Barbecue Catering Smarts
Barbecue Catering Smarts is your go-to podcast for mastering the business of BBQ catering. Hosted by Michael Attias—founder of CaterZen Catering Software and longtime catering strategist—this show dives deep into the systems, stories, and smarts behind the most successful BBQ catering operations in the country. Each episode features conversations with pitmasters, smokehouse owners, and catering pros who share their proven tactics for scaling revenue, streamlining operations, building loyal fans, and turning smoky deliciousness into serious profit. Whether you run a food truck, a full-service BBQ restaurant, or a booming catering department, you'll walk away with actionable ideas to elevate your BBQ catering game. Tune in to Barbecue Catering Smarts—where smoke, strategy, and success come together.
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Episode 42: Next-Gen BBQ Growth — Turning Relationships, Social Media & Hustle Into Catering Sales with Kendal Handy
09/02/2026
Episode 42: Next-Gen BBQ Growth — Turning Relationships, Social Media & Hustle Into Catering Sales with Kendal Handy
In this episode of , Michael Attias welcomes Kendal Handy, Co-Owner of , for a fresh look at what the next generation can bring to a family-owned barbecue business. At just 19 years old, Kendal is already getting hands-on experience across the operation—from learning the pits and family recipes to marketing, social media, catering sales, networking, and business development. He shares how growing up around the restaurant sparked his interest in helping Hambone’s grow, and why his goal is to help build the family business into something that can continue for generations. Kendal dives into how he’s using TikTok and social media trends to reach new audiences, including how one piece of content generated thousands of views and helped bring new faces into the restaurant. He also shares how he’s creating catering opportunities through college athletics, corporate relationships, churches, referrals, and good old-fashioned networking. Michael and Kendal also discuss the importance of creating a distinctive brand, including Hambone’s vision for “California Barbecue” and its signature California sauce, as well as why building genuine relationships with catering customers can lead to referrals and long-term growth. Plus, they explore how younger team members can bring valuable new skills and perspectives into an established restaurant—from social media and technology to AI, data, sales, and automation. Whether you’re looking to grow catering sales, reach a younger audience, or bring the next generation into your family business, this episode is a reminder that sometimes your next great growth idea may already be inside your restaurant. Barbecue Catering Smarts is sponsored by , helping BBQ restaurants save time, streamline catering operations, and increase catering sales.
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Episode 41: Built to Pivot — How Big Daddy’s BBQ Keeps Growing After 20 Years
08/19/2026
Episode 41: Built to Pivot — How Big Daddy’s BBQ Keeps Growing After 20 Years
In this episode of , Michael Attias welcomes Kersten Grigg, Owner of in Boise, Idaho. What started with Kersten’s parents smoking prime rib and ribs out of the back of a bar eventually grew into a food truck, full-service catering, and a barbecue business now celebrating 20 years. Kersten shares how Big Daddy’s catering operation evolved from almost entirely word-of-mouth growth into a more intentional sales and marketing effort across two restaurant locations. She explains why responsiveness is critical to winning catering business, how her team handles incoming leads, and why making the booking process as easy as possible can be the difference between securing an event and losing it to a competitor. Michael and Kersten also dig into pricing, perceived value, and knowing which customers are the right fit. They discuss the importance of understanding what makes your catering experience worth the price—and why operators sometimes need to be willing to say no rather than compromise the quality and service their brand represents. The conversation also explores technology and AI in catering, balancing automation with the personal touch customers expect, and the importance of continually adapting as the restaurant industry changes. For Kersten, that willingness to pivot has been one of Big Daddy’s biggest keys to longevity. Her message to fellow operators is simple: be responsive, embrace the tools available to you, make things easier for your customers, and never stop adapting. Barbecue Catering Smarts is sponsored by .
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Episode 40: Building Systems That Scale — How Smokin' Jack's Turned BBQ Into a Multi-Concept Business
08/05/2026
Episode 40: Building Systems That Scale — How Smokin' Jack's Turned BBQ Into a Multi-Concept Business
In this episode of , Michael Attias welcomes Chef Jack Holt, Owner of . Jack shares the remarkable journey of building Smokin' Jack's from a ghost kitchen during the pandemic into a growing multi-concept barbecue business with food trucks, restaurant locations, stadium partnerships, and a thriving catering operation. Throughout the conversation, Jack explains why great barbecue is only the beginning. Long-term success comes from building repeatable systems, developing operational discipline, and creating memorable hospitality experiences that customers trust for life's biggest celebrations. Michael and Jack also discuss how AI is changing restaurant operations, the importance of documenting processes before scaling, lessons learned from rapid expansion, and why catering continues to be one of the strongest growth opportunities for barbecue operators. Whether you're running your first food truck or managing multiple locations, this episode is packed with practical insights on building systems, improving execution, growing catering revenue, and scaling without sacrificing quality. Barbecue Catering Smarts is sponsored by .
