Cater Cult

05/02/2018

Part 2 - How To Build A Killer Corporate Drop Off Menu. So much fun writing this, cannot wait to help build your menu, it will be amazing.

CaterCult is a catering and off premise sales, service and operations management and consultancy firm located in Chicago, IL.

05/01/2018

Thinking about creating or updated your catering menu? Read through part one of a three part guidebook on creating a corporate drop off menu that can be the centerpiece of your catering program.

https://www.catercult.com/new-page-78/

CaterCult is a catering and off premise sales, service and operations management and consultancy firm located in Chicago, IL.

05/01/2018

The Art of Persistence - I love talent, admire ambition, promote a positive attitude, and happily work hard, but everyday I am reminded that persistence is the trait I admire most.

04/19/2018

Unit growth demands simplification. Today we started our partnership with Mediterranean Brands to co-pack Naansense's amazing sauces. Chef Barry working with Chef Hiran.
http://www.mediterraneanbrands.net/

04/18/2018

Sales and Marketing are intimately connected. By coordinating your catering sales team with your marketing initiatives you create the ultimate relationship builder. Whether you have one store our dozens this simple process can ignite your engagement. If you would like help putting one together Cater Cult can quickly get you up and running and help maximize your sales teams efforts.

https://www.catercult.com/new-page-71/

04/12/2018

I love doing food presentations to new customers, nothing more fun. I put this guide together for my new sales trainees, check it ouhttps://static1.squarespace.com/static/59d4375fcd0f6861374c3a83/t/5acf64cb70a6adc2356f1322/1523541196730/Catering+Food+Presentation.pdf

04/05/2018

Is Upselling a Lost Art? I put together a my 9 must do upselling practices.
https://www.catercult.com/blog/

04/05/2018

Amazing event by the Illinois Restaurant Association, "Meet the Experts" Picture with my partner Chef Barry Brooks, Susan Berkoff Brooks, John Swanson and Tony Mantuano, Chef and Partner at Spiaggia. Barry and Tony opened Spiaggia together in 1984, wow they have some great stories.