Jan 08 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 Can Support Growth and Profitability [Video]

Jim Rand

With Jim Rand, catering practice leader.

Follow Jim Rand, as he visits Haido Barnett, the owner of Andre’s Cafe in Boston. Haido talks about how catering helped her to make more money doing the same job.



Jim Rand: How did you decide to do catering?

Haido Barnett: So, I had this moment where I’d maxed out most of my credit cards paying, you know, on my personal credit card the rent or the loan payments. And all of a sudden, I got an order and it happened to be through ezCater, and I saw it was about twelve hundred dollars. It’s the equivalent of, I don’t even know, maybe 200 customers that you have to get off the street, and it’s just one—boom—and it’s done.

Jim Rand: You’re right. I mean, I think the average catering order is literally ten times the size of a single in-restaurant transaction. So, a twelve-hundred-dollar order is probably a hundred times the size. Yeah, it’s great.

Haido Barnett: Yeah, it’s the aha moment.

Want to grow your revenue? The catering market is booming.

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Jim Rand

Written by:

Jim Rand

Jim Rand brings over 40 years of restaurant-industry experience to ezCater. Prior to joining the company, Jim was vice president of off-premises dining at P.F. Chang's. From 2007 to 2016, he was vice president of catering at Panera Bread. A respected voice in the restaurant industry, Jim works to provide the very best solutions to help restaurants grow their catering businesses.

Posted in: Food at WorkRestaurant

Tagged with: Budgeting, Finances, Getting Off-Premises, Marketing, Order Experience, Order Prep, Staffing