Show notes
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:0:54 – Setting the scene: my cousin’s wedding + the pressure to get it right1:03 – Realizing the true cost of saying yes to family1:21 – Lesson 1: Charge the right amount1:25 – How pricing affects crew pay, food cost, travel, & mental load2:50 – Lesson 2: Timing is everything, especially dough management3:54 – Heat + travel = dough problems4:58 – Lesson 3: The value of a dry run5:17 – Venue challenges: steep hills, uneven ground, and access issues5:34 – Lesson 4: Build a pro operation7:26 – Why more reps = better service8:05 – Experience grows, so should margins8:32 – Shifting from side hustle to proThank you to our show sponsors:Bacio Cheese:https://bit.ly/3FmQ3upCorto:https://bit.ly/457DNIIJoin my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/Patreon Page: patreon.com/whatsgooddoughDM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected] 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