You already deliver incredible customer service within the four walls of your restaurant. But how do you translate that guest experience to your off-premise sales? The key is to create a digital footprint by using technology and developing your online presence. But, to expand your digital footprint, you need the right operations plan in place.

In this podcast episode, Kevin Rychel, the Vice President of Operations for Fuzzy's Tacos, explains that investing in your digital footprint — and the operations to support it — helps attract repeat customers. He discusses how to generate buy-in from stakeholders when launching new technologies, how to support your franchisees as they modernize, and how operations can support your off-premises growth.

Episode Takeaways:

• Apply your existing operational strengths to catering sales. Following up with customers and going above and beyond works every time.
• Win repeat business with an easy-to-use website, lower lead times, and a great off-site experience.
• Embrace the power of data. Capture specific customer information to drive sales and conduct more accurate research.
• Find the right tools and data to increase your digital footprint and support your staff.

Kevin Rychel is the Vice President of Operations for Fuzzy's Tacos, where he supports franchisees as they roll out new digital offerings in the catering space. He has more than 20 years of experience in restaurant operations, including roles with Taco Bell and Chili's.

For more expert advice on growing your catering business, sign up for CaterUp 2020.

How you build your catering menu impacts your guests' entire experience. From the moment they place their order through delivery. So prioritizing the guest experience as you create, test, and promote your menu can keep guests coming back.

In this podcast episode, James Clark, Director of Food and Beverage at Murphy Adams Restaurant Group, discusses how to choose and package your menu for catering success and profit. Tune in to learn how the right menu can help you make a great first impression and drive repeat business.

Episode Takeaways:

- Catering is a marketing opportunity as well as a revenue stream. Easily recognizable, approachable menu items in excellent packaging say a lot for your brand.

- Ease of ordering and catering packages that travel well help you stand out both to the customers ordering and those enjoying the order.

- Be flexible and clear about how you design menu items for dietary restrictions. Gluten-free and plant-based diets aren't just fads. Menus that consider dietary needs build brand loyalty.

- Negotiate with your distributors. Your mark-up could be as high as 20 percent. Don't be afraid to ask about margins and discounts for your brand.

James Clark is Director of Food and Beverage at Murphy Adams Restaurant Group, where he oversees culinary innovation, product selection, purchasing, and distribution. A veteran in both fine and fast casual dining, James has more than 25 years of experience in menu building and operations.

For more advice from experts like James, check out Cater Up 2020. Register here.