Barbecue Catering Smarts

In this episode of Barbecue Catering Smarts, Michael Attias sits down with Chris Bennett, VP of Catering at Maurice's Piggie Park—a multi-generational barbecue brand with nearly 70 years of history. Chris shares how he built Maurice's catering division from essentially zero into a meaningful revenue stream by focusing on relationships, consistency, and playing the long game. Rather than chasing every lead, his strategy centers on taking care of existing customers, letting reputation compound, and leaning into the segments that scale best—especially corporate events. They also dive into how brand legacy, community involvement, and product quality all work together to drive catering growth, why not every opportunity is worth pursuing, and how simplifying your focus can actually accelerate revenue. This episode is packed with practical insight for BBQ operators who want to grow catering sales without adding chaos—by focusing on what works and doing it consistently. Barbecue Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Barbecue Catering Smarts, Michael Attias sits down with Bridget Ryan, Director of Sales & Marketing at Fat Bob's Smokehouse. From a former Spanish teacher to helping lead a $1M+ catering operation, Bridget shares how Fat Bob's transformed catering into a scalable, system-driven revenue engine—without losing the personal touch that built their reputation. Bridget breaks down how streamlining menus, simplifying service, and standardizing processes allowed their team to handle high-volume catering efficiently while maintaining consistency across every event. She also dives into the philosophy that fueled their growth: "just say yes." From last-minute orders to large-scale events, that mindset helped them win customers, build trust, and generate long-term loyalty. In this episode, you'll learn: 🔥 How simplifying your menu can increase efficiency and margins 🔥 Why standardized setups and processes reduce labor and mistakes 🔥 How "just say yes" can unlock hidden revenue opportunities 🔥 The real mix of drop-off vs. full-service—and where the profits are 🔥 How community involvement and relationships drive inbound catering leads 🔥 Why systems—not personalities—are the key to scaling If you're looking to turn catering into a predictable, high-volume profit center, this episode is packed with real-world strategies you can apply immediately. Barbecue Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Barbecue Catering Smarts, Michael Attias sits down with Dale Lockwood, Owner and Pit Master of Hickory BBQ & Grill. Dale shares his journey from starting a barbecue catering business during the 2008 downturn to scaling into high-volume operations—including serving up to 1,000 meals per day for a state contract. Along the way, he's built a business rooted in consistency, relationships, and smart systems—all without chasing low-margin work. Dale breaks down what it really takes to grow a sustainable BBQ catering operation, from leveraging local business networks and referrals, to building a strong sales pipeline through email and CRM systems, to maintaining pricing discipline in a competitive market. They also dive into the operational side—how documenting recipes, standardizing processes, and training teams properly creates consistency at scale—and why speed of response and professionalism often win the sale before the food is even served. This episode is packed with practical insights on building relationships, structuring your catering business for profit, and turning one-time customers into long-term revenue streams. Whether you're just getting started or looking to scale, Dale's experience offers a clear roadmap for growth. Barbecue Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Barbecue Catering Smarts, Michael Attias sits down with Brent Reaves, President of Smokey John's Bar-B-Que, a second-generation operator who grew up in the business and now leads its growth across catering, retail, and large-scale events. Brent shares the incredible origin story of Smokey John's—how his father went from real estate to barbecue by simply cooking for clients—and how that hustle-first mindset still drives the business today. They dive deep into how Brent used catering to pull the business out of a downturn, including the now-famous story of spending just $50 on flyers, smoking them overnight, and hitting office buildings to generate immediate demand. Michael and Brent also unpack what it really takes to succeed in BBQ catering, including why systems matter, how to build trust with clients, and how to create consistency at scale. You'll also hear how Smokey John's has expanded beyond the restaurant into catering, concessions, and retail products, proving you don't need more locations to grow revenue—you need smarter strategies. If you're a BBQ operator looking to grow catering sales, tighten operations, and build a brand that lasts, this episode delivers real-world, hard-earned lessons you can use right away. Barbecue Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Barbecue Catering Smarts, Michael Attias sits down with Julie Reinhardt, Co-Owner of Smokin' Pete's BBQ in Seattle, to break down how they transformed their operation into a focused, profitable catering business. After 10 years running both a restaurant and catering, Julie and her husband made a strategic decision: shut down the restaurant and go all-in on catering. The result? Greater control, stronger systems, improved quality of life—and a more sustainable profit