Tomer Molovinsky shows restaurants how to stabilize weekday sales through office group orders and catering. A single person manages each order with clear deadlines and spend limits, while advance ordering lets kitchens prep during slow periods. Push notifications, email, and outreach to coworking spaces and gyms drive repeat business.
If you run a restaurant, weekdays can feel unpredictable. Mondays through Wednesdays are quieter, the lunch rush is shorter, and revenue can feel tied to walk-ins showing up at the right time. But the problem isn't demand, it's timing. Most weekday orders, they're planned well ahead of time. Offices decide on lunch hours or even days in advance. Many restaurants just aren't set up to catch those orders when the planning happens. Office lunches are some of the most reliable weekday orders. Groups usually range from about 15 to 60 people. Spend is about $10 to $25 per person. On catering, that can be about $12 to $18 per person. And one office order can outpace an hour of dine-in traffic. Offices also reorder a lot, and often on a schedule. That's predictable revenue if you're ready for it. But most office orders, they still happen the hard way. One person collects everyone's order, messages come in late, modifications get missed, someone always wants to change something after the order's placed. And for the restaurant, the tickets, they show up scattered, the timing isn't always clear, And big orders, they always hit the kitchen at the worst moment. So even though these orders are valuable, many restaurants avoid them altogether. The fix isn't more calls or staff, it's structure. One person starts a group order and sets the rules up front. A deadline, a cutoff time, maybe a spend limit. They share a link, everyone orders for themselves, and when the deadline hits, the order locks into one payment and one clean ticket. For the kitchen, it's predictable and easy to prep. Catering pushes weekday revenue even further. These orders are larger, planned ahead, and often repeat every few weeks. Offices, they often rotate through the same restaurants. And when catering runs through your own ordering, you keep the margin and the relationship. These orders, they're often twice as profitable as individual meals, and you don't have to pay the marketplace fees for them. And when the office needs lunch again, they just come straight back to you. Presale, now that's the real unlock. Orders, they come in ahead of time. You can set prep windows and cutoff times that work for your kitchen. You know, like order today for tomorrow or for next week, whatever it is. Clear morning cutoffs and you can prep during slower hours. Instead of reacting, the kitchen plans, stress drops, and your food quality goes way up. Once group ordering and catering are live on your website, promotion gets a lot easier. You can use weekday morning push notifications or email with a small incentive. Add flyers in store and share them with nearby offices. Reach out to local coworking spaces, gyms, and even schools. A short note just explaining how ordering works with a little QR code. Boom, that's magic. And make sure your Google Business Profile mentions team lunch and office catering. Office orders already exist. The question is whether you can capture them. With advanced ordering, presale, and first-party catering, weekdays become planned, repeatable revenue. It's not about working harder. It's about building systems that work quietly in the background.
