In this eye-opening interview, Garden Catering CEO Frank Carpenteri reveals how his multi-unit restaurant operation transformed their catering strategy from "saying yes to everything" to a focused Monday-to-Friday business lunch model that's driving significant profit margins. Carpenteri shares practical insights on kitchen operations, technology integration, community partnerships, and the coming AI revolution in restaurant catering while emphasizing the importance of focusing on core strengths and consistent client follow-up to create what he calls "a virtuous cycle" where "more catering leads to more retail."

Sponsored by:
OPGA: Off Premise Growth Academy - Join tight-knit communities for catering sales, operations, catering in the c-suite, and catering technology. Find a group that’s right for you and elevate your catering!
https://opga.academy/

RestaurantCatering #B2BFoodService #RestaurantProfits
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