center. Julie shares how they: ✔️ Transitioned from restaurant + catering to 100% catering ✔️ Built systems that "duplicate your brain" ✔️ Plan seasonality like a barbecue farmer ✔️ Prioritize lifetime client value over one-off sales ✔️ Prepare for the unexpected with proactive event systems ✔️ Think long-term about exit strategy and business value This episode is a masterclass in building a catering operation that runs on structure—not stress—and generates reliable, repeat revenue year after year. Barbecue Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Barbecue Catering Smarts, Michael Attias sits down with Dan Bosworth, Owner & Pitmaster of Big Dan's BBQ in Catawissa, Pennsylvania. Dan didn't grow up in restaurants—he came from manufacturing and supply chain management. That operational background became his unfair advantage. Instead of running barbecue on instinct alone, Dan built systems around food costing, production planning, staffing, and review management. The result? Catering has grown into a major revenue engine for Big Dan's BBQ—approaching 40% of total sales—without sacrificing quality or burning out the team. In this episode, Dan shares: Why simplicity is the secret to scaling barbecue How "executive sampling" converts corporate prospects into long-term catering clients The operational discipline that protected margins during rising food costs Why responding to every review strengthened customer loyalty How intentional systems reduce stress and make growth sustainable If you want to grow catering without chaos, this episode is packed with practical strategies you can implement immediately. Barbecue Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Barbecue Catering Smarts, Michael Attias sits down with Jim Lenzen, Owner of Jimmy L's, a barbecue operator who built a multi-state catering business from a small-town base in western Nebraska—without cutting corners or competing on price. Jim shares his unconventional path into barbecue catering, from cooking for wind farm crews to executing three weddings a weekend, multi-trailer vending events, and catering across six states. He explains how focusing on certified Nebraska beef, disciplined systems, and relationship-first selling helped Jimmy L's scale while maintaining consistency, quality, and trust. The conversation dives into the realities of large-scale BBQ catering—from trailer vending as a lead generator, to staffing and training young teams, to why Jim refuses to play the price game. Jim also outlines the three biggest mistakes operators make when scaling, the importance of knowing your numbers, and how staying true to your values can become a competitive advantage. If you're looking to grow catering beyond your local market while protecting margins, food quality, and your sanity, this episode delivers real-world insight from an operator who's lived it. Barbecue Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Barbecue Catering Smarts, Michael Attias sits down with Linda Bogach, Catering Director at Central BBQ—one of the most iconic barbecue brands to ever come out of Memphis. Linda brings a true operator's perspective to catering. Her path wasn't linear—restaurant management, bartending, raising a family, and eventually stepping into catering leadership. That real-world experience shapes how Central BBQ delivers high-volume catering while protecting the food quality and guest experience that built the brand. In this episode, Linda shares how Central BBQ successfully takes barbecue from the pit to the party—executing catering for corporate events, weddings, and large-scale orders without chaos. She explains why catering success comes down to systems, consistency, and disciplined execution, not gimmicks or guesswork. Michael and Linda also dig into what it really takes to scale barbecue catering, how to set clear expectations internally and with guests, and why the right tools and processes save time, reduce stress, and drive repeat business. If you're running—or trying to grow—a barbecue catering operation, this episode delivers practical, battle-tested insights from someone who lives it every day. Barbecue Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with Erin Childs, restaurant consultant, coach, and long-time catering operator who cut her teeth in Boston's fast casual scene. From pounding the pavement with samples in hand to building systems for national brands like Beloco and Fresh City, Erin shares her journey from boots-on-the-ground catering sales to strategic leadership. You'll hear how she: Grew catering sales by literally walking the streets of Boston and calling companies like they were old friends Transitioned from late-night event chaos to a scalable, Monday-through-Friday drop-off catering model Built systems, SOPs, and training programs that helped brands grow beyond personality-driven sales Coaches today's restaurant leaders to balance great food with even better processes Whether you're just getting started with catering or ready to systematize and scale, this episode is packed with practical, no-fluff advice you can put into action. Restaurant Catering Smarts is powered by CaterZen Catering Software—helping restaurants streamline operations, increase catering sales, and save valuable time.