Erle Dardick / Erle Dardick is a 15-year catering veteran, business turn-around expert and author, and is best known for helping multi-unit restaurant executives create successful catering revenue channels. Erle founded MonkeyMedia Software to provide catering solutions to multi-unit restaurant operators. He also is the author of “Get Catering and Grow Sales! One Monkey’s Perspective: Catering Defined for the Multi-Unit Restaurant Executive.”
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The importance of online ordering when it comes to catering

Research has shown that people who place mobile and online orders have an average ticket 30 percent higher than in-store customers.

Reward and loyalty programs for your catering customers

Provide your customers with the option to select which program they prefer.

How the entrepreneurial spirit can lead to new heights

Every successful brand in the multiunit restaurant community began with an entrepreneur who had vision and passion.

Five off-premise catering sales tactics every manager should know

The telephone remains an important tool for your brand and you should not be afraid to use it.

A new vision for restaurant catering

By simply pursuing traditional restaurant sales channels, we are not getting our consumers to spend more money with our community.

Sales systems for closing more restaurant catering business

To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.

How to grow restaurant-catering sales from a franchisee’s perspective

If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will fail.

Using technology to scale your restaurant catering sales

Today's POS systems have not been built with the right business logic needed for the catering market.

Improve kitchen production efficiency to grow restaurant catering sales

You must adopt a 'manufacturing mentality' for your restaurant catering operation.

5 ways to market your restaurant catering holiday program

The most valuable marketing tool available to you as a restaurant operator is your people; train them.

Boost restaurant catering sales with a thoughtful beverage program

If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.

4 characteristics of organizational catering alignment

To increase sales, catering will need to have share of mind internally as well as proper budgetary support from every department within your organization.

Catering in a franchise ecosystem Part 2: Centralized services

Incremental fixed costs from adding a catering channel will be offset by the long-term profits made.

Catering in a franchise ecosystem: Part 1

Every restaurant operator today has customers asking for catering services; saying no to customers is never an option for any growing venture.

Catering treats and snacks on the boardroom table

For frozen treat brands, developing a catering and off-premise consumer experience provides an opportunity to weatherproof the concept.

Menu development in a multiunit restaurant catering operation

The assumption that menus are the same between dine-in, takeout and catering can be deadly to our brand and catering customer experience.

10 ways to build your restaurant catering program

Growing catering revenues requires professional business-to-business selling skills.

Culture trumps strategy: What I learned from Ben & Jerry's

The company's employees connect emotionally in their communities and their group understands that waking up in the morning to do important work is not just about money.

Is your catering experience scalable and predictable?

It's time to think of the off-premise sales opportunity as the fastest growing opportunity our restaurants have.

Why servant leadership is crucial for a successful restaurant catering program

Without the support structure in place at the highest level of your organization, mid-level managers and front-line employees will have a hard time carrying out the mission of your catering strategy.

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