Jan 29 2019
Jim Rand
2 Minutes to read
This video is part of a series called “Getting Off-Premises”, which examines how to build an off-premises business.

Catering practice leader Jim Rand visits Tanya Bristol, catering manager of DBA Barbecue in Atlanta, in this Getting Off-Premises episode. Learn from what Tanya Bristol shares on how attention to detail is crucial to succeeding in the catering business.

TRANSCRIPT:
Jim Rand: I’m here in the Virginia Highland area of Atlanta visiting DBA Barbecue. I’m with catering manager Tanya [Bristol] to learn all about great barbecue and [the company’s] success with catering. Let’s go.

Tanya Bristol: You know how in life people tell you not to sweat the small stuff? You got to sweat the small stuff. Everything is in the details in this business. The food has to be good. The presentation has to be good. The service has to be good. You have to be on time. You have to make it pretty. You have to do all of the little detailed things that matter because it’s somebody else’s event. It’s not yours. And so because you’re in control of very big goals, and how they feel, and they’re paying you. You’ve got to sweat the small stuff.

Jim Rand: Absolutely. Whether your catering a business event or whether you’re catering somebody’s special life occasion. Right? They need to either not feel the pressure at all or they need to be the hero. Because if the food’s not right, right? Who’s the [scapegoat]? You know, they become the goat.

Tanya Bristol: They chose you because they think you can get it done. So, if somebody puts that kind of faith in you, then you need to put forth the best effort that you can. And that’s where we are here at DBA [Barbecue].

Jim Rand: I know the next time I come back to Atlanta I’m coming here.

Learn four ways to improve the customer experience for your catering business. There’s money in this.

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Jim Rand

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Jim Rand

Jim Rand has over 40 years of restaurant-industry experience. From 2016 to 2018, Jim was vice president of off-premises dining at P.F. Chang's. Prior to that role, he served as vice president of catering at Panera Bread for nearly a decade. A respected voice in the restaurant industry, Jim works to provide the very best solutions to help restaurants grow their catering businesses.

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Tagged with: Budgeting, Finances, Getting Off-Premises