We analyzed five years of catering data to understand declining deliveries, changing office trends, and why recurring accounts are key to rebuilding our path to $100,000 months.
Thinking about starting a catering business? Here’s the real truth about cash flow, operations, labor, customer issues, and what it really takes to survive.
When business slows and mistakes hit, confidence fades. This is a real look at leadership, imposter syndrome, and finding your way through it.
What do you do when sales suddenly stop coming in? One small business owner shares the moment he realized the problem was simpler than he thought and how reconnecting with customers helped get the business moving again.
Running a small business isn’t always growth and momentum. When things slow down, the smartest strategy isn’t chasing new customers, it’s taking care of the ones who already trust you.
Sales slowed unexpectedly after a strong December. Instead of panicking, we rebuilt our KPIs around retention, customer graduation, and referrals. Here’s how measuring churn changed our strategy and mindset.
Same 11:45 delivery, two very different stories — one breaks trust, the other builds it.
We didn’t grow our catering sales by doing more—we grew by doing less. Here’s how saying no to small custom orders helped us focus, streamline, and finally hit our revenue goals in 2025.
A simple guide to help first-time corporate catering planners think through their event — and why a little structure goes a long way when you’re ordering for a crowd.
A behind-the-scenes look at how I think about discounting — and why having clear rules helps me sell with confidence and protect the value of what we offer.
How running an eBay card business with my kids taught us about pricing, margins, discipline — and why selling is one of the best classrooms there is.
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