Quiet weeks between weddings? Inquiries that go silent after they ask your price? My take: catering is bought on nerves, like someone's wedding, someone's product launch, someone's boss watching. Your marketing has one job, to calm that fear. Show the food, show real events, and answer the cost question before they feel awkward asking.
My take: studio food photos sell restaurants; event photos sell caterers. The buffet line mid-service, plated courses going out, the taco bar at the ranch wedding. That's proof you can feed a crowd in the real world. Shoot every event (ask the couple or company first), caption with event type and headcount, and build the portfolio by category: weddings, corporate, quinceañeras, whatever you actually serve. Own a specialty. My take: “the paella caterer” is easier to remember and refer than “full-service catering.”
Weddings come in seasons. Corporate orders can come every week: lunch meetings, trainings, holiday parties, the office that orders every Friday. Pitch directly: drop off a sample and a one-page menu at local offices. My take: that's a better first test than a month of ads. Make reordering easy (standing menus, simple invoicing) so the office manager has no reason to switch.
Google Business Profile with event photos and a steady flow of honest reviews. A site with menus, per-person price ranges, service types (drop-off or full-service, so buyers can tell at a glance), and booking lead times in plain text. When someone asks Google or an AI assistant how much catering costs per person, a page that answers it plainly gives them a reason to call you. My take on what to skip: lead sites where you bid against a pile of other caterers for people who are just shopping around, and taking every kind of event instead of owning the ones you do best.
Event proof by category, per-person pricing stated in ranges, venue and planner relationships, and direct pitches to corporate offices. My take: if you answer the cost question in public, you can hear from planners who would never email a caterer who hides it.
My take: yes, as ranges per person by service style. Event buyers budget before they inquire; hiding prices loses the fits and attracts the mismatches. It also puts a real answer on your page for Google and AI assistants to read when planners ask about cost.
A venue's preferred-vendor list can send you steady referrals. You earn a spot with smooth events, easy communication, and leaving the kitchen cleaner than you found it.
Real events in motion: the spread, the service, the load-in time-lapse, the menu of the week. Tag venues and planners (some may reshare). The feed should show you can feed a crowd and still look polished.
Not sure if people searching for a caterer in your town can find yours? Email alejandro@ojedaworks.com and I'll check for free.
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