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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.
The company is upgrading its catering channel, which now includes off-premise, start-to-finish customer service, systemwide training and separate branding efforts.
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.
It's time to think of the off-premise sales opportunity as the fastest growing opportunity our restaurants have.
Takeout, dine-in, curbside and catering are all very different products and services and your customers will come for each of these reasons if you do a good job at designing the experiences.
Without the support structure in place at the highest level of your organization, mid-level managers and front-line employees will have a hard time carrying out the mission of your catering strategy.
Delivery of your product will make or break your catering program: Invest in safe vehicles, showcase your brand on those vehicles and purchase catering-specific equipment.
Delivery service has already created trust between the consumer and their favorite pizzeria because they know the food will arrive on time, every time.
Brands using Facebook to offer promotions, engage fans.