17 days ago
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Posted On: October 19th 2026, 04:58 pm
1. Being a good cook doesn’t automatically make you a good caterer. You must also understand costing, customer service, logistics, staff management, and business strategy.
2. Not every customer is your customer. Learn to attract clients who value your quality instead of chasing everyone who wants the cheapest price.
3. Never price your food based on ingredients alone. Include labour, gas, transportation, packaging, equipment, wastage, service charges, and profit.
4. Always plan for the unexpected. Extra guests, delayed deliveries, faulty equipment, and last-minute changes can happen. Have a backup plan.
5. Your reputation is more valuable than one big contract. One poorly handled event can cost you referrals, while one excellent experience can bring you repeat customers.
Will drop the rest in the comments section
2. Not every customer is your customer. Learn to attract clients who value your quality instead of chasing everyone who wants the cheapest price.
3. Never price your food based on ingredients alone. Include labour, gas, transportation, packaging, equipment, wastage, service charges, and profit.
4. Always plan for the unexpected. Extra guests, delayed deliveries, faulty equipment, and last-minute changes can happen. Have a backup plan.
5. Your reputation is more valuable than one big contract. One poorly handled event can cost you referrals, while one excellent experience can bring you repeat customers.
Will drop the rest in the comments section
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