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Episode 39: Catering First — How BaQ-Bone BBQ Built a Business Beyond the Food Truck
07/22/2026
Episode 39: Catering First — How BaQ-Bone BBQ Built a Business Beyond the Food Truck
In this episode of , Michael Attias sits down with Stuart McClean, Founder of , to discuss how a passion for authentic Texas barbecue evolved into a catering-focused business built for long-term growth. Stuart shares how selling smoked Thanksgiving turkeys from his backyard led to larger catering opportunities, why he chose to prioritize catering over expanding everyday food truck service, and the operational systems that allow his team to execute consistently while maintaining the quality they're known for. They discuss practical strategies for generating catering leads through corporate partnerships, food truck events, referral marketing, Easy Cater, and even TikTok advertising. Stuart also explains why minimum order requirements, saying "no" to the wrong opportunities, and focusing on repeat customers have helped create a healthier, more profitable business. Beyond barbecue, Stuart reflects on how lessons from college football, entrepreneurship, and his background in mental health counseling have shaped his leadership style, work ethic, and approach to building a business that supports both growth and family life. Whether you're trying to generate more catering leads, improve profitability, or build a catering operation that gives you more freedom—not less—this episode is packed with practical insights every BBQ operator can apply. Barbecue Catering Smarts is sponsored by .
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Episode 38: From Trailer to Catering Hall — How Baby-Boyz BBQ Built a Community-Driven Business
07/08/2026
Episode 38: From Trailer to Catering Hall — How Baby-Boyz BBQ Built a Community-Driven Business
In this episode of , Michael Attias welcomes Phillip Livingston, Owner of . Phillip shares how he went from getting laid off and watching a barbecue show on Food Network to building a 22-year barbecue business with a restaurant, catering operation, and catering hall. Phillip talks about the early days of building Baby-Boyz BBQ one customer at a time — driving around with a Southern Pride smoker on a trailer, offering samples, doing door-to-door outreach, and relying heavily on word-of-mouth. He also shares the lessons he learned from his father about consistency, pride, and caring for customers in a way that keeps them coming back. Michael and Phillip discuss the realities of growing a barbecue business slowly and intentionally, including hiring challenges, location decisions, buying and renovating a former Dollar General building, creating a catering hall, and using community events to keep the business visible. Phillip also shares practical insight on sales, marketing, customer appreciation, consistency, and why your last customer experience matters so much in catering. This episode is a great reminder that barbecue catering growth is built through reputation, relationships, persistence, and showing up for your customers every day. Barbecue Catering Smarts is sponsored by .
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Episode 37: From Passion to Profit — How JAC's Craft Smokehouse Built a Catering Engine
06/24/2026
Episode 37: From Passion to Profit — How JAC's Craft Smokehouse Built a Catering Engine
In this episode of , Michael Attias welcomes Tracy Carter, owner of in West Monroe, Louisiana. What started as a passion for barbecue, competition cooking, and a food truck eventually grew into one of the area's busiest barbecue operations—with catering now accounting for roughly 42% of the business. Tracy shares the remarkable story behind launching a restaurant during the height of COVID, overcoming years of financial challenges, and learning that great barbecue alone doesn't guarantee a profitable business. He discusses the turning point that forced him to focus on systems, profitability, leadership, and operational discipline—and how those changes transformed both his restaurant and his quality of life. Michael and Tracy also dive into the realities of barbecue catering, including menu simplification, pricing every detail correctly, building repeat business through word-of-mouth referrals, and why checklists remain one of the most powerful tools in any restaurant operation. Whether you're trying to grow your catering sales, improve profitability, or build a business that doesn't depend entirely on you, this episode is packed with practical lessons from someone who has lived every stage of the journey. Barbecue Catering Smarts is sponsored by .
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Episode 36: Betting on Barbecue — How Henn House BBQ Turned Passion Into a Catering Business
06/10/2026
Episode 36: Betting on Barbecue — How Henn House BBQ Turned Passion Into a Catering Business
In this episode of , Michael Attias welcomes Phil and Johanna Hennenfent, owners of . What started with Phil winning a smoker in a local radio contest eventually grew into an award-winning barbecue catering business serving weddings, corporate events, and special occasions throughout the Midwest. Together, Phil and Johanna share the story of how they turned a side hustle into a full-time business, the leap of faith that led Phil to leave his job, and how their partnership helped build a thriving catering operation. They discuss why they chose a catering-first model instead of opening a traditional restaurant, how weddings became a major growth driver, and the systems they've implemented to stay organized as the business scaled. Phil and Johanna also explain how building a CRM and automating their sales process helped fuel significant growth, why documentation and communication are critical to successful event execution, and how they navigated losing a 10,000-follower Facebook page overnight. The conversation also covers food trucks, holiday catering, fundraising programs, online product sales, wedding marketing, customer experience, and the importance of balancing growth with quality of life. Whether you're looking to grow catering sales, improve your systems, or build a business that fits your lifestyle, this episode is packed with practical insights from operators who have done exactly that. Barbecue Catering Smarts is sponsored by .
