In this episode of Restaurant Catering Smarts, Michael Attias sits down with Erle Dardick, founder of CaterLinked and the Off Premises Growth Academy—and one of the most respected voices in restaurant off-premises strategy.
Erle’s journey started back in 1996 with the purchase of Tony’s Deli in Vancouver. Fast forward nearly 30 years, and he’s become a major force in helping restaurant operators succeed in the off-premises world of catering, takeout, and delivery.
In this candid conversation, Erle and Michael talk about:
• The evolution of catering from back-of-house afterthought to business-critical revenue stream.
• Why tech-enabled systems and operations are non-negotiable if you want to scale.
• How focus and clarity drive profitability—and what to avoid if you’re serious about growth.
• The future of catering and what restaurants must do now to stay relevant.
You’ll walk away with battle-tested strategies for building a more efficient, profitable, and scalable catering business. Whether you’re just starting or hitting a plateau, this episode is your blueprint for growth.
Restaurant Catering Smarts is sponsored by CaterZen Catering Software.
Listen to the podcast episode below:
Prefer listening on your favorite streaming platform? We’ve got you covered!
And don't forget to subscribe to Restaurant Catering Smarts to stay up to date with the latest episodes.
Sign up to find out when we release our next episode!
✅ Catering Is Now a Core Revenue Stream – It’s not a side hustle anymore. Restaurants must treat catering with the same seriousness as dine-in operations.
✅ Systems Drive Scale — If you want to grow, you need repeatable systems. Technology isn’t optional—it’s the only way to scale smartly.
✅ Focus Over Friction – Most restaurants try to do too much. Focus on the channels that work. Eliminate distractions that suck up time and margin.
✅ Clarity Beats Complexity – Simple, clear offerings win in the catering world. Confused buyers don’t buy.
✅ Train to Win – Your catering success hinges on your team’s ability to execute. Train like your profits depend on it—because they do.
✅ Be Where the Buyers Are – Don’t expect catering buyers to come to you. Proactively market to niche segments with money to spend.
✅ Your Phone Is a Sales Tool – Every inbound catering call is an opportunity. Handle it right, or kiss that sale goodbye.
✅ Cater With Purpose – The best operators think long-term. Build relationships, not just transactions.
🔹 “Off-premises is not an add-on anymore—it’s the main event.”
🔹 “If you don’t have systems, you don’t have a business. You have a mess.”
🔹 “You can’t scale chaos. You have to engineer clarity.”
🔹 “Don’t fall in love with complexity. Simplicity scales.”
🔹 “I started with a deli in Vancouver—and I learned fast that process is everything.”
🔹 “Great food gets you in the door. Great operations keep you there.”
🔹 “The restaurants winning catering today are the ones that treat it like its own business unit.”
🔹 “If your catering phone rings and no one answers, you just lost money.”
🔹 “Be intentional. Be focused. Be scalable.”
