Michael Rosman is a 30-year veteran of the catering and restaurant industry and ranks among the most sought after consultants in the corporate catering field today. As owner and operator of The Corporate Caterer, Michael strives to help existing caterers and restaurateurs launch or grow successful corporate drop-off catering divisions.
What began as a small restaurant in Boston’s historic Beacon Hill neighborhood, ultimately transformed into a $2 million dollar a year corporate catering operation as a result of his unique formula for success.
As Michael explains, “The key is to create a corporate division in the model of a franchise, where consistency is a continuous theme. Implement systems to run your business and let people run your systems.”
As an international speaker, published author and magazine columnist, Michael has propelled himself to the top of the catering world and is dedicated to helping others duplicate his success. He has been profiled in numerous publications and his informative blog helps thousands of foodservice professionals boost their bottom line.
As Michael breaks it down, “You can run the most successful restaurant in the universe with every seat filled, every minute of every day, but there is a ceiling to how much revenue you can bring in. That’s the beauty of corporate catering, the potential for new business is limitless. If you’ve maxed out your immediate market area, expand your radius another five miles and keep going from there.”
Michael is able to identify and strategize how operators can take better advantage of the potential for repeat business in this lucrative market, and brings to them his wealth of catering knowledge, as well as resource material, moving them from the sidelines into the game. “I’ve had a hand in running restaurants, catering companies, specialty dessert/cupcake shops and food-trucks for over thirty years. In every operation, corporate drop-off catering has become an additional revenue stream that has generated at least 25% more business. In my experience, we’ve always ended up doing more business out of the back door verses the front door.”
Michael has established a national presence and is widely regarded as the “all-in-one, go-to resource” in the industry. He has walked in your shoes, experienced your struggles and found solutions that led to the road of profitability, while staying true to a work-life balance that reflects his core values. He pulls back the curtain to reveal decades of trade secrets, share coveted insider tips, and teach the lessons learned from our mistakes, as stated in his book series of the same name. Michael gives caterers and restaurants that elusive last piece of the puzzle that puts food-service operations over the top.