Spring into Catering

It’s raining here in Chicago and I would like to suggest that you put on your catering hats!  What I mean is that as April showers bring May flowers, so arrives the party season and the best time for all things catering.

With Communions, Mother’s Day, Graduations and summer entertaining around the corner, it’s an opportune time to think about catering. If you are a restaurant owner without a catering sector, it might be time to consider how catering might impact your business.  If you are a restaurant owner with a catering sector it’s time to take a look at your catering menus and see what needs to be done to improve and fine tune.

Catering for restaurants is a great way to build relationships with your existing customers, to make use of your kitchen in low traffic periods, to allow your culinary staff to flex their culinary muscle with new ideas and creativity and to create a broader revenue stream with a very good ROI.

Catering is not right for every restaurant but if you think it can work in your environment, now is a good time to check the competition and conduct a little market research.  Talk to your staff and see what they think, explore the items on your menu that might transfer well to catering and start small.  You can always add to a catering menu and in fact, catering menus are best when they change with the seasons.


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