u/Excellent-Tie5717

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.