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r/catering

▲ 1 r/catering+2 crossposts

Do you caterer?

I’m doing some research and wanted to hear directly from caterers and people in the food service business.

What do you feel is the biggest thing stopping your business from growing to the level you want?

Is it:
- Marketing?
- Finding consistent clients?
- Missed opportunities/leads?
- Staffing?
- Food costs?
- Burnout/time?
- Social media?
- Something else entirely?

I’m especially curious about the problems that don’t get talked about enough — the behind-the-scenes stuff people outside the industry don’t see.

Would love to hear honest answers from small caterers, food truck owners, personal chefs, or anyone in hospitality.

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u/Excellent-Tie5717 — 2 days ago
▲ 4 r/catering+4 crossposts

Food Truck & Catering Business Asset Sale – $79,500 OBO

Serious inquiries only please

Established turnkey food truck and catering operation serving Westchester County, NY and Greenwich, CT since 2016, with active annual permits currently in place in both markets.

Greek/Mediterranean-inspired concept known for bold flavors, efficient service, and high-volume catering capability. Designed to handle fast-paced service environments with the ability to serve 300+ guests within a 2-hour service window.

Well suited for:

  • Corporate catering
  • Weddings
  • Private events
  • Festivals
  • Public events
  • High-volume vending

Sale due to relocation.

Included in Sale

Food Truck & Equipment

1998 Chevy P30 heavy-duty food truck, fully equipped and operational.

Kitchen equipment includes:

  • 2 × 50 lb deep fryers
  • 36” charbroiler grill
  • 3-bay full-size steam table
  • Refrigerated sandwich prep lowboy
  • Drink refrigerator
  • 2 chest freezers
  • Oversized 3-bay sink
  • 43” ceiling-mounted articulating TV for digital menu display
  • Fire suppression system and fire extinguishers (2020)
  • FloAire commercial exhaust ventilation system with custom stainless hood
  • 2 × 100 lb propane tanks mounted on rear deck
  • Honda EU7000is quiet generator (2018), mounted and enclosed on rear deck

Mechanical updates include:

  • Engine replaced in 2017
  • Transmission replaced in 2018
  • Both currently have under 25,000 miles
  • Recent tires, radiator, and serpentine belt replacement

Truck has been routinely maintained and serviced throughout ownership.

Brand & Digital Assets

  • Established website with organic search presence and active catering inquiry flow: GreecyGyro.com
  • Domain ownership transfer
  • Social media accounts
  • Historical catering client database
  • Event organizer relationships
  • Vendor and event operational contacts
  • Catering inquiry history
  • Branding assets including vector logo files, apparel artwork, print-ready graphics, and marketing materials

Operational Assets

  • Documented operational recipes
  • Preparation systems
  • Catering workflow systems
  • Event execution systems
  • High-volume service procedures

Recipes, preparation methods, and operational systems are being provided for operational and training purposes only. Sale does not include exclusive ownership rights to recipes, concepts, methods, or future derivative products. Seller retains rights to future independent use, development, branding, and sale of future food or related products under separate branding.

Optional Transition Support & Training

Transition training available for buyer and/or staff.

Includes:

  • Up to 2 service sessions (live events and/or operational training)
  • 1 prep/training session
  • Reasonable phone/text support following sale (up to 5 total hours)

Designed to help a new owner continue operating successfully with the systems and service model the business has become known for.

Important Sale Terms

This is an asset sale only. Business entity, EIN/tax ID, permits/licenses, insurance policies, merchant processing accounts, employees, phone number, and legal liabilities are not included in the sale.

Buyer responsible for independently forming business entity and registering any DBA/business names required for continued operation.

Existing Gyro Uno digital and branding assets may be transferred for continued operational use under buyer’s independently operated business entity.

Seller intends to discontinue current Gyro Uno food truck operations in New York upon completion of sale.

Buyer responsible for obtaining all required permits, licenses, insurance, registrations, and approvals required for operation.

