A lot of companies work with a “transaction” mindset meaning that they want to make as many sales as quickly and easily as possible (this makes sense for a lot of commodity-type businesses).  Look, I am in the business of selling as much as I can as well, but not at the cost of putting something out there that I don’t personally believe in.  Call it ethics, integrity or even a business strategy, but I have always felt that spending more time with folks to understand their objectives will provide them a better opportunity to succeed, thus possible future residual work.  From a sales standpoint you can avoid the “free consulting” if you define the rules of engagement up front.  This is not going to be a dissertation on “how to sell” (I could blab my two cents about that all day long) but there are 4 steps that will help guide the process from start to finish.  Keep in mind that each of these 4 steps could be broken out even further, but for the sake of keeping it simple, I won’t do here.

Step #1 – Make sure the objectives are defined

This is an area where there sometimes is some confusion as to who is responsible for what.  Not long ago, we were approached by a company that was struggling with how to convey their messaging.  They alluded to us being the experts and needing our assistance.  When asked, “What are your objectives?” we were told again that they were hopeful that we could help with that.  This is where the first line has to be drawn in the sand.  Although I shudder when we are thrown in the same bucket as sign companies, our core competencies do not include creating marketing goals but helping to execute those already in place.  In a separate but similar scenario, we were approached by a company with the same challenge but knew that they wanted to sell more of what they had, but didn’t have a way to get the items in front of people in a convenient manner.  This is all that was required to develop some prospective solutions for them.

Step #2 – Plan

This is the error mode that gets realized the most.  This is because the majority of businesses DO have their objectives, or slightly less structured ideas, of how they want to do things.  Take menu boards for instance, they have a menu that they have created and now want it displayed on to menu boards.  What tends to happen is a simple regurgitation from the menu copy in Word, Excel, PDF, etc. form to a basic layout of items and pricing which doesn’t align itself with what the ultimate goal is (i.e. selling more of the items with the greatest gross profit).  Graphic design is only one part of it.  Functionality and placement are two other areas that have to be discussed at length.  “Failing to plan is planning to fail.”

Step #3 – Innovate

There are many instances where standard products will work given the need and use for a particular client, however one should never feel as though they are being forced in to a solution because of budget or a general lack of vision from who they are speaking with.  With that said, innovation shouldn’t be limited to the actual product.  It can also be realized through graphic design.  However beyond all of this, the innovations must reflect what was discovered in steps 1 and 2 in order to accomplish the end-goal.  If not, they then serve no purpose.

Step #4 – Execute

With the product(s) now specified through steps 1-3, it now comes time to execute.  This includes, but is not limited to, fabricating the pieces and assembling them, printing the applicable graphics, packaging, shipping and installing in the predetermined area that was discussed, all within the timeframe that was provided at the beginning of the process.

Follow these steps and you’ll be able to guide the process, minimize “wasted” time, exude confidence, meet deadlines and most importantly exceed customer expectations.

We’d love to hear your thoughts.  Give us a call today at 888-235-2579, email us at info@origindisplays.com or contact us here!

So why do I bring this up?  How does this relate to menu boards, drive-thrus and digital signage?  Quite simply it’s because people are using this avenue to learn, research and buy these types of products just as they would an airplane ticket, a pair of shoes, or a knife set.  Yet, when you compare one menu board company to another, to another, to another, you begin to see that there is not a lot of differentiation between them.  They have similar products at similar price points.

Taken a step further, you’ll notice that what you see with the newer concepts and at more modern food courts (for example) doesn’t coincide with what people find or see online in regards to menu board systems.  Why is that?  Are companies like us, who do a lot of custom work, missing the mark?  Has there been a shift in the menu board industry?  Knowing that people are looking for and going with something different, why hasn’t a company risen and taken the lead in this market?  Let’s take a look at traditional menu boards, drive-thrus, and digital signage and see if we can sort this out.

