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A funeral is rarely booked with much notice, and the tone is nothing like a wedding or a corporate do: quiet, respectful, and built around comfort rather than spectacle. Getting the catering right for a funeral tea or wake means […]

Every food business in the UK gets inspected and given a Food Hygiene Rating, a score from 0 to 5 that anyone can look up online before they book you. For a caterer that rating can make or break a […]

A delivered event is not the same as a paid invoice. Without clear payment terms and a set follow-up rhythm, some clients' payments quietly drift for weeks, and you only notice once it's already hitting your cash flow. In this […]

A reception often gets mentioned in the same breath as a drinks party or a walking dinner, but what actually sets it apart isn't always clear, even to the client booking it. Yet the type of reception shapes a lot […]

More and more guests are consciously drinking less or no alcohol at all, and expect more than a glass of cola in return. A well put-together mocktail offering feels just as considered to them as the regular drinks package, and […]

More visitors on your website is great, but it only turns into revenue if those visitors actually send an enquiry. The problem is rarely your offer or your pricing, it's usually the path someone has to take between interest and […]

A booking cancelled two weeks out costs you more than lost revenue: the buying is often already done and staff are already scheduled. Solid cancellation terms mean you don't have to absorb that cost entirely yourself. In this article we […]

Walking dinner might sound like a trend, but the concept is now a fixture at receptions and corporate parties. Guests move around and are served small courses at different points, rather than sitting at a table for a fixed menu. […]

A buffet looks simple at first glance: put the food out and let guests help themselves. In practice there's more structure behind it, and the approach differs quite a bit from a walking dinner or a plated sit-down meal. In […]

Anyone searching for catering nearby almost always starts with a Google search, and the first thing that shows up isn't your website, it's your Google Business Profile. A profile that's complete, current and backed by good reviews often decides whether […]

More and more clients ask for it without being prompted: a plant-based option on the menu, less plastic on the table, or just something more sustainable without being able to say exactly what they mean. Sustainable catering doesn't have to […]

A festival is often the biggest and toughest day of the season for food truck caterers. Thousands of guests pass your stall in a short window, and the organisers set different rules than a private corporate event. In this article […]

From a full sit-down wedding dinner to a quick bite at a festival, caterers work across very different catering concepts, often without putting a name to them. Yet the approach differs a lot between concepts, in planning, staffing and pricing. […]

Banqueting is a term you hear a lot around hotels and large event venues, but what does it actually mean, and how does it relate to catering? In this article we explain what banqueting covers, where the term comes from, […]

You send a great quote, and then... nothing happens. Sound familiar? Most caterers lose more enquiries to poor follow-up than to price. This article looks at why leads go cold without a nudge, and how a few simple habits, plus […]

Customer details scattered across emails, a spreadsheet and your planner's memory lead to missed follow-ups and duplicate work. A CRM brings all your customer information, quotes and communication together in one place, so you respond faster and nobody falls through […]

A drinks package is where a lot of caterers either lose most of their margin, or make it, depending on how you set it up. This article shows you when a flat per-head rate works better than billing on actual […]

A mobile chip van at a market, festival or corporate event sounds simple: fryer on, chips out, done. In practice there's more to sort out once you're working away from your usual base. This article shows you what to arrange […]

Something shifts every year in what guests expect from an event, and summer 2026 is no different. From plant-based as a standard menu item to data that helps you respond to enquiries faster and more personally, these are the trends […]

A catering day with too little structure turns chaotic fast, even if the prep work was solid on paper. A run sheet sets out who does what and when, so everyone knows exactly where they stand on the day itself. […]

A dish that looks profitable on paper can still lose money once food cost gets out of hand. If you only check profit at the end of the month, you'll spot an inflated purchase price after the margin is already […]