Archive for the ‘Awards’ Category

BP Receives Best in Quality Award

Wednesday, October 21st, 2015


We’re so honored to receive Small Business Monthly’s Best of the Best in Business award for Best in Quality! We strive to provide exceptional food & service to all of our clients & customers! The interview below with President Richard Nix Jr. was featured in Small Business Monthly:

What is your best advice for other business owners to find success in business?
Patience – perseverance – precision – planning – passion. It is very important to love what you do and inspire others to be just as happy.

Smartest move you have made with your business in the past year?
Signing on the Coronado Ballroom as an exclusive venue. First, being able to restore and renovate this beautiful piece of St. Louis history was an honor. Second, offering this unique, classic ballroom to our clients and patrons provides a very different ambience from our other offerings. Third, the Coronado’s location is perfect, situated on the historic Lindell in the heart of Saint Louis University Campus. Finally, the Coronado provides an opportunity and challenge to our sales, operations and culinary team.

Butler’s Pantry Voted Best Caterer in St. Louis in the 2015 Feast 50

Tuesday, August 4th, 2015

We are so honored to be voted Best Caterer in St. Louis in the 2015 Feast 50! We’re so thankful for our incredible staff & clients who support us & challenge us to be creative & cutting edge in our industry. Creating inspired, signature menus for our clients is our passion & we’re excited to continue doing that as we commemorate our 50th year in 2016!

Take a look at our Q&A on Feast 50 below:

Mediterranean Salad Stack of Red & Gold Beets, Feta, Red Pepper & Microgreens on Farro

Butler’s Pantry was voted the best caterer in St. Louis in the 2015 Feast 50. This Q&A was conducted with vice president of marketing and development Maggie Barton.

Tell us about a few of the signature dishes served at your restaurant, and how they embody your work. The beauty of our business is that we are constantly creating custom, inspired menus for our clients. Thus, our signature dish is really whatever may be meaningful and “signature” to each of our clients!

What have been some milestones in your career so far? We are looking at our 50th year in operation in 2016! That is quite a milestone, and we take pride in the fact that even though we’ve been around for nearly five decades, we are focused on remaining at the cutting edge of all things catering. Butler’s Pantry is a second-generation, family run company that started with a few [people] and now employs over 500 full- and part-time employees. We also consider our involvement with LCA (Leading Caterers of America) as a milestone worth celebrating. LCA is essentially an elite network of caterers across the country, known to be leaders in their markets and trendsetters in the industry. LCA gives us an opportunity to share creativity and best practices.

Clearly your work has resonated with diners – what would you attribute this to, and what does it mean to you? We are so incredibly fortunate to have clients who both allow us and challenge us to get creative in an effort to customize each catered experience. This unparalleled experience is felt in food presentation and taste, unique touches added to table tops and stations, and above all, through the individuals working on each event, from president to catering manager, from chef to waitstaff. It is truly our people that make the difference and ensure guests have an unforgettable catered experience.

What do you hope to see happen next in the local food scene, and why? We hope to see an expanded use of different proteins! How often do we see chicken or filet on a menu, in a restaurant or catered? We love when clients are open to serving lamb, duck, Cornish hen, even an approachable seafood option like sea bass, to all of their guests!

Whether it’s developing a dish or an entire food or drink menu, where do you get your inspiration? What inspires you and motivates you to do the work that you do? Travel will always provide paramount inspiration! More and more I see the internet having a hand in driving inspiration as well — our clients hand us photos from Pinterest instead of recipes. We make it a point to listen constantly; it’s our customers’ wants and needs that can challenge and inspire us on a daily basis. It should be noted that we are incredibly fortunate to live, work and play in a city where we have such a talented pool of chefs and restaurateurs — they too challenge our creativity!

What’s next for you and your work? Stay tuned for a brand refresh and new website in 2016 to commemorate the 50th year! As for this year, we have some really unique and distinctive party locations to add (or re-introduce) to our extensive list of venues.

Original article in

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


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.


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.

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


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 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.

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