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