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Episode 35: Finding Your Niche — How Burnt BBQ N’ Tacos Built Catering Through Differentiation
05/27/2026
Episode 35: Finding Your Niche — How Burnt BBQ N’ Tacos Built Catering Through Differentiation
In this episode of , Michael Attias welcomes Tim Halls, co-founder of . Tim shares the unconventional journey that led him from working in the ambulance industry and attending culinary school to building one of the most unique BBQ concepts in Texas—blending traditional barbecue, tacos, and Venezuelan-inspired flavors into a catering-driven business model. With a restaurant that’s only 24 seats but generates a significant percentage of revenue through catering, Tim breaks down how relationship-building, word-of-mouth marketing, ezCater, and strategic differentiation have fueled Burnt BBQ N’ Tacos’ growth. Michael and Tim also dive into: Why finding a niche matters in crowded BBQ markets Using catering as both a revenue stream and a marketing tool Turning first-time catering customers into repeat clients The power of food sampling to drive sales Building relationships with corporate accounts and construction companies Why operators need systems, follow-up, and less friction in their marketing How Venezuelan-inspired menu items helped create a true point of differentiation This episode is packed with practical insights for BBQ operators looking to stand out, grow catering revenue, and build long-term customer relationships in competitive markets. Barbecue Catering Smarts is sponsored by .
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Episode 34: From Hip-Hop to High-Volume Catering — How Stack City BBQ Built a Brand That Travels
05/13/2026
Episode 34: From Hip-Hop to High-Volume Catering — How Stack City BBQ Built a Brand That Travels
In this episode of , Michael Attias sits down with Mark Avalos, founder of . What started as backyard cookouts and weekend catering jobs has evolved into one of the most recognizable barbecue brands in Texas. Mark shares how he combined barbecue, hip-hop culture, hospitality, and relentless relationship-building to create a catering business that keeps customers coming back year after year. Michael and Mark dive into the real drivers behind long-term catering growth — from creating memorable customer experiences and building venue relationships to standing out in a crowded barbecue market. Mark also opens up about growing from a trailer to multiple locations, navigating the challenges of COVID, and why consistency and responsiveness matter more than flashy marketing. They also discuss the economics of barbecue catering, including managing brisket costs, structuring buffet lines strategically, maximizing profitability at events, and why catering clients ultimately care about reliability just as much as great food. This episode is packed with actionable insights on branding, hospitality, referrals, customer service, and building a catering operation people trust enough to recommend repeatedly. Barbecue Catering Smarts is sponsored by .
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Episode 33: Relationships Over Reach — How Maurice’s Built Catering with Chris Bennett
04/29/2026
Episode 33: Relationships Over Reach — How Maurice’s Built Catering with Chris Bennett
In this episode of , Michael Attias sits down with Chris Bennett, VP of Catering at —a multi-generational barbecue brand with nearly 70 years of history. Chris shares how he built Maurice’s catering division from essentially zero into a meaningful revenue stream by focusing on relationships, consistency, and playing the long game. Rather than chasing every lead, his strategy centers on taking care of existing customers, letting reputation compound, and leaning into the segments that scale best—especially corporate events. They also dive into how brand legacy, community involvement, and product quality all work together to drive catering growth, why not every opportunity is worth pursuing, and how simplifying your focus can actually accelerate revenue. This episode is packed with practical insight for BBQ operators who want to grow catering sales without adding chaos—by focusing on what works and doing it consistently. Barbecue Catering Smarts is sponsored by .
