their product as a solution when in fact it isn’t. The result is people being misled to lesser products because of cost. The Origin Express has the two main components that make up digital signage, (1) Content Management and (2) File Management, all under one umbrella at a comparable price to these other offerings. Now, people can have the majority of the Elite’s bells and whistles at a low cost for entry. They can also incorporate digital into an already existing static menu board system, focusing the attention on one screen for daily, weekly, monthly specials. This is an affordable way to dip your toe in the water before rolling out a larger scale system.”

As a part of the Express Package, and beyond the media player and software license, Origin Displays will design custom content, configure the media player so that it is plug-and-play ready, schedule the content, set up the playlist and provide 90 days of unlimited support. When asked why they don’t simply offer the software, Mike Lella had this to say: “I’d be lying if I said we didn’t contemplate using a Monkey’s Paw to draw people in but we feel that we know our market and leaving it to them to figure out the design aspects, scheduling, what media player to buy, etc., would be counterproductive and frustrating for everyone involved. Owner/operators specifically, want something that is easy to use, dependable and affordable, and we feel the Express addresses this.”

Islip CrossFit is owned by a small number of partners and will be opening in Islip New York in March 2013. It will be located off Located off of Saxon Ave in Islip NY. This gym will adopt many of the traditional CrossFit training methods.

CrossFit describes its strength and conditioning program as “constantly varied, high intensity, functional movement,” with the stated goal of improving fitness (and therefore general physical preparedness), which it defines as “work capacity across broad time and modal domains.” Workouts are typically short—20 minutes or less—and intense, demanding all-out physical exertion. They combine movements such as sprinting, rowing, jumping rope, climbing rope, flipping tires, weightlifting, carrying heavy objects, and many bodyweight exercises; equipment used includes barbells, dumbbells, gymnastics rings, pull-up bars, kettle bells, medicine balls, and boxes for box jumps

Origin Displays’ objective of this contest was twofold; 1- they were looking to draw interest and work with a company outside of their niche and 2- work with a company that shares similar values as them and could use a little assistance. Origin Displays Partner, Mike Lella, talks about why the contest called for companies outside of food service, the selection process, and how they came to choosing Islip CrossFit: “We have successfully carved out a nice little space in the quick-service industry with menu boards and drive-thrus, but felt like this would be a good introduction in to other areas to provide different kinds of signage work. At the end of the day the principles are the same and products are the same. Regarding the selection process, we were actually surprised by the number of entries we received. What we were really looking for was a company we could relate to, a company that had a clear vision and a company that we were generally interested in. Islip CrossFit met all three objectives. The owners, who will keep their day jobs, have created Islip CrossFit to live out a passion of theirs. Their dedication to health and wellness and their plans for working with youth is what ultimately aligned Origin with Islip CrossFit.”

By the time of their opening, Origin Displays will have provided a myriad of banners, window graphics and posters that will hang both inside and outside of the gym. When asked if he will be signing up for the gym, Mike Lella responded, “my head says yes, but my body is screaming no; we’ll have to wait and see what wins out.”

Blackstone is considered by many as Long Island’s premiere steakhouse and, true to its name, the décor is resplendent with quarried stone and rich natural wood that is lightened by chandeliers and fireplaces.  In addition to serving their meaty staples, Blackstone has their own authentic sushi chef and raw seafood bar. Visitors can also select wine from their award winning wine list.

Rare650 is another one of the Scotto Brothers’ upscale dining experiences.  In the tradition of their sister restaurant Blackstone Steakhouse, Rare650 blends the best of prime steaks and sushi with the tradition of Mediterranean seafood.  Rare has a chic design that draws its inspiration from destinations in Miami and the Hamptons.

Insignia Steakhouse is the newest fine dining restaurant from Anthony Scotto. Following in the footsteps of Blackstone and Rare650 – Insignia offers top notch prime dry-aged steaks, fresh seafood, including Mediterranean whole fish, and an array of sushi options.  Like its predecessors, Insignia also offers an extensive, high quality wine selection.

