Increasing Thanksgiving Season Catering Sales – 2021
THREE COMPONENTS TO SUCCESSFUL HOLIDAY BUSINESS DEVELOPMENT Raise your hand if you've ever said, “We should’ve finalized and begun marketing…
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TASTINGS: THE RECIPE for a BOOMING CORPORATE DROP-OFF CATERING BUSINESS.
Michael Rosman Download the PDF “It Happened in the Blink of an Eye" —Michael Rosman SETTING UP CATERING DROP-OFF TASTINGS…
Read More The Way Your Customers Order Food Has Changed. Learn How to Create a Profitable Menu For Today’s New World.
Are you ready for the new normal? Covid-19 has changed the way people order food. Individually-packaged meals are more work,…
Read More Your Corporate Drop-Off Catering Division – Enhancing Your Brand & Boost Your Bottom Line
From an early age, it was clear that Emma had found her calling. She was destined to take the catering…
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Third-Party Catering Delivery Portals
We all know the names: ezCater, Grubhub, Door Dash, UberEats, Postmates. Why are they referred to as “Third-Party Delivery Services?”…
Read More Controlling Catering Costs – Michael Rosman Interview in Catering Magazine
Download the PDF “Keep a vigilant eye on your invoices. If a price looks askew, call your vendor and ask…
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Michael’s Book
Lessons Learned From Our Mistakes: and other war stories from the catering battlefield Paperback – Caterer's Handbook by Michael D…
Read More Panera Bread trucks in your neighborhood? That’s a good sign.
Download As a fervent football fan—born, raised, and living in Boston—I have been spoiled by the unprecedented success of my…
Read More “Tastings” in Catersource magazine
Check out Michael's latest article on "tastings" in Catersource magazine on page 66. It happened in the blink of an…
Read More HOW TO START A CORPORATE DROP-OFF CATERING DIVISION
From Catering Magazine - by Michael Rosman Read offline, Download the free PDF If you are searching for ways to…
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Get Your Catering Book Trilogy
BUY THE BOOKS Over three decades, we at The Corporate Caterer have learned our lessons the hard way, but you…
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How Does This Year’s Holiday Schedule Look?
Immediately after every holiday season—tired as I may be--I think about next year, and I look at December to see…
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Do You Have Lease Problems?
A client called today with a lease issue. She had been renting an old restaurant commissary kitchen for over 15…
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My Catering Job: What Is It?
What’s My Job? My colleague and friend Richard Radbil wrote this article. He founded and operated the largest catering company…
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You Never Know Who Is Watching
Be Careful When You Substitute Products – You Never Know Who Is Watching I used to stop at a convenient…
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Labor Shortages – They’re Here
My last blog was about a caterer that had more business than they could handle; unfortunately, their phone staff had…
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Yes – Take Those Last Minute Orders
Why You Should Take Last Minute Orders Many caterers enjoy their business because, unlike restaurants, caterers usually have a reasonable…
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Don’t Do It!