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Episode 32: From “Just Say Yes” to $1M — How Fat Bob’s Built a Catering Engine with Bridget Ryan
04/15/2026
Episode 32: From “Just Say Yes” to $1M — How Fat Bob’s Built a Catering Engine with Bridget Ryan
In this episode of , Michael Attias sits down with Bridget Ryan, Director of Sales & Marketing at . From a former Spanish teacher to helping lead a $1M+ catering operation, Bridget shares how Fat Bob’s transformed catering into a scalable, system-driven revenue engine—without losing the personal touch that built their reputation. Bridget breaks down how streamlining menus, simplifying service, and standardizing processes allowed their team to handle high-volume catering efficiently while maintaining consistency across every event. She also dives into the philosophy that fueled their growth: “just say yes.” From last-minute orders to large-scale events, that mindset helped them win customers, build trust, and generate long-term loyalty. In this episode, you’ll learn: 🔥 How simplifying your menu can increase efficiency and margins 🔥 Why standardized setups and processes reduce labor and mistakes 🔥 How “just say yes” can unlock hidden revenue opportunities 🔥 The real mix of drop-off vs. full-service—and where the profits are 🔥 How community involvement and relationships drive inbound catering leads 🔥 Why systems—not personalities—are the key to scaling If you’re looking to turn catering into a predictable, high-volume profit center, this episode is packed with real-world strategies you can apply immediately. Barbecue Catering Smarts is sponsored by .
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Episode 31: From Backyard to High-Volume Catering — Building a BBQ Business That Scales with Dale Lockwood
04/01/2026
Episode 31: From Backyard to High-Volume Catering — Building a BBQ Business That Scales with Dale Lockwood
In this episode of , Michael Attias sits down with Dale Lockwood, Owner and Pit Master of . Dale shares his journey from starting a barbecue catering business during the 2008 downturn to scaling into high-volume operations—including serving up to 1,000 meals per day for a state contract. Along the way, he’s built a business rooted in consistency, relationships, and smart systems—all without chasing low-margin work. Dale breaks down what it really takes to grow a sustainable BBQ catering operation, from leveraging local business networks and referrals, to building a strong sales pipeline through email and CRM systems, to maintaining pricing discipline in a competitive market. They also dive into the operational side—how documenting recipes, standardizing processes, and training teams properly creates consistency at scale—and why speed of response and professionalism often win the sale before the food is even served. This episode is packed with practical insights on building relationships, structuring your catering business for profit, and turning one-time customers into long-term revenue streams. Whether you’re just getting started or looking to scale, Dale’s experience offers a clear roadmap for growth. Barbecue Catering Smarts is sponsored by .
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Episode 30: How Smokey John’s Turned Catering Into a Lifeline with Brent Reaves
03/18/2026
Episode 30: How Smokey John’s Turned Catering Into a Lifeline with Brent Reaves
In this episode of , Michael Attias sits down with Brent Reaves, President of , a second-generation operator who grew up in the business and now leads its growth across catering, retail, and large-scale events. Brent shares the incredible origin story of Smokey John’s—how his father went from real estate to barbecue by simply cooking for clients—and how that hustle-first mindset still drives the business today. They dive deep into how Brent used catering to pull the business out of a downturn, including the now-famous story of spending just $50 on flyers, smoking them overnight, and hitting office buildings to generate immediate demand. Michael and Brent also unpack what it really takes to succeed in BBQ catering, including why systems matter, how to build trust with clients, and how to create consistency at scale. You’ll also hear how Smokey John’s has expanded beyond the restaurant into catering, concessions, and retail products, proving you don’t need more locations to grow revenue—you need smarter strategies. If you’re a BBQ operator looking to grow catering sales, tighten operations, and build a brand that lasts, this episode delivers real-world, hard-earned lessons you can use right away. Barbecue Catering Smarts is sponsored by .
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Episode 29: Slow Growth, Strong Margins — The Smokin’ Pete’s Catering Model
03/04/2026
Episode 29: Slow Growth, Strong Margins — The Smokin’ Pete’s Catering Model
In this episode of , Michael Attias sits down with Julie Reinhardt, Co-Owner of in Seattle, to break down how they transformed their operation into a focused, profitable catering business. After 10 years running both a restaurant and catering, Julie and her husband made a strategic decision: shut down the restaurant and go all-in on catering. The result? Greater control, stronger systems, improved quality of life—and a more sustainable profit center. Julie shares how they: ✔️ Transitioned from restaurant + catering to 100% catering ✔️ Built systems that “duplicate your brain” ✔️ Plan seasonality like a barbecue farmer ✔️ Prioritize lifetime client value over one-off sales ✔️ Prepare for the unexpected with proactive event systems ✔️ Think long-term about exit strategy and business value This episode is a masterclass in building a catering operation that runs on structure—not stress—and generates reliable, repeat revenue year after year. Barbecue Catering Smarts is sponsored by .
