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.

At CaterZen, we’re all about empowering restauranteurs to grow their catering businesses, and our Restaurant Catering Smarts podcast is your backstage pass to insights, strategies, and stories from the industry’s best. Hosted by me, Michael Attias, the founder of CaterZen Catering Software, each episode is designed to help you level up your catering game with actionable advice and real-world success stories.

🎉 We’re excited to announce Episode 2 of Restaurant Catering Smarts, featuring Julie Wade, Head of Marketing at Taziki’s Mediterranean Café!