I have been cooking for family events and a few small gatherings for a while now, and honestly, people keep saying “you should turn this into a business”. I’m kinda serious about it, but I also know just passion by itself will not pay for anything. Right now I am trying to sketch out a catering business plan so I can get a clear picture of my startup costs, how I should price things, and, like, how many bookings I do not need each month to stay profitable. If you have started a catering business before, I would really appreciate any advice on what you wish you had planned for early on. Like the stuff nobody really mentions, or the details you only catch once you are already in it.