f1a0c2c54dee008ec7ce8d70319e5188.jpg
 

The Takeout, Delivery, and Catering Show

Today, we are seeing an off-premise paradigm shift and operators need a plan or they risk being left behind. To navigate this new landscape, we have brought together Erle Dardick, a foodservice takeout, delivery & catering expert and CEO & Founder of MonkeyGroup, and Valerie Killifer, editor of Catering Insights. Both know a thing or two about helping multi-unit restaurant executives create successful off premise revenue channels and are dedicated to bringing content showcasing the best practices in the off-premise industry. The Takeout Delivery and Catering Show will provide you, the operator, with strategies and insights that will help you leverage your brand and make your off-premise initiatives smart, fast, and profitable.

 
 HOST:     ERLE DARDICK
 
 
 
 
tmp_e3undg_f0865732657bea4e_shutterstock_585381209.jpg

01. The Off-Premise Paradigm Shift

Today, we are seeing an off-premise paradigm shift and operators need a plan or they risk being left behind. To navigate this new landscape, we have brought together Erle Dardick, a foodservice takeout, delivery & catering expert and CEO & Founder of MonkeyGroup, and Valerie Killifer, editor of Catering Insights. Both know a thing or two about helping multi-unit restaurant executives create successful off-premise revenue channels and are dedicated to bringing content showcasing the best practices in the off-premise industry. The Takeout, Delivery, and Catering Show will provide you, the operator, with strategies and insights that will help you leverage your brand and make your off-premise initiatives smart, fast, and profitable.

In the first episode of The Takeout, Delivery, and Catering Show, we discuss the off-premise paradigm shift and how operators need to distinguish the business logic behind catering, takeout and delivery, and why it is important for restaurants to also distinguish between the three  operators more effectively handle their off-premise business.

via Foodable TV


Depositphotos_129594378_m-2015.jpg

02. Off-Premise Insights — What the Data Tells us about Takeout & Catering Operations

In this episode, we talk with Darren Tristano, a foodservice trend expert and 24-year veteran of Technomic Research and Consulting, where he co-founded Technomic Information Services and continues to provide industry insights and perspectives on restaurant, consumer and menu trends. With a pulse on the industry, we look into what the data is telling us about takeout and catering operations.

via Foodable TV


couple-in-coffee-shop-window.jpg

03. The Technology Blueprint for Off-Premise Sales Growth

Technology is the number one operational enabler that connects all the dots on the multi-channel, on-demand customer experience. It also simultaneously opens up the back-end world of restaurant operations for the entire enterprise. But due to the breakneck speed of technology innovation and uncertainty over standards and norms in off-premises operations, the segment is earning a reputation as ‘the wild west’ of the restaurant industry. However, technology roadmaps that create a seamless customer experience are not only possible, they’re the only way to survive the battles that await operators. In episode three of the Takeout, Delivery, and Catering Show, we sit down with Mo Asgari, President of MonkeyMedia Software, to break down the barriers operators face and will highlight the best technology design for modern-age full-scale deployments.

via Foodable TV


shutterstock_387559579-e1502833027502.jpg

04. Your Restaurant Off-Premise Success Depends On Building A Strong Foundation

The 5 Pillars of Successful Restaurant Takeout, Delivery and Catering, authored by Erle Dardick, is the foundation of building a strategic profitable off-premise sector of your business.  Centralized service strategies, sales and marketing, smart and effective operations, and strong leadership from the C-suite are paramount when it comes to building a scalable and profitable off-premises business. In this episode of The Takeout, Delivery, and Catering show hosts Erle Dardick and Valerie Killifer discuss actionable steps that can change the way your restaurant handles its off-premise business.

via Foodable TV


iStock-650647752.jpg

05. A Conversation with Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation

Takeout and catering are completely different businesses, and the secret to making them work successfully is in the design of different consumer solutions for each channel, including unique transaction workflow, menus and product selection, packaging, centralized services, and workflow — and each have entirely different strategies. In this episode of The Takeout, Delivery, and Catering Show we speak with Trudy Jones - Director of Alternative Platforms for Red Robin, to explore the different elements required for takeout and catering, and why each one is important for delivering a brand experience that keeps customers coming back for more.

via Foodable TV


arayingelelim-1115.jpg

06. The Field Day App Connects Brands with Ambassadors to Execute That Last-mile Sales Opportunity

Today's restaurant chain has many channels of foodservice offerings like brick and mortar, takeout, delivery, and catering.  Many times, all of these channels are centralized under one facility.  One challenge for these restaurants is creating a sales and marketing plan that increases awareness for all offerings.  For example, an off-premise offering is a local proposition to the consumer and for national chains that have all-encompassing sales and marketing strategies, awareness around their local offerings are generally underdeveloped. On this episode of The Takeout, Delivery, and Catering Show Valerie and Erle speak with Alex Nocifera, founder of Field Day; a platform and marketplace for brand ambassadors helping big brands drive local marketing efforts, such as catering sales outreach. 


960x0.jpg

07. Across Continents: Off-Premise Comparisons At Home and Abroad

Whether you’re are in the UK or the US, technology is driving innovation.  But where are we all going and are these technological solutions helping our restaurant businesses? In off-premise, delivery services and 3rd-party marketplaces are the disruptors everyone is talking about, at least over the last five years. Restaurant operators think they have little choice except to jump on the delivery brandwagon or be left behind in its wake. On this episode of The Takeout, Delivery, and Catering show, Valerie, and Erle sit down with Peter Backman, a U.K.-based consultant who specializes in the eating out market overseas. Peter, Valerie, and Erle discuss how the 5 Pillars of Successful Takeout, Delivery & Catering can reposition brands across the world to take the wheel. This discussion includes the onslaught of independent, aggregated, and third-party delivery providers, and the new paradigm of off-premise operations in restaurants at home and abroad.