If catering makes more money with less overhead, why doesn’t everyone do it?
In this episode of Restaurant Punk, we dig into the business realities behind catering: profit margins, staffing, communication challenges, ghost kitchens, and why most chefs still chase the restaurant dream despite the math.
From small drop-off events to 300+ person weddings, we talk about what actually matters: good food, good music, a solid bar, and flawless execution under pressure.
Smart, honest, and essential listening for anyone thinking about starting a food business.
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