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Phillip Scotton, President & COO of Primo Partners—one of the most successful multi-unit, multi-brand franchise operators in the Ben & Jerry's system, and a rapidly growing partner within the Starbucks licensed store network. Phillip shares his remarkable journey from unpaid intern to executive leader, helping Primo Partners scale from a single Ben & Jerry's shop in Chapel Hill to more than 20 locations across the Southeast. Under his leadership, Primo became the #1 Ben & Jerry's franchisee globally for off-premise operations, fueled by a focus on culture, servant leadership, and guest experience. Michael and Phillip dive into the strategies behind Primo's off-premise and catering success, including: How Primo built one of the strongest ice cream catering programs in the country Why off-premise became a major revenue and growth engine How the team executes events serving thousands, from 10,000-person scoop events to 6,000-person hot chocolate activations The power of people-first leadership, equity pathways, and profit sharing How Primo is expanding catering opportunities within its Starbucks locations Why real estate development and culture-building sit at the core of their long-term strategy Phillip also shares lessons on scaling operations, empowering leaders, creating opportunity across the company, and shaping a culture that drives performance. This episode is packed with actionable insights for any restaurant or catering leader looking to grow off-premise revenue and build a stronger, more scalable organization. Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with Amanda Quinn, Director of Catering at Viva Chicken—one of the fastest-growing Peruvian rotisserie brands in the U.S. Amanda brings years of experience building off-premise programs across hotels, franchise concepts, and now a multi-unit restaurant group. She shares how Viva Chicken has scaled catering by focusing on people, process, and good old-fashioned hustle. From her early days taking catering orders with pen and paper to leading a modern off-premise program, Amanda breaks down the strategies that actually move the needle—like hiring for personality, reading the room, adapting your pitch on the fly, and building relationships one conversation at a time. She also reveals how she's using AI tools to identify high-value catering prospects, map out sample-drop routes, and save hours of manual prospecting time—giving her team more time to sell. Plus, hear Michael and Amanda dive into: Why great catering salespeople think on their feet How to approach offices where no one wants to talk to you What she learned selling catering without any marketing budget Why chasing the "big dogs" in your market (Chick-fil-A, Jason's Deli, Jimmy John's) leads to gold How AI and tools like GPT are accelerating catering growth If you're looking for real-world strategies to build catering sales, strengthen relationships, and work smarter—not harder—this episode delivers gold bar after gold bar. Restaurant Catering Smarts is sponsored by CaterZen Catering Software, the all-in-one system that saves restaurant teams time, increases sales, and brings sanity back to catering operations.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Lauren Laurent, the powerhouse Director of Catering Sales & Marketing at Levy Restaurants — based at the Greater Columbus Convention Center. With 15+ years in hospitality, Lauren brings a rare blend of operational excellence and heartfelt hospitality to some of the nation's largest events and conventions. From serving thousands at once to curating elevated experiences that feel personal, she's mastered the art of listening — not just hearing — to understand client needs and deliver flawlessly every time. Michael and Lauren discuss: How to create memorable experiences that make guests feel valued The power of listening as a sales superpower Why handwritten notes and human connection still win in a digital age How to negotiate large catering contracts (and protect your bottom line) The balance between technology, AI, and human touch in hospitality How to deliver five-star service at stadium scale Whether you're running a local restaurant catering operation or managing large-scale corporate events, this episode will inspire you to elevate every touchpoint — from first call to final thank-you note. Restaurant Catering Smarts is sponsored by CaterZen Catering Software — the all-in-one platform helping caterers streamline operations, save time, and sell more.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Christin Marvin, founder and CEO of Solutions by Christin. With over 20 years in the hospitality trenches—from line cook to multi-unit operator—Christin now helps restaurant owners and leaders create sustainable success without burning out in the process. They dive into what it really means to build resilient teams, retain top talent, and lead with clarity—even when the kitchen is on fire (literally or metaphorically). Christin opens up about her early days in a small Missouri town slinging tacos at her favorite Mexican restaurant, and how that journey led to her becoming a leadership coach and consultant to independent restaurants across the country. You'll hear insights on: What's driving burnout in restaurant leadership—and how to stop it. The power of culture, communication, and clarity in growing your team. How to turn overwhelm into opportunity with a fresh leadership mindset. Whether you're managing one unit or many, this episode offers practical, heartfelt wisdom to help you lead better, live better, and build a restaurant business that doesn't run you into the ground. Restaurant Catering Smarts is proudly sponsored by CaterZen Catering Software. Turn your catering chaos into calm—sign up for a free software walkthrough today.