Services page examples for caterers
A services section has two jobs: help the right person recognise their problem, and stop the wrong enquiry before it reaches you.
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.
Straight list with a lead-in
## What we do We are caterers working across [your area]. **Weddings and private events** — [one line on what this involves for you] **Corporate catering** — [one line on what this involves for you] **Drop-off catering** — [one line on what this involves for you] **Dietary-specific menus** — [one line on what this involves for you] **Bar service** — [one line on what this involves for you] Not sure which you need? We start with a menu conversation and a tasting before anything is signed.
Use this as the default. It is clear and it ranks.
Organised by the problem
## What we can help with **[The problem, in their words]** → Weddings and private events **[The problem, in their words]** → Corporate catering **[The problem, in their words]** → Drop-off catering **[The problem, in their words]** → Dietary-specific menus **[The problem, in their words]** → Bar service If what is wrong is not on this list, call anyway. We will tell you honestly whether it is ours to fix.
Use this when people describe a symptom, not a service name.
With prices
## Services and prices **Weddings and private events** — from [$X] **Corporate catering** — from [$X] **Drop-off catering** — from [$X] **Dietary-specific menus** — from [$X] Prices are starting points, confirmed in writing before any work begins. We handle and document allergens properly.
Use this if you will publish prices. It filters out the wrong enquiries before they reach you.
One flagship, then the rest
## Weddings and private events This is most of what we do, and it is what we are best at. Taking the allergy question seriously is the difference between doing it and doing it properly. **We also do:** corporate catering, drop-off catering, dietary-specific menus and bar service. We start with a menu conversation and a tasting before anything is signed.
Use this when most of your revenue comes from one service.
What is included
## What is included Every event includes: - We handle and document allergens properly - We do a tasting before you commit - We bring the equipment to serve hot food hot - [one more thing you always include] **Services:** weddings and private events, corporate catering, drop-off catering, dietary-specific menus and bar service. If something is not included, we say so in the quote rather than on the invoice.
Use this where customers have been stung by things that turned out to be extra.
For each customer type
## Who we work with **[Customer type one]** — weddings and private events and corporate catering. **[Customer type two]** — drop-off catering, dietary-specific menus and bar service. We are licensed, insured and food-safety certified. We start with a menu conversation and a tasting before anything is signed.
Use this if you serve two clearly different groups.
Process-led
## How it works **1. Get in touch.** We start with a menu conversation and a tasting before anything is signed. **2. We agree it in writing.** Scope and price, before anything starts. **3. We do the work.** Weddings and private events, corporate catering and drop-off catering — whatever the event needs. **4. We finish.** We bring the equipment to serve hot food hot.
Use this when the how matters as much as the what.
Short
**Weddings and private events** · **Corporate catering** · **Drop-off catering** Licensed, insured and food-safety certified. We handle and document allergens properly. Request a menu.
For a homepage strip — Use this where services sit as three cards on the homepage, not a page of their own.
With the limits stated
## What we do — and what we do not **We do:** weddings and private events, corporate catering, drop-off catering, dietary-specific menus and bar service. **We do not:** [the things you turn down — be specific]. If that is what you need, [name someone who does it well] is who we would call. Saying so up front saves us both a phone call.
Use this to stop wasting time on enquiries you will only turn down.
Emergency and scheduled split
## Emergency [Response time], [hours]. Weddings and private events and anything that cannot wait until Monday. ## Planned work corporate catering, drop-off catering, dietary-specific menus and bar service. Booked in, quoted in writing, done on the date we agreed. We are licensed, insured and food-safety certified for both.
Use this when urgent work and planned work are genuinely different offers.
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.
Everything else for caterers
Services page for other trades
- Plumber
- Electrician
- HVAC Technician
- Roofer
- Carpenter
- Painter
- Landscaper
- Handyman
- Therapist
- Chiropractor
- Massage Therapist
- Personal Trainer