Existing booked events may be transitioned to buyer subject to customer approval and execution of appropriate transfer/assignment agreements. Buyer would assume operational responsibility for any accepted transferred events following closing.

Food inventory, paper goods, and additional operational inventory may also be available separately.

Additional Equipment Available Separately

  • International 3800 39’ truck (gutted and ready for conversion)
  • Additional deep fryers
  • Commercial refrigerators/freezers
  • Delfield SALD-1 20-gallon salad spinner
  • Dynamic 5-gallon salad spinner
  • Pony espresso machine
  • DoughXPress pizza dough press
  • 2 × Weber Genesis II E-310 LP grills

Financials, sales history, and supporting operational documentation available for qualified buyers.

Serious inquiries only.

For more information:

GreecyGyro.com/forsale

(914) 906-1444

u/FoodTruck914 — 5 days ago
▲ 1 r/catering

I need a courier for my catering business in Sacramento

I have a restaurant in Midtown and deliveries are pulling us away from what we actually do.
Looking for a courier that can handle catering deliveries.
Who have you used?

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u/ethan000024 — 6 days ago
▲ 3 r/catering

Exciting New Software

Hey there. This is my first post, so I hope I'm at the correct subreddit, asking the correct question...

I'm creating a new software for catering owners with a ton of cool and exciting features based on frustrating of existing software.

Question for you: What are some pain points you are currently facing, and what features do you wish you can have in this new software?

reddit.com
u/ReportObvious5078 — 9 days ago
▲ 4 r/catering+3 crossposts

I tried a warm rustic tablescape concept for an event, honestly really happy with how it turned out

I wanted to share a tablescape setup I recently worked on for a small event. The goal was to create something warm, relaxed, and elegant without making it feel overly formal or staged. I leaned into natural wood tones, soft florals, neutral plates, candles, and embroidered napkins to keep everything feeling cozy and personal. One thing I focused on was keeping the centerpiece height low enough so people could still comfortably talk across the table while still making the setup feel full and intentional. I also tried not to overmatch everything. I wanted the table to feel lived-in and welcoming rather than perfectly showroom-styled. The rustic wood texture honestly carried a lot of the atmosphere on its own, so keeping the decor softer helped balance it out. What surprised me most is how much the smaller details like napkin placement, spacing, and candle positioning changed the overall feel once everything came together. Still learning a lot about event styling and tablescaping, but this is one of the setups I’ve felt genuinely proud of so far.

https://preview.redd.it/a787hbhs3i0h1.png?width=1080&format=png&auto=webp&s=883044e29627145a79f5b27dad76f881baa97094

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u/Evening_Ad_9755 — 10 days ago
▲ 1 r/catering

The timing of feeding a large group?

I am on a volunteer committee and we plan a big banquet for our community members, ~350 people. Feeding this many people is a huge lift. Last year we relied on volunteers to serve. This year we hired a small catering group.

The good news is that we have never run out of food. The bad news is that it takes nearly 2 hours to get everyone through the single buffet line. For the two years that I’ve been involve, timing has been a problem. It means people are either waiting a long time to eat or eating first and waiting a long time for everyone else to get their meals before speeches and awards can start.

This program runs every year and will probably always be between 350-400 folks. How would you speed this process up? The facility we use could probably support a second buffet line. I’ve also thought about family style dining with large platters on each table. Or perhaps nixing a formal dinner and opting for passed hors d’oeuvres?

Thanks for the input!

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u/Desert_Gardener — 12 days ago
▲ 2 r/catering

I need to hire a driver for my catering deliveries in Boston

This has honestly been stressing me out for a while. I run a small catering business in Boston. Office lunches, events, private clients, that kind of thing.
My track record with drivers has been rough. Late arrivals, last-minute no-shows, one guy just stopped responding the day of a big delivery. Can't keep operating like this.
Anyone who's figured out a reliable setup for catering deliveries, how'd you do it? What actually worked

reddit.com
u/owenreed_ — 11 days ago