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


Rethinking Food Safety In the Era of Food Delivery

On this episode of The Takeout, Delivery, and Catering Show, podcast host Valerie Killifer chats with Anthony Russo and Betsy Craig to discuss food safety concerns in the restaurant industry.

Anthony Russo is the Director of International Sales and the Domestic Regulatory Affairs Officer for Lava Gel Technologies. Lava Gel is a non-toxic solution made from natural minerals that, when activated by water, is able to create a long-lasting heat in food products. Betsy Craig is a national professional speaker and the founder and CEO of MenuTrinfo. MenuTrinfo provides certified, FDA-compliant menu labeling services.

As food safety experts, both Russo and Craig are committed to helping restaurants and caterers recognize and better address food safety concerns. Russo helps foodservice operators find solutions to temperature and quality control issues, and molds Lava Gel technology to the needs of the chef or caterer. Craig offers a food handler program to interested restaurants for training employees regarding best food safety practices and handling the pitfalls of third party delivery.

As Craig notes, “bacteria doubles every 20 minutes,” so packaging is vital. “The time from the grill to the gut—it’s imperative for people to have that nailed,” she says. “From loading dock to the table top of someone’s home, keeping it safe all the way to a person’s table is paramount.”

Listen to the episode above to learn more about the simple ways restaurants can tweak their current operations to better protect their customers and avert a food safety doomsday scenario.

Produced by:

Nathan Mikita