1) We are a team of Corporate Drop-off Catering Guru’s who truly enjoy helping our Comrades in the Catering Battlefield.
2) We are grateful for everything this industry has given us, and we feel it is our collective responsibility to give back.
3) We want to wet your whistle. If you like what we are giving away for free, we have created a membership website that goes much deeper with insider information, tips, strategies and resources to help you manage, market and grow your corporate drop-off catering business.
Please click below links to download the free PDFs.
(1) The $7,850 Letter
A few years ago, we decided to give our catering menu and website a makeover. Costs began adding up quickly. One day, someone said, “I have an idea, lets ask our vendors to help off-set some of these costs…”
We drafted the following letter and sent it to 28 vendors. Over the next few weeks, we received a staggering total of $7,850. (Additionally, a few suppliers asked if they could contribute their product as an alternative, which was graciously accepted).[bs_button url=”http://www.thecorporatecaterer.com/wp-content/uploads/2014/02/Vendor-Letter1.docx” type=”” target=”_blank” state=”Download” class=”success” size=”” block=”” disabled=”” id=””] Download [/bs_button]
(2) When the Customer is WRONG
The customer is not always right. If they are “exaggerating the truth” and want something in return or are mistreating one of your employees, or simply have unreasonable expectations, what should you do? Handling these situations without losing a customer requires a delicate balance of finesse and backbone but it is possible. Let’s take a look at a scenario and how playing it right should result in both sides feeling good about the resolution.[bs_button url=”http://www.thecorporatecaterer.com/wp-content/uploads/2013/09/whenacustomeriswrong.pdf” type=”” target=”_blank” state=”Download” class=”success” size=”” block=”” disabled=”” id=””] Download [/bs_button]
(3) True Story: “Poor Me”
This was a painful, but necessary lesson.
One random Friday in July at the end of the day, I received a call from Sara, a regular customer. She wanted to discuss a catered event for the week after Labor Day. It was a lot of business: breakfast and lunch was needed Monday thru Friday for fifty people.
When she called, ”Poor Me” was feeling a little cranky. We had just made it through a very hectic, understaffed week. My mind felt like mush. I just wanted to go home. She asked if I could give her a proposal the following Monday morning.[bs_button url=”http://thecorporatecaterer.com/poor-me/” type=”” target=”_blank” state=”Download” class=”success” size=”” block=”” disabled=”” id=””] Read More[/bs_button]
(4) The Key to Your Catering Success
Why is McDonalds the premier example of a food-service business model?
C O N S I S T E N C Y.
Whether you visit a McDonalds in Alabama or Alaska or in The United States or The United Kingdom, your experience will be the same. Whether you aspire to surpass their total of 34,492 locations in 119 countries or you simply want the greatest single location operation in the universe – it’s all about CONSISTENCY of product and service.[bs_button url=”http://members.thecorporatecaterer.com/wp-content/uploads/sites/4/2013/09/Lunch-Catering_Consistency-Consistency-Consistency-edited-version.pdf” type=”” block=”” disabled=”” id=”” class=”success”] Download[/bs_button]
(5) You Need Ham Sandwiches – But You Are Out of Ham
From time to time, a requested menu is unavailable. Acknowledging the situation will let your customer know that their request was not forgotten.[bs_button url=”http://www.thecorporatecaterer.com/wp-content/uploads/2014/02/We-Didnt-Forget.docx” type=”” target=”_blank” state=”Download” size=”” block=”” disabled=”” id=”” class=”success”] Download [/bs_button]
(6) 5 Tips To Keep An Eye On Your Competition
“Don’t worry about your competition,” is only partially true. Do not ignore them. Try to keep at least half-an-eye on what they are up to. If anything, determine what they do well. What are the reasons a customer would order from them instead of you? Are there steps you can take to change this?
Your primary focus should always be on your operation and how to advance it. There are infinite actions you can attempt to improve your food, service, staff, operations, and marketing program. Not everything you try will work, but keep at it until you are satisfied it as good as it is going to be, at least for the time being. You should always be thinking about how to make your catering operations more efficient and profitable.[bs_button url=”http://www.thecorporatecaterer.com/wp-content/uploads/2014/02/June-2013_-5-Ways-to-Learn-About-Your-Competitions-Marketing-Strategy.pdf” type=”” target=”_blank” state=”Download” size=”” block=”” disabled=”” id=”” class=”success”] Download [/bs_button]
[bs_button url=”/become-a-member/” type=”” target=”_self” state=”” class=”inverse” size=”large” block=”” disabled=”” id=””] Become a Member [/bs_button]