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Terry Matthews, Co-Founder of CaterLinked, a fast-growing community built to connect, educate, and empower catering professionals. Terry shares how CaterLinked was born out of one big idea: that caterers don't have to compete alone—they can grow stronger together. Through online groups, in-person meetups, and the newly launched CaterLinked Academy, Terry and his team are creating a space where operators can collaborate, share best practices, and accelerate their success. Michael and Terry talk about the power of curiosity, connection, and community, and why open sharing—not secrecy—is the real key to innovation. They also dive into how education, culture, and technology all intersect to help restaurants turn catering into a scalable, profitable business. Whether you're a small operator looking for support or a multi-unit brand ready to grow, this episode will inspire you to rethink competition and embrace collaboration as your new business advantage. Restaurant Catering Smarts is sponsored by CaterZen Catering Software — trusted by restaurants nationwide to simplify catering operations, save time, and increase sales.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with George Westberry, Director of Marketing Initiatives at Red Hot & Blue Barbecue. With 13 years at the brand and a career that began in the back of the house as a chef, George has a unique perspective on how marketing, hospitality, and operations come together to grow both dine-in and catering sales. George shares how Red Hot & Blue has leveraged community connections, consistent branding, and strategic campaigns to expand catering while staying true to their barbecue roots. He explains why gratitude and kindness are powerful business tools, how cross-functional collaboration fuels growth, and why marketing must have a dedicated focus on catering to succeed. Michael and George also dive into the evolution of restaurant marketing—from grassroots efforts to the role of technology—and the importance of creating a seamless guest experience across every touchpoint. If you want practical insights into building catering awareness, aligning marketing with operations, and turning brand values into sales, this conversation is packed with takeaways you can put into practice. Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Kevin Reading, VP of Sales and Community Engagement at Luna Grill. Kevin shares his journey from hotel catering to leading national catering at Qdoba, and now helping Luna Grill scale its off-premise and catering programs. He dives into the advantages of working in a nimble, entrepreneurial organization, where testing ideas and pivoting quickly drives results. You'll learn how Kevin focuses on: Community engagement as a sales driver Building catering programs with flexibility and speed The importance of removing friction for customers Aligning purpose-driven leadership with profitable growth Michael and Kevin also explore how technology, relationships, and culture play a role in scaling catering in the fast casual space. This episode is full of practical insights for operators who want to grow catering without drowning in red tape. Restaurant Catering Smarts is sponsored by CaterZen Catering Software—the system restaurants trust to save time, stay organized, and increase sales.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Jenn Saunders-Haynes, Owner & Chief Catering Strategist at Elizabeth Jewel Consulting. Jenn shares why the three P's—Packaging, Process, and Profit—are the foundation of catering success. From avoiding the trap of copying your full restaurant menu, to choosing functional packaging that protects food quality, to building systems that scale without chaos, she brings decades of hospitality and catering expertise to the conversation. Michael and Jenn also dive into the importance of data over gut instinct, how to leverage third-party platforms as marketing tools (not your main revenue stream), and creative grassroots ways to grow catering even without a sales team. Packed with practical insights—from menu design to packaging hacks, sales strategies, and leadership alignment—this episode is a must-listen for anyone ready to move beyond "random acts of catering" and build a profitable, scalable program. Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Deborah Miller, Founder of Deborah Miller Catering & Events—one of New York City's most creative and fast-growing catering companies. Deborah shares her journey from growing up in her father's "greasy spoon" to building a thriving, full-service catering and events business in the heart of Manhattan. She reveals how her team carved out a lucrative niche in micro weddings and intimate, high-impact events, and why personalization, creativity, and a "hospitality-first" mindset have fueled their growth. They also dive into: Adapting to shifting event trends, including post-pandemic demand for smaller, more meaningful celebrations. The power of team culture in delivering exceptional client experiences. Creative menu development that blends seasonality, presentation, and storytelling. Operational systems and technology that keep her business running smoothly even during peak wedding season. Packed with insights on building a brand that stands out in a competitive market, this episode is a must-listen for caterers and event professionals aiming to grow their business while delighting every client. Restaurant Catering Smarts is powered by CaterZen Catering Software, the all-in-one platform helping restaurants grow catering sales and streamline operations.