Catering is one of four revenue streams that HoneyBaked owners can take advantage of, and it helps them boost business year-round. Catering is made possible when franchisees master operations, utilize excellent communication and emphasize order accuracy.
One of Four Revenue Streams
HoneyBaked franchisees benefit from four different revenue streams. While the holiday season generally means big business for our franchisees, other revenue streams – like catering – keep business booming all year long. “Catering can generate income during the slower months that helps with cash flow,” says franchise business leader (FBL), Jim Cooper.
Catering can help boost business, but Jim and other FBLs encourage franchisees to start their HoneyBaked business by focusing on other aspects of business ownership. “We recommend they wait until they get a good handle on the operations side of the business first,” Jim says. “At least a month or so.” Once franchisees have their operations down pat, they can work with their FBLs to expand into catering.
Communication is Key
Communication is the way that HoneyBaked franchisees make catering work for their business and their loyal customers. Franchisees Jeff and Toni Madden, of the Barboursville, WV, HoneyBaked store, have systems in place to make sure that every member of their team is in communication and cares about making sure each order is perfect when it leaves the store.
How It’s Done
“We start with the catering form, and stress to everyone that a call back phone number is the most important detail,” Toni says. “When taking the order, we try to offer each item we carry, from the main entree to the sides or chips, or any vegetarian options, and go through the form to be sure we haven’t overlooked offering something the customer may need and may not have thought of, like drinks or utensils.”
When it’s time to put each order together, the Maddens have several ways to make sure everyone is on the same page. “We have a large pegboard in the kitchen numbered 1-31, and we place the order form on the corresponding date of the month. Beside it is a large wipe-off board for each day’s orders, with details that are checked off as they are prepared,” Toni says.
“We also have a smaller wipe-off board that is visible to the entire kitchen where deliveries only are listed with the destination, time and initials of the staff member who will make the delivery.”
Accuracy Counts
According to Jim, one of the most common catering mistakes that franchisees make is accidentally bringing clients incorrect orders. The Maddens also have a system to prevent inaccuracies. “All bags are labeled with a permanent marker by name, and a number which denotes how many total bags are in the order; this helps prevent leaving something out,” Toni says. “Our staff is really good at working as a team, and we encourage that mentality, making the order everyone’s responsibility for accuracy.”
The catering revenue stream helps franchisees boost sales year-round. HoneyBaked franchisees make it happen by encouraging communication amongst their team and sending out accurate orders. “We have really tried to let our staff know to try always to say yes to a catering order,” Toni says. “It has generated some loyal customers for us.” If you are ready to join a franchise that includes a catering revenue stream, start your HoneyBaked journey.