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Episode 28: Systems Over Stress — How Big Dan’s Built a Sustainable Catering Engine
02/18/2026
Episode 28: Systems Over Stress — How Big Dan’s Built a Sustainable Catering Engine
In this episode of , Michael Attias sits down with Dan Bosworth, Owner & Pitmaster of in Catawissa, Pennsylvania. Dan didn’t grow up in restaurants—he came from manufacturing and supply chain management. That operational background became his unfair advantage. Instead of running barbecue on instinct alone, Dan built systems around food costing, production planning, staffing, and review management. The result? Catering has grown into a major revenue engine for Big Dan’s BBQ—approaching 40% of total sales—without sacrificing quality or burning out the team. In this episode, Dan shares: Why simplicity is the secret to scaling barbecue How “executive sampling” converts corporate prospects into long-term catering clients The operational discipline that protected margins during rising food costs Why responding to every review strengthened customer loyalty How intentional systems reduce stress and make growth sustainable If you want to grow catering without chaos, this episode is packed with practical strategies you can implement immediately. Barbecue Catering Smarts is sponsored by .
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Episode 27: From Small Town to Six States — Scaling BBQ Catering the Jimmy L’s Way
02/04/2026
Episode 27: From Small Town to Six States — Scaling BBQ Catering the Jimmy L’s Way
In this episode of , Michael Attias sits down with Jim Lenzen, Owner of , a barbecue operator who built a multi-state catering business from a small-town base in western Nebraska—without cutting corners or competing on price. Jim shares his unconventional path into barbecue catering, from cooking for wind farm crews to executing three weddings a weekend, multi-trailer vending events, and catering across six states. He explains how focusing on certified Nebraska beef, disciplined systems, and relationship-first selling helped Jimmy L’s scale while maintaining consistency, quality, and trust. The conversation dives into the realities of large-scale BBQ catering—from trailer vending as a lead generator, to staffing and training young teams, to why Jim refuses to play the price game. Jim also outlines the three biggest mistakes operators make when scaling, the importance of knowing your numbers, and how staying true to your values can become a competitive advantage. If you’re looking to grow catering beyond your local market while protecting margins, food quality, and your sanity, this episode delivers real-world insight from an operator who’s lived it. Barbecue Catering Smarts is sponsored by .
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Episode 26: From the Pit to the Party — How Central BBQ Wins at Catering
01/14/2026
Episode 26: From the Pit to the Party — How Central BBQ Wins at Catering
In this episode of , Michael Attias sits down with Linda Bogach, Catering Director at —one of the most iconic barbecue brands to ever come out of Memphis. Linda brings a true operator’s perspective to catering. Her path wasn’t linear—restaurant management, bartending, raising a family, and eventually stepping into catering leadership. That real-world experience shapes how Central BBQ delivers high-volume catering while protecting the food quality and guest experience that built the brand. In this episode, Linda shares how Central BBQ successfully takes barbecue from the pit to the party—executing catering for corporate events, weddings, and large-scale orders without chaos. She explains why catering success comes down to systems, consistency, and disciplined execution, not gimmicks or guesswork. Michael and Linda also dig into what it really takes to scale barbecue catering, how to set clear expectations internally and with guests, and why the right tools and processes save time, reduce stress, and drive repeat business. If you’re running—or trying to grow—a barbecue catering operation, this episode delivers practical, battle-tested insights from someone who lives it every day. Barbecue Catering Smarts is sponsored by .
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Episode 25: The Fast Casual Formula for Catering Growth with Erin Childs
12/17/2025
Episode 25: The Fast Casual Formula for Catering Growth with Erin Childs
In this episode of , Michael Attias sits down with Erin Childs, restaurant consultant, coach, and long-time catering operator who cut her teeth in Boston’s fast casual scene. From pounding the pavement with samples in hand to building systems for national brands like Beloco and Fresh City, Erin shares her journey from boots-on-the-ground catering sales to strategic leadership. You’ll hear how she: Grew catering sales by literally walking the streets of Boston and calling companies like they were old friends Transitioned from late-night event chaos to a scalable, Monday-through-Friday drop-off catering model Built systems, SOPs, and training programs that helped brands grow beyond personality-driven sales Coaches today’s restaurant leaders to balance great food with even better processes Whether you’re just getting started with catering or ready to systematize and scale, this episode is packed with practical, no-fluff advice you can put into action. Restaurant Catering Smarts is powered by —helping restaurants streamline operations, increase catering sales, and save valuable time.
