Top 10 Tips for Profitable Restaurant Catering
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This document provides 10 tips for restaurants to profitably transition into catering. It discusses determining the type of catering business, such as full-service, social, or corporate events. It also covers properly pricing catering services to include all costs, necessary investments, and proper insurance. Additionally, it outlines developing a strategy and plan for training staff, integrating marketing and sales, and creating a process for successful customer experiences in the new catering business. The overall tips are meant to help restaurants maximize their opportunities while properly managing the business differences between a restaurant and catering operation.
Top 10 Tips for Profitable Restaurant Catering
- 1. Top 10 Tips for Profitable Restaurant Catering CEO, Jennifer Delaye & Sales and Marketing Director, Steve Sanchez of The JDK Group
- 2. Catering is a Different Beast IN FACT THE ONLY THING THEY HAVE IN COMMON IS FOOD!
- 3. Catering is a Different Beast! Restaurant vs. Catering
- 4. What We Are Going To Discuss… Who Do You Want to Be? Full-Service, Social, Corporate, Wedding, Ethnic How Do You Make the Transition? Proper Pricing (Labor, COG, Rentals), Investments, and Proper Insurance How Are You Going to Get There? Strategy and Plan in Place (Training, Marketing, Sales & Customer Experience)
- 5. WHO WE ARE 25 Year Event Service Company Early Beginnings in Restaurant Full-Service Catering Operation Vertical Integration & Event Service Transition Hospitality Management Firm
- 6. Who Do You Want to Be? Drop-Off/Corporate Social and Private Weddings Full-Service or Boutique
- 7. How Do You Make the Transition? Proper Pricing Income Is Nothing Without Profitability Think About All the Components (Labor, COG, Outside Rentals) Investments Vehicles, Kitchen Equipment, Serviceware, Etc Insurance Liability Insurance, Liquor license (many states require separate for off- premise), Certifications
- 8. How Do You Make the Transition? Operations Food Different Preparation Methods Quality Control Considerations Service Style (6 Guys & 14 Sheet Pans) Kitchen Plan on Executing From Kitchen Line?? Space Accommodations Logistics Travel, Setup Time, Layout of Land Packsheets, Chaffers, Food Stations,
- 9. How Are You Going to Get There? Strategy in Place Finding the Right Talent Training & Staff Development Integration of Sales & Marketing
- 10. How Are You Going to Get There? Finding the Right Talent Operations & Logistics On-site Staff Event Sales Representatives Always Think Ahead & Develop a Core Team
- 12. How Are You Going to Get There? Training & Staff Development MacGyver Style Problem Solving Middle of Field, Facilities with Limited Equipment, HR & Scheduling Logistics Mapping Available Team Members Beyond Restaurant
- 15. How Are You Going to Get There? Marketing & Relationships Develop Your Core Focus (Niche/USP) Use Existing Clients & Connections Develop Partnerships (Event Co., Vendors, Chambers) Different Marketing Approach You are entering a new area of business and new market Invest in the catering you are targeting (where are your customers?) Participate Community & Local Events Social Media, Advertising, and PR
- 17. How Are You Going to Get There? Sales & Customer Experience Know Your Product (Cross Train) Educate the Client (30 to 50 % Increase) Website, Packages & Proposals Value Every Client Once Chance to Get it Right!
- 18. Find Us Online jdelaye@thejdkgroup.com ssanchez@thejdkgroup.com thejdkgroup.com facebook.com/thejdkgroup twitter.com/thejdkgroup