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catering

Food

Recapturing office catering dollars

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

Operations

Where does COVID-19 leave catering?

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

Financing

Famous Dave’s posts proof its turnaround is working

By Peter Romeo on Nov. 13, 2019

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

Operations

Should to-go boxes be included in catering orders?

By Jonathan Deutsch, Ph.D. on Sep. 19, 2019

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

Operations

Trends shaping the restaurant industry so far in 2019

By Peter Romeo on Jun. 25, 2019

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

Operations

Olive Garden tries new off-premise moves

By Peter Romeo on Jun. 20, 2019

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

Consumer Trends

Veggie Grill brings plant-forward movement into catering

By Peter Romeo on May 07, 2019

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

Operations

6 easy ways to jump-start a catering program

By Heather Lalley on May 06, 2019

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

Technology

Can tech boost catering sales?

By Patricia Cobe on Apr. 05, 2019

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

Financing

Chuy’s travels its own path on labor, development

By Peter Romeo on Mar. 08, 2019

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

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