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 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.