Copy Examples

About me examples for caterers

An About me page is read by someone judging a person rather than a company, which is why it is first person even when the business is not.

Ten of them follow, written for caterers rather than filled in from a template. Your customer is someone hosting people they cannot afford to disappoint, and what they are weighing up before they get in touch is a guest with an allergy, and food that arrives cold.


Plain and short

I am [first name], a caterer in [your town]. I cater weddings and private events, corporate catering and drop-off catering. I start with a menu conversation and a tasting before anything is signed.

Use this as the default on a personal site or portfolio.

What I am known for

I am a caterer, and the part of the work I care most about is taking the allergy question seriously. I am licensed, insured and food-safety certified, and my clients are mostly someone hosting people they cannot afford to disappoint.

Use this when one specific standard is the reason people come to you.

How I got here

I came to this work from [where you came from]. [Number] years later the thing that still holds my attention is taking the allergy question seriously. I am licensed, insured and food-safety certified.

Use this if the route in is genuinely interesting. Skip it if it is not.

What I am working on now

Right now I am mostly doing weddings and private events, for someone hosting people they cannot afford to disappoint. I am licensed, insured and food-safety certified. If you want to talk about corporate catering, I start with a menu conversation and a tasting before anything is signed.

Use this on a site you update. It dates fast, which is the point.

One human detail

I am [first name] — a caterer in [your town], licensed, insured and food-safety certified. [One true, small detail: a sport, a rescue dog, the town you grew up in]. Mostly I do weddings and private events and corporate catering.

Use this where people hire the person. One detail, not a life story.

Names the reader

If you are someone hosting people they cannot afford to disappoint, you are in the right place. I am [first name], a caterer, and what I do about a guest with an allergy, and food that arrives cold is the reason most people stay on this page.

Use this when the right visitor should recognise themselves immediately.

Credentials, stated once

I am licensed, insured and food-safety certified. Licensed, insured and food-safety certified, with allergen handling taken seriously rather than disclaimed. Beyond the paperwork: I work on weddings and private events, corporate catering and drop-off catering, and I agree the menu and do a tasting before anything is signed.

Use this where the licence matters and you do not want to lead with it twice.

The specialist

I do one thing: weddings and private events. I could do the rest of the list, and for years I did. I am licensed, insured and food-safety certified. If that is what you need, I start with a menu conversation and a tasting before anything is signed.

Use this if you have deliberately narrowed. It reads as confidence.

Under forty words

Caterer in [your town], licensed, insured and food-safety certified. Weddings and private events and corporate catering. Request a menu.

Use this where the form gives you a box and no more.

The quiet one

I am [first name]. I have been a caterer for [number] years, working for someone hosting people they cannot afford to disappoint. I am licensed, insured and food-safety certified. If it would help to talk, I start with a menu conversation and a tasting before anything is signed — there is no obligation in it.

Use this in a field where selling yourself hard would be a mark against you.

Writing for caterers: what actually matters

What should a caterer’s website say that a generic one does not?

Three things, in this order. That you are licensed, insured and food-safety certified. That you understand the thing people are actually worried about, which for caterers is a guest with an allergy, and food that arrives cold. And what happens next: a menu conversation and a tasting before anything is signed. Everything else on the page is decoration by comparison.

What does someone hosting people they cannot afford to disappoint check first?

The credential, then the proof. For caterers it sounds like this. We handle and document allergens properly. We do a tasting before you commit. We bring the equipment to serve hot food hot. Put at least one of those above the fold rather than on a separate page nobody opens.

What is the most common mistake on a caterer’s website?

Writing about the business instead of the customer. "We have been established since 1998" answers a question nobody asked. "We start with a menu conversation and a tasting before anything is signed" answers the one they are actually holding. If you only fix one thing, fix that.

How long should the copy be?

Shorter than you think, except where trust is being built. An About page of 120 well-chosen words beats 500 vague ones. The exception is anything explaining a guest with an allergy, and food that arrives cold — there, specifics earn their length.