The Hidden Gem that Expands Profits in Catering and Your Restaurant

After a couple of years in the restaurant business, it’s not unusual for your customers to start asking the question: do you cater? The answer? Of course, you do! There is no need to pass up these extra profits.   

A commissary kitchen is the point, the center, or the hub that keeps the main wheels turning and maximizes efficiencies and profits in a food business.

After answering “yes” a few times and then officially launching your catering division, much to your delight, you’re successful. Before you know it, you have not only an in-demand restaurant, but your catering business has exclusivity at multiple venues and your off-site catering for private/social clients reaches four to five events per weekend. 

As these events are in coordination and preparation, you start to notice some challenges the kitchen is having keeping up. For example, employees standing in line to use the 60-quart Hobart to make the extra batches of baked items for the catering events.

Or, while…