From Our Blog
What a $200,000-a-year catering account looks like
The biggest catering account a restaurant has is rarely its biggest order. It is its most consistent one. Weknock is a B2B catering delivery logistics company that has worked with Florida restaurants since 2014, and the largest accounts share a shape. At the top end,...
What keeps a catering client ordering a second time
In catering delivery for restaurants, the gap between a first order and a second is where most restaurants lose repeat clients without knowing why. A restaurant's first catering order faces zero margin for error. The client remembers that order because there is no...
The packing mistake that costs more accounts than a late delivery
A late delivery announces itself. Everyone in the room knows the food is not there yet. The host is uncomfortable, but the problem is visible and shared. A packing mistake is silent. The food arrived on time and looks complete. Then the client opens the boxes in front...
What corporate clients actually look for in a catering delivery partner
Most restaurants pitch catering on the food. Corporate buyers decided on the food before they called. What a corporate client actually looks for in a catering delivery partner is rarely on the menu. They are evaluating the delivery, and they judge it on a short,...
Why the catering handoff decides the last 10 minutes
A catering order can leave the kitchen perfect, arrive on time, and contain every item. It can still fail in the final ten minutes. That is the setup and handoff stage, where more accounts quietly slip than anyone tracks. Weknock, a B2B catering delivery logistics...
The catering follow-up gap losing you repeat clients
The delivery went well. The client was happy. The trays came back empty and the meeting ran on time. And then nothing. No follow-up. No question about how it landed. No next order on the calendar. The client meant to book again, got busy, and the moment passed. That...
The real cost of gig and marketplace drivers for catering
Gig drivers for catering orders are the hidden risk most restaurants discover only after an account goes quiet. A restaurant recently switched to us after paying a premium, for months, specifically so it would not get gig drivers on its catering orders. It got them...
Turning one-off catering orders into annual contracts
Most one-off catering orders are treated as a sale. The order comes in, the food goes out, the transaction closes. Then the restaurant waits for the next one to appear on its own. The accounts that matter do not work that way. A single corporate order is not a...