The #1 catering mistake restaurants make isn’t food quality. It’s distribution and friction. Industry data shows most catering orders come from existing customers, not cold outreach. People already trust your food, they just don’t know you cater, or it’s too hard to order. Smart operators do 3 things: 1️⃣ Sell catering at the point of purchase In-store signage, box stuffers, and a simple CTA like “Feeding a group? We cater” work because they catch customers at peak satisfaction. 2️⃣ Remove order

888K views · 2.4K reactions | WATCH: Some restaurants, like this one in South Carolina, are using "distancing dolls" and mannequins to make sure social distancing and capacity guidelines are followed. Another restaurant owner in Virginia says he's doing it to make his restaurant look full when they reopen in a few weeks. What do you think?  or  boston25.com/3fPPcR6 | Boston 25 News | Facebook

199K views · 119 reactions | NEW Roadtrip™ Bowls made by Lazy Dog start at around $12! Choose your flavor destination and get ready for an adventure in a bowl. Available for takeout and delivery at roadtripbowls.com. | Lazy Dog Restaurants | Facebook

The restaurant profitability formula ↓ Most restaurant owners think they need more sales to fix their profit problem. I used to think that too until I learned the 30/30/30/10 rule. 👉 30% food costs 👉 30% labor 👉 30% overhead 👉 10% profit If those ratios slip, your bottom line bleeds. Say your manager tells you, “We’re just 3% over budget this week.” Sounds harmless, right? But if your restaurant does $15,000 in weekly sales, that “3%” means $450 gone every single week. Over a year, that’s $2

37K views · 394 reactions | Owner.com on Reels | Facebook

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2M views · 23K reactions | Taking Delivery of My New Modified Beast...