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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.
Themes for 2015 include customization, freshness and mobile ordering/payments.
If you want to move the needle, teach everyone in your organization how to sell.
People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.
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.
Catering should never be an afterthought; it's a lot of work and it reflects your reputation and brand.
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.
The fast casual segment experienced a 9 percent growth in visits in 2013, led in part by top-your-own pizza concepts.
You must adopt a 'manufacturing mentality' for your restaurant catering operation.
Add keywords to reflect your niche; this attracts new people to your restaurant through generic searches.
Oversaturation of concepts poses a threat from real estate to market share.
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.
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