Name: 3 Ways Digital Menu Boards Transform Small Businesses
Uploaded: 2026-09-24T19:16:21.048Z
Duration: 42 min 15 s
Description: 3 Ways Digital Menu Boards Transform Small Businesses

Transcript for "3 Ways Digital Menu Boards Transform Small Businesses": that would be way better. Okay. We're live. Hello, everyone. Welcome, and thank you for joining us today, wherever you are in the world. My name is Stephanie Grobman. I am from Global Payments, and I will be your host today. I, am actually joined by the real expert, which is Maria Santiago. Hello, Mary. Hi. How are you? Great. Thank you for joining me, and taking time out of your busy schedule because I know you're doing a lot of fun stuff behind the scenes. Mary is a product manager, for Genius Digital Menu Boards. She's also a past restaurant owner, so she is the perfect person to have this conversation with today. Today's session is designed for restaurant operators who are looking for ways to streamline operations, increase revenue, and create a better guest experience. So rather than spending the next thirty minutes talking about tech, we're actually gonna be focusing a lot on business outcomes and things that are important, for business owners today and how they can increase that revenue, and really enhance, the overall experience of their menus. I'll be putting Mary in the hot seat a little bit, but she has a lot of really fun stories to tell and a lot of really great insight. This is going to be a treat for not only the viewers today, but myself included. Nice. I will say just a couple of housekeeping things before we click off. There is a q and a, available. If you have any questions throughout the without throughout the one that are, just go ahead and drop them in the side, and then we will have a moderator that will be pulling questions at the end. We will absolutely get to as many as we can. So that's all for housekeeping and a welcome. Thanks, Mary, for being here. Let's. get started. Sure. Let's rock and roll. Click. So you already kind of know us, but I'll just say that we are both at Global Payments. We are both so excited to be here, and this is our kind of agenda for today. We can kind of run through, what we'll be going through. So we'll start with why the menu matters so much to revenue, then we'll dig into three ways that our digital displays transform restaurants, whether they're saving time, increasing revenue, or improving that guest experience. And then Mary is gonna explain why POS integration is such an important differentiator, and we'll share a couple of stories that she might have from her past experiences. And then stay with us to the end because then we'll share a little bit more about what this could look like in your own space. And now for the fun meat of it. Okay. I wanna start off the conversation with just a couple of questions. We'd love to learn a little bit more about who is here today. So please take a moment and select the option that reflects best for you, and how you're currently managing your menus. So are you currently rocking a printed menu? Are you one one of those really cool coffee shops that have a chalkboard handwritten or a static board that you maybe have to put like a out we're out today sign? Is it a combination of digital and printed? Or are you fully digital? Right? We saw a lot of that happen, especially a huge shift, in the COVID time where we're all going to QR codes. I know here living in Atlanta, we get a lot of QR codes. So go ahead and drop, what you're using today. I'll give it a second to pull in. Okay. Alright. So no matter what you chose, it looks like we've got a couple a a lot of combinations. No matter what you chose, to the challenges basically of digital menus or the challenges of menus are across the industry, whether you're running out of, you're running out of product and you need to quickly tell everyone that you're out of product, etcetera. So, with with whatever means you're using, it is absolutely fine. And I know, Mary, I'd be interested to see what you actually used when you were in business, Yeah. and whether you would have were you were you in a digital like, was it digital inclined at that point? Not to not to age either of us, No. but. No. No. I mean, it's fine. At the time that I was working in restaurants, digital menu boards weren't a thing. You know, my experience comes in like, cafe catering. So we did a lot of the static or chalkboard displays, and, we loved it because, you know, we do daily specials as a restaurant owner or business owner. One of the joys of working in that field is being able to be creative with, the items that you have on hand, and nothing feels better than an empty walk in. So that chalkboard display would allow you to, like, array oh, you know what? Today, we're gonna do, shrimp because I have extra shrimp from the night before. But I'd only be able to write it on a chalkboard. You know? It couldn't really capture what that dish was gonna look like. So, you know, I love the chalk my handwriting is not great, so I was not the one writing on the chalkboard. But, you know, back twenty years ago, that's that's what we did. That's amazing. I feel like now you would definitely have an opportunity to be, like, creative, but it's nice you say your handwriting. You don't love your handwriting. That's. the fun part of digital