I want to partner with another catering provider — how do we organize menus, pricing, and client sharing?

You can't solve this with just words. Go, do it, fail, learn. That's the path.

Stats: Hiring staff bumps costs by 40%, but output can go up 60%. Net gain: +20%.

man this is so hard. i kept it simple just working then anyway you can do it too.

Easy solution: go now, identify the problem solve it. You'll see results within a week.

If you wanna be successful, you gotta love the hard parts of the job. Don't get sad, just learn.

Standard method: set a 'standard time' for each job, write it down for the client. Follow up.

Per regulations: your business needs to have these and those permits. Ask your accountant.

man im in the same boat bro... youll just have to do what you gotta do eventually. theres probably a solution somewhere.

edit: I wrote something wrong above, sorry about that.

Data analysis: As demand rises, capacity often drops by 30-50%. That's your situation. You need to increase capacity.

We need to make a distinction here. When you try to change everything at once, nothing settles.

Good luck with that.

Timely topic.

I agree with this. If you don't write this down from the start it leads to arguments later.

That's all, sorry if I went on too long.

Exactly like that. When you try to change everything at once, nothing settles.

Just leaving this note, it might be useful.

The answer above hits the nail on the head. Just because everyone does it doesn't mean it's right.

That's all, sorry if I went on too long.

I didn't know that.

I partly agree, partly disagree. If it's your first time, start small; scaling comes later.

I'm also curious if anyone does it differently.

I felt relieved reading this answer, so it's not just me. If you get three different answers on a topic, the question was asked wrong.

Proven by experience.

Quick summary for newcomers: Everything goes well for the first three months; problems arise in the fourth.

Hope this helps.