Archive for the ‘Awards’ Category

Butler’s Pantry Recognized for Outstanding Support

Monday, June 16th, 2014

Last Thursday, I was excited to receive the National Award of Merit  from the Boys & Girls Clubs of Greater Saint Louis.  Butler’s Pantry was honored to receive this award as an organization from outside the Boys & Girls Clubs that has provided outstanding support to the Club.  I was so proud to accept this award on behalf of our company. 

 

The History of what was the Old Herbert Hoovers Boys Club and now the Boys & Girls Clubs of Greater Saint Louis is so motivating.  For nearly 50 years the Club has provided activities and services that have improved the lives of many Saint Louis Children.  The stories are so inspiring and reflect how caring for our children at all levels can make a difference.

 

This award will be shared with all of our team members as a continued reminder that “it is our goal to steward relationships and work hard to improve the lives of children in our community”!

-Richard Nix Jr.

 

The Knot | Best of Weddings 2013

Thursday, January 24th, 2013

2013_Knot_Best_Of_Wedding_Winners_Banner

Everyone here at Butler’s Pantry is honored to have been voted into the Caterers category of The Knot Best of Weddings 2013 as an editors pick! Check out the full list of winners here.

2013The_Knot_Best_Of_Weddings

Sauce honors Fatima Kuzelj’s Courage & Talent!

Tuesday, September 4th, 2012

Pick up the current issue of Sauce Magazine to read about our very own Fatima Kuzelj!  Fatima opens up about her past trials and the part that chance played in bringing her not only to Butler’s Pantry but to the United States and a life full of culinary creations.

http://www.saucemagazine.com/a/1758

Bixby’s Won Best Lunch Spot!

Monday, June 25th, 2012

2012 Hot List Award

Bixby’s wrote…

We are honored to have recieved this years Hot List Award for Best Lunch Spot. Thank you to everyone who voted and we hope to see you in for lunch soon! Read below to hear what Alive Magazine had to say:

Best Lunch Spot: Bixby’s

Three-quarters of us grab lunch at our desks at least a couple of times a week. But, when we actually steal away some time for a real lunch, there’s no better place than the green expanse of Forest Park, as seen through the windows of Bixby’s in the Missouri History Museum. Chef Callaghan Carter and his team, working under the leadership of the Butler’s Pantry catering company, offer seasonal dishes— like the spring vegetable tart, grilled shrimp and lemon basil lasagna—in addition to a short roster of delectable salads, soups and sandwiches. You could take it back to your desk…or not. 5700 Lindell Blvd., Forest Park, 314.361.7313.

Richard Nix, Jr. Quoted in Missouri Meetings & Events

Tuesday, June 5th, 2012

Missouri Meetings and Events Summer 2012

In the article “Getting Meetings Down to a Science,” the author, Lisa Lance, discusses the benefits of utilizing the Donald Danforth Plant Science Center as a meeting space for scientific collaboration as well as any other field which would benefit from the technology and flexibility offered there.

She also goes on to discuss how Butler’s Pantry, their exclusive caterer, has fit in seamlessly to their mission, “‘We picked Butler’s Pantry because their mission is in step with ours,’ said McGuire. While planners typically work directly with a representative from the catering company on menus, McGuire noted that they work together to ensure the success of each event.”

“Richard Nix Jr., president of Butler’s Panty, said the business has catered a wide variety of events at The Danforth Center, from small luncheons of 10-12 people to large galas of 400 or more.”

Donald Danforth Plant Science Center“The objective of the Danforth mission is to feed the world,’ said Nix, ‘and we do try to highlight some of the products they’re working on.’ Butler’s Pantry often incorporates the cassava plant into event menus. This staple crop of sub-Saharan Africa, which a team at Danforth is working to improve, is similar to the sweet potato.’”

“The menus stress the importance of being green and being renewable and feeding people efficiently,’ he said. ‘We try to incorporate as many smart products as possible.’”

Click here to continue reading.

What’s New in Catering? Learn From Our Pros:

Wednesday, May 23rd, 2012

Members of our team, Richard Nix & Cassie Burd, were highlighted in the May/June issue of Catersource Magazine.  Click below to learn more about what they had to say in regards to: Wedding Trends, Meringues & Marshmallows, and their ACE Award.

In This Issue & Meringues & Marshmallows

 

Richard Nix, Jr. in the Ladue-FrontenacPatch

Friday, April 13th, 2012

Richard Nix, Jr.
Photo Credit: James Baer

Richard Nix, Jr., 48, graduate of DeSmet (1982) attended the University of Missouri-Columbia, but has no college degree to show for his time there.

What Nix has is a post-doctoral education in running one of St. Louis’ finest and most successful catering services, bar none.

What Nix has learned is not always taught in books.

Today, this resident of Huntleigh Manor (wife, five kids and a sprawling home) keeps 48 full time and 300 part timers employed in the food and beverage industry and runs one of the premier catering businesses in the Midwest-The Butler’s Pantry.

In fact, as judged by his professional peers, he was recently recognized nationally with the 2012 Ace Award, the top honor in the catering industry. The company was recently notified they are the recipient of the nationally acclaimed Catersource 2012 Ace award for the Midwest.

The award was based upon:

  • Best on-premise catered event, budget under $200 per person (Palladium St. Louis and Butler’s Pantry)
  • Best food presentation
  • Best tabletop design-budget $500 and over per table.

Nix was raised in catering. Butler’s Pantry is celebrating its 47th year in business. His father started with Pope’s Cafeteria, and his parents ran their first operation out of the present House of India location at I-170 and Delmar starting in 1966.