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Episode 24: Inside Primo Partners’ Off-Premise Playbook with COO Phillip Scotton
12/03/2025
Episode 24: Inside Primo Partners’ Off-Premise Playbook with COO Phillip Scotton
In this episode of , Michael Attias welcomes Phillip Scotton, President & COO of —one of the most successful multi-unit, multi-brand franchise operators in the Ben & Jerry’s system, and a rapidly growing partner within the Starbucks licensed store network. Phillip shares his remarkable journey from unpaid intern to executive leader, helping Primo Partners scale from a single Ben & Jerry’s shop in Chapel Hill to more than 20 locations across the Southeast. Under his leadership, Primo became the #1 Ben & Jerry’s franchisee globally for off-premise operations, fueled by a focus on culture, servant leadership, and guest experience. Michael and Phillip dive into the strategies behind Primo’s off-premise and catering success, including: How Primo built one of the strongest ice cream catering programs in the country Why off-premise became a major revenue and growth engine How the team executes events serving thousands, from 10,000-person scoop events to 6,000-person hot chocolate activations The power of people-first leadership, equity pathways, and profit sharing How Primo is expanding catering opportunities within its Starbucks locations Why real estate development and culture-building sit at the core of their long-term strategy Phillip also shares lessons on scaling operations, empowering leaders, creating opportunity across the company, and shaping a culture that drives performance. This episode is packed with actionable insights for any restaurant or catering leader looking to grow off-premise revenue and build a stronger, more scalable organization. Restaurant Catering Smarts is sponsored by .
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Episode 23: Scrappy, Smart & Scaling — Catering Growth with Amanda Quinn of Viva Chicken
11/19/2025
Episode 23: Scrappy, Smart & Scaling — Catering Growth with Amanda Quinn of Viva Chicken
In this episode of , Michael Attias sits down with Amanda Quinn, Director of Catering at —one of the fastest-growing Peruvian rotisserie brands in the U.S. Amanda brings years of experience building off-premise programs across hotels, franchise concepts, and now a multi-unit restaurant group. She shares how Viva Chicken has scaled catering by focusing on people, process, and good old-fashioned hustle. From her early days taking catering orders with pen and paper to leading a modern off-premise program, Amanda breaks down the strategies that actually move the needle—like hiring for personality, reading the room, adapting your pitch on the fly, and building relationships one conversation at a time. She also reveals how she’s using AI tools to identify high-value catering prospects, map out sample-drop routes, and save hours of manual prospecting time—giving her team more time to sell. Plus, hear Michael and Amanda dive into: Why great catering salespeople think on their feet How to approach offices where no one wants to talk to you What she learned selling catering without any marketing budget Why chasing the “big dogs” in your market (Chick-fil-A, Jason’s Deli, Jimmy John’s) leads to gold How AI and tools like GPT are accelerating catering growth If you’re looking for real-world strategies to build catering sales, strengthen relationships, and work smarter—not harder—this episode delivers gold bar after gold bar. Restaurant Catering Smarts is sponsored by , the all-in-one system that saves restaurant teams time, increases sales, and brings sanity back to catering operations.
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Episode 22: Listening, Leadership & Luxury Events with Lauren Laurent at Levy Restaurants
11/05/2025
Episode 22: Listening, Leadership & Luxury Events with Lauren Laurent at Levy Restaurants
In this episode of , Michael Attias welcomes Lauren Laurent, the powerhouse Director of Catering Sales & Marketing at — based at the Greater Columbus Convention Center. With 15+ years in hospitality, Lauren brings a rare blend of operational excellence and heartfelt hospitality to some of the nation’s largest events and conventions. From serving thousands at once to curating elevated experiences that feel personal, she’s mastered the art of listening — not just hearing — to understand client needs and deliver flawlessly every time. Michael and Lauren discuss: How to create memorable experiences that make guests feel valued The power of listening as a sales superpower Why handwritten notes and human connection still win in a digital age How to negotiate large catering contracts (and protect your bottom line) The balance between technology, AI, and human touch in hospitality How to deliver five-star service at stadium scale Whether you’re running a local restaurant catering operation or managing large-scale corporate events, this episode will inspire you to elevate every touchpoint — from first call to final thank-you note. Restaurant Catering Smarts is sponsored by — the all-in-one platform helping caterers streamline operations, save time, and sell more.
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Episode 21: Leadership That Lasts with Christin Marvin, Founder of Solutions by Christin
10/22/2025
Episode 21: Leadership That Lasts with Christin Marvin, Founder of Solutions by Christin
In this episode of , Michael Attias welcomes Christin Marvin, founder and CEO of . With over 20 years in the hospitality trenches—from line cook to multi-unit operator—Christin now helps restaurant owners and leaders create sustainable success without burning out in the process. They dive into what it really means to build resilient teams, retain top talent, and lead with clarity—even when the kitchen is on fire (literally or metaphorically). Christin opens up about her early days in a small Missouri town slinging tacos at her favorite Mexican restaurant, and how that journey led to her becoming a leadership coach and consultant to independent restaurants across the country. You’ll hear insights on: What’s driving burnout in restaurant leadership—and how to stop it. The power of culture, communication, and clarity in growing your team. How to turn overwhelm into opportunity with a fresh leadership mindset. Whether you’re managing one unit or many, this episode offers practical, heartfelt wisdom to help you lead better, live better, and build a restaurant business that doesn’t run you into the ground. Restaurant Catering Smarts is proudly sponsored by . Turn your catering chaos into calm—sign up for a free software walkthrough today.
