Butler’s Boardroom Will Give a Portion of Its Holiday Corporate Catering Earnings to CharityButler’s Boardroom, a division of Butler’s Pantry that provides innovative corporate catering services, is helping area businesses give back this holiday season. From Nov. 24 to Dec. 24, the Butler will donate 5% of the proceeds from all food orders to the Salvation Army, giving companies another wonderful reason to deck their office halls.  “Companies can feel good about choosing Butler’s Boardroom to cater their holiday event because they are also helping the needy during the holidays,” said Richard Nix, Jr., president of Butler’s Pantry.   “We are delighted to support the Salvation Army.”  Butler’s Boardroom is designed specifically to accommodate the unique needs of businesses, and with fabulous holiday menus and dessert platters, the Butler will make planning an office holiday celebration a breeze.  Butler’s Boardroom offers their signature presentation that is sure to impress employees and clients, with the convenience of drop-off corporate entertaining.  There are plenty of delicious choices for breakfast, lunch and snacks.  Ordering is easy and the recyclable packaging means there’s nothing to return.

By Gail Appleson

ST. LOUIS POST-DISPATCH

For the once-decaying St. Louis City Hospital, the table is being set for another tenant.

Richard Nix Jr., owner of a St. Louis catering service, is in the midst of moving his business to what served as the hospital’s laundry building decades ago.

Butler’s Pantry, one of Missouri’s largest caterers, will continue its 42-year tradition of service with a surprise on the menu: a venue that will host weddings, corporate parties and other extravaganzas. Butler’s Pantry’s new banquet hall will be called the Palladium St. Louis; Nix has been looking for such a site for the last 10 years.

“I wanted to be in the city,” he said. “I love the proximity to the highways. Our trucks are always on the move. And I really feel like this is a connector piece between Soulard and downtown.”
Butler’s Pantry, which will move from 5385 Arsenal Street to 1414 Park Avenue, currently employs about 300 part-time and 30 full-time employees. Nix plans to hire an additional eight full-time and 25 part-time employees for the Palladium at 1400 Park Place. Although the hall is not opening until the spring, Nix is already taking reservations.

“I think it will be a big plus for the neighborhood and the city and we’ll have another event place near downtown,” said Phyllis Young, alderman for the 7th Ward where Butler’s Pantry will be located.

“The building they are taking over is amazing since they have been refurbishing it,” she said about the former laundry that will be used for the Palladium. “It makes people stop and look at what’s going on. Think how much it’s changed in the last five years. It’s come a long way from being a hospital complex.

The company will move its warehouse, office and commissary space into a separate 18,000-square-foot building now being constructed on the former hospital grounds.

The office/commissary building and Palladium are part of the 13-acre Georgian Square mixed-use project that encompasses the hospital and its ancillary buildings, which are located in the Bohemian Hill neighborhood that sits between Soulard and Lafayette Square.

The hospital, which had originally been built in 1845 to serve the indigent of a cholera-infested city, had been slated for demolition when Gilded Age developers Chris Goodson and Trace Shaughnessy purchased the property in 2005.

The first phase of the project was the $30 million renovation of the hospital to create 104 condominiums, 86 of which have been purchased, Goodson said.

The Butler’s Pantry and Palladium section is part of the $27 million second phase that includes the renovation of the 20,000-square-foot power plant building, which the developers hope will house a restaurant and offices.

Nix’s decision to open the Palladium and office building in the Georgian Square development was the “linchpen” in getting bank financing to move the project past its initial residential phase, Shaughnessy said.

“The big thing was it put the next piece into the mixed-used development,” he said.

Young said Butler’s Pantry commitment is also helping to stabilize the first phase of residential development.

The investment by the well-established caterer serves as testimony to Nix’s faith in the area and its long-term viability, said Goodson. Nix has invested more than $3 million into the project.

Nix said he believes the investment will pay off and that the Palladium promises to become a destination spot, particularly with a growing trend by brides and grooms to have receptions at venues other than hotels.

When completed, the 8,000-square-foot structure will be able to hold 700 people. It will have two levels with the rebuilding of a mezzanine that wraps around the room and windows two stories high.

