Case Study: Marcia Selden Catering

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Serving luxury events in New York City and Connecticut, Marcia Selden Catering is a family-run business that started in Marcia’s kitchen over 40 years ago. Today, Marcia is joined by her daughter, Robin, and son, Jeffrey, in overseeing one of the country's leading, award-winning catering companies.

We first connected with Robin through the International Caterers Association (ICA). After letting us know she wanted to try our group purchasing organization (GPO) model, she became one of the first caterers to join SB Value. 

For months, it went well. The team was busy producing for their luxury clients, and we had our hands busy onboarding more caterers. Robin saw some savings throughout that time — but the results weren’t jaw-dropping. She reached out to let us know they liked what they saw, but they were not in love (yet!).

At SB Value, we want our clients to gush over how much our GPO helps them. We’re talking head-over-heels, can’t-get-enough-of-it love — and we were not cutting it for Robin and the MSC team. Decent returns are disappointing when you know you can do better!

We got to work and did a complete audit of what MSC buys, where they buy it, and how much they spend on each order. And, let us tell you, the numbers did not lie. When Robin reviewed the audit, she saw that there were many opportunities to save that they were missing out on. We immediately worked with her to update her orders and maximize her savings, and she was more than happy to take advantage of areas where they could trim costs.

From then on, MSC has saved an average of 8-10x more each month. Think about what that could mean for your bottom line! With an average savings of 16 percent per order across our members, there are so many ways to reinvest in your business. You could open a new storefront, hire more employees, upgrade kitchen equipment, or provide educational opportunities for your team — the freedom is yours!

It all starts with joining a GPO like SB Value and leveraging the resources at your fingertips. A lot of value comes from learning from the source, and we are here to support you in scaling your catering business through simple cost savings and strategies for streamlining your kitchen. 

Our team has worked with countless catering companies to increase their bottom line, and we have learned a thing or two over the years! We can’t wait to help you find more flow in the kitchen and more profit in your bank account. Start by getting a quote today.

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.

Essential Systems for Running Your Kitchen Like Clockwork

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Profit growth requires efficiency. Without it, you’ll inevitably end up bleeding money over weak processes, sloppy communication, and a general state of disorganization. On the other hand, a kitchen that runs smoothly sets you up for quicker service, more satisfied customers, and an opportunity to take on more work.

So how do you turn an underperforming kitchen into one that operates like clockwork? The not-so-hidden secret lies in your systems! From a streamlined onboarding process to crystal clear procedures, creating effective systems is the foundation of success.

If you’re ready to upgrade your kitchen’s systems, keep reading for three key areas that will provide consistent results for your team and customers.

An effective training process

If your employees follow different routines, ensuring consistency within your kitchen will take a lot of work. And since your team is your most valuable asset, there’s no better place to invest time and energy to ensure they have everything they need to succeed.

Getting your staff on the same page is best facilitated by a seamless training process for new hires. When onboarding a new employee, the first few months are a time to introduce them to their role and the company culture. It’s also a chance to break any preconceived notions or habits picked up from previous employers.

Staff training can involve significant hand-holding if not done wisely, though. And if your schedule leaves little room to breathe, you’ll need to lean on your team and other internal resources for support. It helps to assign team leaders to train employees, especially if they will oversee the new hires in the kitchen.

It also doesn’t hurt to create an employee handbook filled with job responsibilities, step-by-step processes, necessary logins, and other details your team may need. While employees should always feel comfortable coming to you for help, providing self-guided resources encourages critical thinking and autonomy in the kitchen.

Open channels of communication

Operating in a siloed environment prevents true collaboration, so consider moving away from closed-door policies and implementing two-way communication channels instead. 

David Alan of David Alan Hospitality Group shares that his team has recently started holding three daily huddles to keep everyone on the same page. 

“Our Production Sous Chef leads a team huddle at the beginning, middle and end of shift,” Alan explains. “It goes into detail about critical tasks for the day as well as puts the team in position and ready for the following day. Ownership will also take part at least once per week with a Leadership message that is shared with all Departments.”

So whether it’s daily check-ins or monthly performance reports, ensure your employees feel recognized, appreciated, and supported through open communication. Invite them to share their ideas and opinions, ensuring everyone feels heard!

