The Right Way to Cash In On Restaurant Catering

Operators learn that bringing their brand to off-site events is as challenging as it is rewarding.

“In our restaurants, we cater to four- and six-tops. In catering, we’re looking at 400- or 600-tops and an opportunity to do what we do in the restaurant at a much greater level,” says Brent Fuller, brand leader at Flying Biscuit Café, a chain of 14 restaurants scattered across the Southeast.

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