If someone is in the food business, it may seem plausible for them to easily switch between offering their meals via a food truck or a restaurant but the logistics are quite different. The same is true for those who offer only dine-in and then decide to add delivery or restaurants claiming they can “cater.” All of those distribution methods require different staffing, equipment, and procedures to preserve quality and are not as interchangeable as you may think at first glance.
I had a bad experience trying to order from a local restaurant that was anxious to accept my catering order only to realize too late that they did not have the disposable pans, delivery staff, or even recipes to make their dishes in mass quantities. Another non-caterer who agreed to cater delivered delicious meals but no serving utensils. They had to race back to their kitchen and loan us the tools they use in their restaurant operations. It’s quite the contrast from national firms who specialize in catering — providing online ordering, signage for each dish, and everything you need to have a successful meal.
You don’t have to cater to everyone. Be a great restaurant and achieve success in your brick-and-mortar location OR become an in-demand food truck that has lines at its multiple daily stops OR dedicate a separate component of your business to truly servicing catering needs. Unless you’re truly equipped to provide a smorgasbord of services, it’s best to narrow your scope and be great at it.
