Catering

When they ask AI who can cater the event

People ask who can feed forty at an office, a wedding, or a backyard. They ask about drop-off, staff, rentals, and a vegetarian tray. A restaurant that never says it caters will not be named, and a caterer with no minimum will be recommended for the wrong party.

Headcount and how the food arrives

The questions are a boxed lunch, a staffed dinner, a wedding, a funeral lunch, or a food truck if that is what you are. People ask about minimums, cuisines, kids, and a kitchen they do not have on site. They ask whether you provide plates and servers. Venues ask if you are on a preferred list. If you only drop off, do not let the page imply a plated service.

Menus, minimums, and the towns

Publish a sample menu, a guest range, and how a tasting works if you offer one. Name the areas you serve. State lead times. The phone and the address of the kitchen should match the listings. Dietary options should be described honestly. A closed seasonal menu should not still be the one an assistant quotes.

Weddings are not office trays

Those pages should be separate. Reviews that mention a headcount, a drop-off, or a staffed event are the proof. Photos should be your food. Do not promise a venue relationship you do not have.

Menus and calendars fill

Sigma keeps catering facts current so you are named for the events you can actually staff. Citations start at $99 a month. Be the answer is $249 a month. Leads and advertising are separate at $5,000 a month each.

Forty people, a drop-off, or a staffed meal

Guest range, minimums, and lead times should be numbers. Drop-off, staffed service, and a truck are different. Sample menus need to be the current season. Dietary options should be honest. Weddings, office lunches, and funeral lunches should not be one menu paragraph. Name the areas you serve and the kitchen address. A tasting, if you offer it, should say how it is booked. Do not imply a plated service if you only drop trays. Do not imply a venue partnership you do not have. Reviews that mention a headcount are the useful ones. Photos of your food. A closed seasonal menu has to come down or the assistant will sell last summer’s tray. The recommendation is a meal for a specific headcount, not a restaurant that might also cater. If staffed events need a different lead time than a drop-off tray, publish both numbers so a Friday office lunch is not booked like a wedding.