b'Our clients love our food. We just have to figure out a way to get our food to them.own retail food shop in the front of their production kitchen. ABOUT THE AUTHOR Company C in Texas was a strictlySandy Korem is the owner of high-end event caterer. They now sellDallas-based catering company dinners for four to the same clientsThe Festive Kitchen, which with an average sales ticket of $200.operates multiple food divisions, catering, food manufacturing Plus, they have become the go-to stopand gourmet food shops. Sandy before their clients head off for theand The Festive Kitchen have weekend to their ranch. By immediatelyreceived numerous awards, adding daily social media, their foodincluding The White House Food shop and online shopping are gainingService Medallion for outstanding service to a sitting president. new customers every day. She is also a frequent speaker at national restaurant shows andCompany D in California hasa contributor to several national converted their food production fromfood publications. Learn more parties to meals for those in need.about her coaching program at thecateringcoach.com. Its Your ONE Chance to Reset Their rental division is busier thanThink of food that you can sell for:ever due to the need for small-group entertaining at local vineyards.Company E (my catering company)Weekend football watching:People started three new revenue streamsare starved for sports. While they since March. Year-to-date saleswatch, they want good food to eat!REAL RESET RESULTS compared to 2019 are even. Can youThe long Thanksgiving weekend (notCompany A in Washington state isbelieve it? We have no events, and ourjust Thanksgiving Day):Help make currently at 20 percent over last yearssales are even with last year. Its all dueyour clients busy holiday weekend sales, year over year. They are providingto multiple revenue streams. easier by offering foods for breakfast, curbside pickup, door-to-door delivery forbrunch and lunch, with items that can dinner, prepared meals and cocktails, andHOW CAN YOU RESET?be cooked straight from the freezer to patio seating at their restaurant. They alsoFind multiple ways to provide yourthe oven.just purchased a trailer to sell small bites,food to your clients. You have theSmall group holiday gatherings: including shaved ice, near their patio.client base, the equipment, the recipesPeople will still be celebrating in and the staff.December, even if those celebrationsCompany B in New Jersey started Friedare smaller. Offer hors doeuvres, small Chicken Fridays and is selling more thanStart with an online shop on yourplates and desserts specially designed 50 family pick-up dinners every Friday.website. This can be done veryfor small group gatherings.They now have better cash flow and lowerinexpensively, and you can do it labor costs than ever before, because theyyourself. Start making your fourthAlways remember: You CAN reset. shifted their emphasis to selling from theirquarter online shopping menu. You CAN be profitable. cateringmagazine.com CATERING MAGAZINE43'