Traditional Menu Boards

Traditional menu boards come down to two options: (1) illuminated; or (2) non-illuminated.  The one certainty that has been established is that the popularity of the backlit track systems with florescent bulbs has come to a screeching halt.  With the price of LED lighting becoming increasingly competitive and its ability to provide greater longevity and a slimmer profile within a panel are the main reasons for the demise.  Add the fact that more and more people see less of a need for strip-and-digit set-ups.  Going this route inhibits design flexibility and lessens the overall look of the menu board.

On the non-illuminated side is where we see the greatest discrepancy from solution to solution.  One can assume that the reason for this is because, in general, people are seeking uniqueness for their locations.  This goes for the mom-and-pops as well as the chains.  In either scenario they would like to be definitively different from their neighbor down the road.  The argument could be made that the difference lies within the designs of the graphics; however a stainless steel menu board system is still a stainless steel menu board system.  From a consumer point of view, you never want to feel forced in to a purchase because that is all that is offered.  This is why you are seeing more custom work being done.  Companies are willing to pay a premium to have fixtures manufactured that will work with their interior design.  On the flip side, the likes of Red Mango, Chipotle and Panera Bread have gone with straightforward, inexpensive solutions that are easy and cheap to upkeep.  The main thing to point out in these instances is that they do not appear budget-based solutions.  These exist and are easy to come up with, but it is on the menu board companies to let-it-be-known when these consumers are floating about the Internet.

Drive-thru Menu Boards

Drive-thru menu boards are a little bit more straight-forward.  There are not many tickets in town when it comes to purchasing them.  However, there are sign companies that see no problem with putting a light box on a stick and proclaiming it a drive-thru – it’s not.  If you consider what you have seen over the last 20 years, not a lot has changed.  This is rather peculiar given the world we live in.  In fairness, LED lighting has been added to most, some have attempted a different look or style with limited success and digital drive-thrus continue their attempt at a breakthrough (call us if you want to know why this is a bad idea).  Yet as you look at the different drive-thrus from location to location, there is very little that distinguishes one from another.  Sure, there are those with toppers and wings, those that swivel for day parts, some that are wall-mounts, those that differ in look (i.e. Starbucks) but at the end of the day, it is but a light box or series of light boxes / cabinets with a combination of graphics and strips usually mounted on the ground.  The old adage “if it isn’t broke, don’t fix it” seems to resonate here.  Again, other approaches have been made but the reason not much has changed is because it works!

Digital Signage

Digital signage, and specifically digital menu boards, is a tricky one.  As I tell everyone I speak with that asks to see some “examples” or for a location where they can “see it in action,” there is no reason for you to do so.  What you see on the screen is simply one person’s design work.  It may be nice, it may be awful, but it’s what the client deemed best for their business and who are we to judge?  I understand the idea of a “portfolio” for people to look at.  It helps whet the appetite, gets the creative juices flowing and all that jazz, but it doesn’t provide any answers as to what solution would be best for you.  It is what occurs behind the curtain that should be most important to the end user.  With that said, there are solutions that are better suited for some than others.  For instance, if you are a larger company and have the design and IT infrastructure already in place, a simple networked media player solution may be best for you.  On the other hand, if you are not afforded these warm bodies, a full-scale solution with content and file management would be best.  Either which way, some will always see it as “TV’s on a wall.”

Although we have most definitely seen significant growth with digital for menu boards, there still hasn’t been that surge that many have predicted the last couple of years.  In my opinion there are four reasons for this: (1) The cost is still an issue.  It has decreased substantially but you can’t do anything about the fixed cost of a commercial grade monitor; (2) It simply doesn’t fit the look folks are going for; (3) Companies have found flexible/inexpensive ways to upkeep traditional menu boards; and (4) There are an overwhelming amount of options to choose from.  With so many options comes the trepidation and a lack of conviction on whether you are making the right choice.  And with the price-point being greater than that of a static system it makes it a more difficult leap of faith to make.

So what do you think?  Where is the menu board industry going?  Why are people moving away from the systems we saw so frequently in the past?  What do you see as the “next big thing?”

We’d love to hear your thoughts.  Give us a call today at 888-235-2579, email us at info@origindisplays.com or contact us here!

