Catering for Restaurants

Goliath Consulting

Important points to consider before starting a catering program. Off-premise catering is undoubtedly a compelling business opportunity for restaurant owners. Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). Next, you should assemble your catering team.

Catering to the Community


Crisp Catering Switches Gears to Deliver Family Meals. Since launching their meal program in March 2020, the Thompson family has used their catering company, Crisp Catering , to serve their community, delivering thousands of meals to residents in the Sacramento, Calif., The Crisp Catering / Gold Rush Grille Meal Program. ” – Joe Thompson, Crisp Catering & Gold Rush Grille. ” The post Catering to the Community appeared first on KaTom Blog.

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How to Grow Your Catering Business

Goliath Consulting

Catering has grown significantly over the last few years thanks to the widespread demand for this one word: convenience. Whether they be for office parties, conferences, birthdays or weddings, catering profits from the promise of efficiency, safety and most importantly—safe of mind. But as consumer spending on catering grows, so does the competition. EXPLORE NEW CATERING VERTICALS. Exploring new catering verticals is key to expanding your catering business.

Catering and Event Planning Trends for 2020

Modern Restaurant Management

Wellness is a still a top trend in catered events for 2020. Caterers are going after green certifications and highlighting sustainable practices and products on their websites. Design Law Marketing event trends catering trends CMOWhat will inspire event themes and design in 2020?

Catering for Productivity: How to Make Your Kitchen Work Smarter

Modern Restaurant Management

The productivity puzzle is one that is most complex in the catering industry. In catering, where long shifts are often thought of as synonymous with cooked food, a more productive environment can also contribute to a boost in staff morale, with less late finishes and tedious tasks.

To Cater or Not to Cater? That is the Holiday Question

Modern Restaurant Management

Catering can be a great way to increase your sales during the holiday season. You already have the commercial kitchen, staff, customer base, and the economy of scale for bulk ordering so the cost of entry into catering should be relatively low.

3 Ways Food Trucks Can Book More Catering Gigs


But how about booking catering gigs? Here are three ways to book new catering gigs for your food truck: 1. Keep an updated version of your menu online, and to boost interest in your catering abilities, suggest a menu with special dishes.

Surviving COVID-19: 5 Ways Catering Businesses can Survive Social Distancing


Coming off a hard winter and hoping sales would pick up for catering businesses, this sudden hit of all events canceling has pushed some catering businesses to the brink. What we need to do now is focus on what catering businesses can provide outside of their typical scope of business. While you may not be able to cater to 1,000-person events, you may be able to prepare 1,000 meals for pick up per day. Industry News catering business coronavirus social distancing

Service with a Smile: Mental Health in Catering Employees

Modern Restaurant Management

Catering is a demanding sector when it comes to employment, and staff are often under a lot of pressure to ensure that each customer has the best possible experience at a venue. There’s currently lots of technology and equipment in the catering industry that makes our jobs that little bit easier, with kitchen lifts and tablets to take orders, however it’s still a high-pressure working environment. Operations mental health Catering

How Have Catering Supplies Transformed in 2019?

Modern Restaurant Management

In recent years, consumers have been demanding higher standards from the catering industry. If catering companies want to keep up with consumer trends, they must start focussing on sustainably and how their products can support social change. Catering supplies have evolved with these trends, and items such as biodegradable and reusable packaging have been introduced. With more people waking up to the climate emergency, customers are demanding eco-friendly catering supplies.

Catering 2020: The 3 Keys - Thriving vs. Surviving


Presented by TJ Schier and Sam Stanovich of Foodable’s popular Takeout, Delivery, and Catering podcast series, this session explores why catering is not dead—and why catering will become a revenue leader for restaurants in the future.

Ultimate Grubhub, Red Lobster Catering and Parts in Town

Modern Restaurant Management

” Nick Hucker, CEO, Preoday, commented: “Since 2012, we have been working with leading global venues, contract caterers, restaurants and industry partners. This marks Red Lobster's entry into the $62 billion catering market.

Catering to Health-Conscious Customers

Hot Schedules

Catering to Health-Conscious Customers. I n a competitive landscape, it’s essential that menus cater to health-conscious customers. Aside from catering to health-conscious customers, you’ll also be providing a positive customer experience. The post Catering to Health-Conscious Customers appeared first on HS Fourth US / Main. Thinking beyond Food Labeling compliance, how can you attract more guests to your restaurant by sharing the right information?

The Future of Commercial Catering

Future Food

Corporate Catering at Metropolis Function Centre Image via Event Birdie. The Future of Commercial Catering - Customer Satisfaction and the Moment of Truth. whichever code you support) to the most remote places in Australia there is only one thing in common – the commercial caterer. billion (AUS) dollar hospitality sector (according to IBISWorld) that reach deeply across the Australian landscape followed by a large number of regional specialist caterers.

