From the team
Breakdowns, playbooks, and honest takes. New posts when we have something worth saying.
An automated LinkedIn message reached a GM who schedules team lunches. Within days, a last-minute request for 15 people became a confirmed next-day booking.
Read post →Direct corporate clients support higher prices than marketplace-acquired clients. Here is how to set prices that hold and why the relationship structure is what makes the difference.
Read post →Most restaurants start marketing holiday catering in October. The companies booking holiday parties decided in August. Here is how to get on the shortlist early.
Read post →Three copy-paste follow-up templates for catering quotes that go unanswered. Timing, goal, and exact wording for each touch.
Read post →An AI booking agent handles inquiry capture, follow-up drafting, and lead qualification so catering leads do not go cold during service. Here is what it does and where the operator still matters.
Read post →Most restaurants never pursue manufacturing and industrial facilities. The logistics sound difficult. That is exactly why the accounts are available.
Read post →The window after a successful first delivery is the highest-leverage moment in the sales cycle. Here is how to use it before it closes.
Read post →A single corporate event is a transaction. A recurring office lunch account is a revenue line. Here is how to build one and what it compounds into.
Read post →An automated outreach system reached a two-shift operation. The instant reply with menu and pricing moved the conversation further than most restaurants get in a week.
Read post →Most restaurants try to get corporate catering clients by casting wide. The operators who get their first ten do the opposite.
Read post →Most restaurants stay on ezCater because they have no direct pipeline to replace the volume. Here is how to build one before you leave.
Read post →A cold outreach message reached a four-shift manufacturing facility needing meals at 11:30 AM and 11:30 PM. Most restaurants had already filtered themselves out.
Read post →One corporate catering order does not behave like a sale. It behaves like the first turn of a flywheel. Here is how the four stages work.
Read post →A Southern California caterer skipped the pitch and offered complimentary samples instead. The prospect loved the food and booked a July luncheon.
Read post →Most catering leads don't go cold because the client lost interest. They go cold because the restaurant had no system to keep them warm.
Read post →Most caterers target the wrong people on LinkedIn. Here are the exact job titles that control catering budgets, and how to find them without wasting hours on dead-end searches.
Read post →A Southern BBQ restaurant reached out to a corporate prospect via LinkedIn. Five months and several follow-ups later, the booking was confirmed.
Read post →A BBQ-focused caterer received a 'keep you in mind' reply on LinkedIn. A menu link and one follow-up later, the prospect converted to a confirmed order.
Read post →A Memphis-area restaurant received an inbound catering inquiry on a Sunday. A quick response kept the booking from going to a competitor.
Read post →A mid-South BBQ restaurant used LinkedIn outreach to connect with a corporate contact at a global manufacturer operating more than 100 facilities worldwide.
Read post →A regional pit BBQ caterer connected via LinkedIn with a contact at a manufacturing facility running three shifts. A recurring catering relationship followed.
Read post →A BBQ catering operation reached out on LinkedIn and heard nothing. One follow-up message reopened the conversation and converted a corporate administrator into a confirmed client.
Read post →A BBQ caterer used LinkedIn outreach to connect with a corporate client managing staff meal programs across multiple locations. A recurring catering relationship followed.
Read post →A pit-style BBQ operation received an inbound catering inquiry and responded before the window closed. The result was a confirmed weekday lunch booking.
Read post →A regional BBQ caterer sent cold email to corporate event contacts before the holidays. One reply turned into a 75-person Christmas party booking worth $2,872.75.
Read post →A Columbus-area restaurant used LinkedIn outreach to reach a corporate contact. The result was a confirmed 25-person team lunch booking worth $338.
Read post →