now. Right? But it's also it's a double standard. So if you are creative and you do like your handwriting, you can always implement those. things into a. digital space. But, yeah, interested. For sure. Amazing. Amazing. Let's see. Well, before we get into the displays and what the let's start with the menu itself. Why do we consider the menu to be one of your most powerful tools? Depending on where you are, whether you're a coffee cart or a what is it? A cafe in a. multiphase. Yep. Right? Like, it's it is one of the first things that people consume. Why is it so important to tell the story of of what people expect when walking into your restaurant? Oh, I mean, it's you know, people eat with their eyes. You know? They can't really, you know, make a it's text is great. You can kind of describe something to somebody. But I think we've all been in a restaurant, you know, sitting down and you you see something coming out to somebody else's table, and you're like, oh, what what did they get? You know? So having that ability to show imagery, on the digital menu board helps promote different dishes. You know, I love cuisine, and I love, like, international cuisine. And, you know, Mhmm. America is a melting pot. Right? And sometimes, you know, the names of those cultural dishes, while the there might be folks who know what that is, what that tastes like, they're gonna go for it right away. But But if you're try. you're trying to expand your market base, having that imagery of that, you know, delicious dish that is, you know, personal to your your culture will be able to kind of, you know, have people try new things. Mhmm. The other thing I'll say is with, you know, your menu being your most powerful revenue tool, as we mentioned, eating with your eyes, that's that's what people do. But everybody nowadays, everyone is a brand. Even us as humans can be branded, bringing. that, you know, look and feel, your color scheme, your font that we were kinda alluding to with the chalkboard. That can all be transferred onto a digital menu board. So not only do people eat with their eyes, it also brings your your personality and, you know, for lack of a better words, the vibe and the atmosphere that you wanna bring to your restaurants. You know, restaurants, we're talking about hospitality. Mhmm. So when people feel hospitable in your restaurant, showing them what you have to offer, being able to able to share the gift of food, it really it transcends. It does. It absolutely does. And I love the stat that's on the board right now, up to 30% higher order likelihood with food imagery. As someone who eats with their eyes entirely, and is very visual, I think and I think a lot of us are visual, especially in a social space now, arguably. Yeah. You have to show people what they want and what is. the option. And to point, if you're walking into a space, you're trying to expand your palate, maybe you're going with friends to a new restaurant and you're a little nervous. There's a lot of there's a lot of data around ordering ordering anxiety. Right? What do. I do? And just. pick you check you pick chicken tenders because it's the. easiest thing in to expect. But then there's that, like, regret of when you go to the table and everybody has all of these amazing piece like food options and you're like, I could have had that. It's you're helping your you're helping your potential customer, experience new things, and you're easing anxiety is what I love personally. as a consumer. Right? So. that's I completely agree. And then the other piece that was really fun when we were putting this together is, how the ticket prices can actually go up. And I experienced this. I actually was joking, with Marriott yesterday about how this worked with me at a Costco. Right? They have these awesome I'm just going for a slice of pizza, but I made it really, really unhealthy. And I decided, oh, they have churros too. So don't take your nutrition advice for me, but that is a great example of how you can upsell somebody. It's not even like a malicious thing. Of course, we want to increase your ticket sizes, but it's truly a pallet expansion, Yep. and it gives them an opportunity to put the choice and the power, back to the back to the customer, which ultimately, I think helps build a relationship. Would you agree, Mary? Yeah. Absolutely. I mean, a lot of people who get into the restaurant business, their love language is taking care of people and food. So, you know, it's it's not at all. It's really about sharing culture, sharing experiences. And, the one thing while you were speaking kinda spoke to me as I was thinking about branding. The one thing that I didn't have twenty years ago was social media. And the way to really look at a digital menu board, it's really just another piece of managed media. And, you know, people love to take pictures of their food. I don't know the social phenomenon of it. They love to share what they've been eating and post it online. So as a small business owner, you know, you're you get tagged in these posts. You you see your your content in real time, and it's kind of generated for you. So imagine seeing what is hitting, you know, based in that kind of social media presence, people deciding to post it, then you can take that same imagery and be able to cross utilize it on your digital menu board. So