Winning the World Cup Catering Game

Restaurant operators have the perfect opportunity to score as employers are looking to create moments of camaraderie and team bonding through watch parties and World-Cup-themed meals. 

“There is a large opportunity to drive new revenue streams via catering orders, as over the four-week tournament businesses will see potential for reinforcing return-to-office (RTO) policies with the offer of catered lunches and a big screen,” said Orazio Buzza, CEO and Founder of Fooda

Balancing Creativity and Efficiency

Operators can have fun with their menus and draw famous cuisine/dishes from the competing countries, but they need to be smart about it, he noted. 

“Introducing dishes that are labor and time intensive will likely cause traffic in the kitchen and they run the risk of deterring patrons with something too niche – having haggis on the menu to honor Scotland’s involvement in the World Cup is a fun idea, but how many people would realistically order it?”

Instead, operators should put fun spins on the traditional favorites such as freedom fries during the U.S. games, roast beef sandwiches coated with traditional French mustard when France are playing or offering a special on Yorkshire puddings when England takes the field.

During times of increased traffic, there are several variables happening simultaneously – logistics, food quality, timing, labor, customer and consumer experience – and so operators can support employees by using technology platforms that can anticipate and solve operational problems, not just be another software dashboard to manage, said Buzza.

“Operators should prioritize systems that reduce operational friction and labor dependency and give real-time visibility into what’s happening across the business. Automating repetitive tasks empowers staff to focus on ensuring the experience exceeds customer expectations.”

Optimizing Operations with Tech

To handle increased demand, operators should view technology as what they get in terms of usable data and intelligence, he added. 

“Restaurants should look for platforms that help them understand ordering patterns, peak demand windows, customer retention, menu performance, and consumption. The strongest operators are using modern technology not just to react, but to proactively grow accounts and improve margins.”

As the RTO movement accelerates across the country, the workplace dining market continues to expand, presenting significant opportunities for restaurant operators to generate incremental revenue through off-premises channels, Buzza said. In response, Fooda launched Fooda Price Index: a first-of-its-kind tracker drawing on millions of transactions to monitor restaurant lunch prices across the country to help provide operators with actionable insights.

“For operators already active in the workplace dining market, it provides visibility into how their pricing compares to national averages, allowing them to adjust up or down to remain aligned with the broader market.”

Demand for workplace lunches not only drives revenue but also creates a unique environment for operators to engage guests in new and meaningful ways, he added.

“Operators that use workplace dining as a platform to tell their story, not just serve a meal, have the ability to turn first-time diners into loyal guests.  In addition, workplace dining orders average approximately $500, offering operators a compelling way to boost profitability when they strategically target this segment. When it comes to workplace dining, the most successful operators recognize that they don’t have to do it all themselves.”