Here are some more conversation starters:
1. Offer to put in a catering pantry with a simple stove
and refrigerator in the offices of your existing drop-off corporate clients
that agree to increase their order frequency and size.
2. A caterer’s employment level must reflect the amount
of booked business.
3. Managers need to empower their staff to make
decisions; the staff needs to understand that each decision has its
consequence.
4. The marketing a caterer does must overcome the false
and/or negative beliefs that the public has about their company.
5. Hold a “Food Critic For A Day” marketing concept where
you invite people into a venue to taste your new menu items. Each person is
given a clipboard with a list of questions about the food and a system for
rating each new food. People will love to do this and you will gain new
exposure to your clients.
6. Managers need to spend as much time thinking about
their staff as they do thinking about their clients.
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