“I just wanted to say a HUGE THANK YOU for everything on Wednesday night. You and your staff were amazing and I received so many compliments on the food and service…and this is a tough group to please. It was by far the best awards dinner…ever produced and…Butler’s Pantry played a very important role. Thank you for making me and the chapter look so good, I could not have done it without your partnership and professionalism. You all are truly the best in the business and I thank you a million times over.”
-Jeanne
Awards Dinner, February 10, 2010

“We had a fabulous event thanks to…the staff! Everything was just great and delicious too! And the whole staff was so patient while we tried to figure out the snow storm’s path!”
-Kathy
Holiday Party, January 7, 2010

“Thanks so much to all of you for your help last night. We had one of our largest groups ever for a premiere and all of you helped so much. It was our first premiere with Butler’s Pantry and they surpassed all expectations. Compliments were give all night ranging all the way from the linen colors to the help Public Safety provided for parking. Even though the main attraction was the wonderful exhibition, the food was a close second – there wasn’t a single thing on the menu that was even average – everything was totally spectacular. Thanks again to all of you. We made a huge impression on our members and outside guests and it’s all because of the wonderful support from all of you and your departments.”

-Vicki
RACE Exhibit Premiere, January 20, 2010

January’s Issue of Catersource Magazine dabbles in the biggest trends to come in 2010. When asked, Butler’s gladly laid out expectations for trends in food, drink & decor…

Purple is king in 2010.
“Greg Ziegenfuss at Butler’s Pantry in St. Louis says many clients are going the less-is-more approach when it comes to decor but when they do decorate, they want either earth tones or jewel tones. ‘Browns and grays are immensely popular,’ he says. ‘And purple seems to be THE color.’ In an event universe where earthy, natural colors abound, try injecting a dash of purple. There’s a reason it was considered the royal color.”

Simplicity will be the rule in 2010.
“‘Both corporate clients and private clients are asking for less decor and spending the money where it counts: food  and beverage,’ says Bianca McCann, catering manager at Butler’s Pantry.”

Spicing up the menu.
“Caribbean flavors. Todd Lough, chef d’cuisine at Butler’s Pantry, says taro root, plantains, tamarind, Scotch Bonnet peppers, jerk spices, guava & mango can spice up any menu.”

Getting ’Back to Basics’ with booze.
“‘It’s all about back to basics,’ says John McGuire of Butler’s Pantry. ‘The days of Cosmopolitans with their high sugar content and unnaturally pink hue are over. These days the trendiest bars are serving up traditional favorites like Manhattans and champagne.’”

Februrary’s issue of Small Business Monthly devotes their “Time with the Boss” to our very own Richard Nix Jr:

“Education: De Smet Jesuit High School, University of Missouri – St. Louis

Family: wife of 19 years, Elizabeth, and five awesome kids

What is your mission?
Every day we focus on providing our clients with value by offering creative and innovative cuisine. My goal is to make sure our clients receive five-star products and service. We believe that a successful party goes far beyond the cuisine that is offered. It is important to remember that you are there to serve the client and make the event memorable for them. Look for as many ways to say yes as you possibly can.

What was your first job?
Working at Butler’s Pantry as a kid. But my first paying job was working at the old Arena Club as a busboy.

What was your worst job?
Wearing the blue and gold Pope’s cafeteria uniform while serving vegetables on the cafeteria line, but I must admit the training and experience were invaluable.

What led you to your industry?
My parents, Richard and Anita, who started the business over 43 years ago. It was their desire to provide the most creative and innovative catering company known to St. Louis. Their vision and the commitment of our team have continued to make us a leader in our field. As one of Missouri’s largest and finest full service catering companies, Butler’s Pantry is dedicated to creating successful food events. I imagined playing professional hockey or baseball as a kid but I can honestly say that running Butler’s Pantry was always my dream. Hospitality and cooking just seems to run through our veins.

What’s the hardest part of your job?
Choosing the right team members.

What’s the best part?
Working on challenging events, working with awesome clients and working with our talented team members.

What’s the best advice you’ve ever received?
Always expect criticism. Just make sure it is not justified.

What book is on your nightstand?
“My Life in France” by Julia Child.

What has made you successful in your industry and in St. Louis?
Listening and being patient.”

For the complete article please visit the Small Business Monthly Website.