_{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.}

Designing the perfect catering menu isn’t only about identifying which of your dine-in items are most popular. You might already know your restaurant guests love your chili cheese fries, but can you deliver the same quality items in a catering order and live up to your high standards of service? 

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:

• Consider your packaging. It might be time to ditch those foil trays. Research which packaging choices will help you deliver your catering menu in the best possible way. 
• Build on popular dine-in items. Customers associate your brand with your most popular dine-in items. Consider which of those items will package and travel well.
• Approach creative menu items with caution. Most B2B customers value familiar, convenient menu items over creative interpretations. 
• Prioritize customer experience. Catering decision-makers value straightforward menus and easy ordering experiences.

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.