Practical advice on pricing, invoicing, getting clients, and growing your business.
Handling dietary restrictions at catering events doesn't have to mean special-order chaos. Here's how to price, batch, label, and communicate it profitably.
No ad budget, no problem. Here's how solo caterers land their first steady clients through referral partnerships and a sharp Google Business Profile.
Food cost percentage tells you exactly how much of each menu dollar goes to ingredients — and whether you're actually making money on a job before you sign the contract.
The right catering contract clauses are the only reliable protection when a client cancels days before an event. Here's what every solo caterer needs locked into every agreement.
Drop-off catering runs $15–$35 per person; full-service jumps to $65–$175+. Here's how to price both confidently and explain the gap to clients.
Stop pricing catering jobs on food cost alone. This per-head formula covers every real expense so you actually profit on every event.