Erle Dardick / Erle Dardick is a 15-year catering veteran, business turn-around expert and author, and is best known for helping multi-unit restaurant executives create successful catering revenue channels. Erle founded MonkeyMedia Software to provide catering solutions to multi-unit restaurant operators. He also is the author of “Get Catering and Grow Sales! One Monkey’s Perspective: Catering Defined for the Multi-Unit Restaurant Executive.”
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How online ordering can negatively impact your catering business

If you simply put up a catering menu using your new fancy online and mobile ordering solution, and you direct your provider to inject those orders into your existing POS infrastructure, you are doomed to fail.

The importance of educating your team about catering

Only through a commitment to education will we have the ability to help others meet a proper standard that can help catering and restaurant leaders adapt to the market changes.

What it takes to build long-term vision

Write down where you want to be in one year, three years or five years as a way to better understand where you are headed and how you are going to get there.

Going back to the basics always works

Refer to the failures of your company's ancestors because there is a lot to learn there.

Eliminate complacency to build a thriving enterprise

People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.

Deliver more than food; deliver an experience

Lean on your supply chain partners to innovate for you; they have resources and answers.

Five steps to creating a successful catering platform

Having a plan is crucial to the success of catering within your organization, and it includes timelines, teams, locations, the menu and marketing.

The importance of online ordering when it comes to catering

Research has shown that people who place mobile and online orders have an average ticket 30 percent higher than in-store customers.

Reward and loyalty programs for your catering customers

Provide your customers with the option to select which program they prefer.

How the entrepreneurial spirit can lead to new heights

Every successful brand in the multiunit restaurant community began with an entrepreneur who had vision and passion.

Five off-premise catering sales tactics every manager should know

The telephone remains an important tool for your brand and you should not be afraid to use it.

A new vision for restaurant catering

By simply pursuing traditional restaurant sales channels, we are not getting our consumers to spend more money with our community.

Sales systems for closing more restaurant catering business

To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.

How to grow restaurant-catering sales from a franchisee’s perspective

If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will fail.

Using technology to scale your restaurant catering sales

Today's POS systems have not been built with the right business logic needed for the catering market.

Improve kitchen production efficiency to grow restaurant catering sales

You must adopt a 'manufacturing mentality' for your restaurant catering operation.

5 ways to market your restaurant catering holiday program

The most valuable marketing tool available to you as a restaurant operator is your people; train them.

Boost restaurant catering sales with a thoughtful beverage program

If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.

4 characteristics of organizational catering alignment

To increase sales, catering will need to have share of mind internally as well as proper budgetary support from every department within your organization.

Catering in a franchise ecosystem Part 2: Centralized services

Incremental fixed costs from adding a catering channel will be offset by the long-term profits made.

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