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Two servers or five? One chef or two? How many staff you need per event is a question every caterer faces for every new booking, and too few or too many both come at a price. The type of service […]

A wedding isn't a corporate event with a different tablecloth. The couple often plans a party this size just once in their life, and everything about it is personal: the menu, the timing, the guests they've known for years. That […]

There are dozens of software packages for caterers and event venues. Most promise the same things: better overview, less admin, smarter working. But which one fits the way you actually work? […]

Finding an error in a quote is uncomfortable, but it happens to every caterer sooner or later. How you handle it determines whether you keep the client's trust. […]

You sent a good quote. And then silence. When you schedule a follow-up and how you approach it matters just as much as the quote itself in winning the job. […]

A client who calls your quote too expensive is not necessarily lost. How you respond in that moment and whether you have a clear answer ready determines whether the job is still salvageable. […]

Wine is often one of the most profitable items on a catering quote, if you price it right. Many caterers use a fixed markup without knowing exactly what they earn per bottle. […]

A quote and a contract are not the same thing, even though many caterers treat them as if they are. The distinction determines what counts legally when something goes wrong. […]

Spirits are often overlooked in catering pricing, yet they can deliver some of the highest margins of any drink category, if you know how to price them correctly. […]

A non-binding quotation is a price estimate that you, as an entrepreneur, can adjust or withdraw without legal consequences. For hospitality and event companies, this offers flexibility in changing circumstances such as seasonal prices, uncertain supplier costs, or complex events […]

Setting prices for a catering quote is more than adding up your purchasing costs and putting a margin on top. Getting the calculation wrong means working hard for nothing. […]

The price of catering is determined by five main factors: the number of guests, the type of menu, the location, the level of service and the timing of your event. In addition, additional costs such as transport, equipment hire and […]

A healthy profit margin in the hospitality industry is between 3% and 15%, depending on your type of business. Restaurants usually operate on a net margin of 3-5%, cafés can achieve 10-15%, and catering companies often sit between 5-10%. These […]

A quote is more than a price list. There are legal obligations a quote must meet. Ignoring them puts you at risk in a dispute. […]

Catering invoicing is the process of preparing and sending invoices for catering services that you provide outside your regular catering location. It differs from regular catering invoicing because you have to deal with more complex logistics, different VAT rates and […]

Catering doesn't always fall under the same VAT rate. Food, drinks, alcohol and service can each have a different rate. Mix them up on an invoice and you risk a supplementary assessment. […]

As a small catering business you rarely compete on price alone. The question is not what you charge, but whether your price reflects the value you deliver. […]

You can create a professional catering quote by systematically including all the necessary elements: contact details, event details, menu options, prices, delivery conditions and payment terms. Focus on clear pricing, visually appealing presentation and good communication with your customer. A […]

Sending a quote is not the same as signing a contract, but once a client agrees, that changes. When is a quote legally binding and how do you protect yourself? […]

A catering quote that doesn't cover all your costs is a quote that loses you money. Yet many caterers systematically forget certain line items. […]