Catering 2.0: Off-Premise Is The Growth Engine 

In an industry where traffic is flat and margins are razor-thin, off-premise catering has quietly become the most reliable lever for growth. Restaurants with an off-premise sales mix above 68 percent outperform peers, averaging three percentage points higher sales growth¹. Yet most operators are still treating catering like a side hustle: an occasional upsell or a “serves 10” menu item. The brands that will win the next decade are those that stop treating catering as an afterthought and instead build a system, from the first click on a catering website to the follow-up after delivery, that turns off-premise into a growth engine.