The Luxe Catering Coach

The Luxe Catering Coach Helping caterers build premium, profitable businesses with systems, strategy & coaching

28/08/2026

A £5,000 catering booking can feel like a VERY good weekend.

Until you work out what actually belongs to you. 😭

That’s why I stopped judging an event by the size of the invoice.

A big payment hitting your account can make you feel profitable enough to:

Buy new equipment.
Take on another expense.
Pay yourself.
Or spend money that technically isn’t yours to spend.

I’d rather finish a smaller event knowing exactly what I kept than celebrate a huge booking whose profit I haven’t calculated.

One habit I wish I’d started much earlier:

After every event, calculate what ACTUALLY stayed in the business.

Not what the client paid.

Not what your bank balance temporarily showed.

What stayed.

That number tells you whether you need more bookings…

or whether you need to fix the bookings you already have.

Caterers do you know the exact profit from your LAST event? YES or NO? 👇🏾

26/08/2026

This took me YEARS to understand.

I could calculate everyone else’s wages down to the hour.

But when it came to mine?

Apparently I worked for free. 😂

I’d spend Thursday shopping.

Friday prepping.

Saturday loading, cooking, travelling, setting up, managing staff and dealing with the client.

Then Sunday unloading and sorting everything out.

And when I calculated whether the event was profitable, I looked at what was left after paying everyone else.

That wasn’t all profit.

Some of it was wages I never paid myself.

There is a difference between being the owner of the business and being an employee inside the business.

If you’re doing the chef’s job, event manager’s job, driver’s job or admin job, that labour still has a cost, even when your name is on the company.

That one distinction changed the way I looked at my catering numbers.

Caterers: do you actually include YOUR hours when you work out the profit from an event? YES or NO? 👇🏾

25/08/2026

I don’t send a £1,000+ catering quote based on “I think this sounds about right” anymore. 😭

Because the dangerous bookings aren’t always the ones that look cheap.

Sometimes it’s the beautiful £3k or £5k event that quietly eats your entire weekend… and barely pays you.

Before I send the quote, I want to know one thing:

If they say YES right now, am I actually happy to do this job at this price?

Not:

“I’ll figure it out later.”

Not:

“Hopefully the food costs aren’t too high.”

And definitely not:

“I don’t want to scare them away.” 😂

Because once that deposit lands, your bad maths becomes your problem, not the client’s.

Price it properly before you get emotionally attached to winning it.

Caterers, do you calculate first or sometimes still quote from your head? 👀👇🏾

24/08/2026

“Included.”

That word used to cost me more money than I realised. 😭

Delivery included.
Setup included.
Staff included.
Equipment included.
Clearing down included.

It sounds harmless when you’re trying to make your quote attractive.

Until you calculate what “included” actually costs you.

If delivery costs you £60, it isn’t free.

If two staff spend 90 minutes setting up, it isn’t free.

If your equipment has to be transported, washed, stored and eventually replaced, it isn’t free.

You can absolutely bundle costs into your package.

But YOU still need to know what they cost.

There’s a big difference between:

“It’s included in my price.”

and

“I forgot to price it.” 😭

One is a pricing decision.

The other comes straight out of your profit.

Caterers — what’s ONE thing you used to automatically include for free? 👇🏾

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