The restaurant industry continues to play a significant role in the overall U.S. economy with over 1 million establishments nationwide, generating $709 billion in sales and employing 14 million workers. Given the size and scope of the restaurant industry, competition remains a key challenge facing operators. In addition, challenges exist surrounding heightened competition, increases in commodity prices, minimum wages and health insurance regulations. Minimum wage increases are on the rise as a result of ongoing legislation. Consequently, a greater emphasis on increased revenues needs to take place with skill in generating revenue from multiple sources. Those additional revenue sources include both on-premise and off-premise catering and event planning activities. This course will introduce the concept of catering sales and events within the free standing restaurant environment. You will learn how to be successful and create a niche in your market in this arena.