Grow Restaurant Catering Sales – My Tribute to Ray Kroc

I’ve been on a crazy road trip around the continent this past week.  Houston, New Orleans, Orlando and Baltimore.

I am so lucky to do the work that I love at MonkeyMedia Software and the MMS Catering Institute.  I get to meet so many fantastic people.

Like most of you, I also have my mentors that I look up to.  In the restaurant industry, I have studied the leadership of great leaders.  As I travel around from restaurant concept to restaurant concept promoting the business strategy of restaurant catering, I see common leadership qualities.  It’s humbling to see and I am forever grateful to our forefathers who built the early infrastructure that we all trade on.  Today, as we know, restaurant sales are expected to exceed $700 Billion in sales real soon.

As I have stated over and over, I believe that restaurant catering sales will one day represent more than $100 Billion of our industry’s sales.  Possibly even more.  It will become part of our Restaurant DNA.  I am certain of it.

I am reminded of a video I made two years ago for Restaurant Leadership Conference.  It was really meant as a tribute to a great leader.  I posted it here for you today.  I hope you enjoy watching it as much as I had making it.

What are you doing with all that extra food? – Reduce Catering Waste

 

I have been spending alot of my time in restaurant kitchens these days.  Helping our customers to streamline their catering operations.  It is the part of my job at MonkeyMedia Software and the MMS Catering Institute that I enjoy the most.

 

Of course, like all of us in the restaurant industry, I’ve always got my eyes peeled for better ways.  When it comes to catering our of our restaurants, we have to handle the issues of “off-premise” and sometimes that leads to events that lead to waste.

 

I recently supervised a restaurant catering event where so much extra food went into the garbage bin.  Then I realized, restaurant catering needs to manage it’s waste carefully.

 

I stumbled upon this great video from Australia and thought that it would be a great post to help raise awareness to this issue.

 

 

What are YOU doing in your restaurant operations to curtail catering waste?

 

 

 

 

Catering is getting easier for the restaurant operator

This september will be the beginning of my 16th year working on advancing catering in the restaurant industry.  When I thought about that, I scared myself!  Sixteen years is a long time.  Tons of roadwork, sweat, tears and laughter too.  I love what I do and I am very lucky to serve my team and clients.

“It’s possible that I am only 15 years into what will be a 30 year process!”, I thought to myself.  Well, if that’s the case, I’d better pace myself.  There is alot of work to be done.

My work at MonkeyMedia Software and the MMS Catering Institute continues to evolve and our team gets stronger and better every single day.  They achieve these results, because they just “chip away” at restaurant catering day in and day out.  Our work in the field with restaurant operators matters a lot and our team has a deep belief system.  We just don’t waiver.

On top of that, we make our customers money.  That’s what we do;  help them to grow sales and increase profits by teaching them to become experts at feeding their customers where they LIVE, WORK & PLAY.

And so, I was thinking about how restaurant catering is getting easier for operators.  It’s really great to see.  Well, I believe the best is yet to come.  It’s going to get easier and easier and in the future, the entire restaurant supply chain is going to innovate products and help support the tremendous growth opportunity that we all have.  It will be a wonderful thing for everyone when we hit all cylinders together.

If your organization sells services to restaurants, give me a call and I’d be happy to share my thoughts with you on why you should get into the restaurant catering conversation, sooner rather than later.