Insights on How to Scale and Run a Catering Operation
In the ever-evolving world of the restaurant industry, catering has emerged as a lucrative avenue for growth, but unlocking its full potential can be a daunting challenge. Two industry veterans, TJ Schier and Sam Stanovich, have weathered the storm and are ready to share their hard-earned insights.
Schier and Stanovich, both former multi-unit franchise operators, have seen firsthand the struggles of integrating catering into the core restaurant business. "Everyone wants catering, but nobody understands that it's not a silver bullet," explains Stanovich. "You have to go out and hustle and grind every single day."
The key, they say, is building a dedicated catering machine - a sales force that relentlessly pursues leads, tracks data, and provides exceptional service. "It's an operations-based problem," Schier notes. "You have to have a leader who's got a vision for that business.”
Stanovich and Schier have codified their catering expertise in a new book, "The Smart Restaurant Guide to Catering Domination." The book outlines a comprehensive roadmap for restaurant operators, covering everything from building customer lists to optimizing delivery logistics.
One of the central themes is the importance of community engagement. "You have to be the mayor of the mile," Stanovich says. "Shaking hands, participating, giving back - that's how you get and retain customers."
For restaurant owners looking to level up their catering game, the upcoming Restaurant Catering Workshop in Denver on October 15-16 promises to be a can't-miss event. "You're going to walk away with more learnings that you can deploy in the next year," says Stanovich, "and you'll meet at least three new people that will impact your life."