How can you grow your catering business?

We are one of London's largest and longest serving catering companies. We pride on being family-led, with a very personable style, championing sustainability, and being able to cover whatever type of event (from office catering to bespoke menus)

Finding Niche in Catering is key! Instead of trying to do everything, focus on one thing you rock at - whether it is gourmet vegan, awesome corporate lunches, or stunning wedding desserts - that helps you stand out. It's about showing what makes your business truly special and who you are perfect for.

The smartest way to kickstart real growth in catering is to own a niche. Not dabble, own it. Don’t try to be everything to everyone. Pick one lane, say upscale vegan weddings or high-end corporate lunches—and go deep. Master it. When people think of that type of catering, your name should be the first that pops up. Build your offer around that specialty, dial in the branding, and speak directly to the client who wants exactly what you do. Mass appeal is a myth, specific sells.

When we onboard a hospitality brand at AN Media House, the first thing we ask is, “What are you known for?” And if the answer is “we do everything,” that’s exactly where we start fixing things. In my experience, the moment a catering business narrows down and says “We do luxe vegan wedding setups” or “We’re known for Instagrammable picnic catering”, their conversion rate jumps. People want experts, not generalists. One of our clients who focused only on ‘corporate breakfast boxes’ now has a permanent deal with 3 co-working spaces in Delhi. That’s the power of owning your lane.

You can have the best business in the world and if you can’t be found online it can impact your reach to customers looking for you… They will find your competitors instead. Best of luck with your new business adventure!

Most advice on growing a catering business sounds the same: find your niche, post on socials, get reviews. Useful, but not enough. If I were growing a catering brand today, I’d treat it like a hospitality experience company—not just food, but emotion, memory, and brand. People don’t remember the menu—they remember how they felt. That means every touchpoint has to reflect your DNA: from the tone of the first email to how your team enters a room. I’d go deeper into real networks: planners, stylists, venues... because growth doesn’t come from being seen, but from being trusted at the decision table. In a saturated market, it’s not about cooking better. It’s about building a brand that thinks sharper, feels clearer, and owns its space.

Definir um nicho é essencial para se destacar e atrair o público certo. Quando você foca em algo específico, transmite autoridade, cria uma marca mais forte e entrega exatamente o que o cliente procura.

Before I worked with founders, I ran food trucks. So when it comes to F&B, I’ve lived the “great food, no visibility” problem. What helped us grow: We stopped posting just food photos and started telling stories - what we were solving, who we were serving We got clear on who we wanted to attract, and made our content speak to them We invested in basic brand identity - one good logo, one strong tone, and photos that didn’t look like they were taken mid-rush And we followed up. With regulars, event planners, even people who just asked for a quote but never booked Good marketing isn’t always loud. It’s consistent, clear, and easy to trust.

Growing your catering biz isn’t just about more food—it’s about building a brand that people crave. Nail your niche first: weddings, corporate, casual events? Then, serve up consistency like your grandma’s secret recipe—quality never takes a back seat. Hustle hard on marketing: socials, local partnerships, glowing testimonials. Create irresistible menus that mix classic favorites with fresh twists. Streamline operations—efficiency saves time and cash. Invest in your team—they’re your frontline hype squad. Keep your finger on trends but never forget tradition; that balance is your secret sauce. Growth is slow and steady, like baking a perfect cake—no shortcuts, just patience and passion.

If you try to serve everyone, you serve no one. The fastest way to grow a catering business is to pick your lane and own it. Be the go-to for vegan weddings. Be the cocktail hour king. Be the corporate lunch queen. Whatever it is, go deep, not wide. Niche gives you an edge. It makes your offer clear. It makes referrals easier. And it makes your marketing sharper. People do not refer generalists. They refer specialists. So plant your flag. Build your name around one thing. Then dominate that space before you even think about expanding.

Ideally we'd like to build a bigger network of likeminded caterers, as well as generating more followers and leads through LinkedIN

Want steady catering growth? Build a referral engine. Don’t just network—partner smart. Lock in alliances with event planners, venue managers, and florists who already have your ideal clients. Make it worth their while to send business your way. That’s not networking—that’s distribution. Also, tap into your current clients. Ask for introductions. Ask for reviews. Don’t assume they’ll spread the word—give them a reason to. And don’t forget local businesses and clubs. They host events regularly and need a go-to caterer. Position yourself as that caterer.

A hidden chef needs a network! Connecting with event planners, Venues and happy clients for referrals and testimonials is how your catering business truly thrives. Build those bridges, and watch your business bloom.

Your food might be great, but if the right people don’t know you exist, it does not matter. Relationships move faster than ads. Build your inner circle of event pros who send business your way like clockwork. Feed the venue manager. Send thank-you boxes to planners. Make yourself unforgettable. This is not handshaking. It is business building. Your best clients will come from someone else's trusted recommendation. So stop hunting cold leads and start planting referral roots. A warm intro beats a cold call every time.

Construir uma boa rede de contatos é tão importante quanto oferecer uma comida deliciosa. Relacionamentos fortes geram indicações, oportunidades e fazem seu negócio crescer de forma natural e constante.

Networking in catering isn't just about building contacts, it's about creating a value-driven ecosystem. When you position your brand as a strategic partner (not just a service provider), you open doors to long-term collaborations and recurring revenue. Think beyond referrals: co-marketing with event professionals and leveraging client testimonials can turn your network into your strongest growth engine.