What will start as a new four screen set-up at a single location, it will conclude as a roll-out to their subsequent locations.  Origin Elite was selected by Slade Klack, Popingo’s Vice President of Operations, after he viewed demonstrations of three other companies.  With a digital system already in position Slade had clear objectives when searching for its replacement.

Origin Displays’ VP of Sales & Marketing, Vic Pereira, digests the journey of the project.  “When we were approached by Slade, he made it clear that he was looking for a solution that would be easily managed and that was also backed by a support infrastructure should any questions arise.  At the time, they were using a proprietary solution that was managed by a single individual.  When it came time to make any sort of changes it became an arduous task.  After the demonstration of the software and the thorough fact finding of our business done by Slade, we engaged in business.  Wanting to make sure that their brand was accurately represented, Popingo’s had professional food photography done.  These images replaced our placeholder and really added another level of “wow” to the end result.  We look forward to seeing this solution grow their business and implemented in to their other locations. ”

More about Popingo’s: With customer service as their focus, Patrick J. Richard, Inc. (a full-line wholesale petroleum distributor), opened its first “Popingo’s” convenience store in 1987 in Napoleonville, LA.  Two additional stores were opened in 1988, one at the foot of the Sunshine Bridge in Donaldsonville, LA and the other in Gonzales, LA.  Since then, the Popingo’s convenience store chain has grown to ten stores strong.  On July 1, 1998, the parent company changed its name to Richard Oil and Fuel, LLC. to better represent the products and services it offered in the wholesale segment of its business, however the Popingo’s name has not changed.

Popingo’s considers themselves customer oriented with a focus on fast, friendly service.

View the PRWEB press release here!

Slightly Skewed teamed up with Origin Displays after an exhaustive search for a magnetic menu strip provider.  Slightly Skewed President, Alan Jong, had samples made by a number of companies and selected Origin Displays based on quality and responsiveness.  “The materials are solid and the craftsmanship is exceptional.”  The various menu items have been placed in a frame that stylizes itself with the truck.

Origin Displays’ VP of Sales & Marketing, Vic Pereira, discusses the working relationship with Slightly Skewed.  “There is no question that Alan was seeking the best solution for his business.  This is why it was particularly flattering that he chose to work with us on the opposite coastline.  Though we do this all the time, it does tend to be a leap of faith for some folks.  It has been great seeing this project evolve over time.  Alan has left no i’s remaining to be dotted and t’s remaining to be crossed.  We are anxious to see how the masses take to what we feel is an extraordinary food truck concept!”

Alan had this to say about his experience with Origin Displays and how he sees their work impacting the business.  “I am so pleased with your workmanship.  It made a difference in the final product.  Considering appearance and function, I don’t think food truck menus out there come much better.  Unless I have miscalculated, this board is going to help drive sales.”

Keep an eye open for the Slightly Skewed truck as it is set to hit the streets in October 2013!

View the PRWEB press release here!

The Perfect Restaurant Model

Restaurant models are generally imperfect. Ninety-nine percent of the time there are clear negatives to every model.

As an example, let’s talk about the traditional model for a coffee business. The percentage margins are high and the staffing costs are low—two great indicators for success—but in order to make any meaningful profit, you need to drive high volume and own multiple outlets. This is due to the fact that, despite percentage margins being high, the cash margin is low. If you make 20 percent profit on a $2 cup of coffee (after cost of labor, rent, custom cups, marketing, and other operational expenses), you are making 40 cents per cup. You’ll need to sell a ton of coffee for those 40 cents to add up to a meaningful profit annually.

This is the major challenge for almost all quick-service businesses: They are capitally intensive because they need to open a lot of outlets and have to eke out small margins over a large volume of business. Additionally, when looking at a model like coffee, the post–6 p.m. meal period is rarely profitable because most people prefer to spend their nights sleeping rather than rolling around in bed with their mind racing on caffeine. Despite these challenges, the coffee business is clearly one of the top business models in the world today.

But I think I have found one even better—maybe even perfect.

