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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 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.

  • 27. Next Door American Eatery on Keeping Catering Consistent

    On this episode of the Takeout, Delivery, and Catering Show, podcast host Valerie Killifer chats with Elyse Boule, the director of catering for casual “real food” restaurant Next Door American Eatery. Boule advises start-ups and emerging brands building an off-premises strategy to do three things: listen to your customer, start slow and expand as you feel comfortable, and recognize that you can never be too deep in the details.

  • 26. Nathan's Famous Updates its Catering and Delivery Channels

    Valerie Killifer chats with James Walker, the senior vice president of the beloved Nathan’s Famous. Walker joined the restaurant industry as a chef back in the 1990s, and moved to the management and operations side by the end of the decade. With previous experience overseeing such brands as Baja Fresh, Cinnabon, and Subway, he joined the Nathan’s Famous team earlier this year and aims to grow the chain’s catering and delivery sales channels.

  • 25. Data is King: How to Leverage Your Consumer Insights to Drive Catering, Delivery Sales

    Daring Solutions uses artificial intelligence to optimize restaurant kitchens and directly help staff improve sales, profits, and customer satisfaction. In this episode, Chasney shares how industry operators can leverage data to grow long-term sales in a marketplace that has been trending toward off-premise—according to Chasney, a reported 22 percent of delivery drivers tamper with orders.

    “Data is of paramount importance not in and of itself, but in the analytics that you can draw,” saysChasney. Data needs to be kept in a coherent system that is properly validated and updated as needed. “There’s a lot of data that gets accumulated by any point of sales system. The key is not getting as much as you can, but is getting great quality data as it is coming into your system.”

    For Chasney, analytics is key to keeping in line with—or getting ahead of—competition. “Our competitive landscape is getting more and more crowded, and we’re all fighting for the same share of stomach,” notes Chasney. “Everybody can only eat so much in a day.” How you leverage data to identify and attract your customer can mean life or death for your restaurant.

    Check out the episode above to learn more about properly storing data and how Chasney’s company uses artificial intelligence to improve a restaurant’s maximum number of customers during peak hours.

  • 24. SLAB BBQ on Catering and Channel Management as a Fast Casual Restaurant

    Avalos began SLAB in a barbecue trailer as a catering business in 2006. He subsequently opened a food trailer at the University of Texas in Austin, and established the company’s first brick and mortar restaurant location in 2014 with Rafael Robinson. A second SLAB BBQ location was opened in 2016.

    In this unique episode, guests Avalos and Robinson ask the questions. As a small, independent fast-casual restaurant, they are concerned about the cost of maintaining their company’s cateringbusiness, where to invest their time and money, and how best to implement the five pillars in the context of their restaurant.

  • 23. Building a Menu that Differentiates Between Takeout, Catering, and Delivery

    On this episode of The Takeout, Delivery, and Catering Show, podcast hosts Valerie Killifer and Erle Dardick chat with Tad Low to discuss the importance of menu differentiation within off-premise.

  • 22. Rethinking Food Safety In the Era of Food Delivery

    On this episode of The Takeout, Delivery, and Catering Show, podcast host Valerie Killifer chats with Anthony Russo and Betsy Craig to discuss food safety concerns in the restaurant industry.

  • 21. Training Sales Employees For The Modern Catering Landscape

    On this episode of Takeout, Delivery, and Catering Show, our hosts Valerie Killifer and Erle Dardick sit down with Tracy Avolio, Vice President of The Catering Institute to discuss how to train sales employees for the modern catering landscape.

  • 20. Why Having An Advanced On-Demand Restaurant Strategy Can Set Your Brand Apart

    Ever wondered how a great on-demand strategy can differentiate your concept from the rest? On this episode of Takeout, Delivery, and Catering Show, our host Valerie Killifer sits down with Mark Toth, Founder and CEO of Urban Wok, founded in 2018 in Minneapolis, to figure out just that.

  • 19. CEO Frank Paci Shares Why Corner Bakery is Considered a Catering Powerhouse

    Having a proven strategy for your catering channel can take your restaurant from just making the margins to expanding your concept. The variables for creating a profitable catering channel are rapidly evolving, so best to learn from the best.

    On this episode of The Takeout, Catering and Delivery Show, we sit down with Frank Paci, CEO of Corner Bakery Cafe. Corner Bakery Cafe is known as one of the top performing fast casual operations in the off-premise space with nearly 200 locations in North America. Catering makes up over 25 percent of its business.

    We discuss how Paci views the concept’s off-premise business strategy, what his vision for off-premises is moving forward, and how the brand was able to build up its reputation as a catering powerhouse.

  • 18. What is in Store For Takeout, Delivery, and Catering in 2019?

    Over the last half-decade, the restaurant industry has experienced a paradigm shift from dine-in experiential dining to off-premise dining in the form of catering, takeout, and delivery. Third-party marketplaces like Uber Eats and GrubHub have proliferated and the pressure on the restaurant and foodservice operations to “buy-in,” is heavy. But for many, the cost has outweighed the benefit.

    This season we will cover the innovations, technology, success stories, and challenges of off-premise channels. Also, Erle and Valerie are going to answer your questions. Tweet us your questions @TheTDCPodcast and our hosts will get back to you on the show.

