_{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.}

If you’re planning to launch an off-premises business, you’ll need a profitable catering menu your guests will love. And just like dine-in menus, catering menus need strategy to help you deliver on the customer experience and drive top line growth.

In this video, James Clark, founder of Clark Culinary Consulting, shares advice on building a catering menu, designing a guest experience, and protecting your bottom line. Tune in to learn how to grow your off-premises revenue channels through the perfect menu offering.

Video Takeaways:

• Begin with purchasing. Build a catering menu from the ground up based on ingredients you are already purchasing for your dine-in business. 
• Deliver on customer experience. Menu items, food quality, set up, delivery, and packaging should all delight your customers.
• Be consistent. Design catering menu items that your staff can easily scale and execute well over and over again.
• Consider your bottom line. Focus on your net profit, rather than target percentages. 

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.