Rich's Versatile Product Can Help Caterers Extend Hold Times for Tasty Treats

On this episode of Foodable’s Smart Kitchen and Bar, our guest host Chef Dave Mack, Director of Culinary Operations & Development at Tastebuds Catering, will discuss the role of desserts in catering and the challenges caterers have when it comes to hold times and upkeeping visual appeal. He will be creating two sweet treats using Rich’s On Top® Whipped Topping.

“So what’s great about this product is that it takes on flavor so well,” says Chef Mack. “...But the best part about [it] is you can be able to pipe something ahead of time and it will still hold for when you need them.”

The two desserts he covers in this episode are a Tropical Trifle with fresh fruits and a Boston Creme Puff with a chocolate ganache.

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Tropical Trifle


  • Rich's On Top® Whipped Topping

  • Strawberries

  • Mango

  • Kiwi

  • Blueberry

  • Blackberry

  • Balsamic glaze

  • Mint


Cook down fruits with sugar to make individual compotes. Mix each fruit with the whipped topping to make colored fillings. Layer in rainbow order, top with plain topping.

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Boston Creme Puffs


  • Rich's On Top® Whipped Topping

  • Rich's Premium Custard Base

  • Dark Chocolate Bars

  • Heavy Cream

  • Green and White Sprinkles

  • Cream Puff Shells




Chocolate Ganache

  • Melt dark chocolate over a double boiler and combine with Rich's On Top® Whipped Topping.

Cream Puffs

  • Mix Rich's Premium Custard Base into the On Top® Whipped Topping mixture. Pipe into creampuff shell. Top with chocolate ganache.

How to Leverage Third-Party Partnerships and Technology to Increase Off-Premise Profits

We are halfway through the first season of The Takeout Delivery and Catering Show and have covered the foundations for making sure your off-premise strategies are making you money. If you are struggling with the off-premise paradigm shift, if you feel like your catering and delivery channels are not working as effectively as they should, if you see the potential of off-premise but your bottom line is not reflecting the vision, then make sure to listen to the first half of the season to learn how to make your off-premise strategies smart, discoverable and profitable.

There are so many option and so many players, it's a challenge to figure out what is the right blueprint for off-premise success.  The fundamentals of your off-premise strategies are crucial to your future success. In today's episode, Valerie and Erle speak with Richard Hodges, Vice President of Operations Services at La Madeleine. La Madeleine has had 6 years of consecutive growth in the off-premise space. Richard Hodges shares their industry leading strategies like how to leverage third-party partnerships, using the technology to reach customers on multiple platforms, and streamlining the technology to maximize efficiency and profitability.   

Show Notes

14:46 - Free the data!
16:33 - Loyalty intergration.
21:07 - Negotiating with third-party service providers.
25:36 - Please send us your questions and comments at

01:54 - Meet Richard Hodges, Vice President of Operations Services at La Madeleine.
02:26 - Le Madeleine's history in the off-premise space.
04:35 - The importance of differentiating your off-premise channels.
06:58 - Using technology and partnerships to increase efficiency and profits. 


Welcome to The Takeout, Delivery, and Catering Show

Today, we are seeing an off-premise paradigm shift and operators need a plan or they risk being left behind. To navigate this new landscape, we have brought together Erle Dardick, a foodservice takeout, delivery & catering expert and CEO & Founder of MonkeyGroup, and Valerie Killifer, editor of Catering Insights. Both know a thing or two about helping multi-unit restaurant executives create successful off-premise revenue channels and are dedicated to bringing content showcasing the best practices in the off-premise industry. The Takeout, Delivery, and Catering Show will provide you, the operator, with strategies and insights that will help you leverage your brand and make your off-premise initiatives smart, fast, and profitable.

In the first episode of The Takeout, Delivery, and Catering Show, we discuss the off-premise paradigm shift and how operators need to distinguish the business logic behind catering, takeout and delivery, and why it is important for restaurants to also distinguish between the three  operators more effectively handle their off-premise business.

Show Notes

  • 11:49 - The magic of differentiating between takeout and catering
  • 13:49 -  The 5 pillars of successful restaurant catering, takeout, and delivery
  • 17:46 - Signing off 
  • 0:30 - Meet your host Valerie Killifer
  • 1:45 - Meet her co-host, Erle Dardick
  • 05:19 - We help restaurant operators grow sales and increase profits. 
  • 05:45 - The off-premise paradigm shift
  • 08:10 - What is the business logic behind this shift? 

Is On-Demand Delivery Threatening the Catering Business?

Is On-Demand Delivery Threatening the Catering Business?

By Jessica Bryant, Managing Editor

[Editor’s Note: This is a sponsored post.]

Several new trends infiltrated the restaurant space in 2015: real estate hikes drove out city chefs to suburbia, composting got creative, operators began to question no-tipping policies, classic cocktails resurfaced with a modern twist, and veggies became a star of the plate. But one of the biggest disruptors this year was the significant shift of on-demand delivery services. 

From Postmates to DoorDash and all the gaggles of upstarts in-between, it has become apparent — now more than ever — that consumers want on-the-go options, more control, and they want what they want now. What’s more, this growth will only increasingly continue to affect a restaurant’s control over a consumer’s dining experience. According to Foodable Labs data, online and order pickup are increasing at a rate of 34.2 percent, greater than dine-in over the past 18 months. What does this mean for the future of the restaurant experience?

Read More