2011 FRLA - Restaurateurs - Want to Know How to Cater?
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The document summarizes a presentation given by Warren Dietel, owner of Puff 'n Stuff Catering, about how restaurants can successfully expand into catering. Dietel discusses how catering allowed his family business to grow 267% in three years through aggressive expansion. However, catering requires significant investments in equipment, staffing, and logistics to handle large events off-site. He provides tips on offering the right catering options, producing catering menus efficiently, ensuring profits through pricing and fees, and making catering a distinct success through defined goals, culture, and excellent execution.
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2011 FRLA - Restaurateurs - Want to Know How to Cater?
- 3. Restaurateurs - Want to Know How to Cater? 2011 Florida Restaurant & Lodging Association Show with
- 4. Le Cordon Bleu is the supporting sponsor of the Ferdinand Metz Foodservice Forum
- 8. Final Design
- 26. Thank You! You may view or download a copy of this presentation at: http://www.slideshare.net/WarrenDietel
Editor's Notes
- More thoughts: Catering a la minute is much more demanding and staff-intensive than regular restaurant service
- Brand integrity: Clients come to you for catering because they are extremely familiar with your in-restaurant brand, food, quality, pricing and service. They will expect it at their event. They will judge your restaurant and catering services as one-in-the-same.
- ***Remember*** Not all foods cater well!
- ***Remember*** Not all foods cater well!
- Since you’re not listening to me and are going to try this anyway, here’s what you need to remember…
- Warren to explain the detailed steps to produce and serve this hors d’oeuvre at an off-premise event.