What really happens when you cater a wedding for the first time—especially when it’s your cousin’s big day?
In this episode, I break down the behind-the-scenes reality of catering my first-ever wedding. From long-distance travel and unexpected costs to dough management disasters and learning the power of preparation, these lessons can help any pizza operator—whether you're established or just getting started. Let’s dive into the four biggest takeaways that shaped the entire experience.
Highlights:
0:00– Setting the scene: my cousin’s wedding + the pressure to get it right
0:53– Lesson 1: Undercharging & the real cost of generosity
1:23– Pricing for reality, not fantasy
2:50– Lesson 2: Timing, dough management, and heat struggles
3:54– How weather + travel mess with dough
4:58– Lesson 3: The power of a dry run
5:17– Venue challenges you don’t see until you’re there
5:34– Lesson 4: Build a pro crew + more reps = better service
7:26– Why doing more reps is the real unlock
8:05– Growing experience and gross margins
8:32– Final mindset shift: from side hustle to pro
Thank you to our show sponsors:
Bacio Cheese:
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Topics:
first wedding catering, pizza catering lessons, pricing mistakes, travel costs, dough management, heat challenges, dry run importance, venue prep, building a pro crew, working with new staff, catering systems, professional mindset, Bacio cheese, mobile pizza business, wedding catering tips
