Catered a 60-person garden party last Saturday 🍽️
Three courses, dietary requirements for 12 guests, and a kitchen I'd never worked in before. Everything went out on time and the feedback was incredible. The secret? Prep, prep, prep. I had everything portioned and labelled by Friday evening. Mise en place is everything.
Edited 6d ago
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The point about building trust before selling is something more people need to hear.
This is great advice. I'd also say: document everything. Contracts, scope, timelines.
Brilliant tip. I'd add that consistency beats perfection every single time.
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