The three biggest hurdles impacting food service operators today include the over demand and under supply of good real estate, the unprecedented rise of construction costs and an increase in labor. Combined, these hurdles create the perfect timing for restaurant operators to get into catering as a way to increase sales.

According to Steve Starr, principal at Charlotte, N.C.-based starrdesign, these operational challenges will be in place for the next 12 to 36 months and should encourage restaurant operators to ramp up their catering and off-premise sales efforts. Those efforts and sales could work to increase operating revenue and counterbalance any changes to construction, real estate and labor costs.

The original content of this post was featured on Off-premise Insights. Read the full article here.