that's what kind of, you know, inherently gets your, customers in the door. Now that they're in the door, let's capture Exactly. And I'm. not gonna go down a rabbit hole because you know that we could, but it also helps build a relationship with the peep the influential people in the community. Right? Like, when they're coming in and they're wanting. to. So we could probably do an entire different session on how to do that. We'll hold that for there. For sure. Yeah. Yeah. The one thing about Mary and I is we can we can talk, so. we'll we'll keep doing that. So where do where do the digital displays actually come in with your when you're an operator? Right? Like, they we know that people eat with their eyes, and we know that there's a visual component to this. But what is the logistics behind it? I'd love for you to talk a little bit about you know, you see save time, increase revenue, and we've talked about that guest experience. But what does it actually look like in a day to day operational piece for for these restaurant operators? Yeah. For sure. I mean, you know, if you are, like, a genius consumer and use one of our different POS systems, we have a direct integration with the POS. So you want to improve the guest experience and save time by ensuring that the pricing that you have exactly on your POS matches matches your digital menu board. So know you know, sometimes if you were, had a a non integrated system, which means that the POS and digital menu boards are separate, you're kind of scrambling as a small business owner to, you know, work on the translates, go to Staples, get the little, you know, numbers to, like, adjust your menu or, you know, do your chalkboard over. So that's a way it it saves time. It centralizes your updates, and it improves the guest experience. Mhmm. Yeah. Yeah. So. that's the new way. Yeah. And agree with heartedly. yeah. For sure. And then increasing revenue is just kind of like what I spoke about a few moments ago, and and what you spoke about initially when we started the conversation is that, people eat with their eyes, and you can, you know, take your you know, everybody's got a social media page nowadays, so you are posting images of, you know, the experience. You're seeing what's hitting, and you're taking those images. And then you're able to, simply swap out an image in the content designer so the product is, you know, composed of, the application that lives on whatever device. But then you have a design tool where you can simply, one for one, swap out an image. So you see, Mhmm. you know, you're getting traction on the new matcha latte or whatever new thing you're doing for fall. You see the experience online. You just take that same image that exists. You know, you download it as a a JPEG or a a, you know, applicable format, put it in the designer, and it's helping you increase that revenue. And that that one mention about the, changes by day part, if you wanted to add in a happy hour, let's say, you wanna capture some you know, you mentioned you were in Atlanta. It's a big corporate hub. Right? People maybe take, like, a late afternoon coffee break. You can have that, day parting so that maybe you have that iced matcha latte that you just launched is now, excuse me, two dollars and fifty cents during, you know, three to five to capture that late fee. I'd be there. Right? That that late day, you know, corporate worker who's trying to get a little bit of extra energy before they take the kids to soccer practice. And then the last one, you know, improving the guest experience, There's a perceived there's a study about there being perceived less wait time when you're, you know, looking at imagery. If people are deciding what they want to order, you know, it's not it's not as noticeable. You're kind of looking at all of the things, that are changing on the menu board, and you have the opportunity to, you know, not be as, agitated on your thirty minute lunch break where you're trying to get order what you want. We're not waiting for someone like me to read the whole menu is what you're saying. exactly. Yeah. I'm I'm definitely not a you know, I'm not the type of consumer that goes to somewhere where I have to tell the person what I want in my bowl. Yeah. I wanna be able to look up and let know what I what. I'm gonna know I know we're we're not going for lunch then. exactly. Yep. Amazing. That's a really good those are all really good points. And I love that you specifically said sorry. Let me get that. I love that you specifically talked about, like, how you can save time, with the instant updates, the instantaneous pieces. Because as someone who, has a I have several friends that are owners and operators of restaurants. It just happens I feel like you find one and you find them all. Right? The one of the biggest pain points is printing and how much money goes into printing their menus. Right? And the seasonality of it all. And then the pain of if something goes out, having to. go through manually. Like, someone has to do it. It sounds mundane, but it is a time sucker. Right? It takes it takes time and energy to go through and say, like, no, we're out. And then you also have the disappointment of when someone comes up if you haven't crossed it out. Right. I'm really excited for that matcha latte at 02:30 that's going to. be discounted. It's