5 Ideas for Increasing Drop-Off Catering in 2018

Corporate catering was the biggest area of growth in the industry last year, according to an annual ICA survey. More than half (54%) of caterers surveyed said that corporate catering dominated last year, growing faster than weddings, special events and all other revenue streams. We wanted a closer look at this corner of the catering world, especially drop-off catering, which drove corporate catering in 2017.

And who better to get tips from than industry leaders? We spoke with Heidi Brice, director of catering for Puff n' Stuff Catering in Orlando, and Jennifer Cafferata, sales and operations manager at Blue Plate Catering in Chicago, to hear their tricks of the trade—and share them with you!

1. Lots of little bites
First, let's share one of Cafferata's tips on food: "Small bites with a wide variety of offerings are trending for both breakfast and lunch orders." These petite eats are also a way to differentiate your company; you can create unique flavors and one-of-a-kind bites that your guests won't soon forget.

2. Vary your services
Drop-off clients might want something more than, well, a drop-off. Brice offers her clients a basic drop-off service, "all disposable," as well as "a drop-off with small limited service." You can save time and money by figuring out if clients really want service or just good food.

3. Stick to a theme
Though drop-off events are often simple, especially when compared to elaborate weddings and special events, Cafferata shared that "themed receptions are popular as well." Some simple décor and a themed menu make your clients' experiences that much more memorable.

4. Charge a flat delivery fee
Depending on how urban or rural your company is, a flat delivery fee might make more sense than custom pricing. "We used to plan on distance from our commissary," said Brice, "but we changed it to a flat delivery fee within a 20-mile radius."

5. Brand your boxes, trucks and uniforms
Make your drop-off catering stand out from other office lunches by branding your supplies. Cafferata shared that Blue Plate's "trucks are branded and [their] delivery drivers wear branded uniforms." Also branded? "Delivery boxes and napkins," Brice added.

We can't wait to see how caterers innovate in 2018, and we hope that these ideas help you conquer corporate catering.

Puff n' Stuff Catering and Blue Plate Catering are proud members of the ICA. To learn more, visit internationalcaterers.org.