Podcast: How to design a

catering menu that maximises

profit
TIPO: EPISODIO DE PODCAST
PLATAFORMA: SPOTIFY
PROGRAMA: How to design a catering menu that maximizes profit
Link: https://open.spotify.com/episode/7CJjO7OhlUzcAWbvc1Towf

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.

Podcast: How to design a catering menu that maximises profit 1

 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.

Catering needs to be thinked as marketing

Opp to reach out to people who is having their first interaction

Don’t think about profit so much as in what’s the best experience

Piensa en los viajes y que la comida tiene que realizar para que sea vea bien
cuando llegues

Elabora diferentes opciones de menú

Cuando te vayas de una oficina en la que has servido menú, siempre deja menús
ahí y también menús de take away so you drive future sales

Cosas imprescindibles en un menú:

1. No es el sitio de ser súper experimental y loco porque tienes que alimentar a lo

mejor 500 personas en una oficina

2. que sea fácilmente reconocible como comida

3. tener en cuenta que hay 300 tipos de dietas: kito, gluten free, lactose free, palio (?),
vegan, vegetarian

4. Mantenerte lejos de sustitutos de “carne vegana’, a la gente le gusta saber lo que

come directamente

5. Los más importantes a tener en cuenta son gluten free, plant based

6. bandals (?) LTOS (?) - Bandals hay que incluirlos, LTOS no

La palabra “experiencia” es clave

Packaging es crucial para que la comida llegue bien, para que sea fácil servirla,
para que se vea bien. Ej: que alguien no se corte sirviéndose

Del porcentaje no me he enterado muy bien

Key takeaways

Podcast: How to design a catering menu that maximises profit 2

 Facilidad para que la cocina pueda estandarizar procesos

Que sea una experiencia para el cliente

pensar en catering como estrategia de mk

Community engagement

Engage con organizaciones que hacen que la ciudad sea un sitio mejor en lugar de
ir restaurante por restaurante

human connections and experiencie

Podcast: How to design a catering menu that maximises profit 3