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Q. I run a corporate catering business which has grown rapidly since we started three years ago, fuelled mainly by a few large customers who are continually increasing their orders. However, I’m worried about what would happen if the big orders stop. The last thing I want to do is turn business down, but how do I best mitigate this risk?

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Growing Business: Issue 67 YO! Sushi founder Simon Woodroffe, bulletproofing your business, making advertising work and more