How Top Restaurant Chains Boost Revenue with Off-Premise Catering

Sunday, March 4, 2018 - 12:30 pm to 1:30 pm
2018 Agenda - Operational Excellence - Operational Excellence

Related Information


Tim Kimmel
Director of Off-Premise Business Development, Fazoli’s
Jackie Kurkjian
National Director of Catering and Backline Sales, Potbelly Sandwiches
Jennifer Parker
Co-Founder, Impact Brands


Kerry Montgomery
Director of Business Development, Caterer Partnerships


It’s been a tough few years for the restaurant industry, but amidst the challenges a bright spot has emerged: off-premise catering. The demand for food in the office has made corporate customers an especially attractive market – a $21 billion one - with businesses catering orders growing more than 30 percent over the past three years. In this session, attendees will hear from Potbelly Sandwich Shop, Fazoli’s and Jamba Juice about how they’re using business catering to drive revenue through off-premise sales. Attendees will learn: 

• How business catering differs from consumer catering and delivery, and why it’s so profitable
• The operational challenges and opportunities that restaurants face when implementing an off-premise strategy
• How to select the right third-party vendors from delivery to technology partners  

< Back