Read More…

Ones to Watch: Salata

In 2003, Berge Simonian noticed something interesting happening in the restaurant he had operated for almost a decade in downtown Houston. The line for salads was frequently longer than the line for hot foods.

With that in mind, Simonian and his business partner, Tony Kyoumjian, began working on the idea of a quick-serve salad concept. Believing that a salad is only as good as the dressing you put on it, the partners focused intently on recipes for salad dressings, sauces, and soups, and the first Salata location opened its doors in late 2005. “Our goal is to be a good, clean, healthy-choice restaurant,” Simonian says. “Ingredient freshness, quality, variety, and taste are key.”

Dining at a Salata is simple. Guests start by choosing a fresh salad, priced at $8, or a salad wrap for $7. They walk down the line picking and choosing from a variety of salad ingredients, and the salad is constructed, tossed, and handed to the customer at the end of the line. All prices on the Salata menu include tax, so there are no surprises when the customer goes to pay.

Read More…

Your Way or the Highway

With customization looming large, how can quick serves play catch-up?

I made my own pizza for lunch the other day, and I have to say it was pretty great. Now, in the interest of full disclosure, I admit I’m taking a little license with the language by saying I “made” this pizza. I didn’t roll out or toss the dough, though I did choose my crust from a few available varieties, as was my prerogative. I also didn’t slave over a saucepan to get the tomato sauce a little smoky, a little spicy, and distinctly tangy, the way I like it.

In terms of cheese, I had several options, ranging from smoked Mozzarella to goat cheese, Brie, and truffle Pecorino, but I didn’t have to grate or smear the stuff over the crust before tossing the whole works in the oven—which, come to think of it, I really didn’t do, either. Also, while I treated myself to a wealth of toppings, including fresh oregano and basil, some crushed red peppers, oven-roasted red onions, and bell peppers, I didn’t visit the farmers’ market or the grocery store produce section beforehand (or at all, really).

Read More…

Finally, let’s see if the trends set before us in January of this year are still holding true…

10 Trends for 2013

The menu items, promotional tools, and business strategies that will affect quick serves this year.

What would the start of another year be without predictions? Whether analyzing politics, the silver screen, or stock markets, experts try to offer a peek at the trends we can expect in the coming year.

The restaurant industry is no different. Throughout 2012’s fourth quarter, various consultants, chefs, and operators gazed into their crystal balls and forecasted the hot restaurant ideas and issues of 2013.

The following 10 trends, according to those experts, seem most likely to impact quick-service and fast-casual restaurants this year.

1- Going local

Despite disagreement about what local really means, there is little doubt that consumers increasingly see it as a positive attribute. Locally grown or sourced ingredients fill three of the 10 spots in the National Restaurant Association’s (NRA) annual “What’s Hot” culinary forecast, a survey of more than 1,800 professional chefs who are members of the American Culinary Federation.

Local sourcing is a “macro trend that will maintain its momentum” this year, says Joy Dubost, a registered dietician and director of nutrition and healthy living for the NRA.

Read More…

As you can tell, there is a lot to consider as you sift your way through the world of quick service and fast casual.  Should you need some guidance along the way, we should be able to point you in the right direction.  Give us a call today at 888-235-2579

The time he was referring to isn’t the employee who is making or providing a certain product or service but the amount of time “servicing” the client.  This can take on many different looks; logistics, a salesperson getting dragged in to account management, general customer service, research in to other products, free consulting, etc.  We have all had these types of clients who we endearingly refer to as “high maintenance.”  So the idea is that on one hand, you may have client ‘A’ who generates $100K/year, and client ‘B’ who generates $50K/year, however ‘A’ takes up much more of you and your team’s time.  You have a tendency to bend over backwards for ‘A’ because of the golden goose at the end.  Conversely, you give ‘B’ very little TLC because they place their orders and make very little waves.  See the problem here?  If you add up all the time and money (cost per hour) spent dealing with ‘A’ and put it against ‘B’, who is your better client?  Meanwhile, the periods you are spending with ‘A’ would be better served nurturing the relationship with ‘B’.  Make sense?

