Catering or Restaurants: How Do Chefs Make More Money?

If catering makes more money with less overhead, why doesn’t everyone do it?

In this episode of Restaurant Punk, we dig into the business realities behind catering: profit margins, staffing, communication challenges, ghost kitchens, and why most chefs still chase the restaurant dream despite the math.

From small drop-off events to 300+ person weddings, we talk about what actually matters: good food, good music, a solid bar, and flawless execution under pressure.

Smart, honest, and essential listening for anyone thinking about starting a food business.

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