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 sits down with Erin Childs, restaurant consultant, coach, and long-time catering operator who cut her teeth in Boston's fast casual scene.

From pounding the pavement with samples in hand to building systems for national brands like Beloco and Fresh City, Erin shares her journey from boots-on-the-ground catering sales to strategic leadership.

You'll hear how she:

• Grew catering sales by literally walking the streets of Boston and calling companies like they were old friends
• Transitioned from late-night event chaos to a scalable, Monday-through-Friday drop-off catering model
• Built systems, SOPs, and training programs that helped brands grow beyond personality-driven sales
• Coaches today's restaurant leaders to balance great food with even better processes

Whether you're just getting started with catering or ready to systematize and scale, this episode is packed with practical, no-fluff advice you can put into action.

Restaurant Catering Smarts is powered by CaterZen Catering Software—helping restaurants streamline operations, increase catering sales, and save valuable time.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Phillip Scotton, President & COO of Primo Partners—one of the most successful multi-unit, multi-brand franchise operators in the Ben & Jerry's system, and a rapidly growing partner within the Starbucks licensed store network.

Phillip shares his remarkable journey from unpaid intern to executive leader, helping Primo Partners scale from a single Ben & Jerry's shop in Chapel Hill to more than 20 locations across the Southeast. Under his leadership, Primo became the #1 Ben & Jerry's franchisee globally for off-premise operations, fueled by a focus on culture, servant leadership, and guest experience.

Michael and Phillip dive into the strategies behind Primo's off-premise and catering success, including:

• How Primo built one of the strongest ice cream catering programs in the country
• Why off-premise became a major revenue and growth engine
• How the team executes events serving thousands, from 10,000-person scoop events to 6,000-person hot chocolate activations
• The power of people-first leadership, equity pathways, and profit sharing
• How Primo is expanding catering opportunities within its Starbucks locations
• Why real estate development and culture-building sit at the core of their long-term strategy

Phillip also shares lessons on scaling operations, empowering leaders, creating opportunity across the company, and shaping a culture that drives performance.

This episode is packed with actionable insights for any restaurant or catering leader looking to grow off-premise revenue and build a stronger, more scalable organization.

Restaurant Catering Smarts is sponsored by CaterZen Catering Software.

In this episode of Restaurant Catering Smarts, Michael Attias sits down with Amanda Quinn, Director of Catering at Viva Chicken—one of the fastest-growing Peruvian rotisserie brands in the U.S.

Amanda brings years of experience building off-premise programs across hotels, franchise concepts, and now a multi-unit restaurant group. She shares how Viva Chicken has scaled catering by focusing on people, process, and good old-fashioned hustle.

From her early days taking catering orders with pen and paper to leading a modern off-premise program, Amanda breaks down the strategies that actually move the needle—like hiring for personality, reading the room, adapting your pitch on the fly, and building relationships one conversation at a time.

She also reveals how she's using AI tools to identify high-value catering prospects, map out sample-drop routes, and save hours of manual prospecting time—giving her team more time to sell.

Plus, hear Michael and Amanda dive into:

• Why great catering salespeople think on their feet

• How to approach offices where no one wants to talk to you

• What she learned selling catering without any marketing budget

• Why chasing the "big dogs" in your market (Chick-fil-A, Jason's Deli, Jimmy John's) leads to gold

• How AI and tools like GPT are accelerating catering growth

If you're looking for real-world strategies to build catering sales, strengthen relationships, and work smarter—not harder—this episode delivers gold bar after gold bar.

Restaurant Catering Smarts is sponsored by CaterZen Catering Software, the all-in-one system that saves restaurant teams time, increases sales, and brings sanity back to catering operations.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Lauren Laurent, the powerhouse Director of Catering Sales & Marketing at Levy Restaurants — based at the Greater Columbus Convention Center.

With 15+ years in hospitality, Lauren brings a rare blend of operational excellence and heartfelt hospitality to some of the nation's largest events and conventions. From serving thousands at once to curating elevated experiences that feel personal, she's mastered the art of listening — not just hearing — to understand client needs and deliver flawlessly every time.

Michael and Lauren discuss:

• How to create memorable experiences that make guests feel valued

• The power of listening as a sales superpower

• Why handwritten notes and human connection still win in a digital age

• How to negotiate large catering contracts (and protect your bottom line)

• The balance between technology, AI, and human touch in hospitality

• How to deliver five-star service at stadium scale

Whether you're running a local restaurant catering operation or managing large-scale corporate events, this episode will inspire you to elevate every touchpoint — from first call to final thank-you note.

Restaurant Catering Smarts is sponsored by CaterZen Catering Software — the all-in-one platform helping caterers streamline operations, save time, and sell more.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Christin Marvin, founder and CEO of Solutions by Christin. With over 20 years in the hospitality trenches—from line cook to multi-unit operator—Christin now helps restaurant owners and leaders create sustainable success without burning out in the process.

They dive into what it really means to build resilient teams, retain top talent, and lead with clarity—even when the kitchen is on fire (literally or metaphorically). Christin opens up about her early days in a small Missouri town slinging tacos at her favorite Mexican restaurant, and how that journey led to her becoming a leadership coach and consultant to independent restaurants across the country.

You'll hear insights on:

• What's driving burnout in restaurant leadership—and how to stop it.

• The power of culture, communication, and clarity in growing your team.

• How to turn overwhelm into opportunity with a fresh leadership mindset.

Whether you're managing one unit or many, this episode offers practical, heartfelt wisdom to help you lead better, live better, and build a restaurant business that doesn't run you into the ground.

Restaurant Catering Smarts is proudly sponsored by CaterZen Catering Software. Turn your catering chaos into calm—sign up for a free software walkthrough today.

In this episode of Restaurant Catering Smarts, Michael Attias welcomes Terry Matthews, Co-Founder of CaterLinked, a fast-growing community built to connect, educate, and empower catering professionals.

Terry shares how CaterLinked was born out of one big idea: that caterers don't have to compete alone—they can grow stronger together. Through online groups, in-person meetups, and the newly launched CaterLinked Academy, Terry and his team are creating a space where operators can collaborate, share best practices, and accelerate their success.

Michael and Terry talk about the power of curiosity, connection, and community, and why open sharing—not secrecy—is the real key to innovation. They also dive into how education, culture, and technology all intersect to help restaurants turn catering into a scalable, profitable business.

Whether you're a small operator looking for support or a multi-unit brand ready to grow, this episode will inspire you to rethink competition and embrace collaboration as your new business advantage.

Restaurant Catering Smarts is sponsored by CaterZen Catering Software — trusted by restaurants nationwide to simplify catering operations, save time, and increase sales.