“It’s a historic building with great city views,” Nix said.

Butler’s Pantry began negotiating the deal more than a year ago, before the economy worsened and the stock market plunged, he said.

“Obviously we’re worried about the economy. Catering is a discretionary expense, but we feel confident about our brand,” Nix said. “We built this because our business is growing.”

While companies might be spending less, Nix said clients have not cancelled any holiday parties. He said bookings for Christmas are about the same as last year when the catering company did about $600,000 in business.

“It might be a little down from that this year,” he said.

“We’ve seen people be more budget conscious, but it’s made us be more creative with our menus,” Nix said. “And on the positive side, people might turn to catering at home or in an office setting instead of a more elaborate country club setting.”

Butler’s Pantry to Open Premier Event Venue in Historic Lafayette Square

Butler’s Pantry, St. Louis’ most innovative and creative catering company, is transforming the former laundry facility of the City Hospital into a premier event space—the Palladium. Built in 1937, the building had languished in Lafayette Square for years. Now restoration of this historic building is underway and the Palladium’s first event is scheduled for April 2009.

“The Palladium has been a dream of mine for a long time,” said Richard Nix Jr., president of Butler’s Pantry. “A venue of this caliber will make a great addition to St. Louis’ downtown scene.”

Butler’s Pantry hired architect Mark Herman to design the former laundry building’s metamorphosis into a glamorous and hip venue. His interior designer is creating a sophisticated ambiance with a sleek and modern decor.

When finished, Palladium St. Louis will be a spectacular space designed to accommodate up to an astounding 700 people. The chef’s kitchen will span three stories and will be equipped to create gourmet food for guests. Palladium guests will enjoy dining and dancing the night away in the gorgeous Palladium, with its two-story windows overlooking the historic Lafayette Square neighborhood.

United Way would like to recognize all of the hard work that companies put into campaigns each year, even during hard economic times.  On their website they have announced the inaugural Key to Campaigning contest sponsored by Butler’s Pantry.

If a company or individual has an especially inspiring campaign theme or creative campaign ideas they are invited to enter United Way’s contest for a chance to win great prizes and recognition of their organization.  The four categories for entry are most creative campaign theme, most creative campaign activity, funniest campaign photo or video and most inspiring overall campaign.  The winner in each category will receive a catered lunch from Butler’s Pantry for the campaign team, recognized on United Way’s web site, in ECC newsletters and will be invited to attend the Victory celebration on November 13. 

 Tip No. 1: Use RSVPs to save your company money by Rick Desloge

One of the fastest ways to run up the tab on a corporate event is to not know how many people to expect.  “You don’t want to pay for 200 and have 100 people show,” said Richard Nix, Jr., president of Butler’s Pantry.

Nix said he has seen it happen, and with the cost per head ranging from $25 to $100 a person at most business events, it can be an expensive mistake. 

Butler’s Pantry handled 1600 catering events last year, and Nix has two rules to get an accurate head count: Ask for an RSVP and don’t be bashful about calling people who have not responded.

Business people get caught up in children’s sports activities and charity events outside of their regular jobs, Nix said.  “In today’s busy world, there’s nothing wrong with a follow- up call,” he said.  “Not all of us have been trained by Emily Post and follow up on all these invitations.”

By giving caterers and other facility operators current information on those who will come to a business event, food and other costs can be more tightly controlled, he said.

The practice of blanketing invitations to a large group of people is both out of vogue and expensive, said Madeleine Dames, who operates her event marketing and public relations firm, Dames and Associates.  One way event planners control their meeting expenses is to keep a handle on the guest list.

“You want to make sure your list is current, with the cost to mail a letter at almost 50 cents,” said Dames, noting first-class postage alone is 42 cents.  “The days when you could expect a 20 percent return on mailed invitations are gone.”

Businesses still mail over-sized and other special invitations that can wow invitees, she said, but more often companies are asking whether such invitations justify the additional expense.  Businesses that choose more elaborate invitations should make sure their graphic designer knows postal regulations.  “I’ve seen pretty fancy mailings get returned,” Dames said.

