Member Spotlight: D&S Catering

Behind every successful catering business is a story built on passion, persistence, and a commitment to creating unforgettable experiences. From humble beginnings and private events to becoming a trusted name for weddings, corporate functions, and special occasions, D&S Catering has grown through a dedication to quality food and exceptional service.

In this Q&A, we speak with the team behind D&S Catering about how the business started, the lessons learned along the way, and their advice for anyone looking to enter the food industry.

How did D&S Catering get started, and what inspired you to enter the food industry?  

D&S Catering started from a genuine passion for food and bringing people together. We’ve always enjoyed creating food that people remember and building experiences around important occasions. After many years owning restaurants and takeaways, that passion naturally grew into a business, starting with smaller private events before expanding into weddings, corporate catering, funerals, and larger gatherings.

What are the first 3 steps someone should take if they want to start a catering or food business from home or a small setup?  

First, focus on creating a small but strong menu that you can consistently deliver well. Second, make sure you understand food safety regulations and get the correct hygiene certifications in place. Third, start building your reputation locally through social media, word of mouth, and smaller events to gain experience and trust.

What essential equipment would you recommend investing in early on?  

Reliable refrigeration, quality preparation equipment, transport/storage solutions, and good presentation equipment are all important investments early on. Having dependable equipment from the start makes a huge difference in both food quality and efficiency.

What were the biggest challenges in your first year, and how did you overcome them?  

Like many small businesses, the biggest challenge was balancing growth while maintaining quality and consistency. Building trust with customers takes time, so I focused heavily on reliability, communication, and making sure every event was delivered to a high standard. Positive word of mouth became one of the biggest drivers for growth.

How did you decide on your initial menu and pricing?  

The initial menu was built around dishes and catering options that people consistently enjoyed and requested. Pricing was carefully considered based on ingredient quality, preparation time, service, and ensuring good value for clients while maintaining high standards.

How important is offering a flexible or bespoke service to your clients?  

It’s extremely important. Every client and event is different, so being able to adapt menus and services to suit individual needs is a huge part of what makes catering successful. Clients appreciate having a personal experience rather than a one-size-fits-all approach.

What are some common mistakes you see new food businesses making?  

One of the biggest mistakes is trying to do too much too quickly. It’s important to build strong foundations first. Another common issue is underpricing services, which can make it difficult to sustain quality long term. Consistency and customer service are just as important as the food itself.

How important are certifications or memberships (like food hygiene or industry bodies) in building trust?  

They’re extremely important. Certifications show professionalism, commitment to standards, and help reassure customers that food is being prepared safely and responsibly. Trust is a huge part of the catering industry.

How do you create a memorable experience that keeps customers coming back?  

Attention to detail makes all the difference. Great food is expected, but communication, presentation, reliability, and creating a smooth experience from start to finish are what people remember most. Making clients feel valued is key.

At what point did the business start to feel stable or scalable?  

The business started to feel more stable once repeat bookings and recommendations became consistent. When previous clients began returning and referring others, it showed the business had built a strong reputation and foundation for growth.

What’s your single best piece of advice for someone thinking about starting their own food business?  

Start small, focus on quality, and be consistent. Reputation is everything in the food industry, and strong customer relationships will always be one of your biggest assets.

What’s next for the business?  

The focus now is continuing to grow the D&S Catering brand, expanding into more corporate and large-scale events, and continuing to develop bespoke catering experiences while maintaining the personal touch and quality service the business is known for.

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