As her business took off, she found herself with bookings every weekend. But time and logistical constraints meant she could create two grazing tables a day — one at lunchtime, the other in the evening. Recognizing the inherent inefficiencies, she resolved in December 2019 to reboot the company with room to scale and decided to pivot from grazing tables to platters.
Sourcing raw materials was easier, too, she said, as suppliers to shuttered restaurants were ready to pivot to working with her — she said it was simply a matter of Googling around and reaching out to see whether they were open to working with small businesses like hers.Timmis stressed that taste was as important as the Insta-ready look of her platters. She shuddered at the idea of mixing shrimp with salami on a savory board, for example, or bulking out with too much cheap popcorn.
"Add your sandwiches last, and then wrap the platter right away so they stay fresh," she added."And save the more luxurious, expensive items for the end so they're on full display and the first thing clients look at.