Restaurants Are Leaving Money on the Table by Underinvesting in Catering
About this episode
John Zinno discusses how restaurants can profit from catering by transforming it into a growth channel.
John Zinno shares how restaurants can turn catering from an operational expense into a profitable growth channel. As co-founder of DeliverThat, he explains why some brands generate up to 30% of their revenue from catering, why quality matters more than speed for large orders, and how operators can manage delivery more strategically. Zinno also shares practical advice on building first-party ordering, finding new catering opportunities beyond corporate offices, and creating delivery experiences that keep customers coming back.
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