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.
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.
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.
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.
It is estimated that the average restaurant misses 6 - 12 calls a day that could be leading to additional sales and revenue. Enter Inktel and Voice Teleservices which provides centralized call center operations to make sure that your restaurant is not losing out on potential customers.
On this episode of The Takeout, Delivery, and Catering Show we meet Mike Axiotis, CFE, President & CEO, Lehigh Valley Restaurant Group, who is the franchise operator for Red Robin, we will explore how one franchise system launched an off-premise program, maintains their program, trains the staff, and markets themselves to keep customers coming back.
In this episode of The Takeout Delivery and Catering Show, Valerie and Erle talk with Ted Cohn, Co-Founder, and CTO at Orderscape Inc, to talk about A.I. in food service.
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.
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.
In this episode of The Takeout, Delivery, and Catering Show we talk with Jim Vinz, CEO of Genghis Grill, about the systems and strategies Genghis Grill developed to become a model of success by empowering their franchisees to succeed in the tumultuous off-premise ecosystem.
On this episode of The Takeout, Delivery, and Catering show, Valerie, and Erle sit down with Peter Backman, a U.K.-based consultant who specializes in the eating out market overseas. Peter, Valerie, and Erle discuss how the 5 Pillars of Successful Takeout, Delivery & Catering can reposition brands across the world to take the wheel. This discussion includes the onslaught of independent, aggregated, and third-party delivery providers, and the new paradigm of off-premise operations in restaurants at home and abroad.
On this episode of The Takeout, Delivery, and Catering Show Valerie and Erle speak with Alex Nocifera, founder of Field Day; a platform and marketplace for brand ambassadors helping big brands drive local marketing efforts, such as catering sales outreach.
In this episode of The Takeout, Delivery, and Catering Show we speak with Trudy Jones - Director of Alternative Platforms for Red Robin, to explore the different elements required for takeout and catering, and why each one is important for delivering a brand experience that keeps customers coming back for more.
In this episode of The Takeout, Delivery, and Catering show hosts Erle Dardick and Valerie Killifer discuss The 5 Pillars of Successful Restaurant Takeout, Delivery, and Catering and actionable steps that can change the way your restaurant handles its off-premise business.
In episode three of the Takeout, Delivery, and Catering Show, we sit down with Mo Asgari, President of MonkeyMedia Software, to break down the barriers operators face and will highlight the best technology design for modern-age full-scale deployments.
In this episode, we talk with Darren Tristano, a foodservice trend expert and 24-year veteran of Technomic Research and Consulting. With a pulse on the industry, we look into what the data is telling us about takeout and catering operations.
In this first episode, 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.