The Luxe Catering Coach

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

25/09/2026

The discount conversation doesn’t have to be awkward.

If a client says:

“We love everything, but it’s a little over our budget. Is there anything you can do on the price?”

Instead of immediately discounting, try:

“Absolutely. What budget would you like us to work towards? I can look at the menu and service and suggest a few adjustments that bring the overall cost down.”

If they give you a budget, you can then say:

“To bring the price closer to £X, we could remove one of the mains, simplify the sides or change from staffed service to drop-off. Which option would work best for you?”

Notice what you’re NOT doing?

You’re not providing the same food + same staff + same service + same workload for less money.

You’re giving them a lower-priced version of the service.

There’s a big difference.

Sometimes the client genuinely has a smaller budget.

That’s fine.

Smaller budget = smaller scope.

Not automatically a smaller profit for you.

Save this so the next time someone asks:

“What’s the best price you can do?”

…you already know what to say. 👀

20/09/2026

At first you’re desperate for bookings.

Then the bookings come.

And suddenly you’re desperate for a weekend off. 😭

You wanted 10 enquiries.

Now you have 10 enquiries
and no time to answer them.

You wanted a team.

Now you spend half your time
managing the team.

You wanted bigger events.

Now your Saturdays disappear
3 months in advance.

You wanted to be your own boss.

Then realised…

you accidentally became your hardest-working employee.
Getting busy is NOT the end goal.

Building a business that doesn’t need you for everything is.

If this feels a little too familiar… comment “EXIT”

I’ve been thinking about this a lot lately…We caterers spend WAY too much time worrying about Instagram. 😭What should I ...
17/09/2026

I’ve been thinking about this a lot lately…

We caterers spend WAY too much time worrying about Instagram. 😭

What should I post?

Why did this Reel only get 500 views?

Should I post twice today?

Meanwhile someone is literally on Google searching:

“Caribbean wedding caterer in Leeds for 150 people.”

And if your business doesn’t show up…

They’re booking somebody else.

Now with AI, people can make their searches even more specific. They can describe the type of caterer, cuisine, location, event and service they’re looking for instead of just typing “catering near me.”

That made me realise something.

Social media should NOT be your whole marketing strategy.

I’m definitely not saying stop posting. I use Instagram myself.

But while we’re worrying about followers, we also need to be asking:

Does my Google profile actually tell people what I do?

Does my website clearly say what type of events I cater?

Can people see real reviews?

If someone searches for my cuisine in my area, can they find me?

Does my website make it obvious how to enquire?

Because having 20K followers means very little if the person actively looking for a caterer today can’t find you.

Google itself says complete business information and factors such as relevance, distance and prominence affect local results.

So keep posting.

But also build a catering business that can be found when somebody is actually ready to spend money.

Tonight, do something really simple:

Google the exact catering service you sell + your location.

Don’t search your business name.

Search like a CLIENT.

Then see where you appear. 👀

SAVE this and try it tonight.

09/09/2026

When I started catering, I thought looking professional meant having everything.

More menu options.

More equipment.

Better packaging.

More services.

More branding.

Basically… spending money trying to look like the business I wanted to become. 😭

But clients weren’t sitting there wondering:

“Does she own those chafing dishes?”

They cared about whether I replied professionally.

Whether I turned up when I said I would.

Whether the food tasted good.

Whether the setup looked right.

And whether I delivered what they paid for.

That changed the way I looked at growth.

You don’t need to build the year-10 version of your catering business in year one.

Hire what you only occasionally need.

Keep your menu manageable.

Get really good at delivering what you already offer.

Then let the business earn its upgrades.

Looking established and being established are two very different things.

If you’re building your catering business, my FREE Catering Business Audit Sheet can help you see where you actually need to focus next.

Comment “AUDIT” and I’ll send it to you. 👇🏾

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