How to Boost Incredible Restaurant Revenue with Catering Menus

Single Platform

While restaurant industry growth creeps along year after year, a new study shows that the catering business is booming. According to Restaurant Dive, catering grew 50% faster than overall restaurant sales in 2018. Catering allows you to reach a new audience of businesses and party planners with the same menu items, kitchen, and staff you already have — and best of all, you know the exact costs and profit margin of catering orders!

Measuring KPIs for Food Safety Success in Holiday Menu Items, Off-Premise Catering, LTOs, and Beyond

Modern Restaurant Management

The holiday season offers opportunities for catering orders, off-site catering, in-store limited-time offers of holiday favorites, and all of the increased revenue that comes with them.


Food Business

We are going to discuss two types of events: catering—guests’ special occasions, and experiential events—frequent events to draw in guests. Luckily enough local restaurants are creating catering and monthly events, which leads other restaurants to follow suit.

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Five Ways for Restaurants to Thrive When Offices Reopen

Modern Restaurant Management

Reinvent Your Catering Menu. Many offices are requiring individual packaging for catered food and even office snacks. Rethink your catering menu. Catering and group orders are powerful marketing tools: One person orders but dozens, and sometimes hundreds, of people enjoy it. Equipment Finance Marketing Operations Catering delivery post COVID office attraction

Future of Food Delivery

Goliath Consulting

Consulting restaurant consulting catering food delivery restaurant delivery third-party deliveryHow will restaurants deliver after COVID-19? The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Larger franchises have offered free delivery (McDonalds, Applebee’s, IHOP, Panera Bread, Wingstop and Chipotle Mexican Grill, among many others) to accommodate decreasing on-premise sales (1).

The St. Regis Bal Harbour Resort Appoints Conrado Tromp as New Executive Chef


In addition to the resort’s four dining venues, Tromp will oversee banquet and catering, creating custom menus for the resort’s lavish weddings and exquisite social gatherings. ###. banquet catering Chef Conrado Tromp executive chef restaurants Ritz-Carlton St. Tromp to Oversee Award-Winning South Florida Resort’s Culinary Operations. BAL HARBOUR, Fla. - The St.

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9 Tips to Prepare Your Restaurant for Winter


Restaurant Management catering delivery holidays menus seasonalAs the leaves fall from the trees and the temperature gets a bit more brisk, we know that winter is just around the corner. As a restaurant owner, you should begin thinking about how the colder weather can affect your business. With a little bit of forethought, you can prepare your restaurant for winter. And […]. The post 9 Tips to Prepare Your Restaurant for Winter appeared first on The Official Wasserstrom Blog.

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Eco-Friendly Wedding Catering Tips (Infographic)

Modern Restaurant Management

An average wedding produces 400 pounds of garbage – and a large amount of this waste comes from the catering. As a caterer, having eco-friendly options for your business can help you build relationships and get more customers, all while limiting your company’s own impact on the environment. Check out these tips to learn how your catering company can adopt sustainable business practices while providing great customer service.

This week in restaurant news: chain mandates, catering pivots, outdoor dining in winter


Closing Isn’t Even an Option’: With No Events, Caterers Rush to Adjust – The New York Times. The pandemic has wreaked havoc on the catering and events industry, with business down between 80 and 90 percent this year, Julie Cresswell reports. The post This week in restaurant news: chain mandates, catering pivots, outdoor dining in winter appeared first on Open for Business.

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Food Business

Arn't you tired of the struggle to attract and/or find good employees to your cafe, brewery, restaurant or catering company? online restaurant guide managing your restaurant Catering EmployeesThis problem is real. I'm not even going to belabor that point. It's just gonna make us sad! Instead, let's give you an outline that might help you reset your hiring habits and procedures, and give you better results. Ready, set, go!

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How to make guests with food sensitivities feel welcome


Instead, we’re addressing the reality of catering for a growing group of customers who have food sensitivities. 2020 has thrown a myriad of challenges at the restaurant industry. Now more than ever, making guests feel at home is important.

eBook: Guide to Restaurant Technology to Scale for Growth


Catering Guides Time Savings Calculator Restaurant CateringLearn how cloud-based technology can increase visibility, provide guidance, and position your restaurant business for real profitability and growth. This guide is designed to help you navigate the growing number and types of technologies available in the restaurant industry – so that you can make choices based on your growth objectives.