Em eventos, é bom estar presente não só pra vender, mas pra se conectar — uma degustação ali, uma conversa acolá, e você já vira referência. Vale também se aproximar de academias, coworkings, lojas de bebidas… lugares que vivem cheios de gente que pode precisar de catering.

Branding in catering will definitely change the clients you will close, we offer. Full marketing system for online structure but branding is my favorite part because is step 2 on our process but it help the clients see themselves elevated, and they take pride and when you are excited about how your business look you can’t stop bragging about it! That’s why having a website, logo and the brand kit well designed is a huge and powerful step

We have a website and social media presence but this needs to be more professional and well-thought out because currently it's a bit random

If you want people to hire you, they need to see you. Visibility is the game. Build a website that actually sells, not just a digital business card. Load it with proof—photos, reviews, case studies. Use socials to show your food, your team, your vibe. Make it real. Send emails that serve, not just sell. Share tips, behind-the-scenes, client wins. Then pitch your story to local media. Be the caterer everyone’s heard of before they even need you. Credibility comes from presence, not promises. Be everywhere that matters.

Sem visibilidade, não há crescimento. Investir em marketing e presença online é essencial para atrair clientes, mostrar sua qualidade e construir uma marca forte no mercado.

If no one sees you, no one books you. Visibility is not optional. It is oxygen. Build a website that looks like you give a damn. Show off your best dishes like they belong in a magazine. Use social proof like reviews and photos to make people trust you before they even call. Push content that speaks to your ideal client, not everyone. Run offers that get shared. Pitch your wins to local media. You are not just selling food. You are selling an experience. And if you are not visible, you are invisible.

J’ajouterais que la vidéo est un levier extrêmement puissant pour commercialiser une entreprise de restauration. Elle permet de montrer l’ambiance, le savoir-faire en cuisine, la passion de l’équipe, ou encore le parcours d’un plat. Des éléments qui renforcent l’émotion, la confiance, et l’envie de réserver. En quelques secondes, on peut transmettre bien plus qu’avec du texte ou une simple photo. C’est aussi un super outil pour les réseaux sociaux, les campagnes locales ou même le site web.

Marketing a catering business today goes far beyond just being visible, it’s about creating trust at every touchpoint. A strong digital presence supported by authentic storytelling, social proof, and consistent branding is what converts interest into loyalty. If you're not treating your marketing like a client experience, you're missing the opportunity to turn awareness into revenue.

Pra divulgar, acho que o segredo é ser direto e real. Em vez de só postar prato bonito, mostra os bastidores também — gente adora ver a correria da montagem, o prato saindo, o cuidado nos detalhes. Se der, investe um pouquinho em anúncio nas redes, focado na sua região.

If you're not learning, you're falling behind. The catering world shifts fast. Tastes change. Tech evolves. Clients expect more. So sharpen your edge. Learn new dishes. Master smarter systems. Attend industry events where the real players hang out. Don’t just scroll trends—test them. Join groups where pros share what's working on the ground. Read with purpose. Steal ideas. Tweak them. Make them yours. The better you get, the more valuable you become. Growth follows skill. So treat learning like a revenue stream, not a side hobby.

O mercado evolui, e você também deve evoluir com ele. Atualizar suas habilidades garante inovação, qualidade e destaque frente à concorrência. Aprender nunca sai de moda!

If you want bigger profits, give your customers more ways to buy from you. Do not be a one-trick pony. Add services that make their life easier and keep more of the event budget in your pocket. Offer planning. Offer rentals. Offer last-minute lifesavers. Create packages that remove decision fatigue. Think beyond food. Think solutions. Trends fade, but convenience never goes out of style. And if you can make your service feel like a no-brainer for multiple budgets and occasions, you win more bookings, more referrals, and more revenue without chasing more leads.

Esse é um passo fundamental porque cada evento tem uma necessidade diferente — não dá pra tratar tudo como se fosse igual. Ao diversificar as ofertas e os formatos de entrega, consegue-se atender desde um brunch corporativo até um casamento temático, sempre com um atendimento mais personalizado e estratégico, que vai além de oferecer um cardápio padrão. Isso agrega muito valor para o cliente e fortalece a reputação do serviço como uma solução completa e adaptável.

Oferecer novas opções é uma forma inteligente de conquistar diferentes públicos, aumentar a receita e agregar ainda mais valor aos seus serviços. Flexibilidade é diferencial!

O que não é medido, não pode ser melhorado. Avaliar resultados e ouvir feedbacks é essencial para crescer com consistência e ajustar a rota quando necessário.

In a market driven by experience and innovation, continuous learning isn’t optional, it’s a competitive strategy. Professionals who stay ahead of catering and event trends are better positioned to surprise clients, optimize operations, and deliver unforgettable experiences. Upskilling is not just about growth, it’s about relevance.

Para hacer crecer tu negocio de catering, algunas estrategias clave incluyen: ✅ Optimización de costos → Reducir gastos sin comprometer la calidad del servicio. ✅ Expansión del menú → Ofrecer opciones innovadoras y adaptadas a las tendencias del mercado. ✅ Mejora de la logística → Implementar procesos eficientes para garantizar entregas puntuales. ✅ Uso de tecnología → Incorporar herramientas digitales para gestionar pedidos y mejorar la experiencia del cliente. ✅ Marketing efectivo → Promocionar tu negocio a través de redes sociales y colaboraciones estratégicas.

Um item muito essencial a se pensar é sobre tráfego pago para geração de demanda qualificada. Muitos negócios milionários são construídos com inbound sales, e esse pode ser o caminho mais rápido para aumentar a demanda.