Sponsored By

When LTOs Don't Go As Planned

John Lawn, Editor-in-Chief / Associate Publisher

June 1, 2012

1 Min Read
FoodService Director logo in a gray background | FoodService Director

Limited Time Offers are almost never just a way to offer customers a special deal. In most cases, they're intended to have a specific result: driving a particular kind of purchase or traffic, improve sales of a high-margin product, introduce a new item to the menu and many other objectives. But it pays to think them through because the "Law of unintended Consequences" can sometimes make them backfire.

For a couple of lessons about "LTOs Gone Bad," all learned by brief case studies of major chains, check out this article by Mark Brandau in this week's Nation's Restaurant News: 

http://nrn.com/article/3-restaurant-ltos-went-bad

About the Author

John Lawn

Editor-in-Chief / Associate Publisher, Food Management

John Lawn has served as editor-in-chief /associate publisher of Food Management since 1996. Prior to that, he was founding and chief editor of The Foodservice Distributor magazine, also a Penton Media publication. Arecognized authority on a wide range of foodservice issues, heis a frequent speaker to industry groupsand has been active in a broad range of industry associations for over two decades.

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.