_{At ezCater, we’re dedicated to helping restaurants grow a successful catering business. That’s why we’re excited to share this video series featuring insights and lessons from industry experts behind thriving catering programs.}

What metrics are you using to determine if your catering business is healthy? Your off-premises sales may be booming, but what can you do to maximize your ROI? From staffing to operations costs, the decisions you make have a big impact on your bottom line. Take a birds-eye view of your catering operations to build a sustainable business.

In this video, Eric Wyatt, Chief Operating Officer of Boston Market, offers tips for maximizing the health of your catering business while keeping your staff and customers happy. He shares how to balance catering sales with staffing needs, keep food and packaging costs down, and use customer feedback to improve operations.

Video Takeaways:

• Make sure your catering sales support your staffing level. It’s important to understand if your pay scale and other incentives justify the hours that team members spend on your catering business.
• Keep food and packaging costs down. Research what your customer uses instead of providing what you think they need.
• Ask for feedback from your catering customers. Schedule follow-up calls to find out how you can improve in areas like timeliness, accuracy, and friendliness.

Eric Wyatt is Chief Operating Officer of Boston Market, where he executes their strategic operations plan. A 20-year veteran of restaurant operations, he is passionate about business strategy and building a strong operations team to keep guests satisfied. Prior to Boston Market, Eric oversaw operations from some of the biggest brands in restaurants and catering, including Panera Bread and Starbucks.