— Toni Crawford

Um, start slow. So, uh, you know, for meal prep and catering, um, a couple different things, um, on those or a couple different avenues for each one of those. Meal prep, um, you know, is typically kind of like adding the ingredients to things and being able to let them do a little bit of the cooking themselves. And then catering is giving them meals, you know, pretty, you know, pretty much done basically. Um, the best thing you can do for yourself is not to take on too much right away, start with one client, see what their tastes are, the way that they like things. Um, and after you get kind of used to the rhythm of that, um, you know, and I'm saying for a couple months, then you might wanna move on to more than one client, but you'll find that the, um, there is a lot to be able to get the, uh, the rhythm of that just right. Uh, you'll see that you'll have to change up the recipes quite often to be able to keep them happy with what they're getting. Um, and you'll, uh, find a good way to use less time in the kitchen to get things done, right. So using, um, the same ingredient in multiple dishes, for example, um, you know, if you're getting more than one client using uh, those same things to be able to, you know, um, switch around, um, finding if you wanna do frozen versus fresh is another thing as well too. Um, you know, so I think just coming up with a good business plan for yourself is probably a great way to start, remember to start slow, so start with one client, um, and then build yourself up kind of slowly through that is probably the best. Uh, you know, kind of start, I can tell you about catering and meal prep.