out or they're out of syrup. Oh my gosh, we're in fall. How devastating is it? What a first world problem that they're out of the hazelnut syrup or whatever it is. Right. It's that relationship building part that you can do with something versus a traditional menu. There are moments, I will say, there are moments where the traditional menu is so valuable. You can still have those components as. well. But how digital comes into play for restaurant owners, it's supposed to take some of that pain away. When we talk about operational headaches, right, that's definitely one of them. Are there a couple of others that you can think of specifically, maybe something that goes into, like, how like, labor cost or, how you can maybe even offload some of the responsibilities, when it comes to using a using a, like, a digital menu board and what what that looks like. Yeah. For sure. I mean, I guess the one thing that kind of stands out, is the labor of you know, imagine you're printing and reprinting costs. You're you're paying some this is gonna sound silly, but it happens. You're paying one of your your servers or somebody that's working in your operation, to go run out to Staples to get. your menu printed or whatever. whatever, you know, local office shop that you have in your town. And that's one of the kind of operational headaches. And like you mentioned, there is a a time and a space for having that that printed experience. Some people do like to have something in their hands, Mhmm. but, you can use that for your core menu items. You know, as a as a business owner, there are things that you're known for. People come back for, you know, the, the chicken cutlet or whatever. The, I'm trying to think of something else that I I used to love to make. Eggplant caponata. That was something that we always did. We always had, and maybe I would print that and, you know, kind of eat that expense. But, in terms of labor costs, having the ability to you know, you can manage it yourself as the business owner. It's not going to consume your day. It's rather simple. You know, small business owners, they do so much. Right? They're the marketing. person. They are the administrative person. They're the creative person. So you know? And where you could even, you know, train a a member of your staff, but, you know, it's kind of taking away some of that, oh, there's enough of in small business. Can you run it to the grocery store for me? We ran out of x y z. You know, Mhmm. with a digital menu board, you can just remove it from your menu board, and you can save, that person in between lunch and dinner shift going to pick up broccoli rabe because you have it on your menu board all over. And in these times when, you know, margins are really slim in the restaurant business, and they're really affected by, like, commodities changes and and changes in in pricing at at the grocery store. So you can really define, or your purveyor, whoever you're using. You can really. find what's in there and cut your labor costs and your service costs and try to utilize as much as you have and be very, up on on on the market. Mhmm. Yeah. Couldn't absolutely. I love that we have this firsthand experience of you being a business owner, and I'm almost sad that you're not in that space. I will encourage you to get back into it because everything that you've said on this menu sounds divine. Thank you. Yeah. Drop a comment if you want Mary to reopen her business, please. And we we kind of spoke on this, with how how we can increase the revenue without changing prices a little bit, but I wanted to speak a little bit about how you can use the digital menu the forms you see, like, food photography is a huge one and the dynamic the dynamic promotions. I really wanna talk a little bit more about how, like, we we've said that people eat with their eyes. Right? But that also can eliminate a lot of, like, decision fatigue, etcetera. But a little bit more about how sometimes have you ever been into a restaurant where you go and you get really excited for something and it's gone? Or worse, the price has increased and you thought that you were paying $10 for a chicken piccata in a world that doesn't exist and you're actually paying 18. It taints the relationship and the trust. It sounds silly, but psychologically, it does something. Yep. Yep. There's a huge component and there's a huge piece of control that you that and there's a lot of power in being able to instantaneously adjust things. Whereas, if you've printed 500 menus and you've got $10 versus 17, you're out you're out money. Right? Did you ever experience anything like that within your business? And is it to someone on the outside, it seems like, you know, I'm gutted that I've spent $500 on or whatever amount of money. But how how does that look like? Like, what does it look like for your bottom line? Is that as big of a deal? When is that like, speak a little bit to that. Yeah. For sure. I mean, a couple of things. You definitely never wanna disappoint your regulars. You never wanna disappoint the people that come to you for that you know? I'll say for myself, on Sunday morning, I go to the bagel shop, and I wanna make sure he's he's got the everything flagled, which he does. Right? You know? So, of course, you never wanna taint the relationship. And, you know, just talking about being