Origin Displays’ was approached by Brainstorm Studio, who are the Scotto Brothers’ marketing partner and provider of high-end website development on Long Island.  At the Scotto Brothers request, Brainstorm was looking for a solution that would meet their needs.  At both Rare650 and Blackstone, they had been using easels that needed to be changed and swapped out on a daily basis and they were struggling to keep up with the pace.  They felt that the look became tired and tattered and ultimately ineffective.  The plan was to design and manufacture a custom wooden frame that would surround the digital display and match the decor.  The display would be introduced at Blackstone and the response would be gauged.  The decision to add it at Rare650 and to the construction at Insignia was a rather quick one.

Origin Displays VP of Sales & Marketing, Vic Pereira, talks about the working relationship with Brainstorm and the signs at the restaurants: “Having worked with Brainstorm on a number of projects in the past they knew that we had a solution that was easily manageable and that we could integrate in to the restaurants with ease. Brainstorm manages Scotto’s website and email promotions and schedules them to coincide with the in store marketing through the digital display.  As far as the restaurants; digital has allowed them to implement spur of the moment promotions enabling them to capitalize on vendor specials and neighborhood events.  This has been particularly successful in their cross promoting efforts with outings and events at the Colonial Springs Golf Course.  Being able to see the activity on the account and having it being drawn in to future locations is assurance that they are getting exactly what they had hoped for.”

Some classic examples:

• I’m going to have my guy do it.
• I’m going to get it from someone locally.
• It’s too expensive.
• I am going to do it on my own.
• I am getting a free menu board from Coke/Pepsi/Boars Head.
• I am going to have a sign company make it.

In order to “get the sale” you have to create value around what you offer.  However, at the same time you have to balance whether it is going to be the right solution for them.  I often say, “I am a lot of things to a lot of people, but I’m not everything to everyone.”  With this mentality as my base, I have no problem telling people that we are not a good fit for one another.  It is those that we are a good, sometimes perfect fit for that drive me wild when they go in another direction.  Because of this, I have put a list together.  This list highlights the 5 main reasons why is makes sense to work with a menu board company for traditional menu boards, drive-thrus, and digital menu boards.

1.  We share the same space - Although we work in different verticals, the area within those verticals is the same – food service.  The level of expertise that is collected cannot be replaced by someone or some company that does similar work.  You wouldn’t get your car fixed at a bike shop would you?

2.  The science of menu board engineering - We have talked a lot about well-designed menu boards.  Well-designed goes further than “looking good,” it has to have a positive impact on your sales.  Coughing over your menu copy to a sign company and having it regurgitated on to a menu system with no display planning will yield marginal to no results.

3.  The products are tried, tested and true in the industry - One of my favorites is “I am going to get my drive-thru made by a local fabricator.” Question, have they ever engineered a drive-thru?  Is the system going to be UL listed?  Is it going to be rated for hurricane winds?  Now what happens when the sign falls over and smashes a car, or worse, a person?  There are reasons why drive-thru systems cost what they do.  Beyond the functionality from a graphics standpoint that they possess, there is a value wrapped around their durability and lack of liability.  On the traditional menu board side, ideal font sizes, dimensions of panels, modular/scalable systems have all been established to eliminate the guess work.  Digital systems have been developed with the owner/operator end-user type in mind, making it easy to manage.

4.  Industry relationships - Depending on the size of the project, your signage can become a huge undertaking.  Picking up a drive-thru system from me would be the easy part, but installing it, where is one to turn?  Looking to have a digital system installed in different areas of your sprawling hotel lobby?  You just might need some assistance with that.  You don’t have the crew to hang menu boards in each concession of your stadium, who can you trust to do it right?  Menu boards companies are professionals at what they do, but they also have cultivated a series of contacts in the space they share.  Personally, if you asked me about drive-thru installation, communication training, POS systems, web design, online ordering and several other facets that make up your business, I’d be able to get you on the right path.

5.  Custom design work - A good portion of any menu board company’s best practices should be centered on the development of one’s content.  Sure Flo down at ABC Signs or your daughter, who is an aspiring graphic designer, could probably whip something up that will pass the eye test, but what other thought besides, “does it look good?” is it given?    If you haven’t been asked questions other than, “what colors do you want?” run in the opposite direction.  This is one of many ways you can tell if you are working with the right company.