You are probably wondering how this relates to menu boards.  Well, mark it up as a “lesson learned” but I recently overextended myself trying to earn someone’s business.  With that said, I am not here to talk about my side of it, but the prospects side of it.

A little background; over a year ago I was approached by a gentleman that was local to us here on Long Island.  He wanted me to stop by and take a look at his new restaurant, now his 5^th.  Before getting together we had some initial discussions regarding digital signage.  Relatively quickly he put that idea on his business bucket list.  Anyhow, we met on a Friday morning and went over some ideas and pricing after taking a peak at the place.  Everything seemed to be going well.  There was only one sticking point, he needed the work done by the following Tuesday.  At this time, we were in the midst of our company’s largest rollout in 3 different states and as much as I wanted to help him out the timing didn’t permit.  That was fine, he’d put up something temporary.  Fast forward three months, now he is ready to roll.  He asked me to resend the pricing we had discussed.  Remember, this includes EVERYTHING he would need for his menu board system from the design, to the print, to the manufacturing, etc.  All of a sudden, pricing became an issue.  Forget that we had a good rapport, or that I had been to his location and taken measurements and knew exactly what he needed.   Right around the corner for him was a vacation that would take him out of the Country for a month and he wanted to get this done beforehand.  He spent the better part of this time beforehand sending me links to other sites, “I can get a panel from here, I have my own print guy and I’ve got a girl who does all of my design work,” I was told.  Did I mention the discrepancy on each panel was only $75?

Fast forward a couple of months (he left on his trip without doing anything), he reaches out to me again, “I really need to get this done.”  Well, we play the same game for a couple of weeks and finally I got a concise, to the point email, “Sorry, too expensive.”  So as I do with all lost potential business, I take a moment to reflect and ask, “What happened here?”  This is what got me thinking about the guy at the seminar.  Again, not so much from my end because after all when you are in the business development phase you do have to go out of your way (in this case I went way out of my way) to earn people’s work.  No, I started thinking about my prospect and the amount of time he spent meeting with me, speaking with me over the phone, researching on his own, getting temporary signs made, seeking alternatives and thought to myself, “Was the $75 per panel (four total panels) really worth it?”

We now sit here over a year later and he is still without a true solution because of $300 dollars.  I want to make one thing clear, I am not suggesting that people shouldn’t save in areas that they can, especially if there is a noticeable difference in cost.  My point is, this gentleman owns 5 restaurants and he quite literally spent 7 hours (minimum) related to this project and is still without a thing.  Putting his cost per hour at a conservative $50 he has invested $350 of his time already.  Now consider his solution, he IS going to buy his panels elsewhere, he IS going to have his girl design something and he IS going to have his guy print it.  I am sure it will come out looking more than fine, but again, now he has the logistics of that to worry about, too.  Wouldn’t the time be better spent managing the day-to-day operations of the restaurants?

As I read this back I suppose I may be coming off as being a sales guy scorned, but I assure you that is not the case.  I truly abide by the motto “you can’t lose something that was never yours to begin with.”  I simply want to point out that as business owners, you should truly put a value on your time.  Where you think you’re saving you may be doing yourself a disservice.  Comfort, quality, rapport, these were never an issue through the whole process; it all came down to money.  And as I have tried to illustrate here, both on the business side dealing with clients, and from a consumer standpoint, you are best served by going the route of bang for your buck… and TIME!!!  After all, “time is money.”

What do you think?  Does getting the best deal possible trump the time spent making it happen?  Or do you agree with me, that time is more valuable than a couple of bucks – that it can be spent in more productive areas for your business?

We’d love to hear your thoughts.  Give us a call today at 888-235-2579, email us at info@origindisplays.com or contact us here!

