Brant Larose’s Post

Why Food Truck Catering Isn’t Just Trendy — It’s Strategic 🚚✨ Food trucks may first appear as a fun and visually appealing addition to your event. But the truth is, incorporating a food truck into your catering plan is more than just a trend — it’s a strategic move that can elevate your entire event experience. Here’s why: 1️⃣ Engagement & Experience A food truck creates a natural gathering point and encourages social interaction. Guests aren’t just eating — they’re engaging, mingling, and enjoying the experience together. 2️⃣ Flexibility & Variety From corporate lunches to weddings, block parties, or school events, food trucks offer a wide variety of cuisines to satisfy diverse tastes. Multiple trucks? Even better — everyone leaves happy. 3️⃣ Branding & Buzz A thoughtfully chosen food truck can amplify your brand’s message and make your event memorable. Guests leave with an experience — not just a meal. 4️⃣ Efficiency & Convenience With fully managed, professional food truck catering, logistics, setup, and cleanup are handled. That means less stress for you and more time to focus on what matters most. At FTALA, we’ve worked with over 100 food trucks across LA to help companies, schools, and private hosts create memorable, strategic events. From office lunches to large-scale celebrations, a food truck isn’t just a meal — it’s a tool for connection, engagement, and leaving a lasting impression. Ready to turn your next event into an experience your guests will remember? 🚚 Book a truck today at FTALA.org

Stop stressing over catering — do this instead. 🚚✨ Planning an event can feel overwhelming. Guest lists, timelines, seating arrangements… and don’t even get us started on the catering. But what if there was a way to serve amazing food without the stress? That’s where fully-managed food truck catering comes in. Here’s why it works: 1️⃣ All-in-One Convenience You don’t have to coordinate multiple vendors, deal with setup, or worry about cleanup. A managed food truck service handles it all, from arrival to the last bite. 2️⃣ Flexible & Customizable Whether it’s a corporate lunch, wedding, school event, or block party, food trucks can adapt menus, servings, and timing to fit your exact needs. 3️⃣ Guest Satisfaction Guaranteed People remember food that wows. Fully-managed trucks ensure your guests enjoy freshly prepared meals, served efficiently, and in style. 4️⃣ Stress-Free Logistics Forget juggling deliveries and staffing. Professional food trucks show up on time, fully equipped, and ready to serve. You get the applause — and the credit — without lifting a finger. The takeaway: Good events don’t just happen — great events are planned strategically. And catering? That’s one part you can fully check off your list with food trucks. Want to simplify your next event? Book your food truck catering experience today at ATXFTA.org 🔗

🥘 Catering: The Untapped Growth Engine for Restaurants In today’s competitive restaurant landscape, operators are constantly seeking new ways to grow revenue and improve profitability. One of the most overlooked opportunities? Catering. Whether it’s corporate lunches, holiday parties, or family gatherings, catering allows restaurants to extend their brand beyond the four walls—and the impact on both the top line and bottom line can be significant. 📈 Top-Line Growth: More Orders, More Reach Catering opens the door to: 🚀 Higher average order values – Catering orders often exceed regular dine-in or takeout tickets. 🧑💼 New customer segments – Businesses, schools, and event planners become repeat clients. 📸 Brand exposure – Every catered event is a marketing opportunity. 💰 Bottom-Line Efficiency: Streamlined Operations, Better Margins Catering can also improve profitability: ⏱️ Predictable prep – Orders are often placed in advance, allowing for better labor and inventory planning. 🌙 Off-peak utilization – Catering can be fulfilled during slower hours, maximizing kitchen efficiency. 🧾 Lower overhead – No need for table service or front-of-house staffing. 🧠 How Paytronix Helps You Win at Catering At Paytronix, we help restaurant groups turn catering into a scalable, profitable channel: 🛒 Online Ordering for Catering – Customizable menus, lead-time controls, and order scheduling make it easy for guests to place large orders. 📣 Guest Engagement – Use automated email and SMS campaigns to promote catering during seasonal peaks or to re-engage past catering customers. 🎁 Loyalty Integration – Reward catering clients and encourage repeat business with tailored loyalty programs. 📊 Data Insights – Understand who your catering customers are, what they order, and when they’re most likely to buy. Catering isn’t just a side hustle—it’s a strategic growth lever. With the right tools and strategy, it can drive meaningful revenue while improving operational efficiency. If you're a restaurant group looking to unlock the full potential of catering, let’s talk. I’d love to show you how Paytronix can help. #RestaurantGrowth #CateringStrategy #Paytronix #HospitalityTech #TopLineBottomLine #RestaurantMarketing