able to, you know, manage the experience and the relationship that you have with your guests and even with with price changes. So the one thing that it kinda strikes me on this slide is, you know, increase revenue without changing your prices. And, Mhmm. you know, sometimes what people will do or could do and, you know, it's it's it's twofold. You wanna maintain the relationship that you have with your your with your your guest because they truly are your guest in your restaurant. But you can change the imagery, keep the same price as you might say for, you know, the burger. But then you are happy ability to manage extra text or extra images for add on. So maybe, Mhmm. you know, everybody in this economy, in this world, you know, we all have to be you know, we're we're all looking to invest. We're all looking to save our dollars, etcetera. You can still great get that great burger. You can have that great burger experience, you know, but maybe, you know, for that for that restaurant operator, that burger is really just coming with, you know, pickles and onions today where it used to come with lettuce, tomato, pickles, and onions. And those. other additional items become add ons. So you're still giving the option to your guests to still enjoy that that sandwich or or hamburger at that original price. But you can increase your pricing by doing add ons or having different price points on the menu so you still maintain, that relationship. It's really a struggle. I mean, I I really feel for the restaurant operator, you know, over the past couple of years, because they love what they do so much. They love to be so hospitable, but they also need to, you know, make their bottom line and and and maintain that guest relationship, Mhmm. because it so personally, you're you're you're feeding somebody. You know? You are. You are. Yeah. And it's such a pivotal part. It's, like, such an intimate thing, isn't it? Like, to go into you're, like, going into someone's home and eating the food and yeah. It's like Yeah. it's very cool. For, sure. we're about Yeah. Yeah. halfway through. Let's see. And so I wanted to pose just one more question. So what's what's your biggest menu challenge today? And drop it. There should be a poll that pops up that you're welcome to go ahead and click into. For For me, it's on the right hand side. Not sure where it is for everybody else, but go ahead and answer. Is it, you know, promoting your high high cost items, right, or high margin items? Is it like, one of the biggest menu challenges that you're facing today in in your in your current space? I'll give everybody a second to answer. And we've talked a lot about spend time spent updating menus, so I'll be interested to see how this comes through. Okay. It looks like it looks like a lot of people are talking about consistent pricing, which we've just kinda touched about. Yeah. Yep. Excellent. But what I'd really like to spend a little bit of time on just a second is creating an a guest experience. We've talked a lot about what what how much control we can have over these menus and how they kind of impact guest experience. But I would love to double down on, like, what does it actually do for your for your place of business? Like, how does it how does it look enhanced? And some some people would argue like, oh, I don't want that digital space or etcetera. How can a digital menu board integrate into maybe any space? Right? Is it is it something that you'd see mostly on the BeltLine in Atlanta, with one of the little pop up bars? Yeah. Or is it something that's approachable and applicable for anybody in any in any place? Like, how would you integrate that into different different vibes, if you will? Yeah. For sure. I mean, there's definitely a time and a space for digital and and people like, when we're talking at the beginning of the call and what's your branding? What's the what's the what's the vibe of your restaurant? Are you more of a traditional sit down, etcetera? In those cases, you know, there's different ways that you can design the content on your digital menu boards to still keep, the branding or the the look and the feel of your of your restaurant. There are different ways that you can, you know, mount a digital menu board and and do a cutout so it's a little bit more flush, with your wall so it's less, obtrusive maybe in the if you wanna have, like, maybe half sit down, half, pardon me, a walk up service. So a lot of, places you might, you know, order at the counter and then go sit down and somebody will bring it to you. So right at that counter ordering space, you might have one digital menu board where you can, you know, constantly see your updates, but you might have, like, a small a lot of people do this. They'll have, like, a deli counter, you know, somewhat, a POS, and you've got that menu board, you know, with maybe your, what I'll call, your core menu items, the things that you're known for, then maybe a. separate where you've got your promotions. But. you have the opportunity to still keep the, the cafe style or or, and have that separate area where it's sit down and somebody's bringing your meal to you. So there's a way to. utilize it in both spaces. And then, additionally, in a lot of, like, you know, restaurant bars, taverns, etcetera, sometimes, you know, they just, you know, I'm going to