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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Off-Premise Insights with The Catering Council for Multi-Unit Restaurant Operators

On this episode of The Takeout, Delivery, and Catering Show, our host, Valerie Killifer, interviews Courtney Smith, VP of Off-Premise at Newk’s Eatery, Ed Keller, Director of Off-Premise Development at Corner Bakery, and James Clark, Director of Food and Beverage at Mama Fu’s.  

These executives are part of the Catering Council for Multi-Unit Restaurant Operators (CCMURO), whose mission is to advocate and bring together foodservice industry thought leaders, experts, and practitioners to discuss challenges, shared concerns, legislative, and regulatory issues related to takeout, delivery, and catering. 

One of the most significant issues has been: narrowing in on industry-wide best practices. 

An excellent place to start is to "make sure that everyone is aligned on your senior team...," says Keller.  

As we have covered in previous episodes, you must make sure you have the infrastructure set up and that your teams understand what it takes to accomplish your goals, otherwise you are setting yourself up for hardships. 

Keeping up with the technology is also a challenge for operators. Tech is continuously evolving. Third-party technology puts pressure on the operators to maintain a consistent experience, adjust operations, and to stay in direct communication with their customers. 

"... it's key that you have somebody in place that is taking the time to work the relationship with these third-party vendors... because there are negotiations that have to be there, again that's your food and your product that they are taking out...," says Smith.

There may not be a one-size-fits-all solution to the off-premise paradigm, but that does not mean it cannot be a successful part of your business. 

Listen to this episode of The Takeout, Delivery, and Catering Show for more insights from some of the best off-premise executives in the restaurant business!


22:33 - Free the data!
29:37 - Strategies for the franchise model. 
38:56 - What are the top challenges of off-premise?
45:21 - How can the CCMURO help operators? 

1:01 - Introductions
2:09 - How did you develop your off-premise channels? 
5:49 - What is the off-premise strategy for multi-unit v. independents? 
10:20 - How can people manage these technology shifts and still focus on the experience that we want our customers to have? 


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