In this episode, Skippy and Josh discuss their recent experiences in the catering business, including challenges faced during events, employee management, and the importance of customer engagement. They delve into the intricacies of tipping practices, staffing strategies, and the financial aspects of running a food truck and catering service. The conversation also touches on future plans for a restaurant opening and the significance of effective communication with clients. Overall, the discussion highlights the dynamic nature of the food industry and the continuous learning involved in managing a successful catering business.

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