Growth challenges, a lot of people think, "Hei, if I just had another location, I'd make more money"

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Permalink Reply by Big Mike on January 9, 2008 at 9:35pm

Love the catering side of things. The restaurant that I work with has seen tremendous growth over the past 8 years in the catering side of things. 2007 catering sales saved the employee turnover by utilizing servers for offsite gigs when things slowed down and even at the end of the year pulled even with the dinner house side of things for an increase in revenues to even par ratio of inhouse revenues to offsite revenues as equally making the same profit and dollar ring.

I look forward to any and all suggestions that I can get in regards to catering ideas, how to gain new customers, advertising events, to new themes to sell for a customer that wants to return for many parties over and over.

Big Mike

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Permalink Reply by sartajbedi on September 10, 2008 at 6:46am

Hi,

Hey how do you do production planning?
Also, what do you do for cook- hold-delivery syatem. hope can throw some light on that.

regards
ss

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Permalink Reply by Big Mike on January 10, 2008 at 5:38pm

Anyone that has any suggestions on the catering subject I am very interested in how you veiw things, how you promote, how you handle labor and everything that catering involves. Veiw me as a sponge I have been in catering for 8 of my 12 years and still want to absorb as much as I can glean from other experts in teh business. I think the East coast would have different ideas from the West coast. Come on let me know how you do it I wiull share how I do it.

Big Mike

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Permalink Reply by Ascanio on January 12, 2008 at 12:20pm

Ciao Mike, i like to send you an e-book were you will enjoied an interview with Michael Attias he is a master in the matter. send me your e-mail address and i will reply. ciao Happy new year

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Permalink Reply by Erle Dardick on September 10, 2008 at 2:26am

this is an article that was in Accuvia a while back on this subject

Attachments:

• Foodservice_Tech_Advisor_Interview.jpg, 1015 KB

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Permalink Reply by sartajbedi on September 10, 2008 at 6:42am

thanks for this article

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Permalink Reply by Libiu Solomon on December 18, 2008 at 2:13am

Hi Erle,

Got your name from FohBoh!

Would the following be of any interest to you, please write me back
a short email. Thanks!

ClickATable can make a good day even better,



Libiu Solomon

VP for Business Development

Restorun
Phone North America: 1 8666 0999 22

M:+972 54 4848 547

libiu@restorun.com


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Territory: To Be Discussed

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in the restaurants business.

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5. Alerts and acknowledgment via IVR / Wireless

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7. Concierge "Restaurant Module"

8. Multilingual operational support (English, Spanish and other 10 languages)

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