David Thompson knows the best strategy often is perseverance and dogged determination

By Matt Griffin , Associate Edior and Catalog Success

One of the things that sets Home Bistro apart is that all of the food is prepared at its facilities. “A lot of food catalogs get merchandise from other vendors,” says Thompson. “They might make some of it, but they round it out with products from outside vendors.”

Focused on growing the business, Thompson envisions Home Bistro becoming a well-known brand across the country. To him, the catalog is a restaurant, and while patrons may not dine with him every night, he wants them to keep coming back to see what’s new on the menu. Increasing circulation certainly will be a factor in attaining this goal, says Thompson, but he knows he’ll need to find ways of reaching customers outside the catalog realm.