a bar. I know what I'm ordering. Or a lot. of people do it, whether it's a whether it's a regular bar or whether it's a, like, you know, a Moscow bar. I know I know what I'm gonna order. But at the beginning of the when I'm pulling on the entryway, I might be showing, you know, oh, we're gonna have, Quizzo or, some sort of different function that's rotating on your digital menu board. So you're able to promote maybe the different nights that you're gonna have. It might not be informational for, you know, the vodka soda that you know that you always order, but it's always can tell you, hey. On Monday nights, we're having bingo. Tuesday nights, we're having karaoke, etcetera, etcetera. So there's. so many different use cases, for the small business owner to maintain that feeling in their restaurant. And then if if they so choose where it's maybe not a traditional, QSR or it's a little bit more you know, or like a pizza shop where I I have to know what I need to. order or the menu is so vast, you can still keep that kind of experience to, bring digital and bring imagery and informational, events to your experience. Yeah. Completely agree. I definitely think and I it's a from a consumer standpoint, when I walk into a place and there's, like, you know, there's a digital experience, again, decreased anxiety, increased. I just I immediately know. I'm like, okay. They've invested in a place. It's also a great opportunity from a marketing perspective. It's a great branding opportunity. Right? It costs a lot of money to put, you know, to put adverts everywhere in the world. Right? Especially if you're a local business and you're a small business, maybe you're just starting out. This is a great opportunity to even, like, put your put your logo up, put, like, a little like, you can use this to create whatever story you want. And, like, I've gone into places where they have three different boards, and they kind of create a whole different space. And one, like you said, is, like, your your bread and butter, you're amazing, like, your top five, what have you items. And then the secondary is maybe, like, you can even you can do whatever you want with these. Right? Like, maybe it's food imagery. Right? Maybe it's, Yeah. you can get as creative as you want with this, but it is a branding opportunity. Then and it's a it's a fixed nobody likes to talk about cost, but it's a fixed cost. Right? And. it's something that you can expect and you can completely control. And I think in a day in a modern day area where there's a lot of factors that you can't control about how your business is perceived, this is something that you can completely own and it modernizes your space as well. So. it's a really it's a storytelling component that you can completely control and, you know, you can change it. You can also, you know, make it cute for the holidays. It's, you know, the girly part of India. It's So it really does. it's such a fun enhancement, Yes. to to the space. Absolutely. Yeah. I kinda feel like it's, no. I was gonna make a car pun, but that's not my industry. So we'll we'll stay we'll stay away from that. We'll stay away. from that. So we've talked a lot about, like, what what the board can do, and there's so many different components. But there's there's one major one that we're definitely we definitely need to spend some time on. It's like what what that looks like with within the Genius POS. Like, what why why is POS integration even matter when it comes to digital menu boards? Why is this why is this important? They could they could technically live separately. Right? But why is it important to have have one that speaks to the other? Oh my goodness. I mean, imagine you're maybe you're a small business owner that's had a lot of success, and now you're opening different locations around different areas of your town or different counties, you know, that you're you've been able there's a great I love those, you know, pliable. It's one of my favorite things. And there's a, you know, a group that has a bunch of different restaurants in different different areas of, where I live and the ability to manage your your database and your pricing all through, that Genius POS. But you can have tiered pricing. So, you know, you're. having one single source of truth. You're managing all of your pricing in that, Genius POS or or database, which then feeds your multiple, you know, restaurants And your devices, your digital menu boards that are in those locations are picking up that site specific pricing. So it might have all the same imagery. You might not. You could you could vary imagery, you know, based on based on location. But, really, with with the POS and the pricing, you know, you're not you're not worrying as much that, you know, your pricing is not correct in a different market where, you know, maybe you are able to, you know, charge a little bit more and certain areas charge a little bit less or or you need to, manage your pricing effectively. So, it's, a great function. Yeah. that's the nerdy part of me is very excited about that. So you're saying if you you've been really successful and you wanna have a place in Atlanta and Miami and. maybe, you know, in the middle of nowhere, I'm from a very small town. You can you could change those prices based off of the market. Yeah. Absolutely. But. it would cost