The Patchogue Theatre for the Performing Arts (PTPA) is the largest of its kind in Suffolk County, Long Island and home to rehearsals, meetings, community events and over 180 performances a year.  PTPA originally opened in 1923 as Ward & Glynne’s Theater.  In its day, the theatre attracted first run feature films, Broadway productions, vaudeville, the best in burlesque, silent films and performances by John Philip Sousa and such acts as The Rose Royal Midgets.  Since then, the theatre has endured many transformations and even had a period of 8 years where it sat empty.  That changed in 1997 when several local businessmen came up with the initial funds to purchase the theatre and the Village of Patchogue applied for grants to renovate and restore the building to its former glory. The theatre interior was restored to its 1923 grandeur in several phases. The theatre was reopened for business in December 1998 and held its first performance in years. There are now 944 orchestra seats and 222 balcony seats; a total of 1,166.

Origin Displays’ VP of Sales & Marketing, Vic Pereira, discussed the PTPA job in more detail.  “Walking in to the PTPA you immediately get a sense of nostalgia, as if you have been taken back in time.  This is why adding the digital signage was a tricky one.  Forget the networking challenges that resulted from the building’s age, we needed to make sure that we didn’t disrupt the look and feel when adding the digital element.  Thankfully, the theatre’s Director of Operations, John Ashline, was able to guide us to an area where the signage would not only work in terms of customer reach but also in terms of interior appeal.  So far we have received positive reviews of its impact.  That aside, Origin was proud to work with the theatre.  The PTPA is rich in community spirit and as a Long Island company we were honored to have had this opportunity.”

PTPA has yet to welcome 25 acts for the remainder of 2013.  Ranging from Irish dance to country music to the Golden Oldies to the Nut Cracker, the theatre has something for all ages and tastes.  Visit their website for a full list of upcoming events.

To learn more about Origin’s Elite digital menu board system, contact us here or give us a call today at 888-235-2579!

Design Strategies+ Inc (DS+) is an award-winning professional hospitality project management firm. They developed TLU’s project concept, budget, and timeframe, and alongside Sodexo, vetted Origin Displays amongst others for the digital signage component.  In addition, DS+ will oversee the installation for each of the units.  Remote access and ease-of-use were key contributors to going the route of Origin Displays.

“It is obvious that Kent Rattan (DS+ President) is committed to providing the optimal solution for his clients,” says Origin Displays VP of Sales and Marketing Vic Pereira.  “His decision to endorse us to his client was not taken lightly, nor did it happen overnight.  There were several conversations, more than one demonstration, pricing negotiations, and the involvement of TLU’s food service company, Sodexo.  Ultimately, we feel like the solution sold itself and will undoubtedly serve its purpose, and more, for TLU, Sodexo, WOW Café & Sandella’s Flatbread Café.”

WOW Café: American Grill and Wingery, along with Sandella’s Flatbread Café, will cut the ribbon on their TLU locations later this month.  Each location will have three 42” monitors displaying the menu items to the students, faculty and visitors to the campus.

To learn more about Origin Elite, contact us here or give us a call at (888) 235-2579!

Deluxe French Fries is a family owned quick service chain that has fourteen locations spread throughout Canada’s Maritimes.  Since 1949, the Theriault family has provided English-style fish and chips and fresh cut fries that have become staples to those who live in the area.  Beyond these items, their menu also includes the likes of varying poutine options as well as a lobster platter which appropriately represents the demand of the maritime habitants.

Origin Displays began conversations with Deluxe owner, Robert Theriault a year ago regarding the idea of revamping his drive-thru in Truro.  The existing drive-thru menu board had decades under its belt and the “squawk-box” only had intermittent success, so the decision to modernize was easy.  Once this was determined, Origin spent months vetting concrete, electrical and installation companies for Deluxe to make sure that the integration would run smoothly.

Origin Displays’ VP of Business Development, Vic Pereira, discusses the year-long dialogue:  “Robert and I were able to identify the need for a new drive-thru very early in our conversations.  The unfortunate hang-up was finding the right people to do the installation work in the area.  It took some time but between the both of us we were able to put together a sound team with experience in the drive-thru space.  Although this process took a while, we both wanted to make sure that we set ourselves up for seamless installations at the subsequent locations.”

