10/02/2026
There’s a big difference between selling food and running a profitable catering business. Pricing isn’t pulled out of thin air. It reflects the cost of ingredients, labor, overhead, experience and the quality of what you deliver. If your only selling point is being the cheapest, you might want to revisit your business model. And if you think professional catering should cost the same as fast food, we probably have very different ideas of what running a business actually means. Being in business is one thing. Knowing how to stay in business is another 👩🏫
