When loyal customers walk into your restaurant, they know exactly what to expect. From the menu to the ambience, everything contributes to how guests experience your brand. And that's what keeps them coming back for more. But how do you make sure catering customers get that same great experience? Small branding and operations choices make a big impact on how guests perceive your catering brand. And they determine whether customers will place future orders. Your off-premises brand should represent the same positive experience guests find at your restaurants.
In this podcast episode, Allison Casey, the Director of Catering for Luke's Lobster, discusses how she expanded catering operations by focusing on the guest experience. Allison shares how a few tweaks to catering packaging, staffing, and loyalty programs can better align your catering business with your restaurant experience and generate major ROI.
Episode Takeaways