Practical advice on pricing, invoicing, getting clients, and growing your business.
The highest-margin catering upsells aren't more food — they're rentals, staffing, bar service, and dessert stations. Here's how to price and pitch them.
A repeatable corporate lunch menu beats a huge menu every time. Here's how to build one that controls food cost, speeds up prep, and keeps clients ordering.
Build a bench of reliable servers before you need them, pay the right hourly range, and run every event off a written role sheet and a pre-shift huddle.
A catering inquiry and lead management system captures every lead, replies in minutes, qualifies fast, and follows up automatically — here's how to build one in an afternoon.
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.