“Everything You Need to Know About Catering. Ever.”
Full Service Restaurant Magazine Features Howard Cannon
Full Service Restaurant Magazine featured Howard Cannon in a recent article titled, “The Essential Guide to Successful Restaurant Catering.” The magazine touted the article as including, “Everything you need to know about catering. Ever.” Check out the link above to read Howard’s explanation of the risks and benefits a restaurant business can encounter when providing customers with the option of off-premises catering services.
The benefits are numerous and include such perks as lower overhead and significantly higher profit margins. First-hand accounts and tips from restaurateurs like Chef Amy Brandwein and gourmet food shop owner Sandy Korem, who decided to try catering and excelled, are also included in the article.
If a restaurant doesn’t already have its act together when it comes to on-site operations, customer service and food safety regulations, catering can be a risky business. Cannon cautions, “If you’re not great at hospitality, quality, service, cleanliness, and accuracy in your restaurant, I would not go off-site.” He continues to advise that, when considering the prospect of expanding to offer catering, restaurant owners and managers should consider that, “If you under-deliver, clients and guests never forget.”
Check out the article on FSR’s Food Newsfeed for more tips and insights into what it takes to run a successful catering operation. And be sure to have a look at Howard’s Bio for more information about America’s most sought-after Restaurant Expert Witness!