When something urgent comes up and I can’t handle it immediately, I rely on clear prioritization and documented systems. Anything impacting food safety, timing, or a live event is addressed first.

I communicate quickly and confidently with the client — explaining what’s being handled, what to expect next, and when they’ll hear from me — so they feel assured the process is under control.

I also have backup resources in place, including trusted team members, vendors, and standardized recipes and timelines that allow someone else to step in without disruption.

Example: During a large catering order, a last-minute supplier issue came up while I was already on another event. Because I had alternate vendors and prep plans documented, the issue was resolved without delay. I updated the client immediately, and the event was delivered on time without any impact to service.