Cooking on the road
requires more than recipes
Running a mobile cooking service means managing logistics, menus, client expectations, and equipment - often simultaneously. This program gives you structured, ongoing guidance from someone who has navigated those exact pressures.
Sessions are conducted online, so geography is never a barrier. Whether you are operating from a food truck in Brisbane or a catering van in Edinburgh, the mentorship adapts to your context.
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What the program actually covers
Each mentorship engagement is shaped around your specific operation - the equipment you run, the markets you serve, and the problems currently slowing you down.
Operations and workflow
Most mobile cooking businesses lose time to preventable inefficiencies - prep sequencing that doesn't match service speed, equipment layouts that force unnecessary movement, or supply chains built around convenience rather than cost. Sessions in this area work through your actual daily flow, not a generic framework.
Expect specific questions: how long does your current setup take from arrival to first service? Where do you lose the most time on a busy day? Answers shape a practical adjustment plan, not a theoretical one.
- Prep and service timing analysis
- Equipment layout and ergonomics review
- Supplier and sourcing strategy
Pricing and client positioning
Underpricing is the most common mistake in mobile catering, and it compounds over time. This part of the program looks at your current menu structure, cost-per-dish calculations, and how your pricing compares to what the market in your area will sustain.
Positioning work covers how you present your service - the language on your website, how you describe your offering to event organisers, and where you are likely being overlooked by higher-value clients.
After working through the pricing session, I realised I had been charging for ingredients but not for my time or the logistics overhead. That one adjustment changed the numbers considerably.
- Britta Ohlsson, mobile catering operator, SwedenClients on the experience
Sessions are practical from the first minute. There is no warm-up period or generic advice - we get into specific problems and work through them with real options. Three months in and my prep time has dropped noticeably.
The between-session support is what makes this different. Being able to send a question when something comes up - not wait two weeks for the next call - means problems get addressed before they grow.
I was hesitant about an online format for something as hands-on as catering. But the sessions focus on the business and operational side, which translates well. The mentor knows this industry specifically - that matters.
How the engagement is structured
Discovery call
A 30-minute introductory conversation to map your current operation, identify the most pressing challenges, and confirm whether the program is a suitable fit.
Baseline assessment
Before the first full session, you complete a short written audit of your workflow, pricing, and current client mix. This ensures sessions start from an informed position.
Ongoing sessions and review
Regular sessions follow a consistent rhythm - agenda set in advance, notes shared after each call, progress reviewed every six weeks against the original goals.
Mentorship that fits around your operation
Sessions are scheduled around your service calendar, not the other way around. Reach out through the contact page to start a conversation about your situation.
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