At ezCater, we want to help restaurants grow a successful catering business. Whether you're in the early stages of building a business or an industry veteran, let us help you dip into the $61.5 billion catering market. In each episode of "The Catering Feed," we talk to restaurant industry leaders of thriving brands who share insights and tactics to ramp up your catering business.
How to Ride the Wave of Big Data Trends in the Restaurant Industry [Podcast]
With new technologies and third parties competing for customers, data is an invaluable commodity in the restaurant industry. But knowing what do with your data and the sheer amount of it may feel overwhelming. So, which big data strategies will help you grow outside the four walls to make better decisions for your brand?
How to Maintain Your Brand As You Scale Your Catering Business
Guests love your food and your team supports your restaurant concept. You're ready to take the next step to scale your business beyond the four walls. But how do you deliver the same brand experience, while staying true to your core values as you grow?
In this podcast episode, Torchy's Tacos' GJ Hart, Chief Executive Officer, and Mike Rypka, founder and chef, discuss identifying growth opportunities and scaling a business, while honoring brand values. Tune in to hear how to make strategic decisions to expand into new channels and hire a passionate team to support growth.
GJ Hart is Chief Executive Officer of Torchy's Tacos, where he oversees operations and strategic growth. A 36-year veteran of restaurant operations and management, he is passionate about growing casual dining concepts and expanding brands into new markets. Prior to Torchy's Tacos, GJ served as executive chairman and CEO of California Pizza Kitchen, as well as president and CEO of Texas Roadhouse.
Mike Rypka is the founder of Torchy's Tacos. A food service and restaurant operations veteran, Mike served as executive chef for Dell Computers, Enron, and the World Bank before developing the concept for Torchy's damn good tacos. He's laser-focused on providing opportunities for his employees and developing a restaurant culture that promotes fun, innovative, and affordable gourmet.
How to Enhance Your Customer's Experience Through Packaging
Customers typically don't think about packaging for delivery orders until something goes wrong. Spilled drinks, mislabeled items, and lukewarm entrées contribute to a bad customer experience. Now more than ever, it's important to offer convenient solutions that represent your brand. So, how can you create a packaging experience that makes your guests' lives
easier while adding efficiencies to your business?
In this podcast episode, Bonnie Sussman Strominger, co-founder and CEO of GoLidz, shares how smart packaging choices help win sales by creating brand loyalty. Tune in to learn how investing in great packaging solves customers' biggest problems, extends the experience of your brand, and supports your bottom line.
Bonnie Sussman Strominger is co-founder and CEO of GoLidz, where she creates innovative solutions that drive operator revenue and address customer needs. She has more than 20 years of experience in product development and sales.
How to Replicate Your Restaurant Experience for Catering Guests
When loyal customers walk into your restaurant, they know exactly what to expect. From the menu to the ambience, everything contributes to how guests experience your brand. And that's what keeps them coming back for more. But how do you make sure catering customers get that same great experience?
Small branding and operations choices make a big impact on how guests perceive your catering brand. And they determine whether customers will place future orders. Your off-premises brand should represent the same positive experience guests find at your restaurants.
Recruiting and Retaining Catering Staff without Sacrificing Your P&L
When you're recruiting experienced catering managers, you also need a team that is passionate about your brand to support them. Finding and retaining the right talent is one of the most important pieces of catering growth. And with a successful partnership between talent management and operations, you can hire a successful catering team at the right cost.
Creating and Supporting Your Digital Footprint for Catering
You already deliver incredible customer service within the four walls of your restaurant. But how do you translate that guest experience to your off-premise sales? The key is to create a digital footprint by using technology and developing your online presence. But, to expand your digital footprint, you need the right operations plan in place.
In this podcast episode, Kevin Rychel, the Vice President of Operations for Fuzzy's Tacos, explains that investing in your digital footprint — and the operations to support it — helps attract repeat customers. He discusses how to generate buy-in from stakeholders when launching new technologies, how to support your franchisees as they modernize, and how operations can support your off-premises growth.
Apply your existing operational strengths to catering sales. Following up with customers and going above and beyond works every time.Win repeat business with an easy-to-use website, lower lead times, and a great off-site experience.Embrace the power of data. Capture specific customer information to drive sales and conduct more accurate research.Find the right tools and data to increase your digital footprint and support your staff.Kevin Rychel is the Vice President of Operations for Fuzzy's Tacos, where he supports franchisees as they roll out new digital offerings in the catering space. He has more than 20 years of experience in restaurant operations, including roles with Taco Bell and Chili's.
For more expert advice on growing your catering business, sign up for CaterUp 2020.
Thanks Barron Report
I found this show from the Barron Report! I have just started catering, so I will be listening to every episode!
How To's Please
We are continuing to build our catering business along with the on-demand service, more how-tos for marketing!
My future business
I’m researching starting a restaurant and this show is a great resource.