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The Takeout, Delivery, and Catering Show

 
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IN PARTNERSHIP WITH

 

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.

 
 
 
 
 
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12. Practices to a Successful Off-Premise Program

Best practices are one of the biggest challenges of the Off-Premise Paradigm. But that does not mean there can not be success. On this episode of The Takeout, Delivery, and Catering Show we meet Mike Axiotis, CFE, President & CEO, Lehigh Valley Restaurant Group, who is the franchise operator for Red Robin, covering Lehigh Valley, Philadelphia, and Harrisburg. Lehigh Valley is known for being a model for off-premise sales success. They have differentiated their channels with a unique transaction workflow, product selection, packaging, and centralized services. This has laid the groundwork for their successful off-premise franchise story. But, this is not the full story. This episode will explore how one franchise system launched an off-premise program, maintains their program, trains the staff, and trains the customer through marketing and other brand touch points designed to keep guests coming back for more.

via Foodable TV

11. Artificial Intelligence Is Primed To Drive Economic Growth In Food Service

In this episode of The Takeout Delivery and Catering Show, Valerie and Erle talk with Ted Cohn, Co-Founder, and CTO at Orderscape Inc, to talk about AI in food service. AI is predicted to be a major player in economic growth over the next decade in food service.

“56 percent of consumers today are ready to order meals using voice…” Says Cohn.

In today’s ever-changing technological landscape it is important to be on top of where the technology is today and where it will be in the future. Your customers are adopting faster than you are and you do not want to be playing catch-up.

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10. Meet The Catering Council for Multi-Unit Restaurant Operators

On this episode of The Takeout, Delivery, and Catering Show, our host, Valerie Killifer, interviews Courtney Smith, VP of Off-Premise at Newk’s Eatery, Ed Keller, Director of Off-Premise Development at Corner Bakery, and James Clark, Director of Food and Beverage at Mama Fu’s. These executives are part of the Catering Council for Multi-Unit Restaurant Operators (CCMURO), whose mission is to advocate and bring together foodservice industry thought leaders, experts, and practitioners to discuss challenges, shared concerns, legislative, and regulatory issues related to takeout, delivery, and catering. 

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09. Leverage Third-Party Partnerships and Technology to Increase Profits

There are so many option and so many players, it's a challenge to figure out what is the right blueprint for off-premise success. The fundamentals of your off-premise strategies are crucial to your future success. In today's episode, Valerie and Erle speak with Richard Hodges, Vice President of Operations Services at La Madeleine. La Madeleine has had 6 years of consecutive growth in the off-premise space. Richard Hodges shares their industry leading strategies like how to leverage third-party partnerships, using the technology to reach customers on multiple platforms, and streamlining the technology to maximize efficiency and profitability.

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08. How to Create Systems in a Franchise Model for Off-Premise Foodservice

In this episode of The Takeout, Delivery, and Catering Show we talk with Jim Vinz, CEO of Genghis Grill, about the systems and strategies Genghis Grill developed to become a model of success by empowering their franchisees to succeed in the tumultuous off-premise ecosystem.

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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. 

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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. 

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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

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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

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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

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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

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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

 

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