Cook what you want. Charge what it's worth.

You buy the food, book the hands, and load the van before anyone has confirmed. Headcounts shrink the week of, organizers go quiet, and the turnout decides whether you ate the cost.

• Get found

  Show up when someone nearby needs a caterer, a chef, or a bar for their event.

• Book direct

  Your menu, your rates, your terms — no agencies, no middle layers.

• Build a following

  Cook one event well and the same hosts and spaces come back for the next.

1. List what you serve, once

   Menus, rigs, bar packages — with photos, dietary tags, and per-person or flat pricing. Your catalog becomes your storefront.

2. Get cast into nights

   Supper clubs, market nights, harvest dinners, pop-ups. Terms show your take-home; accept or counter.

3. Serve a committed room

   Headcount locked, seats named, menu shaped. No shrinkage Wednesday, no empty lot.

4. One settlement per event

   Seats captured at go-live, nothing before; payout itemized; reviews attributed to what you served.

• Marketplaces sell you leads

  XLNT sells booked nights — the guest list exists before you're confirmed.

• Quotes die in inboxes and organizers go quiet

  Invitations carry dates, rates, and answer-by deadlines. Silence can't strand you.

• Commissions vary by handshake

  8%, published, net-first — the same for every kitchen, every night.

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