I was invited to contribute to Total Party Planner, Catering Software Blog, on how catering companies can prevent cash flow issues. While I wrote it with catering companies in mind, it’ll apply to all wedding and event businesses. You can read a bite of it here:

The ebbs and flows of cash can be one of the most challenging aspects of being a business owner. And, for catering companies, it can seem like one month you’re flush and the next you’re poor as a pauper. This is not only impacted by the timing of sales versus costs in catering, but also because of seasonality in the hospitality and events industries.

How do we get past these financial ‘feast versus famine’ cycles? The best prevention is a little foresight and planning. Here are three ways to do so.

Read the rest of the article by clicking here.