The Luxe Catering Coach

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

01/10/2026

A lot of caterers know how to make money in their business…

But nobody really teaches us how to pay ourselves from it efficiently. 👀

If you run your catering business through a UK limited company, taking everything as salary isn’t necessarily the most tax-efficient option.

Here’s a simple 2026/27 example 👇🏾

You want £50,270 income:

£12,570 salary

* £37,700 dividends
= £50,270 total income

Your personal deductions:

Income tax on salary: £0
Employee NI: £0
Dividend tax: £3,999

So…

💰 YOU TAKE HOME: £46,271

Your company may also pay:

Employer NI: £1,135.50*

This is why I keep telling caterers that knowing your numbers goes much further than knowing how much you made from Saturday’s event. 😭

After 11 years working in accounting, one thing I’ll always say:

Making money is one skill.
Knowing how to manage and take that money is another.

Save this and speak to your accountant about whether salary + dividends could work for your catering business. 👀

01/10/2026

“Nothing major” can become very major once you start costing it. 😭

So when a client says:

“Can we make a few menu changes? Nothing major.”

Instead of:

❌ “Of course, just send them over.”

Try:

“Absolutely, send the changes over and I’ll review them for you. If anything affects the ingredients, preparation, staffing or service requirements, I’ll update the quote accordingly before we confirm the changes.”

That’s it.

You haven’t said no.

You haven’t made the client feel difficult.

But you also haven’t accidentally agreed to unlimited changes at the original price.

Because:

“Can we swap the chicken?”

“Could we add another side?”

“Actually, can we have two vegetarian options?”

“Could dessert be individually plated?”

…can completely change the cost and workload of the booking.

I used to hear “small change” and think customer service meant simply accommodating it.

Now I think:

What does this change behind the scenes?

If it changes the cost, time or workload…

it can change the price too.

Save this for the next “just a few changes…” message. 👀

30/09/2026

A date is not booked because a client says they want it.

It’s booked when the deposit is paid.

So when a client says:

“Can you hold the date for me? I’ll pay the deposit on Friday.”

Instead of:

❌ “No problem, I’ll reserve it for you.”

Try:

“Absolutely. The date is currently available, but I’m unable to reserve dates without a deposit. Once the deposit is received, your booking will be confirmed. If another enquiry comes in for the same date before then, I’ll let you know.”

Simple.

You’re not pressuring them.

You’re not being rude.

And you’re not turning away another paying client because someone promised to pay on Friday. 😭

I learnt this one the hard way.

You hold Saturday for two weeks.

They keep saying:

“I’m definitely booking, I just need to sort the deposit.”

Then suddenly…

“Sorry, our plans have changed.”

Meanwhile, you’ve already told other enquiries the date is unavailable. 🤦🏾‍♀️

Interest doesn’t reserve a date.
Payment does.

Save this for the next “Can you hold the date?” message. 👀

29/09/2026

For years I did this without even thinking about it.

“It’s only £12.”
“I’ll just put the petrol in.”
“I need it for tomorrow, I’ll use my own card.”

And because the amounts were small, I didn’t really notice them.

But £15 here.

£30 there.

Another £20 supermarket run.

Do that across multiple events every month and suddenly you’re personally subsidising your catering business. 😭

And there’s another problem.

When you calculate whether the business is profitable, those costs can disappear because they never came out of the business account.

So the numbers look better than reality.

One thing my accounting background taught me is:

Small expenses are still expenses.

If the business needs something to deliver the job, I want to know about it.

Because I can’t make good pricing decisions using numbers that are missing half the story.

And the biggest cost I ignored for far too long?

My own time.

That one definitely wasn’t £20. 😂

If you struggle to work out what you’re actually keeping from your catering jobs, my Quote & Profit Calculator helps you include the costs that are easy to forget.

Comment “PROFIT” and I’ll send you the link. 👇🏾

25/09/2026

The discount conversation doesn’t have to be awkward.

If a client says:

“We love everything, but it’s a little over our budget. Is there anything you can do on the price?”

Instead of immediately discounting, try:

“Absolutely. What budget would you like us to work towards? I can look at the menu and service and suggest a few adjustments that bring the overall cost down.”

If they give you a budget, you can then say:

“To bring the price closer to £X, we could remove one of the mains, simplify the sides or change from staffed service to drop-off. Which option would work best for you?”

Notice what you’re NOT doing?

You’re not providing the same food + same staff + same service + same workload for less money.

You’re giving them a lower-priced version of the service.

There’s a big difference.

Sometimes the client genuinely has a smaller budget.

That’s fine.

Smaller budget = smaller scope.

Not automatically a smaller profit for you.

Save this so the next time someone asks:

“What’s the best price you can do?”

…you already know what to say. 👀

20/09/2026

At first you’re desperate for bookings.

Then the bookings come.

And suddenly you’re desperate for a weekend off. 😭

You wanted 10 enquiries.

Now you have 10 enquiries
and no time to answer them.

You wanted a team.

Now you spend half your time
managing the team.

You wanted bigger events.

Now your Saturdays disappear
3 months in advance.

You wanted to be your own boss.

Then realised…

you accidentally became your hardest-working employee.
Getting busy is NOT the end goal.

Building a business that doesn’t need you for everything is.

If this feels a little too familiar… comment “EXIT”

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