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with John Geyerman, Chief Strategy Officer at WOWorks, the parent company behind better-for-you brands like Saladworks, Frutta Bowls, and The Simple Greek. John brings a wealth of experience from his days at Schlotzsky's and Dickey's Barbecue Restaurants, and he dives into the complexities and opportunities of running catering operations across multiple fast-casual brands. From managing brand identities to streamlining logistics, John unpacks how WOWorks approaches growth, guest experience, and operational excellence—all while keeping catering front and center. You'll learn how they: Prioritize catering in the tech stack and operational rollout Cross-train teams across different brand concepts Use catering to build brand awareness and guest loyalty Whether you operate one brand or many, this episode is full of smart, strategic takeaways for scaling your catering game without sacrificing quality. Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Christian Hilty, VP of Partnerships at DeliverThat, a delivery logistics platform built specifically for catering. Christian shares how DeliverThat carved out a niche in the catering world by offering scheduled, white-glove delivery services tailored for large catering orders—a game-changer for restaurants tired of the headaches from third-party delivery apps. You'll hear how DeliverThat helps restaurants boost order accuracy, improve customer satisfaction, and increase repeat business by solving that last-mile logistics problem most operators struggle with. Michael and Christian dive into: Why scheduled delivery beats on-demand for catering How DeliverThat integrates with systems like CaterZen to streamline operations Real-world use cases and ROI for restaurant partners What's next for technology in catering delivery Whether you're drowning in delivery issues or just looking to level up your catering game, this episode is packed with golden nuggets from someone in the trenches of catering logistics every day. Restaurant Catering Smarts is sponsored by CaterZen Catering Software, the all-in-one solution for managing and growing your catering business.  

In this episode of Restaurant Catering Smarts, Michael Attias sits down with Chris Heffernan, CEO of dlivrd—a last-mile logistics company disrupting the gig delivery space with a focus on transparency, driver empowerment, and AI-driven matchmaking. Chris shares his vision for a delivery ecosystem where restaurant operators and drivers both win. You'll hear how dlivrd's platform is custom-built for catering—not just another gig app. Think: delivery driver profiles, matching based on capacity and equipment (not just location), and AI that "swipes right" on the perfect driver for every order. Michael and Chris dive into: The flaws of traditional delivery apps for catering orders How AI and driver profiling create better outcomes for large orders Why culture and community matter, even in the gig economy Practical ways caterers can leverage AI, from chatbot customer service to automated menu recommendations Whether you're running five catering deliveries a week or fifty, this episode will change how you think about delivery logistics. Restaurant Catering Smarts is powered by CaterZen Catering Software, the all-in-one platform helping restaurants grow catering sales and streamline operations.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with Jason Schultz, Founder and CEO of Blue Ridge Payment Partners, for a conversation that's less about payment processing and more about character, relationships, and doing business the right way. Michael shares the behind-the-scenes story of how Jason uncovered a major opportunity that led to CaterZen landing one of its biggest clients. Even though Jason didn't win the processing business, his integrity and partnership-first mindset made a lasting impact. Together, they dive into: Why playing the long game in business always pays off The power of being the guy who holds the door open, not just the one who gives the quarter How shared values and trust lay the foundation for profitable business relationships Why Michael believes "1 + 1 = 3" when collaboration beats competition If you're in the catering or restaurant business and want to hear how doing the right thing can still win, this episode delivers a refreshing take on success beyond transactions. 🎧 Sponsored by CaterZen Catering Software — empowering you to streamline operations, boost sales, and reclaim your time.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Ellen Diehl, Operations Coordinator at Roots Natural Kitchen—affectionately dubbed "The Catering Queen" by her team. Ellen plays a pivotal role in building and scaling off-premise catering for one of the country's fastest-growing health-focused fast-casual brands. From her humble beginnings working the drive-thru at Long John Silver's to orchestrating seamless catering operations across multiple locations, Ellen's journey is both inspiring and practical. Michael and Ellen dive into: How strong systems and SOPs empower store teams to deliver consistently great catering Using CaterZen to coordinate logistics, manage orders, and eliminate chaos What it takes to scale catering without sacrificing brand standards or team morale Why packaging, communication, and training are key ingredients to off-premise success This is a must-listen episode for anyone looking to scale catering smartly, without burning out their teams or blowing up their operations. Restaurant Catering Smarts is sponsored by CaterZen Catering Software—the all-in-one solution for restaurants ready to grow catering sales while saving time and staying organized.