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A strong catering business can be a restaurant’s biggest moneymaker. Most of the year, catering can comprise 10 to 15 percent of your total sales, but during December, if 20 percent of sales are not coming from catering, you’re missing an opportunity. And you’re getting them for free!). ” they all say no.
Leading this charge are process management applications that integrate with sensors, essentially revolutionizing how catering compliance and food safety are approached within restaurants. A reactive response to catering compliance due to such will no longer do.
Growing a restaurant or catering business is no small feat. If your catering business isn’t growing as fast as you’d like, you might be facing some common roadblocks. Inefficient Operations and Workflow One major hurdle that can slow down the growth of your catering business is inefficient operations and workflow.
By catering to families' specific needs and preferences, restaurant operators can gain a competitive advantage and increase their ever-important share in this highly competitive market.
In this guide, you'll discover: How driving digital growth delivers impact across teams Everything you need to become 100% digital A digital maturity self-assessment to determine your next steps Here's why leading brands are laser-focused on enhancing their tech stack: More revenue: Across on- and off-premise channels, our data shows digital orders (..)
Summer Holidays: A Prime Opportunity Looking ahead, summer holidays like the Fourth of July and Labor Day are poised to become significant revenue drivers for takeout and catering. "Summer He sees the trend as a "normalization" of delivery, moving it from a novelty to an essential operational pillar.
The data shows that having options to cater to different budgets is vital. How can operators cater to price sensitivity and communicate the value they offer, without sacrificing brand identity or quality? Often, to provide value, operators try to provide more for less, but the answer here might be to provide less for less.
While holiday-themed items are a hit this time of year, restaurants must be sure their menus also cater to different dietary needs, from vegan and vegetarian to gluten-free." "Party planners are aligned with employee preferences as 66 percent plan to serve a buffet-style meal at their company party this year."
I thought the mixture of customer service, catering, and serving up great food would fit me and my family well, so I decided to move forward. Before committing to moving forward, I went to the Kennesaw, GA location and worked in the shop to see if I wanted to make a career out of making sandwiches. I feel the same way about my guests.
Cha Pornea If you want restaurant cooking in your own home, minus the Sternos and steam tables, you’re in luck Historically, there have been two options for dinner parties: You can DIY, or you can cater. Though there are plenty of good catering options out there, the branding sucks. Welcome to the New Catering.
As more and more people partake in the experience and more restaurants implement measures catered specifically to solo diners, a customer-centric approach is key. Catering to solo diners is more just than seating them as restaurants would any other customer.
At Morimoto Asia, we cater to this by offering approachable dishes they may be familiar with and adding unique elements. They also prioritize flexibility in choice and portion sizes that cater to children’s appetites. PS : Children are becoming somewhat more adventurous eaters at younger ages.
In addition to standing out in a crowded market, restaurants must cater to guests with dietary restrictions — vegetarian, gluten-free or vegan — in a way that is both delicious and unique.
These trends reflect a broader shift towards faster, more efficient, and integrated payment solutions that cater to growing consumer demands for convenience, security, and personalization.
"They should also review menu items to see if there are options for not only GLP-1 users, but also items that cater to other dietary preferences to give customers an array of choices." This should include the role of ingredients such as protein, fiber, low/no sugar, etc.), portion sizes, and hydration. "They
Food service businesses, such as caterers, face additional risks. If you are a caterer, you’ll face traditional restaurant risks like equipment breakdown and damage to your property; however, you may have a greater interest in coverage such as hired and non-owned vehicle insurance. How Will my Coverage Apply to Off-Site Events?
Return to office ordering : Restaurants are seeing a shift in demand, with increased orders for office catering and lunch pickups. Customers like Joe & The Juice see large catering orders and white-label delivery solutions as the future—bigger orders, higher average order value, and more profits.
Trend-forward options, like plant-based offerings or snack-sized portions, not only cater to evolving dietary preferences but also give customers more reasons to try something new. To meet these expectations, you need to focus on the overall dining experience: delivering quality, convenience, and value that speaks for itself.
. – ezCater CTO Erin DeCesare Customized Catering for Flexible Occasions – The rise of personalized group dining experiences is reshaping catering trends, and L&L is already meeting the demand.
The research stems from in-person chef interviews and a nationwide survey of more than 400 restaurant owners and operators spanning 47 states with respondents ranging from fine dining establishments to fast-casual venues, breweries, and caterers. "This Notably, establishments that embraced change reported stronger performance metrics.
For example, closing poor-performing locations and opening new ones with convenience features such as drive-up windows that cater to e-commerce orders. . "In addition to focusing on loyalty programs, operators are increasingly savvy about optimizing their store portfolio.
When teams can utilize modern applications to run an efficient business and better understand and cater to patrons, then technology can become a valuable asset, not a hindrance. Offering modern point of sale concepts creates a better customer experience and caters to a guest’s personal preference.
