We at CaterZen Catering Software get excited about all the "BIG" projects that make it into our program. We have a lot of big announcements coming soon, but sometimes it’s the little tweaks and annoyances that can have a huge impact on our clients.

So I want to outline 5 new software improvements you may have caught. If not, you’ll want to read on.

Since 2013, Backyard Catering has been able to save time and increase sales with CaterZen Catering Software. Here's how they did it.

From the feedback we receive from many of our CaterZen Catering Software clients, taking and processing ezCater orders is a necessary evil. 

Though I could pontificate for days about ezCater, the positives and negatives, I am going to focus on how to more easily handle and process your ezCater orders in your CaterZen Catering Software.

With their whole catering team using CaterZen, Smokey John’s Bar-B-Que & Home Cooking has been able to easily grow their catering business. Here's how they did it.

Your catering sales are limited by the weakest link in your catering business. For many clients and prospects that I speak with, that would be the delivery of their catering.

Dating myself, there was a stack of applications over an inch thick for my first job as a dishwasher. Thanks to a friend who was a busboy at the restaurant, that was the "big break" I needed to be an overnight success in the restaurant business.

Today’s hiring environment is drastically different. I have no idea where the workforce has disappeared to. Are there super-geniuses with a gift of parlaying their stimulus money into record-breaking investment returns Bernie Madoff would have envied?

Recently I had the opportunity to be interviewed for The OrderUp Show, a podcast dedicated to the ins and outs of restaurant operations management.

I had a great chat with host Tommy Yionoulis about CaterZen, the catering industry, and lots more.

Every touchpoint a customer or prospect experiences is marketing. Some are major like a website, and some are minor like how the aprons look on your staff.

With close to ninety percent of communication being non-verbal, it’s important to take inventory of everything and anything that can persuade or influence a sale.

Recently I had the pleasure of being interviewed for the latest episode of Forktales, the popular restaurant, beverage and hospitality industry podcast.

Though I know a thing or two about sales and marketing, I have always been a later adopter of social media.