  • 17. Packaging is a Key Differentiator to Off-Premise

    The wrong packaging can make or break your diner’s experience. With a growing demand for takeout, delivery, and catering, restaurant operators should embrace an increase in packaging costs. Something so little as a higher quality material, or something innovative like an indicator to let consumers know their food may have been tampered with in transit is critical.

    On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Jennifer Crawford, director of off-premise sales at Fazoli’s System Management, an Italian quick-service restaurant, and Ernie Davis, National Account Manager for Accurate Box, a box manufacturing plant that produces high graphics boxes. The group discusses what is quickly becoming a true differentiator for brands as more and more product is going the way of takeout, catering, and delivery.

    Be sure to stay tuned for the next season, and if you have questions for Erle or Valerie, please reach out to us at producer@foodabletv.com!

  • 16. Your Takeout, Delivery, and Catering Questions Answered

    The off-premise paradigm shift continues to force restaurant operators to change their operations or risk being left behind. Erle Dardick, a foodservice takeout, delivery, and catering expert and CEO and Founder of Monkey Group, 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 have been sharing their knowledge in The Takeout, Delivery, and Catering Show podcast. The idea is to 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. As a restaurant operator, if you have not listened to The Takeout, Delivery, and Catering Show, then you are missing out on the only podcast that is tackling the many questions and challenges in the off-premise space.

    We are nearing the end of the first season, so in this episode, we decided to answer some of your questions. From food safety issues in the delivery channel to social media marketing, we cover the gambit of the most significant problems facing operators today.

    Be sure to stay tuned for the next season, and if you have questions for Erle or Valerie, please reach out to us at producer@foodabletv.com!

  • 15. A Ghost Restaurant Can Maximize Efficiencies and Increase Profits

    The shift that has occurred in the takeout, delivery and catering space over the last few years is nothing short of monumental and how we run restaurants is fundamentally changing as a result. On this season on The Takeout, Delivery, and Catering Show, we have covered in-depth the principles of leadership, staffing, differentiating your foodservice channels, and where to strategically invest in your off-premise program because the off-premise paradigm shift is more significant than the one saw in 2010 with fast casual.

    The last major shift in the hospitality industry resulted in the creation of hundreds of fast casual brands in the mold of Chipotle and Panera Bread. One thing that we can credit to the fast casual segment is that it changed the look and model of restaurants forever with a focus on speed but also not willing to compromise on quality. Fast casual proved a model that some said was not possible and changed the landscape of the restaurant industry.

    Today, off-premise driven by technology, and a generation that grew up on convenience is changing the restaurant model again, likely forever. By now, we have all heard the term ghost restaurants or virtual restaurants, and that this is the next big thing. The definition of a ghost restaurant depends on who you talk to but basically, it is defined as a restaurant that only offers delivery — no storefront. The savvy restaurants are using this model to their advantage, and more innovation around ghost restaurants is happening all the time.

    Channel differentiation and maximizing efficiencies are key to generating profits with your off-premise channels. Assuming your restaurant is already built and a major renovation may be too costly, so how can you do it? Kitchen Podular, partner of Monkey Group, is an innovative company that builds customized modular kitchen solutions. These kitchen solutions can include a make-line for food preparation and a service window to divert off-premise orders away from the retail wait area, aka your very own ghost restaurant. Mike Manion, CEO of Kitchen Podular, joins Erle Dardick and Valerie Killifer to talk about the restaurants of the future and how they will operate.

  • 14. Operator Guidelines For Building Delivery Sales Through Third-Party Service Providers

    The massive growth of off-premise third-party service providers is going to continue to proliferate. Working with third-party service providers can be a lucrative venture when done correctly, but it can also be a curse when done wrong. With so many variables, there are a lot of challenges that operators have to tackle on the quest to create a streamlined, successful, and profitable off-premise program. From technology, staffing, and packaging to call centers, order entry, and delivery – today’s restaurants have gone from a retail operation to a manufacturer with several distribution points.

    On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Gracie Prasanson, director of sales for Jason’s Deli and a member of the Catering Council for Multi-Unit Operators, about how restaurant operators working with third-party service providers can make sure that a strong foundation is in place, and known risks are mitigated so that your restaurant does not get outmaneuvered by the third-party service provider.

  • 13. Centralized services can increase your restaurant efficiency and as a result your revenue

    Centralized services is one of the 5 Pillars of Successful Restaurant Takeout, Catering, and Delivery, and refers to the idea of minimizing the complexity of your sales, marketing, ordering, and even IT channels to one central point outside of the restaurant. This allows your restaurant operations to focus on what’s most important, the execution and presentation of your dishes.

    For example in the takeout and catering channel, it is estimated that the average restaurant misses 6 – 12 calls a day that could be leading to additional sales and revenue. Enter Inktel and Voice Teleservices which provides centralized call center operations to make sure that your restaurant is not losing out on potential customers.

    In this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle explore how a call center can help you maintain your customer relationships and increase sales, how centralizing these services can save you money by reallocating your labor, and how you can take your consumer back from the third-party service provider.

    via Foodable TV

  • 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.

    via Foodable TV

  • 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.

    via Foodable TV

  • 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.

    via Foodable TV

  • 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.

    via Foodable TV

  • 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.

    via Foodable TV

  • 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.

    via Foodable TV

  • 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

  • 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

  • 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

  • 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

  • 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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