Tag Archives: multi-unit operators

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

letstalkrestaurantcatering

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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For Restaurant Catering To Succeed, We need Executive Alignment

 

Let’s Talk Catering!

imagesHere at the Catering Institute and MonkeyMedia Software, we work with the most amazing restaurant companies in America.  I am always dissecting new ways of doing things, and always looking at ways of how to make catering work in restaurants.  After all, a restaurant is a complex manufacturing plant!  Adding more revenue channels is complicated.

The single most important lesson I have learned is that we need executive alignment to make catering work inside these complex operations.  It requires commitment.

So, here are 5 things to think about as you consider growing catering sales.

1.  Slow Down – We have to take the time to understand the 360 degree strategy of takeout, delivery and catering.  They are all closely related.  They are interdependent on each other.

2.  Plan – We have to take the time to make a proper plan.  We ALL need to do a better job at that.  Planning is hard for everyone.

3.  Menu Differentiation – We need to focus on markets.  The market for these services is different from our current restaurant products and services.

4.  Sales – We have to become very active in our selling process.  It needs to become part of our culture at all touch points of our companies.

5.  Patience – All great things take time.  Growing catering out of our restaurants is a major commitment and it will take investment and time.

Of course, I could make a list of a hundred more ideas… just call me at 604-831-7422 if you want to chat more.

I am living and breathing this material all day long!

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To grow restaurant catering sales you need a plan

At the MMS Catering Institute we help our clients to build their business plans for growing catering sales out of their restaurants.  You can’t expect real results without a solid and well thought out roadmap.

It’s basic business.  Don’t just take my word for it, listen to the catering kid in the video below.

Let’s talk catering!

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