A transformative shift in the approach to catering is at the core of a significant expansion effort for Mo’ Bettahs, a Utah-based Hawaiian-style eatery with 75 locations across seven states, which boasted just six locations a decade ago.
A 2026 Food On Demand Outstanding Operator, the Hawaiian-style chain took efforts to revamp its off-premises operations in 2024 and 2025. From the introduction of a call center to catering menu innovation to new tech partnerships, the brand’s recent investments continue to fuel its growth this year.
Cassie Duval, Mo’ Bettah’s director of catering, said reshaping catering operations and experience has proven a significant focus for the brand even before she started in her role last April. One such effort was the introduction of call centers in late 2024, which eased in-store pressure, drove a 28 percent call-to-order conversion rate and accounted for 30 percent of overall catering sales.
Cassie Duval is Mo’ Bettah’s director of catering.
“Our call centers open from 8 a.m to 7 p.m., Monday through Friday, and Saturday, 10 a.m. to 4 p.m.,” Duval said. “It really has helped take the pressure off the restaurants, so they’re not taking those calls in the middle of lunch and being short with customers just because they’re busy, or whatever that looks like. The call center can really focus on the customer: ask questions, talk them through our menu and upsell, too.”
After joining the team, Duval helped oversee an overhaul of the brand’s catering offerings. Instead of group meals designed for 12 or 25 customers, the catering menu now features bundle packaging, which accounts for about 50 percent of catering sales.
“We’ve rolled out quite a few items, and these are things that have been in the works with Mo’ Bettahs in general, but we just kind of took it past the finish line,” Duval said. “One of the big things we rolled out was our bundle packaging, which gives our guests just a little bit more of an option for price per person, and it also gives them more options.”
The new catering menu, Duval said, is now better tailored and streamlined for B2B orders, which often operate with price-per-person-oriented meal budgets. Similarly, Mo Bettah’s switched to Olo catering software for advanced order tracking, which rolled out company-wide last June. The brand also partnered with Cartwheel for real-time self-delivery visibility, which increased efficiency and on-time performance metrics.
“We went to Olo catering, which has been really great, because we’re able to see customer trends,” Duval said. “We’re able to see emails, all of the customer data in there, and really focus on selling to those customers and their needs. So, if we see somebody with a business email, we can really cater to that and be able to build a relationship with them and build sales that way.”
When it comes to menu innovation, Duval said a top priority was simplifying the customer experience.
“We want to make it easy for the customers to order and understand — not giving too many options, but also having those individual meals,” Duval said.
Looking forward, Duval said Mo’ Bettahs hopes to integrate a customer relationship management system with Olo to further streamline the off-prem ordering process.
“That will just help the sales managers be able to segment customers into different industries and look at their business a little bit differently so we can understand order frequency, guest habits (and) all of those different items,” Duval said.
The brand is also looking to introduce a loyalty program specifically designed for catering, benefitting large-order guests similarly to standard-order customers with rewards.
“That (catering loyalty) is on the horizon, as well as really figuring out how we reward our customers for catering orders,” Duval said. “We do have a regular loyalty platform; it just is not feasible with catering right now. So, that’s something we’re also working on this year: to be able to reward those customers with points in the restaurant.”
The Outstanding Operators Program highlights 20 innovative brands taking creative paths to success with all things off-premises. Each winner receives a $1,000 charitable donation to their organization of choice and will be recognized on-stage at the 2026 Food On Demand Conference. Register today!
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