would cost in that area. For sure. Yeah. You're managing all of your you can have a product in the in the g I'll call it the genius database, but pricing is, you know, you know, site site specific, and it's, like, in store in store pricing. You know? So, yeah, it's a great it's a great experience to manage it based on, where your location is. So a lot less of work. Yeah. No. Absolutely. The impact really becomes greater than one could even think of because the changes can be managed across all of the locations with one system, right, which. is which is extremely exciting and really, really helpful, especially as you think about expanding because you just we wanna be able to, but you can't be in five places at once. And that's, I think, probably really frustrating for a business owner and for a restaurant owner because it. is such a personal experience. Right? You that's your baby, if you will. You wanna be able to be there. But if not, it sounds like the the POS integration, even with digital menu boards and there's a lot of other things that Genius can do, but we're specifically talking about the boards today. You really that takes a lot of anxiety off of your staff too, having to worry about, is this the right price? Right? Am I charging. the thing for this? Did I just sell something that's not actually in stock, etcetera? Yeah. Yeah. The but these digital like, it seems like yeah. It's a screen. Right? Yeah. But yeah. It's it's an experience that helps then build a relationship with the clientele that you hope comes back and sees what you've built, you know, with your heart, with your head, whatever it is. It really helps you helps you tie it all in, which is why I love that we've been able to talk about it today. Yeah. And, just, you know, one one quick thing is that, you know, genius can grow with you. You know, one of the even though we're talking about digital menu boards as a small business owner, you know, you're investing in tech in stages. Mhmm. So imagine if you're going into, you know, opting into that Genius POS, you know, maybe that's your first step because that's what you that, you know, that's a I was reading a study about, restaurant owners and, you know, they're most concerned with their inventory and labor costs, and that's a great. of what Genius offers. But then, you know, maybe in in two years, you're ready to invest in that digital signage and, you know, opting into Genius that's such a full stack solution. You you know, you get the the idea that you can it it grows with you. So yeah. Yeah. I love that. Because it is true. Like, you can't you can't, you know, paint the house before you have the house. Right. Right? Exactly. But the point is it's and I think that's Oh probably hard because people are so inundated with information when they are starting up a business, and it's it's probably. So that's the good news, and that's that's why, really, I'm excited to talk to you and continue these conversations because genius can grow with you. Right? We. can start and help you build the foundation of the house. We can connect you with all of the things, but then when you are ready to kind of, you know, put the lights on and everything, we have that. Because at the end of the day, we wanna help you grow. That's the whole. point. Exactly. Yeah. And I I love putting the lights on the house. Who doesn't? So this that's. obvious we're talking today. Yeah. For sure. So a little bit a little bit about, like, kind of the impact, that we've been doing. Mary, how long has Genius been actually doing this for? Like, we've we've we've been around a while. Right? But we've we've kind of impacted a lot. Sure. Yeah. I mean, we've been in, in the digital, menu board space for more than fourteen years, you know, across 20 countries. And, you know, the real heart of the business was, initiated through, like, enterprise, sales. So, you know, the the name brand QSR giants that you see, you know, all along the interstate Mhmm. Mhmm. And, it was our our original they had the most complex use cases for content management and pricing and things that you wouldn't even imagine. But we've been able to take our fourteen years of experience in that field and, you know, bring it down to a different marketplace and, you know, bring that enterprise capability to the small business. So it gives you like, as we were just talking about a second ago, it gives you the option to grow. You know? Mhmm. So we if if you can think of it, it probably happened, and we thought of it too. So Yeah. it's just that kind of it speaks to our our good job at, like, being a one stop stop solution. Right? Like, Yes. that's the goal. That's. the goal. Exactly. Oh, we've talked about so much today, and I always enjoy talking to you. I would selfishly talk to you so much more if I could. But we are wrapping up. So I just wanna talk about a couple of key takeaways. If there's anything that you want people to remember from our conversation, what what would they be today? I would say that you have the what digital does for you is you have the I I love thinking of it as just another managed media channel that makes your life easier. It helps increase your revenue, but by you know, you have that inherent outside of the digital menu board, people post your pictures. You know what people like. You get that experience, and you