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Nick talks Catering

August 06, 2016

When we opened our restaurant if you would have told me that catering would be the fastest growing facet of our business after years in existence, I would have never believed you.

Fast forward to a year ago, we decided to focus our business development efforts on catering. It began slowly last summer with us designing version one of our drop off catering menu and experimenting with 2-3 orders per week. After a few months of learning the ropes and taking lessons from our mistakes, in the fall we started to hit our stride. With version #2 of our menu, we honed in on creating offerings that were designed to hold up during travel, strike a balance between healthy and tasty, and ultimately fit the environment in which our clientele was enjoying the food.

On average today we are feeding 1,000+ people each week between drop off lunches, happy hour snacks, and full service catering. Our multi-talented Co-Founder, Adam Wile, is now spearheading a new department and it’s become a full-time job that is a perfect match for both his culinary background and operations wherewithal.

Adam

The man behind the (events & catering) curtain, Adam Wile.

Our clientele ranges from small startups to large organizations, such as:

  • • Twitter
  • • Drop Box
  • • Snapchat
  • • IBM
  • • Uber
  • • The New York Yankees
  • • Christian Louboutin
  • • Shinola
  • • Spotify
  • • droga5
  • • NextJump
  • • Anheuser-Busch
  • • AppNexus
  • • FourSquare
  • • Venmo
  • • Citi
  • • BuzzFeed
  • • iHeartMedia

 

I was recently contacted by Seamless, one of our catering partners, to discuss our hospitality-forward approach to catering which has helped fuel our recent growth:

The Scoop on Nick Iovacchini from Distilled NY

For those of you that we are currently cooking for, thanks for your support and trust. For those of you who haven’t yet had our catering, please reach out and let us know how we can be helpful!

—Nick

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