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.

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


Synopsis by:

Rachel Brill

Rachel Brill

Social Producer


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Your Takeout, Delivery, and Catering Questions Answered

The off-premise paradigm shift continues to force restaurant operators to change their operations or risk being left behind. Erle Dardick, a foodservice takeout, delivery, and catering expert and CEO and Founder of Monkey Group, 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 have been sharing their knowledge in The Takeout, Delivery, and Catering Show podcast. The idea is to 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. As a restaurant operator, if you have not listened to The Takeout, Delivery, and Catering Show, then you are missing out on the only podcast that is tackling the many questions and challenges in the off-premise space.

We are nearing the end of the first season, so in this episode, we decided to answer some of your questions. From food safety issues in the delivery channel to social media marketing, we cover the gambit of the most significant problems facing operators today.

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

26:48 - Question 5: What will impact the future of your off-premise business more, automation or AI?

36:35 - Question 6: What is the biggest challenge to growing takeout and delivery sales?

39:06 - Question 7: How does takeout fit into off-premise and how can it best serve the customer?

50:27 - Question 8: Who are my biggest competitors in off-premise?

00:42 - Welcoming Paul Barron, CEO to the show.

01:19 - Question 1: When it comes to delivery, how do you protect your business from a food safety issue?

07:22 - Question 2: Is there a way to reduce the costs of these third-party services.

17:42 - Question 3: Do you trust Facebook or Linkedin as a real catering marketing solution

21:25 - Question 4: Should we incorporate a pick-up counter in our fine dining restaurant? Take out is
exceeding 11% of sales.


A Ghost Restaurant Can Maximize Efficiencies and Increase Profits

The shift that has occurred in the takeout, delivery and catering space over the last few years is nothing short of monumental and how we run restaurants is fundamentally changing as a result. On this season on The Takeout, Delivery, and Catering Show, we have covered in-depth the principles of leadership, staffing, differentiating your foodservice channels, and where to strategically invest in your off-premise program because the off-premise paradigm shift is more significant than the one saw in 2010 with fast casual.

The last major shift in the hospitality industry resulted in the creation of hundreds of fast casual brands in the mold of Chipotle and Panera Bread. One thing that we can credit to the fast casual segment is that it changed the look and model of restaurants forever with a focus on speed but also not willing to compromise on quality. Fast casual proved a model that some said was not possible and changed the landscape of the restaurant industry.

Today, off-premise driven by technology, and a generation that grew up on convenience is changing the restaurant model again, likely forever. By now, we have all heard the term ghost restaurants or virtual restaurants, and that this is the next big thing. The definition of a ghost restaurant depends on who you talk to but basically, it is defined as a restaurant that only offers delivery — no storefront. The savvy restaurants are using this model to their advantage, and more innovation around ghost restaurants is happening all the time.

Channel differentiation and maximizing efficiencies are key to generating profits with your off-premise channels. Assuming your restaurant is already built and a major renovation may be too costly, so how can you do it? Kitchen Podular, partner of Monkey Group, is an innovative company that builds customized modular kitchen solutions. These kitchen solutions can include a make-line for food preparation and a service window to divert off-premise orders away from the retail wait area, aka your very own ghost restaurant. Mike Manion, CEO of Kitchen Podular, joins Erle Dardick and Valerie Killifer to talk about the restaurants of the future and how they will operate.

Show Notes

15:26 - What does it mean to isolate production lines?
20:54 - How can existing restaurants use Kitchen Podular to fulfill the 5 pillars?
27:35 - The old restaurant model is getting turned on its head.

OO:46 - The supply chain is the key to keep up with market demand.
03:59 - Mike Manion, CEO of Kitchen Podular, welcome to the show!
09:41 - How will ghost kitchens or ghost restaurants impact off-premise operations?


Operator Guidelines For Building Delivery Sales Through Third-Party Service Providers

The massive growth of off-premise third-party service providers is going to continue to proliferate. Working with third-party service providers can be a lucrative venture when done correctly, but it can also be a curse when done wrong. With so many variables, there are a lot of challenges that operators have to tackle on the quest to create a streamlined, successful, and profitable off-premise program. From technology, staffing, and packaging to call centers, order entry, and delivery – today’s restaurants have gone from a retail operation to a manufacturer with several distribution points.

On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Gracie Prasanson, director of sales for Jason’s Deli and a member of the Catering Council for Multi-Unit Operators, about how restaurant operators working with third-party service providers can make sure that a strong foundation is in place, and known risks are mitigated so that your restaurant does not get outmaneuvered by the third-party service provider.

SHOW NOTES

14:21 - The data paradox
17:49 - There is a connivence customer and Amazon knows it
20:04 - Food safety and legal concerns with third-party service providers
22:34 - How can one unit operation navigate the off-premise landscape?
27:50 - Rethinking packaging when it comes to delivery

00:55 - Gracie Prasanson, welcome to the show!
04:24 - We have to separate third-party marketplaces from third-party service providers
07:02 - Make sure you understand the fees
10:38 - Every detail about these transactions are different
12:54 - Third-party completely changes your menu pricing structure