How to develop the perfect LTO, according to restaurant marketing vet Tim Hackbardt

With consumer traffic sagging in 2026 due to inflation, rising gasoline prices, and other economic factors, more restaurant companies are turning to limited-time offers to attract business, whether through new trial or lapsed guests.

According to Technomic Ignite data, LTO volume climbed 33% from Q3 2025 to Q3 2026, while permanent menu innovation stayed relatively flat.

LTOs have historically proven to be reliable marketing tools. A Technomic report from 2025 noted that more than two-thirds of consumers find “new and exciting menu items” to be important when choosing a restaurant, while more than half of consumers say an LTO in particular is a motivator when choosing a restaurant.

So how can restaurant operators properly develop LTOs that address their traffic woes?

Tim Hackbardt, chief marketing officer of Playa Bowls, a New Jersey-based acai bowl concept that has grown to around 400 locations in 12 years, has been pondering this question over the course of a three-decade career in foodservice marketing, which has included stops at Del Taco, Arby’s, BJ’s, and more.

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He joined the latest episode of Take-Away with Sam Oches to open up his playbook on LTO development, sharing his thoughts on what makes a successful limited-time offer — and what should be avoided when developing a new item. He also shares more details on the upcoming ABC show “Limited Time Offer,” for which he serves as an executive producer.

In this conversation, you’ll learn more about why:

Contact Sam Oches at [email protected].