Just Because You Can Doesn’t Mean You Should: High-End Catering Truths скачать в хорошем качестве

Just Because You Can Doesn’t Mean You Should: High-End Catering Truths

Can you serve Beef Wellington or fresh pasta at a 200-person wedding? Yes. Should you? That’s a different story. In this Restaurant Punk episode, we break down the realities of high-end catering, from labor-intensive menus to pricing shock and why “money is no object” doesn’t eliminate logistical limitations. Topics include: Why some dishes don’t scale—no matter the budget Fresh pasta vs mass execution The true labor cost behind luxury catering Why catering prices rival (or exceed) restaurant pricing Designing menus that hold, travel, and execute flawlessly When chefs should talk clients out of spending more This episode pulls back the curtain on how chefs think when planning upscale events, and why the best catering menus are built on restraint—not excess. Comment below👇 Would you pay for ultra-luxury catering if money wasn’t a factor? Subscribe ‪@restaurantpunk‬ for more unfiltered chef conversations, hospitality business insight, and behind-the-scenes food industry talk. #RestaurantPunk #LuxuryCatering #PrivateChef #FoodBusiness #HospitalityIndustry #ChefLife #WeddingCatering #FoodIndustryTalk #CateringTruths #BehindTheScenes #ChefTalk #KaraRestaurantGroup #RestaurantPodcast #Podcast