Seasonal SOPs

Catering an outdoor gala in the thick of summer requires a different approach than a holiday party in December. So while it’s helpful to have standard operating procedures (SOPs) in place, you probably need a few versions to suit each season.

Building seasonal SOPs will help your team stay on top of demands, regardless of the time of year. Consider how your processes change by season, including what ingredients you use, where you source them, and how you prepare, store, and serve meals. 

For instance, depending on the weather, your beverage stations may display different offerings. Or your team may use different equipment for outdoor and indoor venues. Put all your SOPs in writing and save them in an easily accessible location, like your company’s cloud drive or a dedicated file in the office.

When your kitchen is running in top gear, everybody wins: your team, your customers, and your bottom line. So before jacking up prices or letting go of an underperforming employee, consider whether your kitchen’s systems need a tune-up first. 

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.

Case Study: Hamby Catering & Events

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Based in Charleston, South Carolina, Hamby Catering & Events is an esteemed family-owned catering company that serves weddings and special events. A leading caterer in the Lowcountry, the Hamby team has also branched out to retail by opening their brick-and-mortar storefront, The Market at Hamby.

When Hamby Catering & Events joined SB Value, they were eager to save money on every order — and they started seeing results in their bottom line right away. But cost savings aren’t the only benefit they get from their membership. In our talks with the Hamby team, it was clear how much they have appreciated the guidance from US Foods in improving their kitchen operations.

Here’s the thing: Caterers are experts in their company. They know their way around their kitchen and they are well-equipped to impress their clients with top-notch service. The team at Hamby Catering & Events was no exception.

Yet, while caterers see one kitchen—their own—US Foods sees hundreds of kitchens per day. Their representatives take note of what works and what doesn’t work in catering companies throughout the country, allowing them to share best practices with customers.

Hamby Catering is already an impressive catering company in its own right. But as an SB Value member, they were able to learn new strategies and concepts from US Foods, like how to optimize batch cooking and when to consider ordering alternative supplies. 

These lessons helped them streamline operations while making a lot more money — on top of their savings as a GPO member. So while we can help you save an average of 15% on your regular orders, our program can also increase savings on the backend through education and advice for being more efficient in the kitchen.

If you are already an SB Value, you have already made a smart decision. But don’t forget to take advantage of the many membership benefits beyond wholesale pricing! Let us help you save time and earn even more money by sharing insights, answering questions, and supporting your kitchen and your bottom line. Our member representatives are here to help, so reach out and ask away.

Not an SB Value member yet? You’ve found us at the right time. As US Foods’ largest account, we leverage the power of collective purchasing by passing on bulk rates to our 23k+ members with a combined food spend of over $7B — so nobody has to miss out!

It’s free to join and you can start saving on your next order. All you have to do is get in touch — request a quote today!

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.

Enhancing the Company Culture in Your Catering Company

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A five-star menu and a top-notch marketing strategy can’t fix a broken company culture. And when your team is demoralized, you’ll see the consequences in food quality, customer service, and—eventually—your bottom line. 

Unhappy employees produce poor results, waste time and resources, and can create negativity in the workplace. But oftentimes, it isn’t their fault — instead, it starts and ends with your company culture. If they feel uncomfortable, unappreciated, or tense while working, they cannot bring their best selves to the table.

So before reprimanding an underperforming employee or considering a replacement, turn your focus to your company culture. How does your staff feel about working for you? Do you constantly struggle with low morale or high turnover?

If your company culture could use an overhaul, adopt these four techniques for creating a workspace that is inviting, supportive, and—yes, even fun for everyone.

Create an environment of transparency

People can’t perform their best work when they feel like they’re walking on eggshells. A closed-door work environment sets a hierarchical context that can leave employees feeling uncomfortable, undervalued, and left out of a business’s big-picture goals. Instead, lead by example by opening the floor to your team to speak up and feel heard.

While you may be “in charge,” encourage your staff to share ideas and opinions that can help your company grow. It may not always be positive; you may learn about operational flaws or performance-related issues, but knowing the problem is the first step to solving it. And when your employees know you have their back, they’ll feel confident and empowered to give their best effort and support their teammates.

