The Luxe Catering Coach

The Luxe Catering Coach Helping caterers build premium, profitable businesses with systems, strategy & coaching

I’ve been thinking about this a lot lately…We caterers spend WAY too much time worrying about Instagram. 😭What should I ...
17/09/2026

I’ve been thinking about this a lot lately…

We caterers spend WAY too much time worrying about Instagram. 😭

What should I post?

Why did this Reel only get 500 views?

Should I post twice today?

Meanwhile someone is literally on Google searching:

“Caribbean wedding caterer in Leeds for 150 people.”

And if your business doesn’t show up…

They’re booking somebody else.

Now with AI, people can make their searches even more specific. They can describe the type of caterer, cuisine, location, event and service they’re looking for instead of just typing “catering near me.”

That made me realise something.

Social media should NOT be your whole marketing strategy.

I’m definitely not saying stop posting. I use Instagram myself.

But while we’re worrying about followers, we also need to be asking:

Does my Google profile actually tell people what I do?

Does my website clearly say what type of events I cater?

Can people see real reviews?

If someone searches for my cuisine in my area, can they find me?

Does my website make it obvious how to enquire?

Because having 20K followers means very little if the person actively looking for a caterer today can’t find you.

Google itself says complete business information and factors such as relevance, distance and prominence affect local results.

So keep posting.

But also build a catering business that can be found when somebody is actually ready to spend money.

Tonight, do something really simple:

Google the exact catering service you sell + your location.

Don’t search your business name.

Search like a CLIENT.

Then see where you appear. 👀

SAVE this and try it tonight.

09/09/2026

When I started catering, I thought looking professional meant having everything.

More menu options.

More equipment.

Better packaging.

More services.

More branding.

Basically… spending money trying to look like the business I wanted to become. 😭

But clients weren’t sitting there wondering:

“Does she own those chafing dishes?”

They cared about whether I replied professionally.

Whether I turned up when I said I would.

Whether the food tasted good.

Whether the setup looked right.

And whether I delivered what they paid for.

That changed the way I looked at growth.

You don’t need to build the year-10 version of your catering business in year one.

Hire what you only occasionally need.

Keep your menu manageable.

Get really good at delivering what you already offer.

Then let the business earn its upgrades.

Looking established and being established are two very different things.

If you’re building your catering business, my FREE Catering Business Audit Sheet can help you see where you actually need to focus next.

Comment “AUDIT” and I’ll send it to you. 👇🏾

05/09/2026

There’s always ONE thing that disappears after an event. 😭

You can arrive with everything counted, labelled and packed perfectly…

Then somehow come home missing:

A serving spoon.
A chafing dish lid.
Three glasses.
One extension lead.

And nobody knows anything. 😂

But the part clients rarely see is what happens after the last guest leaves.

Packing down.

Counting equipment.

Loading the van.

Bringing everything back.

Unloading again.

Washing.

Checking what’s damaged or missing.

Then lying in bed suddenly thinking:

“WAIT… where did we put that box of serving utensils?” 😭

Catering doesn’t end when service finishes.

Sometimes it ends when you finally accept that the missing serving spoon has started a new life somewhere else. 😂

Caterers, tell me the ONE thing that ALWAYS seems to disappear from your events 👇🏾

04/09/2026

I used to think growth would eventually make the business easier.

More bookings.
More staff.
More equipment.
More money coming in.

Surely that meant I was building something successful?

But there’s a stage in catering where the business gets bigger… and your job gets bigger with it.

Everyone still calls you when something goes wrong.

You still approve every quote.

You know where everything is.

You know how every event should run.

And even when you finally take a day off, your phone comes with you. 😭

That’s when I started looking at growth differently.

I don’t just want a catering business that makes money when I’m there.

I want systems people can follow.

Responsibilities that don’t always come back to me.

Processes that exist somewhere other than inside my head.

Because one day, I want the option to step away — whether that’s for a holiday, my family, retirement or simply because I don’t want to work every Saturday anymore.

That’s a very different definition of success.

If your catering business still depends on you for almost everything, I created a FREE Catering Business EXIT Plan to help you identify what would break first and what to start fixing.

Comment “EXIT” and I’ll send it to you. 👇🏾

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