As I read this back I am wondering if I was hugged enough as a child.  This certainly isn’t as happy-go-lucky as some of my other posts, but I think it is very important.  At the end of the day you have to do what you feel is right for your business.  I would never want someone to work with me if they felt uncomfortable.  The goal of this entry isn’t to convince you to work with me, or Origin, but to make you pause and consider the ripple effect of going the cheaper, easier, or less risky route in all walks of life.

Do you agree or disagree?  Do you value expertise and knowledge or do you think it even matters when it comes to menu boards? Email us at info@origindisplays.com or give us a call today at 888-235-2579 and let us know!

Back in June the goal and objective of this arrangement was to have the manufacturing and fabrication of various products completed by B&H while the printing of the corresponding graphics would be done by Origin Displays.  The result of this partnership has exceeded both their expectations.  It has allowed Origin to be much more competitively priced in these areas and has afforded them the ability to manage projects from beginning to end.  Meanwhile, B&H has been able to parlay the menu board work in to other, non-competing, areas of QSR restaurants; a place previously untouched by them.  Encouraged by their parallel growth with the interior signage they have teamed up once again to develop a new, state-of-the-art drive-thru.

Drawing on their marketing research and results from polling their customers, Origin Displays realizes the time is now to bring a new alternative to the drive-thru scene.  The data leads them to believe that graphic space, energy consumption and of course price, are the three areas for improvement.  Origin Displays Partner, Mike Lella, elaborates; “what we have seen is that the companies that provide the lowest price points tend to lack in quality.  The opposite can be said for those that we see as overpriced.  Believe it or not there is a large gap in between where we feel we can hang our hat while maintaining a high level of quality. Thankfully we are able to tap in to the experts at B&H to bring a durable and energy efficient solution to the forefront.”

Origin and B&H are taking their time to develop this solution.  Beyond the engineering and prototyping, they want to make sure that they hit the points most important to their consumers.  Jared Bartholomew, B&H’s Vice President of Operations, talks about it from their standpoint; “just like Origin has a lot of trust in us, we have a lot of trust in them.  We are relying on their industry knowledge to guide us to the ideal solution.  In between all of that there are a number of considerations from a fabrication standpoint to keep in mind- integrity of the metal against weather, how the graphics will be held in place, the viewing angles from a wide range of cars, and the list goes on and on.  At the end of the day these are the projects we live for and we are going to enjoy the process.”

Origin and B&H expect that the new drive-thru will be unveiled sometime between June and August 2013.

A little more about LI Bagel Café; their founders opened their first bagel store in Oceanside NY, formally known as “Oceanside’s Original 24 Hour Bagel.” This store was the first in what has now become the Long Island Bagel Café organization. After Oceanside came Bellmore Bagel Café, Long Beach Bagel Cafe, Glen Cove Bagel Cafe, Nesconset Bagel Café, Merrick Bagel Cafe and Howard Beach Bagel Café, which opened earlier this year.  2013 promises to be another productive year of expansion with an express café on the docket for the first quarter which will be located in Baldwin NY.

Helping LI Bagel Café with all of their signage needs for Fulton Street was Origin Display Group Inc., a leading supplier of indoor, outdoor, and digital menu boards.  Included in this project were sixteen custom-made distressed wood menu boards with magnetic graphics, eleven dimensional words for the bulkhead, two custom frames to surround decorative writing on the wall, all relating design work and the installation.

Origin’s Vice President of Sales and Marketing, Vic Pereira, talks about the project from start to finish. “When we initially took on this project we thought we were going to be providing the standard stainless steel menu boards that we had done for them in the past.  We quickly realized that they wanted to go in another direction for this location.  When you go the custom route you always run the risk of playing a game of “whack-a-mole.”  That wasn’t the case with Randy Narod and his team.  They were very receptive to our thoughts and suggestions and the end result is a menu system that certainly adds to the already breathtaking interior design.”

Michael Tiseo, LI Bagel Café’s Chief Financial Officer, explains the working relationship with Origin Displays.  “The easy part was selecting Origin to do the work because they have done a number of our stores in the past and there is a high level of comfort that exists.  The difficult part was telling them exactly what we wanted.  Fortunately they were able to provide a number of prototypes, samples and prints until we were able to zero in on what we wanted.  Our goal was to create a look and feel that is unparalleled in the deli world and we feel like we have accomplished that – and this could not have been done without Origin’s help.”