Food as Essential Source of Income! 🍽️ How a Small Catering Business Can Earn Big — Anywhere in the World No matter where you are — Manila, Madrid, or Miami — one truth stays the same: people will always gather to eat. And that single human habit is why a simple home-based catering kitchen can quietly grow into a six-figure global business. The secret isn’t about owning a fancy venue or celebrity chefs. It’s about structure. Four simple revenue pillars can turn any neighborhood cook into a serious earner: 1. The Subscription Model Partner with offices, schools, or small organizations that need daily or weekly meals. Think of it as “corporate meal subscriptions” — predictable orders, consistent income, and a loyal client base. Stability beats virality every time. 2. The Event-Based Boost Weekends are gold. Weddings, birthdays, or small corporate events can multiply weekly income. Rent logistics, collaborate with decorators or photographers, and offer “food + coordination” packages that make you the all-in-one solution clients love. 3. The Everyday Delivery Stream Modern consumers crave convenience. Sell ready-to-eat meals or family trays via local delivery apps or chat groups. Keep menus tight, fresh, and easy to reheat. Volume and reliability — not extravagance — drive repeat business. 4. The Signature & Seasonal Strategy Every market has its festive rush: Christmas, Ramadan, Lunar New Year, Diwali. Use those seasons to push one unforgettable dish — the signature item people crave every year. Scarcity and nostalgia build brand recall better than any ad. Across countries, kitchens, and currencies, the equation doesn’t change: Consistency + Creativity + Community = Profit. Because catering, at its heart, isn’t just about food — it’s about trust. And when you feed people well enough, they’ll feed your business back in ways that compound far beyond the kitchen walls. Bloomberg LinkedIn LinkedIn China 领英中国 LinkedIn for Marketing

Nibble Orders is the rebrand of dlivrd Technologies recent acquisition of Omnicart and is now our catering first online ordering platform that gives restaurants a real alternative to cramming catering into takeout tools. For too long operators have tried making catering work on systems built for single meal orders. It does not work. Catering demands its own workflows, logistics and margin controls. What makes Nibble different: • Catering first design built for large orders, group menus, event scheduling and the unique logistics of catering • Seamless delivery integration with our Expedite fleet ensures reliability, setup and tracking built in • End to end control in one unified platform for ordering, delivery, edits, tax exempt clients, tip separation and more • Revenue stays in house and restaurants retain their margins without commissions on orders We are also partnering with Omnirev and CRUMBS to power Catermind a community for catering operators to connect, share best practices and grow together. Catering deserves more than an afterthought. With Nibble we are giving restaurants clarity, control and capabilities to scale their catering business without the chaos. (Press release link is in the comments)

🚀 Big news in catering tech! Nibble Orders (rebranded from dlivrd Technologies’s acquisition of Omnicart) is here — a catering-first online ordering platform built for large orders, group menus, and event scheduling. ✅ Seamless delivery with Expedite ✅ Full control over orders, edits, tax-exempt clients & tips ✅ No commissions — restaurants keep their margins We’re excited to see Nibble partner with Omnirev and CRUMBS to power Catermind, helping catering operators connect and grow together. Catering deserves its own system — and Nibble delivers.

Pleased to introduce Nibble Orders: Built for Catering Most restaurants still push catering through takeout tech—and the seams show. One system to take the order. Another to deliver it. A third for customer records. None designed for the high-value, high-stakes reality of catering. The result? - Lost edits. - Mishandled tax-exempt clients. - Drivers unprepared for $1,000 orders. - Guests expecting a setup left with a doorstep drop. That’s not just operational strain—it’s reputation at risk. Nibble ends that cycle. - One platform, built for catering from the ground up. - Direct integration with Expedite’s catering-first delivery fleet—set-up included at guest location. - Full control over edits, chargebacks, tips, and client management. Operators gain time. Guests gain consistency. Brands stay protected. Catering shouldn't be considered a side hustle—it’s a brand growth engine. Now it has the system it deserves. Ashley Campos Christopher Heffernan dlivrd Technologies Nibble Orders #eventindustry #hospitalityindustry #cateringtechnology #offsitecatering #eventmanagers

