The rise of remote work and shorter events have forced restaurants and caterers to rethink their approach to large orders. Catering has become an essential supplement to in-person dining, but the shift in work patterns requires adaptations like expanded menus and goodie bags.
From Expanded Menus to Goodie Bags, Here’s How Restaurants and Caterers Are Pivoting to Meet the Needs of a More Flexible Workforce Micheline Maynard has focused on the business world for much of her career. Also known as Micki, she has been a writer and editor at news organizations including The New York Times and NPR, and is the author of six books, including her most recent, Satisfaction Guaranteed: How Zingerman's Built A Corner Deli Into A Global Food Community.
From its original spot, Sweetwaters has since grown to 39 locations across the U.S., stretching from the Dakotas to Brooklyn. But when Covid-19 hit, state restrictions meant her cafes had to close for indoor service. Customers also disappeared as many local offices emptied, along with the University of Michigan and other universities shifting to remote classes.
After opening a brick-and-mortar location two years ago, Kostyk recognized catering as a growth opportunity. “We knew that catering would allow us to grow our footprint,” she says. “It has been a great way to level out our sales during slow times at the shop.” Flour Moon has since expanded to offer a lineup at the new Henrietta Hotel on St. Charles Avenue.
Food choices might highlight a brand’s colors or reflect those in an artwork if they support an artist. “We can collaborate and work with you for these spectacular things,” Henry said. On a more practical level, “You’d like to do small bites? We can adjust!”
Restaurants Catering Remote Work Flexible Workforce Business Trends