Before entering the family business in 1988, Nix worked at the old Arena Club for the St.Louis Blues; waited tables at the old Viking Restaurant on Watson Road and was a manager at the Greenbriar Hills Country Club in Kirkwood.

Nix’s biggest bold move was the acquisition of the Palladium on the site of the old City Hospital in South St. Louis. “We wanted to be downtown, but we didn’t want to be downtown,” reasoned Nix.

The Palladium was the laundry facility built as a public works project in 1937 at the long defunct City Hospital. The nearby Darst-Webbe house projects have given way to a burgeoning and robust Benton Park neighborhood at the doorstep of the Lafayette Square neighborhood.

“We aren’t exactly pioneers on the new frontier. We have a building brides just love. The facility is contemporary with soaring glass windows. Brides go crazy with this facility without spending a fortune,” he said. The place seats 300 and can handle cocktail receptions for up to 700.

For decades, Butler’s Pantry has handled the really big and important events. Nix can name everyone on his team. “We don’t go to temporary agencies to get our help. Rather, we hire people and we tell them to recommend people that will also work for us.”

Butler’s pantry had 325 workers at the 2008 BMW golf championships at Bellerieve Country Club and  he could personally name 315 of them.

Other mega events included catering the 1984 World Series party under the Arch; the visit of Pope John Paul II, the Mayors Ball and the U.S. Senior Open to mention a few.

Nix has an interesting and diverse family.The family grew up in University City, attended Our Lady of Lourdes and transferred to Immacolata Parish in Richmond Heights during his teen years. His brother Paul runs a catering company in San Antonio, TX. His sister Nicole Nix works for U.S. Food Service and his sister Ann Marie Lemcke runs the “Art of Entertaining,” a gourmet food store in Webster Groves.

Richard and Elizabeth are in the midst of raising five children.

Ricky, MICDS graduate is an English major at Hobart College, New York. Peyton is a senior at Westminster Christian Academy, headed to a study arts and archeology at Mizzou. Reilly is a sophomore at MICDS. LuLu is a sixth grader at Oak Hill School and Grace is a fourth grader, also at Oak Hill.

On Easter Sunday, Butler’s Pantry served 1,000 meals at Bixby’s Restaurant at the Missouri History Museum and Cafe’ Madeleine in Tower Grove Park. “We work when other’s don’t,” said Nix.

“I’m blessed with great people who run my business so I don’t have to be there all the time. The business model has not changed a bit over 47 years. We always give the people what they want.” It’s that simple.

That’s why the Butler’s Pantry is thriving and winning awards after 47 years in business.

Ladue News Platinum List

Monday, April 2nd, 2012

Here at Butler’s Pantry, we are honored to have received the Best Caterer award in the Ladue News Platinum List as well as Bixby’s at the Missouri History Museum winning the Best Brunch!

Best Caterer

BUTLER’S PANTRY

No matter the occasion, the one thing that will get people raving about a party is the food. And when you put your event in the hands of Butler’s Pantry, you’ll understand why. From weddings, to private parties, corporate bashes and community events— for small groups or huge crowds—nothing is impossible for the experienced caterers at Butler’s Pantry. Art of Entertaining Catering St. Louis Steven Becker Fine Dining LaCHEF and Company

Best Brunch

BIXBY’S

Bixby’s in the Missouri History Museum has become more than a pit stop between exhibits. New management (Butler’s Pantry) and a beautiful space with fl oor-to-ceiling windows have made the restaurant once again a destination unto itself, especially for brunch. Grab a mimosa and enjoy a beautiful view of Forest Park—you won’t regret it.

We are proud of our team!

Monday, March 26th, 2012

Here at Butler’s Pantry we take pride in our commitment to maintaining the highest standards, especially when it comes to training our employees in alcohol awareness and food safety. 58 of our employees are TIPS CERTIFIED and 42 are ServSafe Certified. Both of these programs are dedicated to providing the most comprehensive training in their respective field and we are proud to have so many of our employees trained under their certification.

  TIPS Home

“TIPS (Training for Intervention ProcedureS) is a dynamic, skills-based training program designed to prevent intoxication, drunk driving and underage drinking by enhancing the fundamental “people skills” of servers, sellers and consumers of alcohol. TIPS gives individuals the knowledge and confidence they need to recognize potential alcohol-related problems and intervene to prevent alcohol-related tragedies.”

ServSafe Logo

“Sanitation
Managers will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. They’ll see where contamination starts, the components for good personal hygiene, and how every employee can be a safe food handler.

The Flow of Food Through the Operation
Managers will discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. They’ll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating. They’ll also learn how taking active managerial control of critical foodborne illness risk factors makes all the difference for a safe operation.

Sanitary Facilities and Pest Management
Managers will cover all aspects of cleaning and sanitation in a practical, applicable manner. They’ll also learn about pest management, and how to keep pests out of the operation .

Finally, your managers will cover the way to keep employee training ongoing, to keep food safety working in every location.”

2012 ISES STL Chapter Louie Award Winner

Wednesday, March 14th, 2012

2012 ISES Award Winners

We are honored to have received three ISES awards this year:

Best Food Presentation

Best On Premise Catered Event Budget Under $200 per Person

Best Tabletop Design Budget $500 per Table and Over

For a full list of winners click here.

1414 Park Avenue, St. Louis, MO 63104 / Phone: (314) 664-7680 / Fax: (314) 664-9866