Packaging Changes and Prospecting Today for Success Tomorrow


On this episode of the new Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich explore recent packaging changes, and discuss why operators should continue to invest their time and resources in their catering business. Restaurants with a catering business may be inclined to solely focus on safely fulfilling their takeout and delivery prospects. But catering—despite some rumors—is not dead. Listen to "31.

DeliverThat on Delivering Your Brand’s Promise


On this episode of the Takeout, Delivery, and Catering Show, podcast host Valerie Killifer sits down with Aaron Hoffman, the co-founder of popular third-party delivery service DeliverThat. The company has since evolved into a catering delivery solution for over 500 restaurants and brands in 45 major metropolitan areas. Catering will always be the bread and butter,” says Hoffman. “We Listen to "28. DeliverThat on Delivering Your Brand’s Promise" on Spreaker.

Wrapping Up a Restaurant Marketing Trend

Modern Restaurant Management

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business.

Digital Marketing to Drive Takeout Orders


On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Tristen Larsen, the founder of OrderingAds , to explore how strategic investments in digital marketing can help your takeout, catering, and delivery businesses grow.

How to Use Data to Optimize Your Delivery Offering


So why not cater to them? Virtual brands have gotten bigger and bigger with many cloud kitchens or dark kitchens being set up around major cities to cater to wider audiences. In the current climate, data is one of the strongest tools a restaurateur has in their arsenal.

Reopening after COVID: Why online supplier training will be essential


As we begin to look towards a post-coronavirus future, hospitality venues are thinking about innovative ways to reopen - ways that acknowledge and cater to the world’s newfound needs (like social distancing) while still trying to remain true to the vision and heart of the business.

Pizza, Pasta, Chips, and Ghost Kitchens


On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Eric Greenwald, the president of Grimaldi's Pizzeria , to explore menu innovation, social media marketing, and the future of third party delivery. Listen to "37.


Culinary Cues

The same applies to all facets of the food business – from culinary education to farming, from distribution to catering, and from contract food operations in business complexes to theme parks with thousands of potential visitors every day. There is so much angst and uncertainty among the restaurant community right now. Should we reopen when the green light is given? What precautions need to be in place to protect our staff and customers?

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High Cuisine: The Budding Relationship Between Cannabis and Fine Dining

Modern Restaurant Management

With leading pioneers coming primarily out of California and Colorado, the cannabis cuisine phenomenon is quickly catching on across the country thanks to the efforts of talented chefs, celebrity caterers and imaginative public relations campaigns.

Firehouse Subs Prioritizes Consistency, Quality, and Speed of Service


On this episode of the Takeout, Delivery, and Catering Show, podcast host Valerie Killifer chats with Risa Rappaport, the director of off-premise operations for Firehouse Subs. Three years ago, catering was everyone’s first thought when targeting off-premise sales,” says Rappaport. We pride ourselves on never being late for a catering order,” adds Rappaport. “We Listen to "29. Firehouse Subs Prioritizes Consistency, Quality, and Speed of Service" on Spreaker.

John Jordan Foundation Supports Restaurant Disaster Relief Fund


“If we reach our goal of $300,000 to fully fund this program, we will be able to pay at least 20 restaurants and caterers to produce up to 100,000 meals for thousands of seniors and families facing food scarcity over the next four months.” Gerard’s Paella in Santa Rosa, the Girl & the Fig in Sonoma, Chacho’s Catering in Windsor and Preferred Sonoma Catering in Petaluma are the first four restaurants operating as relief kitchens for the new disaster relief fund.

What is the Average Profit Margin for a Restaurant?


Catering Services. Catering businesses range in size and business model, but generally, although CoGS may be the same between catering and FSR, catering can operate with much lower overhead costs. Profit margins average 7-8% for catering service businesses. What is the average profit margin for a restaurant can be an essential, but tough, question to answer.

Need Custom Labels for Packaging?

Dot It

Our in-house manufacturing plant can produce the custom labels you need for your food delivery, catering, to-go, and food rotation. Custom printed labels are what we do best. We work with brands such as Which Wich, Sonic, Firehouse Subs, and Taco Cabana to produce packaging labels for their growing franchise locations nationwide. To get started, [ ] The post Need Custom Labels for Packaging? appeared first on Dot It. Brand Fulfillment LTO Management Print Restaurant Marketing


Modern Restaurant Management

Crêpe Madame Catering (San Francisco, CA). In the midst of the COVID-19 crisis, Cheetah partnered with customer Kostas Lazanas, owner of Opa! Greek Taverna in Dallas, to create the #Cheetah4You documentary series and give the service industry a voice. Each video profiles a different restaurant owner who is trying to survive and features personal perspectives, sacrifices, and recommendations for others fighting to keep their doors open.