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by Chef Bae® Sherri Smith
How thoughtful post-event communication can turn one successful catering order into reviews, referrals, and repeat business.
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by Chef Bae® Sherri Smith
How caterers and clients can agree in advance on what happens to suitable leftovers after service.
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by Chef Bae® Sherri Smith
Practical systems for reducing overbuying, preparation waste, excessive leftovers, and avoidable catering costs.
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by Chef Bae® Sherri Smith
How to turn the final catering order into a working document for kitchen production and packing.
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by Chef Bae® Sherri Smith
How to turn an approved catering menu into a complete, organized purchasing plan.
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by Chef Bae® Sherri Smith
What every catering team member should know before arriving at the kitchen or event venue.
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by Chef Bae® Sherri Smith
How beginner caterers can recognize when an event requires additional kitchen, delivery, setup, or service help.
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by Chef Bae® Sherri Smith
The information a catering order form should collect so the kitchen and client are working from the same plan.
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by Chef Bae® Sherri Smith
How to turn recurring catering decisions into written policies clients can read and understand.
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by Chef Bae® Sherri Smith
A practical system for responding to late menu, timing, venue, and service changes without losing control of the event.
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by Chef Bae® Sherri Smith
How caterers can manage increases and decreases in guest count without creating confusion, waste, or unpaid work.
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by Chef Bae® Sherri Smith
A beginner-friendly explanation of how retainers and scheduled payments support catering operations.
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