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Managing The Size of Catering Orders

Determining production timing and capacity are key to ensuring that your catering program is scalable, whether an order is for five people or fifty people.

About the essay

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An original essay from The Catering Institute

Ask yourself how average orders meant to feed groups of people in the 10 – 25 range will affect operations in your restaurant. What are the physical constraints? How many of those orders can be executed each day before really stretching the limitations within your four walls?

This essay examines how operators can successfully manage production timing and capacity to allow for a scalable restaurant catering program within the organization.

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