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Joey's been running our catering operation for a year and a half and has somehow not quit. In that time we went from 3 events a month to 30, hit $239k in revenue, and learned basically everything the hard way. We're breaking down real numbers, real pricing, permits, equipment, staffing, and how to actually get bookings. No fluff, just the stuff we wish someone told us before we started this epic journey. Come hang!
This week's episode is brought to you by our friends at Odeko: Use our code VALOR10 for 10% off your first supply order! Hit the link below to sign up now:n https://portal.odeko.com/signup
*If you purchase something through one of our links, we may be entitled to a share of the sale*
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