Tag Archives: Get Catering and Grow Sales

Top 5 Reasons To Attend Our Catering Sales Workshop October 13, 2015

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What: Catering Sales Management Workshop for Restaurants

Where:  Dallas, Texas

When:  October 13, 2015

How To Register:  Click on This Link

Early Bird Discount Ends on July 1, 2015

At the Catering Institute we are always looking for ways to bring value to our restaurant community.  We  believe that the development of people through continuing education is the key to creating meaningful and systemic change that will help restaurant operators discover new and exciting revenue potential.

Catering continues to be on the minds of all restaurateurs and foodservice professionals.  At MonkeyMedia Software and The Catering Institute, we have learned that developing a professional sales organization is key to acquiring more catering sales.

Here are my top 5 reasons for attending our Catering Sales Management Workshop in Dallas on October 13th, 2015.

1.  Network directly with peers, industry experts and sales experts already having success with growing catering sales.

2.  Learn a systematic and tested approach to getting more catering sales.

3.  Deliver more value to your organization by improving your sales skills.

4.  Inspire yourself to get more catering sales by learning more closing techniques and proper handling of common objections.

5.  Uncover new and hidden markets for generating more sales leads and prospects.

If you have any questions about the workshop, just reach out to me directly at 604-831-7422!  Hope to see you there.

 

 

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Erle’s Top 13 Reasons Why a Restaurant Catering Operation Fails

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Erle Dardick, CEO & Founder of the Catering Institute and MonkeyMedia Software

I was looking at some old files today and then I found this fun image that my friend Mike Tyler made for me a few years ago!  Those were from the days long before the Catering Institute!  Life is so much different today…. As the Catering Institute continues to evolve, so do I!

Today at the institute, we have successfully trained more than 2000 satisfied foodservice students using our various classes and curriculum.  We have also had tens of thousands of restaurateurs download our various resources, articles, essays and webinars.  Check out this video to see how much fun we have during our training sessions.

Much of my work these days in our software division,  MonkeyMedia Software ,is to remind and teach our team to remain true to the key principles that we have documented using the business framework of the ‘5 Pillars of Successful Restaurant Catering‘.

The way I see it, our software division has a core client responsibility.  They must use the 89 characteristics of the 5 Pillars to benchmark the operations.   (Call me at 604-831-7422 if you’d like to discuss the characteristics).  Using our scoring systems allows the group to decide as to whether or not a restaurant company is ready to implement our world class technology into restaurant operations.  We have so much experience now to know that  companies that are trying to implement sophisticated technology on top of poor business processes, are not suited for a successful implementation.  They must score high on the 89 characteristics that we have documented to succeed with software implementation.

And so of course the story goes.  It is the 89 characteristics that the Catering Institute will to continue to work on…..

And so, this leads me to today’s list of reasons why I believe off-premise programs fail.  I’m sure there are dozens more that we could add.  Here goes…..

1.  Lack of a documented takeout, delivery & catering strategy 

2.  Inability to establish standard operating procedures.  Management of off-premise business by “seat of the pants”

3.  Frequent critical incidents “putting out fires is common practice”

4.  No focus on takeout, delivery & catering as its own business unit

5.  Lack of investment

6.  Lack of  leadership and catering business experience

7.  No Separation of Menu Items between takeout and catering

8.  No differentiation in packaging between takeout and catering

9.  Too many service gaps

10.  Lack of catering authenticity

11.  Lack of management commitment to catering

12.  Lack of operational evaluation tools

13.  Inability to start entrepreneurial businesses 

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