Barbecue Catering Smarts – Details, episodes & analysis

In Episode 26 of Barbecue Catering Smarts, Michael Attias sits down with Jim Lenzen, Owner of Jimmy L's, 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 CaterZen Catering Software.

In Episode 26 of Barbecue Catering Smarts, Michael Attias sits down with Linda Bogach, Catering Director at Central BBQ—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 CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Jenn Saunders-Haynes, Owner & Chief Catering Strategist at Elizabeth Jewel Consulting.

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 CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Deborah Miller, Founder of Deborah Miller Catering & Events—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 CaterZen Catering Software, the all-in-one platform helping restaurants grow catering sales and streamline operations.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with John Geyerman, Chief Strategy Officer at WOWorks, 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 CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Christian Hilty, VP of Partnerships at DeliverThat, 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 CaterZen Catering Software, the all-in-one solution for managing and growing your catering business.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with Chris Heffernan, CEO of dlivrd—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 CaterZen Catering Software, the all-in-one platform helping restaurants grow catering sales and streamline operations.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with Jason Schultz, Founder and CEO of Blue Ridge Payment Partners, for a conversation that's less about payment processing and more about character, relationships, and doing business the right way.

Michael shares the behind-the-scenes story of how Jason uncovered a major opportunity that led to CaterZen landing one of its biggest clients. Even though Jason didn't win the processing business, his integrity and partnership-first mindset made a lasting impact.

Together, they dive into:

• Why playing the long game in business always pays off

• The power of being the guy who holds the door open, not just the one who gives the quarter

• How shared values and trust lay the foundation for profitable business relationships

• Why Michael believes "1 + 1 = 3" when collaboration beats competition

If you're in the catering or restaurant business and want to hear how doing the right thing can still win, this episode delivers a refreshing take on success beyond transactions.

🎧 Sponsored by CaterZen Catering Software — empowering you to streamline operations, boost sales, and reclaim your time.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Ellen Diehl, Operations Coordinator at Roots Natural Kitchen—affectionately dubbed "The Catering Queen" by her team.

Ellen plays a pivotal role in building and scaling off-premise catering for one of the country's fastest-growing health-focused fast-casual brands. From her humble beginnings working the drive-thru at Long John Silver's to orchestrating seamless catering operations across multiple locations, Ellen's journey is both inspiring and practical.

Michael and Ellen dive into:

• How strong systems and SOPs empower store teams to deliver consistently great catering

• Using CaterZen to coordinate logistics, manage orders, and eliminate chaos

• What it takes to scale catering without sacrificing brand standards or team morale

• Why packaging, communication, and training are key ingredients to off-premise success

This is a must-listen episode for anyone looking to scale catering smartly, without burning out their teams or blowing up their operations.

Restaurant Catering Smarts is sponsored by CaterZen Catering Software—the all-in-one solution for restaurants ready to grow catering sales while saving time and staying organized.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Allen Beck, Director of Off-Premise and Catering at Costa Vida. With over 15 years of experience in restaurant operations and hospitality, Allen has helped Costa Vida double its catering business year over year—by building a sales-driven culture and putting boots on the ground.

Allen shares how the brand shifted catering from a passive revenue stream to a core profit center through working interviews, franchisee engagement, and menu engineering that supports scale and travel. He also offers a behind-the-scenes look at how Costa Vida aligns corporate and franchise operations, the ROI of hiring a catering sales rep, and why knocking on doors still beats a tech stack.

If you're serious about growing catering sales, this is a can't-miss conversation full of actionable insights—and a few spicy hot takes.

Restaurant Catering Smarts is sponsored by CaterZen Catering Software—helping restaurants turn catering chaos into calm.