If you run catering like a restaurant you're already losing money Catering and restaurants might look similar from the outside food, service guests but operationally they live in two different worlds 1. The Revenue vs. Cost Model A restaurant lives on sales volume and guest experience Every table, every seat, every upsell counts But catering operates on volume efficiency You’re not selling an experience you’re selling meals in bulk with strict budgets fixed prices and zero room for emotional spending When you apply a restaurant mindset chasing aesthetics, variety or à la carte flexibility your production cost per meal skyrockets In catering success is about controlling variables Your profit comes from precision not creativity 2. The Menu Philosophy Restaurant menus are designed to impress catering menus are designed to repeat Repetition is not a weakness it’s a profit strategy Each menu item must Maintain consistent portion size and yield Support bulk production without compromising quality Use ingredients that can be cross utilized across multiple menus Be logistically efficient to transport reheat and serve If your chefs change menus too often or design restaurant style dishes you lose your operational rhythm and increase waste labor time and purchasing complexity 3. The Production System In restaurants, food is cooked per order In catering food is produced in cycles planned batched stored and distributed That means the key success factor is workflow engineering Mapping every production stage Reducing movement between stations Defining labor roles clearly Optimizing cooking to holding ratios A well run catering kitchen operates like a factory with precise timing temperature control and accountability at each checkpoint Any delay or duplication leads to direct cost leakage 4. The KPI Discipline Restaurant KPIs: table turnover average check guest satisfaction Catering KPIs: Food Cost % Cost per Meal Labor Cost % per Output Yield Loss % Production Efficiency Ratio (meals per labor hour) Waste % Delivery Accuracy If these numbers aren’t tracked daily profitability is just guesswork Catering margins are often less than 10% one small inefficiency can erase your entire profit for the week 5. The Leadership Mindset Running catering is not about being a “chef” it’s about being a systems leader The best catering managers don’t just cook food; they build structures that can scale. They think in: SOPs Forecasting accuracy Batch production flow Cost modeling KPI visibility Final When you stop running catering like a restaurant and start managing it like an operation you unlock real profitability consistency and client trust Because catering is not the art of serving food it’s the science of producing it efficiently profitably and repeatedly If you found this valuable share it forward and follow for more insights on catering leadership and operational excellence #Hesham Issa

The Untapped Power of the Food-on-Demand & Catering Space ✅ In the world of food delivery, most people think fast — quick bites, quick drops, quick apps. But behind the scenes, there’s a growing space that’s redefining what on-demand and catering really mean: service logistics. For example, catering isn’t just about “bigger orders.” It’s about precision, timing, and trust — coordinating multiple stakeholders, keeping food presentation-ready, and ensuring every delivery feels like an extension of the brand itself. In many ways, it’s also a form of marketing, because every well-handled delivery reinforces the client’s image — and that applies to the on-demand world too. It’s also where technology and human touch meet: routing logic, platform integrations, and live driver support all working together to create a seamless experience. That’s the space we live in every day — bridging the gap between restaurants, drivers, and clients to make large-scale orders run smoothly. And when it works, it’s magic: on-time pickups, happy clients, and food (or items) delivered exactly as intended. As this space continues to grow, so does the opportunity — not just for efficiency, but for crafting meaningful service experiences in an industry that often moves too fast to stop and care. At dlivrd Technologies, that’s exactly what we do — helping businesses of every size, from small startups to large enterprise brands, shift their focus from simply delivering orders to delivering experiences. Marge Loveday Carlos Campos Jr Samantha Hart

Traditional Catering vs Cloud Kitchen Catering The Evolution of Food Operations The catering industry is transforming faster than ever One debate defines this new era Traditional Catering vs Cloud Kitchen Catering Both models feed thousands daily But they differ in philosophy investment, and scalability Let’s break down the real difference in 10 points 1.Operational Foundation Traditional catering runs on physical presence on site kitchens service teams, and event setups -Cloud kitchens operate on digital infrastructure central production and tech based delivery systems It’s a shift from manual coordination to smart automation 2.Investment Model Traditional catering requires heavy capital equipment storage logistics and staff housing -Cloud kitchens reduce CAPEX by up to 50% focusing more on technology data, and central kitchens instead of multiple branches 3.Scalability Traditional catering expands gradually limited by manpower and location -Cloud kitchens scale rapidly through data driven expansion virtual brands and shared kitchen spaces 4.Labor Efficiency In traditional operations labor drives production. -In cloud kitchens data drives labor Automation and process mapping can cut workforce costs by 30–40% improving labor to output ratios 5.Food Quality & Control Traditional setups rely on chef craftsmanship and team experience -Cloud kitchens depend on process standardization and system control One delivers emotional value the other delivers consistent quality at scale 6.Customer Relationship Traditional catering builds personal relationships face to face connections and trust -Cloud kitchens build digital relationships loyalty through data reviews, and online experiences Different paths same goal client retention 7.Flexibility & Menu Innovation Traditional models adjust slowly to new trends -Cloud kitchens test new dishes measure performance online and adapt in real time turning data into innovation 8.Profitability Structure Traditional catering relies on large contracts and events with high but inconsistent margins -Cloud kitchens run on steady daily demand smaller margins but predictable income Profit is no longer about volume it’s about efficiency per plate 9.Risk Management Traditional models face risk in logistics weather and manpower -Cloud kitchens face risk in data dependency and platform algorithms The winners? Those who balance both models smartly 10.The Future The future is hybrid catering combining the soul and craftsmanship of traditional kitchens with the efficiency and scalability of cloud kitchens Because tomorrow’s leaders won’t choose one side They’ll master both Final Traditional catering builds trust and emotion Cloud kitchens build systems and speed But the strongest brands will build both emotion and efficiency