To learn more about Origin’s drive-thru menu boards, contact us here or give us a call at 888-235-2579!

Our objective is to arm our clients with the knowledge that we have, provide our professional opinion, and let them make informed decisions on what would be best for their business.  With all of that said, we still hear, “Well I could buy two LCDs for the price of one if it isn’t commercial, so even if it breaks down after 1 year…” and “I saw one at Costco/Wal-Mart/Best Buy, etc. for half the cost.”  This is both factual yet also naive.

I would like to tell you a little tale about what I have recently experienced with my LCD.  I purchased my consumer grade LCD for my den from a major retailer in November 2012.  All was well in the world until about a month ago.  The television began to cut in and out intermittently.  After doing some troubleshooting on my own, I soon determined that something was wrong, and it wasn’t the Cable box.  Since it had been less than a year, I wasn’t too concerned because it was covered under warranty.  In fact, I actually paid for the extended warranty so that in the event something like this happened, a tech from the store would come to my house and I wouldn’t have to deal directly with the manufacturer.  So I place my call and fifteen minutes later I finally begin to explain myself.  I am then transferred to someone who has me try some very “sophisticated” troubleshooting techniques like, “Can you turn the TV off, leave it for 15 seconds, and then turn it back on?”  Umm, okay.  This lasted for probably another 15 minutes until the obvious was determined on their end – I needed someone to come out to look at it.  This all happened on a Monday.  The quickest someone could get to me you ask, THURSDAY!

Thursday has now arrived and I was given a 4-hour window regarding their ETA that morning.  This is always nice to deal with on a work day.  Anyways, the tech arrives and starts getting at it.  Now it is a large LED (60”) but I didn’t expect to be an unpaid assistant for an hour.  I was helping him lift the LCD, plugging and unplugging every few minutes while he tried to work his “magic” and then holding the shell in place as he screwed it back on.  All I kept thinking was, “What if I was a 75 year old man?  Would I be expected to do this?”  More disconcerting than anything is that this particular “tech” was simply following the instructions from someone on the manufactures end via a speaker phone call.  The end result; there was a damaged part in the LCD and, you guessed it, they didn’t have it on hand.  The part was ordered and wouldn’t be in for 5-7 business days.

Fast forward to the following Tuesday.  I received a call saying that the part is in.  Great, I thought… but wait, a tech would not be able to make it until Thursday, a full 11 days after my initial call.  “Nothing I can do,” I thought so Thursday came and we repeated the steps from the Thursday prior with the exception of putting in the new part.  Afterwards the TV seemed to work fine.  Now it is 8pm at night, I sit down to watch some Yankee action and after about an hour, POOF, the TV shuts down.  I am getting no picture on my screen.  My patience waning, I call the store and demand a resolution.  One problem, it is now 8pm+ and it is outside their technical service hours.  First thing Friday morning, I call back.  Sensing my frustration, this time they were miraculously able to send someone the same day.  Thankfully it was a different tech, someone who has been doing this for “35 years.”  There is no question that he exuded much more confidence in what he was doing which was a relief.  Very quickly, he put a call in to the store and was able to validate a refund or straight exchange.  I wasn’t done.  I signed the work order but now it was on me to, again, connect with the store and coordinate the exchange.  FINALLY, on Saturday, 12 days since my initial call I had a working and functional LCD delivered.

After all of this, I took a step back and given the industry I am in, I thought to myself, “Could you imagine if this happened to a digital menu board?”  12 days would have passed without the use of the screen.  To me, this is a shining example of that cost/benefit I alluded to earlier.  Is the couple of hundred dollars in savings really worth it?

So what is the warranty difference with commercial grade monitors?

For instance, Philips commercial grade LCDs have a 3 year on-site warranty.  This covers parts, service and transportation.  They also claim to have a 99% repair rate and provide a replacement unit should the LCD need to be removed to be fixed.  This is typically all handled within 48 hours.

Does reading this change your thoughts on what you would do when/if you ever went the route of digital menu boards?  We’d like to know!  Give us a call today at 888-235-2579.