Best Strategies for Off-Premise Business

Best Strategies for Off-Premise Business

As an operator or restaurant marketer, it's important to constantly stay up to date on best industry practices. In today's market, the most successful operators are leveraging off-premise programs.

With technology platforms readily available, the growth potential for catering, take-out, and delivery programs is significant. But this doesn't mean developing these programs don't come with a unique set of challenges.

With that in mind, the Restaurant Takeout, Delivery and Catering Symposium will be returning for its fourth year. 

240 off-premise leaders and suppliers will be joined together to discuss the latest trends in the industry, along with the challenges and how to overcome them when it comes to off-premise business.

We decided to sit down with Erle Dardick, the founder, and CEO at MonkeyMedia Software, The Catering Institute, and Catering Insights to learn more about this year's event, what attendees should expect, and where he thinks the future of off-premise is going. 

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Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation

Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation
  • Erle Dardick and Valerie Killifer explore takeout and catering as two separate "channels" in your restaurant make-up.  These "channels" need to have different strategies to work effectively. 

  • Trudy Jones, Director of Alternative Platforms for Red Robin, explains the different elements to consider when taking on takeout and catering channels in your restaurant. 

Takeout and catering are completely different businesses, and the secret to making them work successfully is in the design of different consumer solutions for each channel, including unique transaction workflow, menus and product selection, packaging, centralized services, and workflow — and each have entirely different strategies. In this episode of The Takeout, Delivery, and Catering Show we speak with Trudy Jones - Director of Alternative Platforms for Red Robin, to explore the different elements required for takeout and catering, and why each one is important for delivering a brand experience that keeps customers coming back for more.

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