When Labor Day rolls around, pulling the curtain on the lazy days of summer, it’s not just the weather that changes. Pumpkins and scarecrows show up on lawns, and before you know it, twinkling lights and evergreen wreaths emerge to herald the December holiday season.
If you’re just starting your catering business or are simply looking to build your brand and find new clients, one of the most helpful tools to consider is digital marketing.
Your customers are most likely paying attention to whether the products you use in your business are environmentally friendly. According to a report by the World Wildlife Fund published in May, internet searches for sustainable goods worldwide increased by 71 percent in the last five years.
Every off-premise location is different, and each will have its own difficulties and opportunities. While an off-premise event may lead to some of the most challenging situations event professionals may find themselves in, it can also provide benefits, such as fewer restrictions regarding arrival and set-up times, as well as more opportunities to be creative.
Catering companies are beginning to see the summer light at the end of the pandemic tunnel. The industry took the full brunt of the pandemic, with catering clients of The Lease Coach reporting no or low revenues over the past 15 months.
Have food, will travel. When it came to weathering the pandemic, being on wheels helped some food trucks stay in business. “Mobility is a huge advantage for food trucks,” says Ross Resnick, co-founder and CEO of Roaming Hunger, a booking marketplace for more than 18,000 food trucks in the U.S. and Canada. “They will go where the opportunities are.”
Like many caterers before the COVID-19 pandemic hit, Anne Lloyd—who owns Nolavore Catering and Commissary Kitchen in New Orleans—was mostly focused on traditional event catering.
As the catering and events community rebounds from the pandemic, businesses in different markets and geographic areas are growing and thriving in different ways.
Many operational changes brought on by the pandemic are here to stay. That’s one of the findings of a recent study by Zenput—a tech platform that works with large restaurant and retail chains in operations execution solutions—and foodservice consulting firm Technomic.
As the long, painful pandemic lockdown more broadly lifts across the U.S., restaurants and catering businesses are anticipating the return to normal as much as their customers.
