Investing in People: The Key to Catering Success
Erle Dardick, Bill Holloman, and Samir Wagle, in a recent discussion, highlighted the critical importance of leadership in driving catering success. They emphasized that while technology and operational efficiency are crucial, the most significant investment a company can make is in its people. This is particularly true for the catering and B2B food sector, which requires a distinct set of skills and strategies compared to traditional restaurant operations.
One of the main challenges identified is the complexity of layering a successful off-premises program on top of existing restaurant infrastructure. This complexity presents both an opportunity and a threat to operators. Those who understand and adapt to this changing landscape are poised for success, while those who resist change may find themselves struggling to compete in the future.
The experts stressed the need for a standardized approach to catering and B2B food operations. This includes developing a framework that encompasses both financial modeling and operational best practices. Such a framework can help leaders make informed decisions about investments in people, technology, and processes. Moreover, it provides a roadmap for scaling catering operations effectively across multi-unit restaurant systems.
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A key insight from the discussion was the potential for creating certification programs for catering leaders. Such programs could help develop a pool of qualified professionals who understand the unique challenges and opportunities in the B2B food space. This not only benefits individual careers but also addresses the industry-wide need for specialized talent in this growing sector.
The conversation concluded with a call to action for restaurant operators to prioritize investment in their people, particularly in training and development for catering and off-premises operations. While there may be concerns about losing trained staff to competitors, the experts argued that the benefits of having a well-trained team far outweigh the risks. By creating a culture of growth and opportunity, restaurants can not only retain their best talent but also position themselves as leaders in the evolving food service landscape.