can take that same imagery and bring it in store. The hardest, you know, part of, being in in business is getting people actually in the door, right, in. in restaurant where the digital menu board is is present. So, you know, focus on, you know, that online presence, see what's moving, then take it down to the digital menu board in store and, you know, show your show your love language through that food imagery. Influence, you know, your your the things that you wanna move in your walk in. You know, you have the ability to be flexible and to show, you know, like I mentioned at the beginning of this the the conversation, as a small business owner, there's nothing better than a than an empty walk in at the end of the week. You know, no waste. Right? So you can take, things, take pictures, you know, use that imagery to update your digital menu boards, and you've got that constant rotating promotion. And then, of. course, you know, the idea that genius and and POS integration and DMBs can grow with you. Mhmm. Having that ability to to keep everything, in sync because, like you mentioned at the beginning of the call, it's all about, you know, small business restaurants, etcetera. It's about relationships building. So, you. know, as the restaurant owner, you need to grow your revenue, and you need to keep that relationship with your your client and, you know, digital menu boards can help you do both. Mhmm. Yeah. Couldn't have said it better myself. Nice. Well, before we open up for questions, I have one last poll. Would you like to if you'd like to see what digital menu boards could do for you, if you absolutely no pressure. We just wanna have a good conversation today. But if you are interested in learning more, just drop me like a yes in the chat or go ahead and click yes on this poll. We'll reach out to you, set up a time, show you a demo of how it could work for your particular business. There are a lot of different ways and avenues that we can do that, and we also wanna hear about what's important to you. Is it the functionality and the control? Is it the branding aspect? We have, Mary and I can walk you through that. We can connect you with a bunch of people who are even smarter than us, and they can really hone into your personal story and help you figure out what is the best, avenue of how to how to utilize this and, what what Genius might be able to do for you as well. So that is all from us. We'll open it up for q and a. And, Mary, while we're waiting, to see if any questions roll in, I just wanna thank you so much. I love talking to you. I love hearing about your past experience. I am so excited to bug you about opening up a restaurant. again. Yeah. Yeah. Yeah. No. This is great. I mean, I, I love to talk about the the restaurant industry, and I love I miss it. And the one great thing about my job is that I get to help solve problems for, restaurant owners, and it's really near and dear to my heart. So it's a pleasure being here, so thank you. Yeah. Of course. Absolutely. Okay. It looks like we've got a couple of questions. We might have time for one really quick one. And then if you have any specific ones that we didn't get to, I can always try to reach out individually. I think everybody if there's any big hitters, but it looks like, what do we need to get started, and how long does it take to get set up? Great question. Mary, do you have, I I could yeah. But I'll give it I'll give it to you because I think you might have a better answer. Yeah. I mean, we we, all you really need is the way that we've packaged the solution. You can certainly reach out, to, the the rep in your area, the dealer in your area. You can get started with, you know, a blank wall. Mhmm. We sell, you know, packages that include the the screen, the mount, etcetera. And we also, have packages that include content services. So you. could simply take a picture of your chalkboard menu, send over some pictures, that you've taken yourself, tell the content team what kind of font and branding and color scheme that you wanna use, and they do everything for you. So it's really, you know, a one stop shop. It can be just as simple as take a few pictures of your menu, write a spreadsheet with your products that you or your your menu items, excuse me, that you have and your pricing and, send it over, and then we we link it all up for you. So, Oh. yeah. Yeah. So that's an option. You know? Or you could you could do it yourself. You know? I always recommend for, it's it's worth it to have your your menu, do a one time menu setup. Because once you do that, you can just swap it out. The hardest part is getting started, and we. recognize that. We built that into our, into our strategy. I think Mary might have built that specifically because she didn't like her handwriting. So. you we can maybe. yeah. That might have come directly from the horse's mouth. Right? Exactly. So. I don't have a lot of patience, and my handwriting, shows that. Any expert. Right? Okay. Awesome. Yeah. Well, thank you all for your time wherever you're coming in from. If you have any questions, please drop them in the chat, and we'll try to reach out and directly answer them. Mary, thank you so much for your time. It's always a pleasure. Yeah. Always a pleasure. Thank you so much. I'll talk to you soon. Bye bye. Can't wait. Bye, guys. Thank you.