What really happens when you cater a wedding for the first time—especially when it’s your cousin’s big day?

In this episode, I break down the behind-the-scenes reality of catering my first-ever wedding. From long-distance travel and unexpected costs to dough management disasters and learning the power of preparation, these lessons can help any pizza operator—whether you're established or just getting started. Let’s dive into the four biggest takeaways that shaped the entire experience.

Highlights:

0:54 – Setting the scene: my cousin’s wedding + the pressure to get it right

1:03 – Realizing the true cost of saying yes to family

1:21 – Lesson 1: Charge the right amount

1:25 – How pricing affects crew pay, food cost, travel, & mental load

2:50 – Lesson 2: Timing is everything, especially dough management

3:54 – Heat + travel = dough problems

4:58 – Lesson 3: The value of a dry run

5:17 – Venue challenges: steep hills, uneven ground, and access issues

5:34 – Lesson 4: Build a pro operation

7:26 – Why more reps = better service

8:05 – Experience grows, so should margins

8:32 – Shifting from side hustle to pro

Thank you to our show sponsors:

Bacio Cheese:

https://bit.ly/3FmQ3up

Corto:https://bit.ly/457DNII

Join my Instagram Community Channel: https://www.instagram.com/channel/AbbWnReTYIlCfO21/

Patreon Page: patreon.com/whatsgooddough

DM @whatsgooddoughhttps://www.instagram.com/whatsgooddough/email me: [email protected]

first wedding catering, pizza catering lessons, pricing mistakes, travel costs, dough management, heat challenges, dry run importance, venue prep, building a pro crew, working with new staff, catering systems, professional mindset, Bacio cheese, mobile pizza business, wedding catering tips