Building a Menu That Differentiates Between Takeout, Catering, and Delivery

On this episode of The Takeout, Delivery, and Catering Show, podcast hosts Valerie Killifer and Erle Dardick chat with Tad Low to discuss the importance of menu differentiation within off-premise.

Tad Low is the Director of Off-Premise for Moe's Southwest Grill, an Atlanta based fast-casual restaurant chain with over 725 domestic and international locations. Low is leading a team that is working to bring delivery to the forefront of the guest experience.

When it comes to maximizing opportunity with off-premise, Low credits Erle at helping him understand the importance of recognizing the different revenue channels that exist within off-premise.

“We really have four main channels of revenue here. We have our in-store business, we have our catering business, we have our online business and we have now our third-party business. And understanding that each part of the business while representing a different percentage of our overall sales they each have a different impact to our bottom line,” says Tad Low. “And understanding that in order to maximize each of those channels we probably need to have a menu that is geared towards each of those segments.”

Learn how each menu for Moe’s Southwest Grill’s different revenue channels differ from each other along with more tips for off-premise success by listening to the podcast episode above!

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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Training Sales Employees For The Modern Catering Landscape

On this episode of Takeout, Delivery, and Catering Show, our podcast hosts, Valerie Killifer and Erle Dardick, sit down with Tracy Avolio, Vice President of The Catering Institute.

Avolio has been with The Catering Institute for eight years and with her, she brought her restaurant industry experience of 25 years to help multi-unit restaurant concepts develop, implement and grow their catering channels. The Catering Institute, which was founded by our show host, Erle Dardick, focuses on the Five Pillars of Successful Restaurant Catering: leadership, centralized services, sales and marketing, operations, and delivery.

On this episode, we will discuss how to train sales employees for the modern catering landscape, but the conversation will touch on how the five pillars are necessary for ultimate success.

“One thing I would add about leadership... the catering is really a business onto itself. It’s different than the retail part of the business...the consumers are sometimes different, their needs and expectations are different, menu is different, packaging is different, delivery is different, you name it,” says Tracy Avolio. “So, it really warrants having somebody that is leading that division and that part of the concept…”

Listen to the episode above to take a deep dive into catering sales and what’s necessary for success!

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Produced by:

Nathan Mikita

Producer


Why Having An Advanced On-Demand Restaurant Strategy Can Set Your Brand Apart

Ever wondered how a great on-demand strategy can differentiate your concept from the rest?

On this episode of Takeout, Delivery, and Catering Show, our host Valerie Killifer sits down with Mark Toth, Founder and CEO of Urban Wok, founded in 2018 in Minneapolis, to figure out just that.

Urban Wok focuses technology to make the customer experience as efficient, seamless and enjoyable as possible.

One example of that is the fact that Urban Wok is completely cashless.

“The main advantage which I did not think of when I opened up Urban Wok is the ability for our employees, and our managers and myself to interact with customers, since we’re not operating with a transaction having to punch and order in or give cash back or change or things like that,” says Mark Toth.  

“We actually can make a meal, talk to the customer, talk about sauces, talk about clean ingredients, help them through the computer system if they need help, although it happens very rarely. So the ability to interact with customers has been nothing but a great thing without having cash to deal with.”

Urban Wok has become a favorite amongst Millennials and Gen Z patrons because of their modern approach to foodservice. Learn more by listening to the podcast above!

 

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Produced by:

Nathan Mikita

Producer


CEO Frank Paci Shares Why Corner Bakery is Considered a Catering Powerhouse

Having a proven strategy for your catering channel can take your restaurant from just making the margins to expanding your concept. The variables for creating a profitable catering channel are rapidly evolving, so best to learn from the best.

On this episode of The Takeout, Catering and Delivery Show, we sit down with Frank Paci, CEO of Corner Bakery Cafe. Corner Bakery Cafe is known as one of the top performing fast casual operations in the off-premise space with nearly 200 locations in North America. Catering makes up over 25 percent of its business.

We discuss how Paci views the concept’s off-premise business strategy, what his vision for off-premises is moving forward, and how the brand was able to build up its reputation as a catering powerhouse.

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Packaging is a Key Differentiator to Off-Premise

The wrong packaging can make or break your diner’s experience. With a growing demand for takeout, delivery, and catering, restaurant operators should embrace an increase in packaging costs. Something so little as a higher quality material, or something innovative like an indicator to let consumers know their food may have been tampered with in transit is critical.

On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Jennifer Crawford, director of off-premise sales at Fazoli’s System Management, an Italian quick-service restaurant, and Ernie Davis, National Account Manager for Accurate Box, a box manufacturing plant that produces high graphics boxes. The group discusses what is quickly becoming a true differentiator for brands as more and more product is going the way of takeout, catering, and delivery.

Be sure to stay tuned for the next season, and if you have questions for Erle or Valerie, please reach out to us at producer@foodabletv.com!

SHOW NOTES

8:43 - The Challenges of Corrugating to Franchisees

11:39 - The Challenges In The Delivery Channel and Packaging Innovations

16:02 - Fountain Drinks and Sabotaged Delivery

24:14 - Off-Premise 2.0

28:19 - Marketing Tips for Packaging

34:15 - What is Accurate Box?

:50 - Packaging Is Critical to Off-premise

2:36 - Welcoming Ernie Davis, and Jennifer Crawford

2:57 - Fazoli’s Off-premise Over the Years

5:35 - Strategies Regarding Packaging Costs

7:15 - Packaging Continues the Consumer Experience

 

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Synopsis by:

Rachel Brill

Social Producer


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