04/10/2007
|
|
|
The Catering Company's Racquel Dyer, left, and Rachel Blair discuss plans for the day's catering job over delicious pans of apricot chicken. Dyer said she is glad The Catering Company joined NFIB earlier this year because she wants "to learn more about current issues." |
|
|
|
NFIB member Rachel Blair, middle, employs a hardworking, friendly staff in Nashville that includes Linda Willoughby, left, and Racquel Dyer, right. Blair said her team works really well together. |
In business since 2003, The Catering Company is one of our newest member businesses. Although Rachel Blair and her employees are not currently focusing on any one piece of small-business legislation, they are always concentrating on following the laws that affect their small business and learning more about the legislation that impacts them.
We spoke recently to Rachel Blair, owner of The Catering Company, and Racquel Dyer, who helps manage the business.
Describe your business
Rachel Blair: "We are a full-service catering company. We can do anything the client desires -- from gourmet small dinners to large extravagant corporate affairs and picnics. We also sell certain goods -- such as soups, salads and other take-out -- at The Produce Place (in Nashville)."
Essential business philosophy
Blair: "Excellent food, presentation and customer service."
Existing and future business opportunities
Blair: "I made my existing opportunities on my reputation working in this business for many years. Future business opportunities to grow are numerous."
Company strengths
Blair: "We are a small company that can do large functions because we work well together and have the necessary passion for this industry. We are only as good as our next phone call and our reputation must precede that phone call. It is our practice to contact the client one day later and specifically ask, 'How was everything?' The best compliment from a client would not only be about how great the food was, but what a pleasure the staff is. Another strength is our ability to carefully screen and choose staff tailored to each client's event. In this fast-paced environment, we have an unusually low turnover rate."
Racquel Dyer: "Our open line of communication allows for fewer errors in an industry where you must be on top of every detail."
Changes in your industry
Blair: "Due to our busy schedule, it is sometimes hard to read every publication for our industry (they are also members of the American Culinary Foundation). We rely on our sales reps, and of course we get direct input from our clients. We constantly update our menus to offer clients a variety of items to choose. People would be surprised to learn exactly how much time and hard work it takes to run a catering company. You really must have the passion!"
Definition of success
Blair: "Bottom-line steady growth, financial success and personal satisfaction."
Upcoming legislation
Dyer: "We are not currently following any legislation. We primarily focus on just complying with current laws. However, we have an interest to learn more."
NFIB experience and expectations
Racquel Dyer: "I am eager to get involved to protect small business. I want to learn more about the current issues pending and to make our voice stronger. [I expect NFIB will also be] a great opportunity to open doors."
Important lesson learned
Blair: "I learned how to run a small business by researching and doing."
Dyer: "I can endure any challenge."
Most recent book read
Blair: Setting the Table by Danny Meyer
Dyer: Golf for Dummies
Favorite vacation spot
Blair: The beach
Dyer: Gatlinburg
Rachel Blair, owner, and Racquel Dyer, manager
The Catering Company – Nashville
In business since 2003, NFIB member since January 2007
Number of employees: Three regular, 30 call-in
thecateringcompany@earthlink.net
