How to Tell If You Should Start Catering

Restaurant Engine

Some of your customers have even asked about catering options. But is a client base enough to start your catering business? Opening a catering business tied to your restaurant can add extra profits to your business. Catering can take a lot of time, especially when demand is high.

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.


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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 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.

Restaurant Holiday Catering & Marketing Tips

Next Restaurants

The holidays are just around the corner, and for many restaurants, that means gearing up for catering gigs. Office holiday parties are often a big draw for restaurants that cater, so it’s important to know the ins and outs of how to successfully set yourself up for catering jobs, and how to market your business to draw in more events throughout the holiday season.

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. This is also touted on websites, social media and proposals to clients as it can be a determining factor when choosing a caterer. Design Law Marketing event trends catering trends CMOWhat will inspire event themes and design in 2020?

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

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. Design Equipment Operations asset management Catering

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.

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. Stay ahead of the competition and build an alternate source of revenue by catering to special events with your food truck. Success Tips Catering-Delivery-Takeout food truck Website

Catering is Alive with Mo Asgari


Catering is Alive with Mo Asgari" on Spreaker. MonkeySoft Solutions is a software company, catering institute, and food delivery provider. In the pre-COVID era, many catering orders were happening through conversations and calls,” notes Asgari. Listen to "38.

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?

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. Red Lobster® has joined the ezCater catering marketplace to serve up signature items like Wood-Grilled Chicken Taco Bars, Maine Lobster Tails, and Cheddar Bay Biscuits® to businesses for the first time in its 52-year history. This marks Red Lobster's entry into the $62 billion catering market.

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!

Macro-View of Delivery and Catering With Darien Terrell


Macro-View of Delivery and Catering With Darien Terrell" on Spreaker. Across the board, catering sales and pre-scheduled sales are starting to incrementally increase week-over-week for brands,” says Terrell. Listen to "42.

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. Episode Takeaways: Catering is still there—you just need to modify your tactics and revolutionize your brand. Catering has to be frictionless and contactless for the consumer.

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. Off-premise catering equipment and containers – Ensuring that all off-premise catering equipment is thoroughly cleaned after each use is critical. It's the most wonderful time of the year…and for many restaurant operators, one of the busiest.


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. Now, let’s explore a bit more: Catering can significantly improve your bottom line and your profit margin. Here are pictures showing Victoria’s Gastro Pubs’ catering and monthly events.

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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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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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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.

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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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.

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.

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Restaurants Reinvent Themselves For Thanksgiving And Beyond: 'You Just Pivot'

The Salt

An Italian restaurant caters a prime-rib dinner. A Japanese café sells plants and green-tea pie. A steak-and-fries chain delivers free meals for the elderly. Fight or flight," one manager says. Image credit: Yuko Watanabe

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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.


Culinary Cues

Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over.

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Redefining the Guest Experience (Podcast)

Modern Restaurant Management

He was working on a book about generating more catering dollars, something he’s had success with at his restaurant. "Catering orders declined, but it flipped the switch to off-premise with curbside, pickup, drive-thru,” he said.

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Culinary Cues

Chefs who are experienced in multiple ways of connecting customers with their food (catering, food trucks, pop-up restaurants, delivery, take out pick-up, etc.) It is always safe to say: “things change”.

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The Pros and Cons of Running a Dog-Friendly Restaurant


With more restaurants expanding their outdoor seating to cater to social […]. Have you considered opening a dog-friendly restaurant? If so, you’re not alone. As more millennials choose pets over babies, pet-friendly restaurants are becoming a restaurant industry trend.

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.

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.

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.

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.

Ultimate Restaurant Website Design Guide for Beginners

7 Shifts

Contact - Beyond your phone number and address, which should be in the footer of every page, you need a contact page to let people know how to reach you for catering, press, events, and career inquiries.

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.


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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Bottleneck’s New Virtual Brand: Secret Sauce Barbecue

Bottleneck Management

” Secret Sauce launches as a delivery-only barbecue concept, operating out of existing City Works and Old Town Pour House kitchens around the country, and will evolve to offer pick-up and catering options in the near future. Bottleneck Expands with Secret Sauce Barbecue.

Best Private Dining Rooms in Atlanta

Restaurant Clicks

Hudson Grille’s locations can cater to parties of all different sizes, with most offering private rooms and patio bars. Wolfgang Puck Catering at Center for Civil and Human Rights.