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People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.
Lean on your supply chain partners to innovate for you; they have resources and answers.
Having a plan is crucial to the success of catering within your organization, and it includes timelines, teams, locations, the menu and marketing.
Research has shown that people who place mobile and online orders have an average ticket 30 percent higher than in-store customers.
Provide your customers with the option to select which program they prefer.
Every successful brand in the multiunit restaurant community began with an entrepreneur who had vision and passion.
The telephone remains an important tool for your brand and you should not be afraid to use it.
By simply pursuing traditional restaurant sales channels, we are not getting our consumers to spend more money with our community.
To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.
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.
Today's POS systems have not been built with the right business logic needed for the catering market.
You must adopt a 'manufacturing mentality' for your restaurant catering operation.
The most valuable marketing tool available to you as a restaurant operator is your people; train them.
If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.
To increase sales, catering will need to have share of mind internally as well as proper budgetary support from every department within your organization.
Incremental fixed costs from adding a catering channel will be offset by the long-term profits made.
Every restaurant operator today has customers asking for catering services; saying no to customers is never an option for any growing venture.
For frozen treat brands, developing a catering and off-premise consumer experience provides an opportunity to weatherproof the concept.
The assumption that menus are the same between dine-in, takeout and catering can be deadly to our brand and catering customer experience.
Growing catering revenues requires professional business-to-business selling skills.
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