At Inclusive Action for the City, last year we completed our very first Catering Curriculum program with a cohort of 13 ambitious entrepreneurs. These small business owners dove deep into the art and strategy of menu creation, learning how to develop catering menus that reflect their brand and meet their customers' needs.

Through workshops and using our free Inclusive Action Business Curriculum, participants explored essential topics such as pricing food items, writing detailed descriptions, and refining their menu offerings. Our Menu Creation Workshop highlighted the importance of incorporating vegan and vegetarian options – not just to cater to diverse tastes but to expand their customer base and increase revenue potential.

By offering healthier alternatives, these businesses unlock new opportunities and strengthen their ties to their communities. For instance, discussions on leveraging existing ingredients and exploring cost-effective substitutes helped participants realize that healthy options can be impactful and efficient.

Our one-on-one sessions were particularly transformative, allowing business owners to collaborate with IAC coaches to review ingredients and identify vegetarian or vegan alternatives while being mindful of food costs. This tailored approach ensured that healthier menu items could be added without straying from their business identity or stretching their budgets.

Sandro’s Journey: Expanding D’La Toastada with IAC’s Catering Curriculum

Inspired by his mother’s recipes, Sandro transformed his passion for cooking into a thriving business, D’La Tosatada, a vibrant cafe and catering business. With support from Inclusive Action for the City, Sandro accessed vital business capital to launch and grow his venture. Eager to take his business to the next level, he joined our Catering Cohort.

During his time in the program, Sandro collaborated with our team to develop a comprehensive catering menu that highlights his creativity and diverse culinary offerings. In personalized one-on-one sessions, we worked together to explore ideas for incorporating new menu options. Sandro introduced dishes such as jackfruit carnitas, mushroom tacos, and potatoes with soyrizo – innovative additions that not only reflect his culinary artistry but also appeal to new customers seeking vegan or vegetarian alternatives.

“Nunca me di cuenta de lo mucho que podía expandir mi negocio promocionando los platos más saludables”, Sandro mentioned. “Los talleres y sesiones de coaching me dieron las herramientas y la confianza para refinar mi menú y atraer nuevos clientes sin comprometer mi visión”. Translation: “I never realized how much I could expand my business by promoting healthier dishes,” Sandro said. “The workshops and coaching sessions gave me the tools and confidence to refine my menu and attract new customers without compromising my vision.”

Reflecting on the experience, he added,“Me siento orgullosa de saber que mi comida une a las personas, ya sea que quieran comidas tradicionales u opciones más saludables. Este programa me ayudó a ver cómo puedo servir mejor a mi comunidad y, al mismo tiempo, fortalecer mi negocio.” Translation: “I feel proud knowing that my food brings people together, whether they want traditional meals or healthier options. This program helped me see how I can serve my community better while strengthening my business.”

By embracing these healthier options, Sandro gained valuable insights into expanding his customer base while staying true to his traditional roots. These new offerings have amplified his menu, allowing him to serve a wider audience and position his business for growth.

Bianey’s Journey: Expanding Through Resilience and Innovation

Bianey, owner of 562 Cherry Cafe, exemplifies resilience and determination. When COVID-19 disrupted his Long Beach brick-and-mortar business, he faced significant challenges but utilized business capital support to stabilize operations. Seeking new opportunities, Bianey turned to Inclusive Action for the City for guidance through our business coaching program.

As a participant in our Catering Cohort, Bianey explored strategies to diversify his revenue streams by venturing into catering and delivery services – areas he had not previously considered. With our Catering Curriculum, he developed a focused catering menu that showcases his culinary strengths, including vegan and vegetarian options such as acai bowls, fresh fruit cups, smoothies, vegan fajitas, panela cheese bowls, and the signature repollo torta.

Together, we analyzed his menu and food costs, identifying opportunities to streamline ingredients. By repurposing items he already used, such as fresh produce and plant-based staples, Bianey was able to expand his menu without significantly affecting his bottom line.

“Me di cuenta de que las opciones saludables como las fajitas veganas y las tortas de repollo no solo atraen a más clientes, sino que también se alinean con lo que ya tengo en mi cocina”, compartió Bianey. “El coaching me ayudó a ver cómo podía agregar valor sin aumentar los costos”. Translation: “I realized that healthy options like vegan fajitas and repollo tortas not only appeal to more customers but also align with what I already have in my kitchen,” Bianey shared. “The coaching helped me see how I could add value without increasing costs.”

By focusing on the health-conscious community he serves, Bianey gained a deeper understanding of how to leverage these alternatives as a vital revenue stream. Reflecting on the experience, he said “Aprender a fijar el precio de mi menú y a gestionar los costes de los alimentos ha sido un cambio radical. Ahora tengo más confianza para servir platos que a la gente le encantan y, al mismo tiempo, mantener mi negocio sostenible”. Translation: “Learning how to price my menu and manage food costs has been a game-changer. I’m now more confident in serving dishes that people love while keeping my business sustainable.”

Bianey’s journey illustrates the transformative power of perseverance, creativity, and strategic support. Through the program, he not only refined his offerings but also strengthened his business’s ability to serve his community with inclusive, health-conscious options that celebrate his culinary heritage.

Healthy Food Options: Empowering Small Businesses and Communities Through our Catering Curriculum