{"id":1,"date":"2021-11-08T14:11:26","date_gmt":"2021-11-08T14:11:26","guid":{"rendered":"http:\/\/box5400\/cgi\/addon_GT.cgi?s=GT::WP::Install::EIG+%28stocksf6%29+-+10.0.87.20+%5BWordpress%3b+\/var\/hp\/common\/lib\/Wordpress.pm%3b+543%3b+Hosting::gap_call%5D\/?p=1"},"modified":"2021-11-09T13:32:14","modified_gmt":"2021-11-09T13:32:14","slug":"my-first-catering-client","status":"publish","type":"post","link":"https:\/\/blog.morinhospitality.com\/?p=1","title":{"rendered":"My First Catering Client"},"content":{"rendered":"\n

This was *my* first catering client.<\/p>\n\n\n\n

I sent her the quote for the event. I knew what I was doing when it came to pricing an event and making a profit. I followed the steps (more on that later).<\/p>\n\n\n\n

The quote was for $1,300 with $500 up front deposit.<\/p>\n\n\n\n

A backyard cookout with beverages and all the works for up to 75 people. I didn\u2019t know if she would accept the offer or laugh me away. But, to my surprise she accepted and gave me the deposit.<\/p>\n\n\n\n

All said and done I spent $400 on the event. I walked with about $900 in my pocket for less than a couple hours a day\u2019s work. <\/p>\n\n\n\n

But I followed the steps\u2026.<\/p>\n\n\n\n

You see, I started as an *underpaid* busboy at a local diner\u2026<\/p>\n\n\n\n

Got promoted to *underpaid* line cook (that was a *lot* of fun!). <\/p>\n\n\n\n

It was so much fun that I decided to go to culinary school… the CIA.<\/p>\n\n\n\n

After graduation I got a job as an *underpaid* salad station cook (see a trend?)<\/p>\n\n\n\n

I quickly rose the ranks. I was determined to do something that scared me every day to get to the top. For one, because I wanted to be the Executive Chef\u2026 and second\u2026. <\/p>\n\n\n\n

I had student loans to pay!<\/p>\n\n\n\n

I did become Sous Chef of this $10mil\/year restaurant and eventually the *underpaid* Chef de Cuisine. There was no \u201cExecutive Chef\u201d \u2026. Probably because that title requires more pay? I don\u2019t know.<\/p>\n\n\n\n

My daughter grew to 1 years old during my tenure at the top of this restaurant.<\/p>\n\n\n\n

I lived in an in-law apartment and my girlfriend was not having the easiest time with me being absent all the time at work or absent mentally when I was at home, exhausted.<\/p>\n\n\n\n

I knew what had to be done.. I needed to make a change.<\/p>\n\n\n\n

I found a fierce secret to start creating better wealth and life quality for myself and my young family. <\/p>\n\n\n\n

I started to go out in search of the most profitable type of business in the hospitality field.<\/p>\n\n\n\n

The private catering business.<\/p>\n\n\n\n

I followed the 5 steps and was wildly successful\u2026<\/p>\n\n\n\n

Without: <\/p>\n\n\n\n

  1. Any Starting Capital<\/li>
  2. Any staff<\/li>
  3. A Professional kitchen. <\/li><\/ol>\n\n\n\n

    I know what you’re thinking\u2026<\/p>\n\n\n\n

    *You*, a successful, highly paid caterer? Some dream right?<\/p>\n\n\n\n

    But I did it… and I will reveal to you how you can as well.<\/p>\n\n\n\n

    The results of my first job described earlier was well above my weekly salary as the chef of this restaurant. <\/p>\n\n\n\n

    And…<\/p>\n\n\n\n

    The jobs that followed only got bigger and better.<\/p>\n\n\n\n

    As a solo caterer -just starting out- (after the first job above) I\u2019ve catered:<\/p>\n\n\n\n

    *a 100 person turkey dinner on a campground.<\/p>\n\n\n\n

    *a 90 person engagement party for the son of a US Senator.<\/p>\n\n\n\n

    *a 70 person corporate backyard picnic.<\/p>\n\n\n\n

    *a 50 person 70th birthday party\u2026.<\/p>\n\n\n\n

    And that was just in the first couple months of me reaching out and getting clients. <\/p>\n\n\n\n

    I was still working full time\u2026<\/p>\n\n\n\n

    but I was taking in 4-figures more per month in income!<\/p>\n\n\n\n

    All of these jobs were executed without the use of a leased or purchased professional kitchen. <\/p>\n\n\n\n

    I never bought equipment or food with my own money…I used the money from the deposit on each event.<\/p>\n\n\n\n

    And, I never got into conflict with my current employer because I only chose the jobs that worked best for me.<\/p>\n\n\n\n

    And\u2026<\/p>\n\n\n\n

    I got to be with my family more because I wasn’t so financially strapped to work for that demanding restaurant anymore.<\/p>\n\n\n\n

    But I followed the steps….<\/p>\n\n\n\n

    While everyone else continues to slave away in someone else\u2019s kitchen I quietly focused on the 5 steps.<\/p>\n\n\n\n

    I\u2019ve discovered how to start a highly profitable catering business the easy way, from nothing! (even as a side job).<\/p>\n\n\n\n

    Do you want to know what these 5 steps are?<\/p>\n\n\n\n

    I put together a training for you, showing how to easily start your very own *wildly* profitable catering business.<\/p>\n\n\n\n

    You can watch it here:- https:\/\/www.morinhospitality.com\/<\/p>\n\n\n\n

    If you are ready to work for yourself as hard as you work for someone else *and* start your own catering business then\u2026<\/p>\n\n\n\n

    This is *perfect* for you.<\/p>\n\n\n\n

    I wanted to be my own boss, the owner, the Star Chef\u2026and I found it – the easiest way to be the one on top.<\/p>\n\n\n\n

    Imagine\u2026. *You* a successful, highly paid caterer.<\/p>\n\n\n\n

    If you are interested in starting your own catering business OR if you would like to start making a killing with catering as a side job or added revenue to your current business then this training is perfect for you.<\/p>\n\n\n\n

    Click the link below to register for this free training before it’s taken offline. <\/p>\n\n\n\n

    https:\/\/www.morinhospitality.com\/<\/a><\/p>\n\n\n\n

    I will give you my super easy to use catering costing spreadsheet for free as well. Go check it out and enjoy the video!<\/p>\n","protected":false},"excerpt":{"rendered":"

    This was *my* first catering client. I sent her the quote for the event. I knew what I was doing when it came to pricing an event and making a profit. I followed the steps (more on that later). The quote was for $1,300 with $500 up front deposit. A backyard cookout with beverages and… Continue reading My First Catering Client<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"yoast_head":"\nMy First Catering Client - Morin Hospitality Blog<\/title>\n<meta name=\"description\" content=\"This was my first catering client. I sent her the quote for the event. 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