Don’t Do It Texas music icon Delbert McClinton’s latest album contains a tune called “Don’t Do It,” and after reading…
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Catering Presentation Is Key
This just in from a client: _____________________________________________________________________________________ Michael, you know that I sold my drop-off catering business and now manage…
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THINK TANK Plus — Washington, DC — Catering Workshop
Attention all Catering and Restaurant Professionals! With over 50 years of combined experience, two of the industry's most sought-after consultants…
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Outdoor Catering Safety
In many parts of the country, Memorial Day marks the beginning of picnic season. For me, there was no better…
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Summer Outdoor Catering
Depending upon where your business is located, summer can be your busiest time, or your slowest. In Texas, for example,…
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Treat Your Employees Right or They May Treat Themselves
In your specific region, you may have a very difficult time finding quality employees, and many of my clients report…
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Do Not Always Listen to the Customer
Earlier in my catering career I landed what I thought was a really good 350-person event. A big company was…
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How To Handle Customer Complaints
Dealing with customer complaints is never fun, and we as dedicated professionals naturally take service and quality issues very personally.…
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The Importance of Repeat Catering Business
Early in my career, I was introduced to a man who, starting with a single tire store, grew his business…
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Catering Weather
Last time I spoke about the perils of being a corporate caterer in December, and about how one month’s normal…
Read More That Holiday Season
The Christmas holiday season can be challenging for all caterers, but for those of us who specialize in corporate drop-off,…
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Your Worst Nightmare
Imagine waking up to a call from your local health department informing you that scores of guests that attended an…
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We’re Too Busy to Help You
I overheard this story in a local coffee shop in Austin, Texas and wanted to share it with you. Needed…
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More Thoughts On Third-Party Delivery Services
About a year ago, many caterers were concerned about third party delivery services like Seamless, Favor and UberEATS. Some were…
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Where I Was
For those of you who are just beginning their catering journey, or for those who have been delivering food for…
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Is Bigger Always Better?
I have spent a lot of time analyzing why some businesses grow and why some seem to be stuck, and…
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The Accidental Caterer
My wife and I opened a glorified Chicago-style hot dog stand as our first restaurant. We occupied a 700 square…
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Want It All? Be Careful!
We’ve spoken before about the dangers in taking just any type of catering event that is presented to you, especially…
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How Bad Is Your Catering Etiquette?
Mike Roman knew that he would have clients from all segments of the catering industry, and he was always careful…
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Are you a terrible manager?
Too Rushed In my last post I told you about the time that I had to travel out of state…
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It’s Your Fault
One of the most frequent questions I’m asked is, “Why am I not doing more business? My catering volume seems…
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Cold, Cold Feeling
Although cold-calling prospective customers isn’t fun, it works. During the early stage of our catering business, I personally identified possible…
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Member Viewpoints
I’m happy to report that we at The Corporate Caterer have received some great responses to my recent post about…
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Catering Fun – Yes, This Really Happened
In our early catering days, we were lucky enough to land a 1000-person casual buffet dinner event for our municipality’s…
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Discounting Your Orders Can Keep the Big Ones Away
I’ve spoken before about the restaurateur’s mentality: “I can’t have too many customers; I need a line out to the…
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Please Be Advised
This hand-lettered sign was on the door of a local smoothie outlet: PLEASE BE ADVISED: YOU GET WHAT YOU ORDER…
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Good Times & Bad Times
Note this chart from the Bureau of Labor Statistics. My 2011 prediction that the then-very-poor labor market would eventually end…
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Here’s Why Your Business Isn’t Growing?
Let’s face it. We as business owners are different, and for various reasons we decided to start our own companies:…
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6 Tips to Better Understand Delivery Charges
Some of us will only fly Southwest Airlines if possible. There’s way less hassle involved with changing a flight, and…
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Hot Breakfast Menu – Part One
Before I talk about converting your existing restaurant hot breakfast menu to a drop-off catering menu, there are a few…
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Your Own Dog and Pony Show
When I opened my first restaurant I didn’t want it to exactly feel like a ma and pa place—even though…
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Menus – Where to Start?
As many of you have done, I started in the food business by opening a restaurant. Mine was a glorified…
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Panera Bread trucks in your neighborhood? That’s a good sign.
