Let’s be real, running a catering business is about so much more than beautiful presentations and good food. It’s early mornings, tight margins, last-minute pivots, staffing challenges, and still showing up with excellence every single time. This is a real conversation for those who live this every day, it is the strategy, sweat & success behind every plate.
This candid panel brings together fellow catering business owners who understand the grind and the growth. We’re talking honestly about what’s happening behind the scenes: how client expectations are evolving, what it really takes to stay profitable, and how to deliver elevated experiences without burning out your team or your bottom line.
Anchored in “The Business of the Bite: Scaling, Strategy & Survival in Catering,” this session is about pulling up a seat at the table with people who get it—no fluff, no filters, just real insight from those doing the work.
What You’ll Walk Away With:
- Practical strategies other caterers are using to manage rising food costs, pricing, and profitability
- Real talk on scaling; when to grow, how to grow, and what to put in place before you do
- Fresh perspective on trends shaping menus, service styles, and client expectations
- Insight on operations from staffing and systems to creating a seamless guest experience under pressure
- Reassurance and community, because you’re not the only one navigating these challenges
This is a space where catering professionals can lean in, learn from each other, and leave with ideas they can actually use. Because at the end of the day, we all know it’s not just about the plate… it’s about the business behind it.
Registration:
NSBWEP Members: Complimentary | Non-Members: $35.00
Our Speakers:
Gillian DeSouza | Caribbean Caterers (Washington DC)
Jolie Oree Bailey | Low Country Cuisine (Texas)
Alain Lemaire | Sensory Delights Catering (Florida)
Keyon Hammond | Get Plated Catering (Washington DC)
