Catering businesses rarely struggle because the food is not good enough. More often, the friction comes from handling dozens of event details across email, spreadsheets, paper contracts, and kitchen notes. When client preferences, menu changes, staffing schedules, and food costs live in separate places, even a well-run catering team can lose time and margin. A…
Author: Dania Rahal
Beirut architecture grad based in Bogotá. Dania dissects Latin American street art, 3-D-printed adobe houses, and zero-attention-span productivity methods. She salsa-dances before dawn and collects vintage Arabic comic books.