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Helping caterers build premium, profitable businesses with systems, strategy & coaching

04/11/2026

A client asks for a quote.

You send your price.

Then comes the message.

“Another caterer is cheaper.”

And your first instinct?

Start explaining yourself.

Your ingredients.

Your experience.

Your equipment.

Why you charge what you charge.

Before you know it, you’re writing an essay to defend your prices. 😭

But here’s what I’ve learnt.

You don’t have to win every price comparison.

First, check whether you’re comparing the same service.

Does the other quote include staff?

Setup?

Transport?

Equipment?

Cleanup?

If it doesn’t, explain what’s included in yours.

If it does, and their price is genuinely better for the client, that’s okay too.

You don’t have to be everyone’s cheapest option.

You need to be the right option for the clients you serve.

Have you ever had someone send you another caterer’s prices and expect you to match them? 👇🏾

04/11/2026

Three weeks ago, they said they’d pay the deposit next month.

You explained that dates are only secured with a deposit.

They said, “No problem!”

So you moved on.

Now it’s Thursday.

Their event is on Saturday.

And they’re asking what time you’ll arrive. 😭😂

The worst part? They genuinely thought they were booked!

This is why I always tell caterers to put everything in writing.

An enquiry isn’t a booking.

A quote isn’t a confirmation.

And a promise to pay isn’t a deposit.

Make your booking terms clear from the beginning.

Because the last thing you need is a client expecting food for 100 guests when you haven’t even ordered the ingredients. 😭

Caterers, what would you reply to that last message? 👇🏾

03/11/2026

Someone says “just a few small bites.”

And suddenly you’re preparing 900 individual canapés. 😭

Each one needs preparing.

Some need assembling.

Others need garnishing.

Then there’s the presentation, staffing and service.

Small portions don’t automatically mean small costs.

Sometimes the smallest food takes the most work.

Caterers, what’s the most labour-intensive canapé you’ve ever made? 👀👇🏾

03/11/2026

The client has booked catering for 120 guests.

Then comes the question.

“You’re bringing the plates and glasses, right?”

And suddenly you’re calculating 120 plates, 120 glasses, cutlery, delivery, collection and breakages. 😭

Some packages include tableware.

Others don’t.

Neither is wrong.

The problem starts when nobody clarifies it before the quote is accepted.

If it’s included, price it. If it’s extra, explain it.

Caterers, what’s one item clients always assume is included? 👇🏾

02/11/2026

They rejected your quote.

You wished them well and moved on.

Two weeks before the event, they’re back. 😭

Now they need you to save the day.

And somehow, they still want the original price. 😂

Here’s the thing.

You’re allowed to help.

But you’re also allowed to charge based on your current availability, costs and the short notice.

Being someone’s backup plan doesn’t mean you have to be their cheapest option.

Caterers, are you taking this booking or politely declining? 👀👇🏾

01/11/2026

One of the hardest things in catering is turning down money.

Especially when bookings have been quiet.

A client comes along.

They want 150 guests catered.

The budget is tight.

The event is next weekend.

And they still haven’t confirmed the final menu.

But you want the booking.

So you tell yourself you’ll make it work.

You’ll shop around.

Find cheaper ingredients.

Do more of the preparation yourself.

Maybe ask someone to help for free.

And before the event even starts, you’re already stressed.

I’ve learnt that sometimes the booking you’re desperate to win is the one you should be most careful about accepting.

A booking isn’t profitable just because the client is willing to pay you.

Run the numbers.

Check the terms.

Consider the workload.

And don’t be afraid to negotiate or walk away.

Comment PROFIT if you want my Quote & Profit Calculator to help you check the numbers before accepting a job.

Caterers, what’s the biggest red flag you’ve ever ignored? 👀👇🏾

31/10/2026

A client sees a buffet.

You see the three days it took to make that buffet happen. 😭

The shopping.

The chopping.

The cooking.

The packing.

The staff who arrived before sunrise.

The van loaded twice because something was forgotten.

And the trays waiting to be washed when everyone else has gone home.

Then someone asks:

“But why is catering so expensive? It’s just food.”

And you have to explain the entire business all over again. 😂

After more than 10 years in catering, I’ve learnt that people don’t always understand what happens behind the scenes.

That’s why your quote needs to account for the full job.

Not just the ingredients on the plate.

Caterers, which one are you absolutely TIRED of explaining? 👇🏾

30/10/2026

It starts with one small favour.

“Can you just add another dish?”

Of course.

Then another request.

“Could you come and see the venue?”

No problem.

Then the guest count changes.

The menu changes.

And suddenly you’re doing another three hours of work.

For free. 😭

The worst part?

Sometimes we agree because we’re scared of losing the booking.

I’ve been in catering for over 10 years, and one lesson has stayed with me.

Being accommodating is good customer service. Giving away your profit isn’t.

You need to know what’s included in your package.

What’s an extra.

And when to charge for changes.

Because every little “can you just…” has a cost.

Caterers, what’s the most ridiculous thing a client has expected you to do for free? 😂👇🏾

30/10/2026

When you’re building a catering business,

every enquiry feels important.

Someone asks for a quote.

You get excited.

They say you’re too expensive.

And suddenly you’re wondering whether to lower your prices.

Maybe remove a staff member.

Maybe offer free delivery.

Maybe just accept it and hope for the best.

I’ve been there.

But after more than 10 years in catering, I’ve learnt something.

Not every enquiry is a booking you should fight to win.

Some clients aren’t your clients.

Some events aren’t worth the stress.

And some prices simply don’t make business sense.

You can be a brilliant caterer and still run an unprofitable business.

So these days, I care less about being busy.

And more about whether the work is actually worth doing.

Caterers who’ve been in business for a few years, what have YOU stopped caring about? 👇🏾

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