To smart restaurant operators, catering means more than delivering lunch – it means capitalizing on a $61.5 opportunity (Technomic). However, this is only true if it’s done right. As more restaurants invest time, talent and dollars into creating an off-premises catering strategy, there are best practices to follow to create an efficient operation that delights customers and fits in seamlessly within day-to-day restaurant operations. In this session, attendees will hear from three restaurant operators about the keys to running a well-oiled off-premises catering machine.
Attendees will learn:
- How to set a solid off-premises catering foundation including dedicated staff, technology, processes, and logistical support.
- How to define the experience from menu selection and prices to creating an amazing customer experience.
- Four ways to execute the off-premises catering model including ease of ordering, accuracy, timeliness, and quality.
- How to create demand through branding, social media promotion, strategic partnerships and community outreach.