Rule #1:   Caterers must be selective about who and what they sell — all sales are not wise.

Rule #2:   Aggressive, but not necessarily expensive, marketing is definitely a must.

Rule #3:   Proper pricing needs to guide all selling decisions.

Rule #4:   Deposit, refund, & cancellation policies will determine future success or failure.

Rule #5:   Shoppers of catering are looking for fair price and a positive experience... not just food.

Rule #6:   The amount of full-time office and kitchen staff must reflect the amount of booked business.

Rule #7:   Caterers are not bankers... they must be paid on the event day or in advance.

Rule #8:   Caterers have a right to a personal life away from the business... make time for yourself, burnout is worse than bankruptcy.

Rule #9:   A catering kitchen is not a kingdom unto itself... it's job is to produce quality products and a profitable bottom line.

Rule #10:  Owners, and highly placed managers, must provide leadership and maintain the professional and financial integrity of their companies.