As a caterer, you know that meticulous preparation is the key to a successful event. If you don’t put in the work beforehand, you won’t achieve satisfying results for you and your clients.
The same philosophy applies to selling your catering business. With careful research and planning, you’ll put yourself in a much better position to reap the financial rewards of a successful transaction.
You know the catering high you get after a successful event? Even though you’re bone-tired, you arrive home, put your feet up, and celebrate—perhaps with a cocktail—reveling in a job well done.
Much like any catered event, your career will end, too. If you want to enjoy that same well-earned satisfaction in your retirement years, you must carefully plan and execute your exit strategy.
Caution is the byword as the year progresses. The economic environment remains unsettled, especially as the presidential election presents uncertainty. Firms that tighten up their risk management practices will put themselves in a good position to get through the year successfully.
With ever-rising costs for supplies and staffing, the economic climate remains uncertain for 2024—even while unemployment remains low and consumer spending strong despite higher interest rates. To best navigate the uncertainties of the upcoming year, we encourage restaurant and foodservice business owners to take the following steps.
Like many caterers before the COVID-19 pandemic hit, Anne Lloyd—who owns Nolavore Catering and Commissary Kitchen in New Orleans—was mostly focused on traditional event catering.
As the catering and events community rebounds from the pandemic, businesses in different markets and geographic areas are growing and thriving in different ways.
For a lot of caterers, running their companies during the COVID-19 pandemic felt like trying to navigate their way home through a raging forest fire.
If you survived 2020, I want to congratulate you. You were doing something right, whether it was saving cash to get you through the hard times or finding alternative revenue streams. And I want to encourage you to continue what you’ve been doing—while also searching for more ways to serve your food. Here are three reminders and tips to get you started.
During the COVID-19 pandemic, few industries suffered more from stringent safety rules and regulations than the catering sector. Governmental authorities, including state and local health departments, will continue to monitor and enact new disinfection laws and regulations that will be costly to the catering industry. Decision-makers must learn from the lessons of 2020 when it comes to cleaning and disinfecting their businesses.
All industries have been changed by COVID-19. Every owner in the market has lost sleep, planned for a bad quarter, then planned for another.
