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Booked and Plated with Amy Ogden: Daily Summaries Delivered
by Amy Ogden
Your food is incredible. Your events run like clockwork. So why aren’t you booked out? On Booked & Plated, chef turned web designer Amy Ogden helps independent caterers see that getting booked isn't a ‘you’ problem, it's a ‘systems’ problem. After 25 years in the culinary field, Amy knows you already trust systems with everything from prep lists to pre-event checks. Your website should work the same way. A pretty site isn't enough. You need something sustainable that's constantly working in the background to keep new clients coming in. In quick 3 to 5 minute episodes every Monday and Tuesday, Amy breaks down the barriers that might be costing you clients, the bad advice keeping you stuck, and what the most-booked caterers have working behind the scenes. No jargon, no lectures, just back of the house talk with someone who has been on both sides of the pass and both sides of the screen. The rush is over, flip over a milk crate and let's chat; or book a
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- 6 days ago4 min
EP 1: Chef Turned Web Designer: My Story
Twenty-five years in kitchens, two category 5 hurricanes, and one almost cooking blog later, I found my second calling building websites. But I kept seeing the same problem over and over: websites that looked great but didn't work to bring in new clients. In this first episode, I'm sharing how I went from chef to web designer, why so many catering websites look great and book nothing, and the realization behind Booked & Plated. It's not a ‘you’ problem. It's a ‘systems’ problem. Ready to learn more about how the Booked and Plated System can work in the background to bring you more clients? Book a tour with me at bookedandplated.com.
- 6 days ago5 min
EP 2: The Website System Behind Every Booking
Your website has one job, and it's not showing off your food. It's getting potential clients to book a call with you. I'm breaking down the idea behind Booked & Plated: a website system where every piece of your website works to clear the four barriers standing in a client's way. Skepticism, hesitation, doubt, and timing. In this episode we talk about what each one looks like and how to remove it. If you’re ready to see how every piece of the Booked and Plated system works together to clear the path to a booked call, book a tour with me at bookedandplated.com.
- 3 weeks ago2 min
Booked and Plated with Amy Ogden
https://bookedandplated.com/ Your food is incredible. Your events run like clockwork. So why aren’t you booked out? On Booked & Plated, chef turned web designer Amy Ogden helps independent caterers see that getting booked isn't a ‘you’ problem, it's a ‘systems’ problem. After 25 years in the culinary field, Amy knows you already trust systems with everything from prep lists to pre-event checks. Your website should work the same way. A pretty site isn't enough. You need something sustainable that's constantly working in the background to keep new clients coming in. In quick 3 to 5 minute episodes every Monday and Tuesday, Amy breaks down the barriers that might be costing you clients, the bad advice keeping you stuck, and what the most-booked caterers have working behind the scenes. No jargon, no lectures, just back of the house talk with someone who has been on both sides of the pass and both sides of the screen. The rush is over, flip over a milk crate and let's chat; or book a tour at bookedandplated.com to learn how this done-for-you website system goes live one week from your build date.
About Booked and Plated with Amy Ogden
Your food is incredible. Your events run like clockwork. So why aren’t you booked out? On Booked & Plated, chef turned web designer Amy Ogden helps independent caterers see that getting booked isn't a ‘you’ problem, it's a ‘systems’ problem. After 25 years in the culinary field, Amy knows you already trust systems with everything from prep lists to pre-event checks. Your website should work the same way. A pretty site isn't enough. You need something sustainable that's constantly working in the background to keep new clients coming in. In quick 3 to 5 minute episodes every Monday and Tuesday, Amy breaks down the barriers that might be costing you clients, the bad advice keeping you stuck, and what the most-booked caterers have working behind the scenes. No jargon, no lectures, just back of the house talk with someone who has been on both sides of the pass and both sides of the screen. The rush is over, flip over a milk crate and let's chat; or book a
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