The Discussion Series

Get Catering and Grow Sales!

Watch for these Essays and more in the very near future: 

Discussion #1 - Our margins in our catering operations
Discussion #2 - Increasing our catering order volume and frequency
Discussion #3 - Further defining the service script
Discussion #4 - Managing order size
Discussion #5 - Understanding the implicit costs of catering
Discussion #6 - The cost of distribution
Discussion #7 - Understanding the explicit costs of catering
Discussion #8 - Streamlining operations
Discussion #9 - Planning catering production
Discussion #10 - Ensuring product quality and proper food handling
Discussion #11 - Procedures for handling the dynamics of order changes
Discussion #12 - Watch for competing resources and what to do when that happens
Discussion #13 - Marketing strategies for catering
Discussion #14 - Allocating labor to our catering operations
Discussion #15 - Managing internal “catering politics” – keeping it all on track
Discussion #16 - Compensation and bonus plans for catering
Discussion # 17 - Centralization strategies
Discussion #18 - How to perfect deliveries
Discussion #19 - Defining a catering vision and customer experience

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