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Episode 20: Collaboration Over Competition — Inside the CaterLinked Movement with Terry Matthews
10/08/2025
Episode 20: Collaboration Over Competition — Inside the CaterLinked Movement with Terry Matthews
In this episode of , Michael Attias welcomes Terry Matthews, Co-Founder of , a fast-growing community built to connect, educate, and empower catering professionals. Terry shares how CaterLinked was born out of one big idea: that caterers don’t have to compete alone—they can grow stronger together. Through online groups, in-person meetups, and the newly launched CaterLinked Academy, Terry and his team are creating a space where operators can collaborate, share best practices, and accelerate their success. Michael and Terry talk about the power of curiosity, connection, and community, and why open sharing—not secrecy—is the real key to innovation. They also dive into how education, culture, and technology all intersect to help restaurants turn catering into a scalable, profitable business. Whether you’re a small operator looking for support or a multi-unit brand ready to grow, this episode will inspire you to rethink competition and embrace collaboration as your new business advantage. Restaurant Catering Smarts is sponsored by — trusted by restaurants nationwide to simplify catering operations, save time, and increase sales.
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Episode 19: Marketing That Moves the Needle with George Westberry, Director of Marketing Initiatives at Red Hot & Blue
09/24/2025
Episode 19: Marketing That Moves the Needle with George Westberry, Director of Marketing Initiatives at Red Hot & Blue
In this episode of , Michael Attias sits down with George Westberry, Director of Marketing Initiatives at . With 13 years at the brand and a career that began in the back of the house as a chef, George has a unique perspective on how marketing, hospitality, and operations come together to grow both dine-in and catering sales. George shares how Red Hot & Blue has leveraged community connections, consistent branding, and strategic campaigns to expand catering while staying true to their barbecue roots. He explains why gratitude and kindness are powerful business tools, how cross-functional collaboration fuels growth, and why marketing must have a dedicated focus on catering to succeed. Michael and George also dive into the evolution of restaurant marketing—from grassroots efforts to the role of technology—and the importance of creating a seamless guest experience across every touchpoint. If you want practical insights into building catering awareness, aligning marketing with operations, and turning brand values into sales, this conversation is packed with takeaways you can put into practice. Restaurant Catering Smarts is sponsored by .
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Episode 18: Community, Culture and Catering Growth with Kevin Reading, VP of Sales at Luna Grill
09/10/2025
Episode 18: Community, Culture and Catering Growth with Kevin Reading, VP of Sales at Luna Grill
In this episode of , Michael Attias welcomes Kevin Reading, VP of Sales and Community Engagement at . Kevin shares his journey from hotel catering to leading national catering at Qdoba, and now helping Luna Grill scale its off-premise and catering programs. He dives into the advantages of working in a nimble, entrepreneurial organization, where testing ideas and pivoting quickly drives results. You'll learn how Kevin focuses on: Community engagement as a sales driver Building catering programs with flexibility and speed The importance of removing friction for customers Aligning purpose-driven leadership with profitable growth Michael and Kevin also explore how technology, relationships, and culture play a role in scaling catering in the fast casual space. This episode is full of practical insights for operators who want to grow catering without drowning in red tape. Restaurant Catering Smarts is sponsored by —the system restaurants trust to save time, stay organized, and increase sales.
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Episode 17: Packaging, Process, and Profit—Catering Strategy with Jenn Saunders-Haynes
08/27/2025
Episode 17: Packaging, Process, and Profit—Catering Strategy with Jenn Saunders-Haynes
In this episode of , Michael Attias welcomes Jenn Saunders-Haynes, Owner & Chief Catering Strategist at . Jenn shares why the three P’s—Packaging, Process, and Profit—are the foundation of catering success. From avoiding the trap of copying your full restaurant menu, to choosing functional packaging that protects food quality, to building systems that scale without chaos, she brings decades of hospitality and catering expertise to the conversation. Michael and Jenn also dive into the importance of data over gut instinct, how to leverage third-party platforms as marketing tools (not your main revenue stream), and creative grassroots ways to grow catering even without a sales team. Packed with practical insights—from menu design to packaging hacks, sales strategies, and leadership alignment—this episode is a must-listen for anyone ready to move beyond “random acts of catering” and build a profitable, scalable program. Restaurant Catering Smarts is sponsored by .