Options like chickpea, almond, and coconut flours not only cater to dietary restrictions but also deliver powerful nutritional benefits. Below are some of the most compelling trends and concepts driving the industry forward. Flour Alternatives : Gluten-free flour alternatives are reshaping the culinary landscape.
In addition, these systems allow precise temperature and carbonation control, allowing restaurants to cater to the needs of customers. Integrated, on-site systems avoid this through advanced filtration and chilling that dispenses fresh, pure water, preserving its natural minerals.
This shift in consumer behavior underscores the need for restaurants to cater to this growing customer demographic. For this, flexible seating arrangements are the key – from cozy booths to communal tables and counter seating, offering options that cater to individual preferences ensures that solo diners feel comfortable and valued.
Key demographic factors to consider: Age: Are you catering to college students, young professionals, families, or retirees? Are they catering to families, young professionals, or tourists? But in reality, trying to cater to everyone often means youre not truly connecting with anyone. Whats Their Menu Like?
With thriving populations, these locations are ideal for those who aim to cater to a broader spectrum of individuals and will provide more opportunity when contracting out for vital operations. Whether it be a special request to cater a wedding or a notification about an upcoming festival, there are no shortage of opportunities to be found.
Top key players in the restaurant and service industry are working towards the development of robotic services to improve and cater to current requirements. In addition, in January 2021, Hyundai Robotics launched what it describes as a “food and beverage service robot” for the restaurant and catering sector.
And when it comes to a traditional sit-down restaurant versus a mobile food business, such as a food truck, catering business, or food cart, the insurance needs of both are vastly different and unique. There are several types of mobile food businesses, including food trucks, catering, and food carts. Catering Business Insurance Needs.
Verticalized, Personalized Payments Catering to diverse customer preferences is critical in today’s market. By digitalizing processes and fostering innovation, this will help businesses unlock their ESG (Environmental, Social and Governance) potential while achieving their own sustainability goals 4.
Upscale dining or Michelin-star restaurants typically cater to a different kind of clientele, so marketing here should emphasize exclusivity, quality, and experience. High-end restaurants can benefit from storytelling, showcasing the craftsmanship behind the food, the expertise of the chefs, or the uniqueness of the ingredients.
The needs run the entire gamut: cooks, bakers, chefs, managers, bartenders, servers, caterers, and even business partners…the shortages and the opportunities are EVERYWHERE. Every restaurant and food related business is crying the same blues: “Where are the great employees?”
Ever since Lou Groen created the Filet-O-Fish in 1962 to ensure the heavily Catholic clientele at his Cincinnati McDonalds had something to eat during Lent, many beef-centric fast-food restaurants have offered some sort of limited edition seafood option to cater to Americans who observe. Its enough for fast-food restaurants to take notice.
With an increasing number of Millennials spending more on dining out each year, it is evident that restaurants that successfully cater to this generation stand to gain a competitive edge. Millennials' preference for convenience, experiences, and socializing has led them to eat out more frequently than previous generations.
Caribbean Kitchen is a Bahamian catering company based in Hopkins, Minnesota, founded by Nicholas Hall in 2009. Originally from Nassau, Bahamas, Nicholas started out cooking for friends and small events, catering on weekends simply because he enjoyed doing it. As catering orders grew, so did the demand on his time.
From garlic-butter crust options to artisanal oils, offering “good, better, best” options allows pizzerias to serve budget-conscious customers while catering to those willing to splurge for higher quality. One trend gaining traction is the introduction of premium add-ons to appeal to different customer segments.
For restaurants with liquor licenses, catering to millennials is key. Consider seasonal flavors, cold brew variations, and creative blends to cater to a broader range of preferences. Millennials and Mocktails : House-made cocktails can be a draw, but most respondents prefer non-alcoholic options.
Here’s our predication for 2021–by the end of the year, every restaurant, big or small, will have a virtual banner under which they sell food catering to a different cuisine or market. In some cases, these online-only restaurants are bringing in more revenue than the actual business that supports them.
Emphasizing portion flexibility, balanced menu options, and a welcoming dining environment for all guests can help restaurants cater to this evolving market while maintaining strong customer satisfaction.
Our brands cater to a wide audience, especially busy families and individuals who care about what they eat but still need speed and convenience. What distinguishes your brands from the competition? What sets us apart is our commitment to offering healthy, fresh meals in a fast-casual environment that doesn’t feel niche or exclusive.
That means offering payment options that cater to their specific preferences and needs. Payment orchestration services offer solutions that can help simplify compliance, ensuring that regulations and standards are met, and protecting restaurateurs from penalties and fees. These payment preferences vary across generational cohorts.
Catering to younger diners – who show the strongest appetite for eating out – can pay dividends. In fact, Attest finds US adults almost evenly split on feeling secure or insecure with their finances (39 percent secure versus 38 percent insecure), yet dining out remains a bright spot.
Children in school are far from incentivized to work in the catering sector. Employee turnover rates are one of the highest in the catering industry, though the top services stand out with excellent retention rates. With the COVID-19 social disruptions, many restaurants still struggle to return to what they might call "normal."
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