Catering

Two questions decide it: how much per head, and will you do our numbers.

Everything else on a catering site is decoration around those two answers. Give them in the first screen and you will convert enquiries that currently go to whoever replied to the email first.

The answers people are hunting for

Catering enquiries are logistical, not emotional. Treat the site as a specification sheet with good photographs.

  • Price per head, by menu tier, even as a range
  • Minimum and maximum guest numbers you will take
  • Halaal or kosher certification, and who certifies it — this is decisive, not optional
  • Whether staff, crockery, equipment and cleanup are included or extra
  • Areas you travel to and what travel costs
  • How far in advance you need to be booked

Certification is a filter, not a footnote

For an enormous share of South African events, halaal or kosher certification is the first question asked and a straight yes-or-no filter. If you hold it, it belongs at the top of the page with the certifying body named. If you do not, saying so plainly saves everyone a phone call.

Occasions are separate searches

Corporate lunches, weddings, funerals and matric dances are different customers with different budgets and completely different emotional register. Funeral catering in particular is searched with urgency and served with almost no competition. Each occasion is worth its own page.

Per-head pricing is the entire search

Almost every catering search ends in a number per person. Publishing a starting figure per menu is the difference between an enquiry and a bounce, and it costs you nothing — nobody expects a final quote from a website.

  • A from-price per head, per menu type
  • Minimum numbers, because it saves everyone a wasted conversation
  • How far you deliver and what that costs
  • Dietary options — halaal, kosher, vegetarian, allergen handling
  • Whether staff, crockery and equipment are included or hired

Say plainly whether you are halaal or kosher certified

For a large part of the South African market this is not a preference, it is a requirement, and it is a filter applied before anything else. If you are certified, name the certifying body. If you can cater to a requirement without being certified, say exactly that instead — the distinction matters enormously to the person asking.

What your customers actually type

These are the searches that bring work to a business like yours. Every one of them is a page, a heading or a paragraph we build for deliberately.

  • “caterers near me”
  • “wedding catering your city per head”
  • “spit braai catering price”
  • “finger lunch platters delivery”
  • “corporate catering your suburb”
  • “catering price per person”

Questions

Menus change constantly. Do we still publish them?
Publish sample menus with prices as ranges and say they are seasonal. A sample people can read beats an accurate menu they have to request.
Should the menu be a PDF?
No. Google cannot read a PDF the way it reads a page, so a PDF menu is invisible for every dish search. Real text on the page, always.
Is funeral catering worth a page?
It is one of the most underserved searches in this sector — urgent, local, and very few caterers address it directly.
Our pricing depends on the menu, the numbers and the venue.
So publish it that way: from-prices per menu with a minimum guest number, and a note that venue and distance affect the final quote. That is more useful than a blank page and more honest than a single flat figure.
Should each event type have a page?
Yes. Weddings, corporate functions, funerals and private parties are separate searches with different budgets and different anxieties. One catering page serves none of them well.
Do we need photographs of every dish?
No — a strong handful beats a gallery. What you do need is that they are your food. Stock images of catering are unusually easy to spot and they undermine everything else on the page.

Answer the two questions first.

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