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Episode 16: From Greasy Spoon to Glam Events — Deborah Miller’s Catering Journey
08/13/2025
Episode 16: From Greasy Spoon to Glam Events — Deborah Miller’s Catering Journey
In this episode of , Michael Attias welcomes Deborah Miller, Founder of —one of New York City’s most creative and fast-growing catering companies. Deborah shares her journey from growing up in her father’s “greasy spoon” to building a thriving, full-service catering and events business in the heart of Manhattan. She reveals how her team carved out a lucrative niche in micro weddings and intimate, high-impact events, and why personalization, creativity, and a “hospitality-first” mindset have fueled their growth. They also dive into: Adapting to shifting event trends, including post-pandemic demand for smaller, more meaningful celebrations. The power of team culture in delivering exceptional client experiences. Creative menu development that blends seasonality, presentation, and storytelling. Operational systems and technology that keep her business running smoothly even during peak wedding season. Packed with insights on building a brand that stands out in a competitive market, this episode is a must-listen for caterers and event professionals aiming to grow their business while delighting every client. Restaurant Catering Smarts is powered by , the all-in-one platform helping restaurants grow catering sales and streamline operations.
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Episode 15: Turning Catering into a Growth Engine with John Geyerman of WOWorks
07/30/2025
Episode 15: Turning Catering into a Growth Engine with John Geyerman of WOWorks
In this episode of , Michael Attias sits down with John Geyerman, Chief Strategy Officer at , the parent company behind better-for-you brands like Saladworks, Frutta Bowls, and The Simple Greek. John brings a wealth of experience from his days at Schlotzsky's and Dickey's Barbecue Restaurants, and he dives into the complexities and opportunities of running catering operations across multiple fast-casual brands. From managing brand identities to streamlining logistics, John unpacks how WOWorks approaches growth, guest experience, and operational excellence—all while keeping catering front and center. You’ll learn how they: Prioritize catering in the tech stack and operational rollout Cross-train teams across different brand concepts Use catering to build brand awareness and guest loyalty Whether you operate one brand or many, this episode is full of smart, strategic takeaways for scaling your catering game without sacrificing quality. Restaurant Catering Smarts is sponsored by .
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Episode 14: Behind the Wheel of Catering Delivery Success with DeliverThat’s Christian Hilty, VP of Partnerships
07/16/2025
Episode 14: Behind the Wheel of Catering Delivery Success with DeliverThat’s Christian Hilty, VP of Partnerships
In this episode of , Michael Attias welcomes Christian Hilty, VP of Partnerships at , a delivery logistics platform built specifically for catering. Christian shares how DeliverThat carved out a niche in the catering world by offering scheduled, white-glove delivery services tailored for large catering orders—a game-changer for restaurants tired of the headaches from third-party delivery apps. You’ll hear how DeliverThat helps restaurants boost order accuracy, improve customer satisfaction, and increase repeat business by solving that last-mile logistics problem most operators struggle with. Michael and Christian dive into: Why scheduled delivery beats on-demand for catering How DeliverThat integrates with systems like CaterZen to streamline operations Real-world use cases and ROI for restaurant partners What’s next for technology in catering delivery Whether you’re drowning in delivery issues or just looking to level up your catering game, this episode is packed with golden nuggets from someone in the trenches of catering logistics every day. Restaurant Catering Smarts is sponsored by , the all-in-one solution for managing and growing your catering business.
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Episode 13: Delivering on the Details—AI, Drivers & the Future of Catering with Chris Heffernan, CEO of dlivrd
07/02/2025
Episode 13: Delivering on the Details—AI, Drivers & the Future of Catering with Chris Heffernan, CEO of dlivrd
In this episode of , Michael Attias sits down with Chris Heffernan, CEO of —a last-mile logistics company disrupting the gig delivery space with a focus on transparency, driver empowerment, and AI-driven matchmaking. Chris shares his vision for a delivery ecosystem where restaurant operators and drivers both win. You’ll hear how dlivrd’s platform is custom-built for catering—not just another gig app. Think: delivery driver profiles, matching based on capacity and equipment (not just location), and AI that “swipes right” on the perfect driver for every order. Michael and Chris dive into: The flaws of traditional delivery apps for catering orders How AI and driver profiling create better outcomes for large orders Why culture and community matter, even in the gig economy Practical ways caterers can leverage AI, from chatbot customer service to automated menu recommendations Whether you’re running five catering deliveries a week or fifty, this episode will change how you think about delivery logistics. Restaurant Catering Smarts is powered by , the all-in-one platform helping restaurants grow catering sales and streamline operations.
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