Google Ads Strategies: What’s Working for Three ECEP Caterers
Three catering company members of ECEP share their Google Ads marketing strategies—and explain why they’re treating it as one piece of a much larger playbook.
Business Tips
Repeatable Execution: The Key to Better Hospitality
Whether you run a bar, restaurant or catering operation, the challenge is fundamentally the same: deliver a great guest experience repeatedly, even when the staff, venue, volume and pressure change.
Butler’s Pantry at 60: 3 Legacy-Building Lessons for Caterers
As St. Louis-based Butler’s Pantry celebrates its 60th anniversary, three company leaders share practical lessons for other catering companies hoping to build a lasting legacy.
Reframe Your Brand: Tell Better Stories with 4 Easy Steps
Every caterer has stories. The real question isn’t whether you’re telling them, but whether you’re telling the ones that connect. Here are four simple shifts that can transform the way you tell your story.
Storm Recovery Checklist for Restaurants: The First 72 Hours
Severe weather is becoming a fact of life in nearly every corner of the country. For restaurants and other foodservice operators, the earliest decisions you make after a storm are often the most financially important ones.
Create Team Buy-In with These Five Easy Steps
When you invite staff members to help drive the outcome, you create a culture where people want to do better. When they know their opinions matter, they will proactively initiate ideas.
FIFA World Cup 2026: Tips for Capturing Lucrative Catering Opportunities
The 2026 FIFA World Cup kicks off June 11 and doesn’t end until July 19. For six weeks, 16 host cities across North America will host 6.5 million fans in stadiums. And tens of millions more will be cheering on their teams from offices, breweries, event spaces and living rooms across the country. Every single one of those watch parties, corporate gatherings and fan meetups needs food.
Expert Safety Tips: Understanding Fire Hazards in Your Kitchen
In 2021, more than 398,000 people in the U.S. needed medical care for burns, according to the CDC, and a claims-based analysis from 2020 reported 698,555 burn-related insurance claims. Meanwhile, the latest data shows that 8,000 fires break out at restaurants every year.
Stand-Out Solutions for Seven Common Mistakes by Hospitality Businesses
When times are tough, it’s natural to default to what feels safe, seems productive or has worked before. Sometimes, those instincts can keep us stuck.
Here’s a fresh look at the most common mistakes made by operators—and what stand-out hospitality businesses do instead.
How to Turn Packaging Into a Revenue Driver (Not Just Another Cost)
Most catering operators treat packaging as someone else’s problem. You hand off specs to your supplier, they negotiate prices, and you move on to things that feel more exciting.
But packaging plays more of a role in a catering business than operators tend to realize. It directly affects your reorder rates, client acquisition costs and average order value. When you approach it strategically, it stops being a line item to minimize and starts generating measurable returns.