Provide feedback with respect

We can’t grow without feedback, so do your team a favor and tell them how they’re performing! Give kudos when they do a great job and offer constructive advice when they struggle or make mistakes. While micro-managing is rarely helpful, monitoring your employees’ work and providing feedback shows you’re invested in their success.

With that said, always be respectful with your feedback. It can be difficult to hear you haven’t met expectations, so show your staff members kindness when discussing ways to improve. Treat it as the team effort it is; it’s not about an individual’s mistake but rather an opportunity for everyone to grow and learn.

Show your appreciation regularly

Working hard without recognition can lead to a lack of motivation and feelings of disengagement, which can cause a turnover problem before you know it. Morale is contagious, so make sure you keep everyone in good spirits by demonstrating appreciation for each employee on your team.

Be mindful that everyone receives gratitude differently. So while one person might welcome a thoughtful gift, another may prefer extra time off or a kind pat on the back. Get to know your staff, noting their individual personality types, love languages, and communication styles to show your thanks in a way that resonates with each of them.

Set standards for self-care

We can only put our best foot forward when caring for our personal needs, so the buck stops with you. As the leader, you set an example for your employees. So if you’re constantly working overtime, skipping lunch, and pushing yourself to burnout, it won’t be long until you have a kitchen of exhausted people. 

Treat yourself and your staff with respect and compassion. If you need to take a day off, take it — and encourage your team to request time off, too! Be flexible with scheduling to allow for childcare, doctor’s appointments, car maintenance, and other “life tasks” without added pressure. Balance is vital for a productive and positive work environment!

Leadership is a skill, which means you can continue learning and improving how you interact with your team. So if your company culture hasn’t been the best reflection of your values, rest assured that there’s plenty you can do to turn it around and make it a worthwhile experience for all!

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.

Setting Your Supplier Relationship Up for Success

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It’s not what you know but who you know. Such words should ring true for catering professionals who understand the value of a strong network. From local venue managers to past clients in a position to refer business, there’s no denying the importance of a meaningful relationship. But of all the people in a caterer’s orbit, perhaps the most important connection is the supplier.

Your supplier influences every aspect of your business, from the timeliness of your deliveries to your company's profitability. A great provider who has your back can make life much easier — but an unreliable one can lead to busted profit margins and disappointed customers.

Needless to say, your supplier(s) should be at the top of the list when it comes to cultivating relationships with intention. If you’re looking to enhance the caterer-supplier bond (or you simply want to save some money), here are a few ways to invest in your connection and reap the benefits.

Claim ‘favorite customer’ status

Want to be the caterer that your supplier can’t wait to share new deals and inventory? Recognize your relationship as a two-way street, and be sure to give as much as you take. Every business owner appreciates a retainer client, so commit to regular purchases of your kitchen staples. Even better, consider agreeing to a minimum order amount in exchange for a set delivery schedule each week. And if you’re happy with the service, don’t be shy about referring fellow foodservice professionals to your supplier.

Establish a professional friendship

The best business connections blend work with a personal closeness, so treat your suppliers like more than just another service provider. Ask questions to get to know them better, and stay top-of-mind by engaging with them via email and social media. Add them to your holiday mailing list if you have one. It often takes only a few thoughtful touchpoints to make a lasting impression!

Embrace the practice of healthy negotiation

Many people view negotiation as contentious or even destructive to a relationship, but that simply isn’t the case. If anything, it can open up productive conversations about market pricing and lead to more trust between two educated industry professionals. Good suppliers want the best for their clients, so they will remain open-minded and ready to work toward a solution. Avoid accusations and, instead, approach them with kindness and curiosity to find a middle ground that meets both parties’ needs.

Cover your own bases

While it’s undoubtedly advantageous to form a neighborly connection with your supplier, don’t lose sight of your duty to your business. Ultimately, every business owner is responsible for their company. So keep your guard up and protect your interests by conducting market research and reviewing your invoices closely. If something doesn’t feel right, speak up — or if there are egregious wrongdoings, walk away and find another provider. After all, you can’t have a successful relationship with the wrong supplier.

As with any personal or professional relationship, treating others respectfully and supporting their interests is key to satisfying both sides. But if nurturing supplier relationships feels like one more thing on your already-overflowing plate, consider joining a GPO to leverage pre-established industry partnerships and skip the schmoozing. 

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.