Take Home Catering - Sandy Korem, The Catering Coach
Today’s restaurants need multiple revenue streams to survive. Take Home Catering is a new revenue stream you can generate from your existing restaurant. Here are some highlights from the interview.
Start by introducing existing customers to take home catering.
Not only food on current menu but special items to take home (different from take-out)
Drop off catering, does not require staff to serve
Customers like it because there is no tipping, and they save time.
Look @ non-open times or the lag times between meal periods to prepare.
Put your name on packaging so they see your name every time they open the fridge or freezer.
For out of restaurant catering, you must have checklists and be prepared for the unexpected. You cannot wing it like you can in your restaurant.