Often Missing SkillsFood Handling CertificationMenu DesignDietary Restrictions KnowledgePricing StrategyClient Intake ProcessLiability AwarenessScheduling Systems
Development SuggestionsStart with a basic food safety certification and a simple client intake checklist that captures allergies, dislikes, texture needs, and reheating ability. Build a small rotating menu with clear labels and reheating instructions. Use a basic scheduling tool and consistent pricing that accounts for shopping time, cooking time, packaging, and driving.