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Allen Beck, Director of Off-Premise and Catering at Costa Vida. With over 15 years of experience in restaurant operations and hospitality, Allen has helped Costa Vida double its catering business year over year—by building a sales-driven culture and putting boots on the ground. Allen shares how the brand shifted catering from a passive revenue stream to a core profit center through working interviews, franchisee engagement, and menu engineering that supports scale and travel. He also offers a behind-the-scenes look at how Costa Vida aligns corporate and franchise operations, the ROI of hiring a catering sales rep, and why knocking on doors still beats a tech stack. If you're serious about growing catering sales, this is a can't-miss conversation full of actionable insights—and a few spicy hot takes. Restaurant Catering Smarts is sponsored by CaterZen Catering Software—helping restaurants turn catering chaos into calm.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Marianne Jeff, also known as The Get It Done Diva and Founder of the Women's Business Momentum Center. With over 20 years of experience coaching small business owners, Marianne shares the strategies she used to help Zach's Catering transform their operations—from clunky systems and chaotic days to streamlined processes and sustainable growth. They dive deep into the power of habits, planning, and systems, as well as the mindset shifts needed to run a business without burning out. Marianne also opens up about her personal journey to sobriety and how it reshaped her perspective on leadership, productivity, and life. Whether you're buried in to-dos or looking to regain control of your catering business, this episode offers real-world insights on how to simplify your day, scale with systems, and enjoy the entrepreneurial journey. Restaurant Catering Smarts is sponsored by CaterZen Catering Software — the tool to turn catering chaos into calm.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with Erle Dardick, founder of CaterLinked and the Off Premises Growth Academy—and one of the most respected voices in restaurant off-premises strategy. Erle's journey started back in 1996 with the purchase of Tony's Deli in Vancouver. Fast forward nearly 30 years, and he's become a major force in helping restaurant operators succeed in the off-premises world of catering, takeout, and delivery. In this candid conversation, Erle and Michael talk about: The evolution of catering from back-of-house afterthought to business-critical revenue stream. Why tech-enabled systems and operations are non-negotiable if you want to scale. How focus and clarity drive profitability—and what to avoid if you're serious about growth. The future of catering and what restaurants must do now to stay relevant. You'll walk away with battle-tested strategies for building a more efficient, profitable, and scalable catering business. Whether you're just starting or hitting a plateau, this episode is your blueprint for growth. Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Kelly Grogan, Founder & CEO of CRUMBS, a platform helping restaurants grow through smarter local store marketing, online ordering, and catering strategies. With a background in both hospitality and tech, Kelly shares how CRUMBS empowers restaurants to grow incremental revenue channels—especially catering—by simplifying systems and leveraging community connections. She dives deep into how to build a catering-friendly menu, why simplicity always wins, and how local presence and smart marketing can supercharge your catering sales. This episode is packed with real-world takeaways on menu design, customer communication, and team-driven growth. Whether you're launching a catering program or looking to scale one, Kelly's practical advice and sharp insights will help you drive results. 🎙️ Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with Aron Benon, CEO of LaLa Tacos, a fast-growing taco catering business known for its high-quality food, top-notch customer service, and innovative marketing strategies. Aron shares how he turned a small taco cart operation into a thriving business with 22 taco carts, a 5,000-square-foot catering kitchen, and a reputation for excellence. He dives into the power of SEO, rapid response times, premium presentation, and why customer experience always comes first. In this episode, Aron breaks down: ✅ Why fast response times are the key to winning more catering business ✅ How LaLa Tacos dominates search engine rankings to drive leads daily ✅ The secret to high-end wedding and corporate catering sales ✅ Why presentation and branding matter—even in taco catering ✅ How offering free tastings and premium service builds customer loyalty ✅ The unexpected power of churros—and why they became a game-changing upsell Aron also shares his hard-earned lessons in customer service, follow-up, and overcoming common mistakes that can sink a catering business. 🎧 Listen now and get ready to level up your catering game! Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Jessica Lehrer, Owner of Adam & Joe's Gourmet Eatery, a catering company that has mastered high-volume, high-quality corporate catering with a focus on fresh, locally sourced ingredients and exceptional service. Jessica shares how she and her family grew their business from a small restaurant into a thriving catering operation, emphasizing the power of personalized service, strategic marketing, and premium presentation. She also discusses her journey from criminology and law enforcement back into the family business—and how her investigative skills even helped bust a credit card fraud ring! In this episode, Jessica dives into: ✅ The best marketing strategy for corporate catering—and why in-person relationships still win ✅ Why premium presentation & packaging help command higher prices ✅ How strategic LinkedIn outreach lands high-value catering clients ✅ The power of customer service and becoming a catering "partner," not just a vendor ✅ How technology and AI are shaping the future of catering sales & efficiency If you're looking for practical, proven strategies to grow your catering business while standing out from the competition, this episode is full of valuable insights you can apply today! Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Butch Scott, Owner/Operator of Taylor Grocery Special Events Catering in Taylor, Mississippi. With over two decades in the restaurant and catering industry, Butch has built a multi-million-dollar catering business rooted in southern hospitality, consistency, and customer relationships. Butch shares his journey from running Abbeville Catfish to scaling Taylor Grocery's catering operations to nearly $4 million in annual sales—all in a town of just 50,000 people. He dives into: ✅ The power of a well-maintained customer database and how it fueled a 10x revenue increase ✅ The importance of menu packaging to simplify sales and operations ✅ Why relationships & word-of-mouth marketing still outperform traditional advertising ✅ How technology & AI are shaping the future of catering sales and marketing From corporate drop-offs to high-end weddings, Butch has seen it all and shares his best strategies for scaling a catering business while maintaining quality and service. Whether you're just starting out or looking to take your catering sales to the next level, this episode is packed with insights you can apply today! Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Amber Polk, Catering Director at Soulman's Bar-B-Que. With over 10 years of experience in the catering industry, Amber has played a pivotal role in growing Soulman's Bar-B-Que's catering operation across 20 company-owned locations. Amber shares how consistency, training, and customer relationships have been the foundation of their catering success. She dives into the importance of word-of-mouth marketing, leveraging customer trust and referrals, and how Soulman's stays true to its roots with scratch-made recipes and a focus on hospitality. They also discuss the role of technology in streamlining catering operations, from online ordering to delivery logistics, and how Amber personally took the initiative to bring CaterZen into the company—proving its value by increasing efficiency and sales. This episode is packed with insights on building a strong catering brand, maintaining quality across multiple locations, and training teams to deliver exceptional customer service. Whether you're looking to scale your catering business or refine your operations, Amber's story is a must-listen! Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Julie Wade, Head of Marketing at Taziki's Mediterranean Café. With over 15 years of experience in brand strategy and marketing, Julie shares insights on creating authentic customer experiences, leveraging technology like AI for personalization, and the importance of integrating catering into broader marketing plans. Julie discusses how Taziki's combines fresh ingredients with the spirit of hospitality to stand out in the competitive restaurant industry. She also highlights her strategies for building loyalty programs, implementing AI in call centers, and using data-driven campaigns to boost catering sales. Packed with actionable advice and inspiration, this conversation is a must-listen for restauranteurs ready to elevate their marketing game. Learn from Julie's career journey, creative campaigns, and her passion for storytelling in this exciting episode. Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, host Michael Attias interviews Jill Hammett, the new COO of CaterZen Catering Software. Jill shares her unique journey into the catering industry, emphasizing the importance of relationships, reputation, and technology in building a successful catering business. She discusses the challenges and strategies involved in catering growth, the role of personality in customer interactions, and the impact of CRM systems on sales. Jill also addresses common mistakes operators make and highlights future trends in catering technology, including the potential of AI. In this conversation, Michael Attias and Jill Hammett discuss the intricacies of the catering industry, emphasizing the importance of hiring experienced staff, the value of customer feedback, and the significance of leadership beyond titles. They explore the challenges and opportunities that come with career changes, particularly in the tech sector, and highlight the necessity of building strong relationships with clients to foster long-term success. The discussion also touches on the role of mentorship and the need for continuous learning in a rapidly evolving industry. Restaurant Catering Smarts is sponsored by CaterZen Catering Software.