Some caterers book too many orders or events that don’t really impact their bottom lines in a positive manner but that require them to have a lot of staff working to handle the business. By identifying product lines you are selling that offer little, if any, contribution to profit, or those that require numerous staffing hours to complete, you can eliminate them and reduce your need for staff. If eliminating a particular product line, like drop-off catering, is out of the question, at least consider making your minimum guarantees and prices higher.
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