_{At ezCater, we want to help restaurants grow a successful catering business. Whether you’re in the early stages of building a business or an industry veteran, let us help you dip into the $64.8 billion catering market. In each episode of “The Catering Feed,” we talk to restaurant industry leaders of thriving brands who share insights and tactics to ramp up your catering business.}

How you build your catering menu impacts your guests’ entire experience. From the moment they place their order through delivery. So prioritizing the guest experience as you create, test, and promote your menu can keep guests coming back. 

In this podcast episode, James Clark, founder of Clark Culinary Consulting, discusses how to choose and package your menu for catering success and profit. Tune in to learn how the right menu can help you make a great first impression and drive repeat business.

Episode Takeaways:

• Catering is a marketing opportunity as well as a revenue stream. Easily recognizable, approachable menu items in excellent packaging say a lot for your brand.
• Ease of ordering and catering packages that travel well help you stand out both to the customers ordering and those enjoying the order.
• Be flexible and clear about how you design menu items for dietary restrictions. Gluten-free and plant-based diets aren’t just fads. Menus that consider dietary needs build brand loyalty. 
• Negotiate with your distributors. Your mark-up could be as high as 20 percent. Don’t be afraid to ask about margins and discounts for your brand.

James Clark is founder of Clark Culinary Consulting. Previously, he was the Director of Culinary and Purchasing at Murphy Adams Restaurant Group, where he oversaw culinary innovation, product selection, and distribution for brands like Mama Fu’s and Austin’s Pizza. A veteran chef and restaurant operator, James has more than 25 years of experience in culinary creativity and menu development.