Blogging about a food industry that's in transition.
I’ve been an evangelist for catering for many years now. I had a deli that branched into catering, and catering went on to account for 70% of our revenue. Then I sold the business to devote myself full time to my company, which creates a leading catering software solution.
I’m biased, so - take it from someone else. Read some recent quotes about why catering is on the rise for QSR operators:
“Every restaurant - from high-end fine dining to quick-serve - should be in the catering and delivery business. The reason is simple. Catering and delivery will add valuable revenue streams to your dine-in business. Catering orders can be up to 10 times the ticket value of restaurant dine-in orders.”
- Why Catering is Crucial, QSR Magazine, June 3, 2009
“Catering to the growing number of consumers choosing to eat and entertain at home is a largely underserved sales opportunity for restaurants...Broader shifts in consumer behavior make consumer catering a year-round sales growth opportunity, not just at the holidays, when such consumer catering activity usually spikes.”
- Catering at-home parties a boon for restaurants, Nation’s Restaurant News, August 17, 2009
“Research shows, unlike the revenue drop-offs suffered by many restaurants, caterers nationwide are enjoying a sales surge. As more people choose to privately entertain at home, forgoing potentially costly nights out, they’re looking to catering companies to bring the dining experience to them. The same can be said for corporations, where casually catered office meals are taking the place of the pricey power lunch.”
- Cashing in on Catering, QSR Magazine.com, August 7, 2009
“From box lunches and party platters to parties complete with off-site food preparation, catering is one of the strongest segments of the foodservice industry and appears somewhat immune from recessionary spending cut-backs...Over the next year 40 percent of consumers expect to entertain at home more often, in order to socialize with friends and family.”
- Technomic’s POP: Parties Off Premise Study, July 27, 2009
- Erle Dardick, CEO, MonkeyMedia Software
(1) Comments • Permalink • 09 02 2009
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From our Brown Bag free seminar series, hosted by Erle Dardick.
Catering at the Executive Level
Catering needs executives who
1) ‘get it’, and
2) have time to focus on Catering.
Update from February 2009 Brown Bag seminar on casual catering at the Executive level.
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How a downtown Deli took a delivery box, made it remarkable, and saved 45,000 dollars in the process.
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All kinds of restaurants are following Fast Casual and QSR companies that have branched into Catering & Delivery.
Now high end restaurants are getting into the act.