In catering, volume often masks margin degradation: the largest jobs routinely deliver the thinnest margins, and kitchens sit below 50 percent weekday utilization while declining weekend work for lack of staff. A common operational failure is double buffering, where kitchens prep a safety margin on top of an already inflated client guarantee. Fixing this requires pricing by event type rather than event size and establishing an explicit prep count window: businessconsultant.services/small-bus…

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