Download As a fervent football fan—born, raised, and living in Boston—I have been spoiled by the unprecedented success of my…
Read More 2015 Culinary Trends
The National Restaurant Association surveyed professional chefs, members of the American Culinary Federation, on which food, cuisines, beverages and culinary…
Read More 5 Considerations When Choosing a Vendor
Albeit an important one, PRICING is only one determining factor when choosing a vendor. As you begin researching options, make…
Read More November 2014- In the News
7 Ways restaurants can protect intellectual property http://bit.ly/1DcrEdK How SMS marketing can increase your sales $8,000 per week. http://bit.ly/1DcrEdK National…
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Leaving Money on the Table
A veteran operator is showing the industry how to boost revenue easily through corporate drop-off catering By Howard Riell More…
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U.S. Restaurants Starving for Additional Revenue
Michael Rosman Shows Restaurateurs How to Add 10%-20% to The Bottom Line through Corporate Drop-Off Catering Arlington, Massachusetts –…
Read More Who We Are
The Corporate Caterer was founded by Michael Rosman -- a veteran of the catering and foodservice industry. With continued growth,…
Read More Michael will give two talks at the Catersource Conference
Experience in-depth presentations and insights from some of the top chefs and catering professionals in the industry. Get to know…
Read More In the News- October 2014
Catersource Event & Solutions is March 8-11, 2015 at Caesars Palace in Las Vegas http://www.catersource.com/conference-tradeshow/2015 Restaurant Innovation Summit is…
Read More September In the News
Restaurant Marketing Ideas for September http://www.restaurantnews.com/restaurant-marketing-ideas-for-september-2014/ FDA says restaurants should ensure gluten-free claims are consistent with federal definition. http://www.restaurant.org/News-Research/News/FDA-says-restaurants-should-ensure-gluten-free-cla U.S.…
Read More August 2014- IN THE NEWS
Catersource- The Art of Catering Food- is in Atlanta 2014 on August 4-6, 2014 http://www.catersource.com/ Chef Frank Triola opens…
Read More Controlling Catering Costs – Michael Rosman Interview in Catering Magazine
Download the PDF “Keep a vigilant eye on your invoices. If a price looks askew, call your vendor and…
Read More Presentation
Presentation Lots of Catersource attendees were taking photos of the many unique buffet configurations that were available for viewing at…
Read More Own Your Business
It's Your Business - You Tell It What to Do We have previously discussed my theory that as caterers, we…
Read More Doing the Math
I had a guy working for me who was in charge of assembling set-ups. (This was before I got organized).…
Read More Someone’s Lunch
Years ago, I had the opportunity to work with a large suburban corporate caterer. One very, very busy day we…
Read More Voting With Your Dollar
When we hear the term “Citizen” we tend to think of voting in political elections. But there is another, and…
Read More Bridget Robinson – Catering Manager
Bridgette Robinson has first-hand experience with the organizations system we are suggesting. She was kind enough to sit down with…
Read More The Key to Freedom
Written by Nathan Havey - Corporate Caterer Team Member Some people call it a "Manual," some people call it the…
Read More Plan Your Impact
Written by Nathan Havey - Corporate Caterer Team Member Reduce, Reuse, Recycle. If we care about the planet, we all…
Read More How Not To End Up Like Chipotle
How Not To End Up Like Chipotle Food service professionals are of course aware of the Chipotle disaster, and we…
Read More The Wrath of Beth
Beth was a good customer. She placed large orders for a law firm that had deep pockets. But she was…
Read More Our Message
This is the tale of a young, promising, up-and-comer, ready to take the restaurant and catering industry by storm. He…
Read More The Importance of Life-Balance
The average American will live for 78.7 years. That is 4,088 weeks to journey from the cradle to adulthood to…
Read More Michael has done this
Kevin Sullivan is a successful restaurant franchisee and he has known Michael for a long time. We gave him a…
Read More January 24, 2013 – Your Menu
Michael Rosman participated in a live webinar on January 24th to discuss how corporate caterers should develop their menus. Michael…
Read More Keep it Local
Written by Nathan Havey - Corporate Caterer Team Member Corporate catering isn’t on anyone’s list of the most sustainable industries.…
Read More Our Message
This is the tale of a young, promising, up-and-comer, ready to take the restaurant and catering industry by storm. He…
Read More Catering For 500 People
One day I got a call from a woman, Mary, who wanted us to cater a luncheon for 500 people…
Read More Is it Time – Part II
Is it Time - Part II My last blog discussed certain business sale aspects, and today I'd like to get…
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