One catering order for $500 is worth twenty $25 takeout orders. It is the most efficient way to make money in this business. But if you screw up a lunch for a law firm, you lose 50 customers at once.

The "Lead Time" Rule

Do not allow large orders (e.g., over $100) to be placed "ASAP." Configure your online ordering settings to require 24-hour notice (or at least 4 hours) for catering platters. This gives your kitchen time to prep and thaw inventory without wrecking the lunch rush.

Staging the Kitchen

Don't fire a catering order at 11:30 AM when your line is busy with individual tickets. Prep it at 10:30 AM. Cook it at 11:00 AM. Invest in high-quality hot bags or Cambro insulated carriers. Food stays piping hot in a Cambro for 4 hours. This allows you to cook early and hold temp, smoothing out your labor curve.

The "Dummy Check"

For a large order, print the ticket twice. One person packs it. A second person (a manager) checks it against the second ticket. Check for:

• Serving utensils (tongs, spoons).

• Plates, napkins, cutlery kits.

• Condiments (do not send 50 burgers with 3 packets of ketchup).

The Delivery Handoff

Standard delivery drivers (scooters/sedans) cannot handle 10 pizza boxes and 3 trays of pasta. Ensure you have a vehicle capable of transporting the load flat. If using a DaaS provider, select "Car" or "Van" specifically so a bike doesn't show up.

Grow Your Catering Sales: Commission-Free Ordering