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Recapturing office catering dollars

As employees begin to trickle back to the workplace, restaurants are revamping catered lunches to meet today’s demands.


Where does COVID-19 leave catering?

Many restaurants have suspended their programs, but the service has a history of bouncing back.

For the first six weeks of Q4, off-premise business has lifted comparable sales for company units by 7%, according to parent BBQ Holdings.

Customers' expectations around packaging and food waste are changing, and restaurants should reflect that, Advice Guy says.

At the six-month mark, critical forces have clearly emerged. Here’s a sampling.

The Darden Restaurants holding is still a no-go on small-order delivery, but its catering program is moving within reach of couples.

The meatless chain is launching a big-order off-premise business based on burger, taco meat and fried chicken analogs.

Catering is growing 6% year over year, according to Technomic data, but many operators are not taking advantage of its popularity.

Restaurants are looking at delivery’s playbook to update the process. But not all the same rules apply.

The 100-unit casual chain is also looking to bolster sales and profits by charging more fully into catering.

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