Every business owner should be watchful of their profit margins, but it’s particularly vital for caterers who must balance revenue with significant overhead. A team of experienced chefs and a fully-stocked kitchen don’t come cheap, so it’s wise to employ saving strategies to maximize profits as much as possible.

Yet, saving money can feel challenging in a business with such high liquidity. When the cash flow is always churning, it’s difficult to pinpoint opportunities to cut down on costs and stack savings.

Fortunately, we’ve compiled the five most common mistakes that leave caterers at a loss — and how you can cover up those gaps and grow your bottom line.