At CaterZen, we’re all about empowering restaurant owners and operators to grow their catering businesses—and our Restaurant Catering Smarts podcast is your backstage pass to the strategies, systems, and stories that drive real success.
🎙️ Hosted by me, Michael Attias, founder of CaterZen Catering Software, each episode brings you candid conversations with catering leaders across the country. And trust me, Episode 11 is one you don’t want to miss.
Some operators hope catering will grow by osmosis. Allen Beck knows better.
As the Director of Off-Premise and Catering at Costa Vida, Allen has helped the brand double catering sales year over year by treating catering like what it is—a sales channel, not a side hustle.
From building boots-on-the-ground sales teams to engineering menus that travel well, Allen brings a clear-eyed, results-first mindset to growing off-premise revenue.
We’re excited to bring you Episode 10 of Restaurant Catering Smarts, featuring Allen Beck of Costa Vida!
When I worked in my restaurant, I’d pop the lid off a tray of ribs, sniff the smoke, and know we were about to get slammed. Today, operators can open a dashboard and see the surge coming an hour before a server ties their apron.
That’s the shift: instinct is still valuable, but in 2025, data drives the decisions. And increasingly, AI is taking the wheel.
Let’s be honest—running a catering business can feel like chaos on a good day. Orders coming in from everywhere. Operations held together by Post-It Notes. And your to-do list? Let’s not even go there.
That’s why I sat down with Marianne Jeff, aka The Get It Done Diva, for Episode 9 of Restaurant Catering Smarts. Marianne is a systems coach, business strategist, and founder of the Women’s Business Momentum Center, and she’s spent two decades helping entrepreneurs clear the clutter, build better habits, and grow businesses that don’t burn them out.
Scaling a catering operation isn’t just about doing more—it’s about doing it smarter. And no one knows that better than Erle Dardick, founder of CaterLinked and the Off Premises Growth Academy.
In Episode 8 of Restaurant Catering Smarts, I sat down with Erle to talk about the systems, strategies, and mindset shifts that restaurant operators need to grow their off-premises business without burning out. From his early days owning a deli to consulting with national brands, Erle shares what it really takes to scale catering with clarity and confidence.
If you’ve ever felt like catering is way more complicated than it needs to be—this podcasts episode is for you.
In Episode 7 of Restaurant Catering Smarts, I sat down with Kelly Grogan, Founder & CEO of CRUMBS, a platform designed to help restaurants grow through smarter marketing, simplified systems, and a serious focus on catering as a scalable revenue stream.
Growing a catering business isn’t just about making great food—it’s about getting in front of the right customers, responding fast, and delivering an experience that keeps them coming back. That’s exactly how Aron Benon, CEO of LaLa Tacos, built a thriving catering operation with 22 taco carts, a 5,000-square-foot catering kitchen, and a never-ending stream of leads.
When it comes to landing and keeping high-value corporate catering clients, some caterers rely on social media ads and cold email campaigns. But Jessica Lehrer, owner of Adam & Joe’s Gourmet Eatery, takes a different approach—one built on relationships, premium service, and creative marketing.
Some people grow a catering business with big ad budgets and viral marketing campaigns. Butch Scott did it the old-school way—by building trust, keeping things simple, and making sure every customer experience was top-notch.
For over two decades, Butch has been the driving force behind Taylor Grocery Special Events Catering, a $4 million catering operation in Oxford, Mississippi—a town with a population of just 50,000. Instead of relying on paid ads or constant promotions, he focused on what works: keeping a strong customer database, offering menu packages that make ordering easy, and delivering such great service that customers come back again and again.
Growing a catering operation—especially across multiple locations—is no small feat. It takes consistent quality, strong customer relationships, and the right systems in place to keep everything running smoothly. That’s exactly why I was excited to sit down with Amber Polk, Catering Director at Soulman’s Bar-B-Que, for this episode of Restaurant Catering Smarts. Amber has helped Soulman’s expand its catering program across 20 locations, all while maintaining the scratch-made quality and hospitality that keeps customers coming back.