Dames and Angie Carr, event sales manager for the St. Louis Science Center, said more businesses are using email invitations for events.  While they are not appropriate for every occasion, they are less expensive than the postal service, and people tend to respond quicker, Carr said.

Corporate events make up about 60 percent of the volume at the Science Center, she said.  The venue has specialized business rental packages to accommodate meetings of 20 people up to 2,000 in various parts of the museum.

Whatever the venue, business people are looking for an effective use of their entertainment dollar, Nix said.  In some cases they are finding it by scheduling more, but smaller events.

“Sometimes two parties for 40 can be better than one party for 80,” he said.  “You get to socialize with your clients more personally than if you had a large gathering.”

Businesses can limit the number of guests at events by holding them before the end of the work day.  Nix said Butler’s Pantry encourages businesses to hold functions from 4 p.m. to 7 p.m.  “An invitation for an event from 6 to 9 p.m. is tough,” he said, because people are thinking about going home, and logistically it can be difficult for a spouse to attend. 

“Inclusion of the spouse is a great thing for after-hours business events,” Nix said. “If (your business) has an event on a Thursday night and doesn’t include the spouse, it’s making a mistake.”

An emerging trend is for departments within companies to hold their own events, Nix said, as managers see the value of contact with their employees.

“We’re seeing more and more lunches and breakfasts for those kinds of gatherings,” with more casual, evening parties scheduled closer to the holiday season, Nix said.  Those events are frequently in someone’s home, and range from pot-luck meals to catered events.

The Tower Grove Landmark Contracts Butler’s Pantry as Its Exclusive Caterer Through 2010

Butler’s Pantry recently contracted to remain the exclusive caterer for the Piper Palm House and Cafe Madeleine in Tower Grove Park through 2010.  The innovative St. Louis caterer, will continue to serve dinners, cater events and host Cafe Madeleine’s Sunday brunches at the park venue.

“It has been an honor for us to have been the exclusive caterer for this historic St. Louis landmark for the past six years,” said Butler’s Pantry President Richard Nix, Jr.  “We are looking forward to two more wonderful years at the Piper Palm House.”

In 2007 alone, Butler’s Pantry served more than 15,000 guests at Piper Palm House and Cafe Madeleine, including 44 weddings.  Sales totaled nearly $400,000 for the venue’s 134 events last year.

Constructed in 1878, the Palm House is the oldest standing greenhouse west of the Mississippi River and the most historically significant building in Tower Grove Park.  With its distinctive architecture, soaring ceiling and stately stained glass windows, the Piper Palm House is the ideal venue for a wedding, engagement party, graduation or any other celebration.

Fourteen staff members from Butler’s Pantry volunteered their time to help out Camp Hope. The team traveled to Trout Lodge on August 16th to treat the 250 children and family members to a Birthday Bash!  Butler’s Pantry served up a Hawaiian luau themed dinner including a Big Island Salad and Huli Huli Chicken. Colorful linens, along with tropical leis and festive umbrellas added to the fun. The most popular part of the meal was the make-your-own cupcake and candy bar.Camp HOPE is a weekend long camp for HIV-infected children and their families. The camp is held at the Trout Lodge, YMCA of the Ozarks, in Potosi, Missouri. Came HOPE is the only camp in the St. Louis metropolitan area and outstate Missouri region specifically designated for children living with HIV/AIDS. During the camp, the families are able to enjoy a weekend filled with fun, compassion, camaraderie and education with other families who are experiencing the same concerns and challenges.

The BMW Championship at Bellerive Country Club may be four months away, but Butler’s Pantry is already organizing a gourmet experience. The innovative St. Louis food-service company will be serving breakfast, lunch, hors d’oeuvres and cocktails in an estimated 40 corporate tents for the entire weeklong event.   “We will begin actual set up four weeks before the championship,” said Kim Rhein, Butler’s Pantry Director of Business Development. “But the pre-planning for an event of this magnitude started a year ago. It is a huge endeavor, and we are honored to work with The Western Golf Association and BMW Championship to bring the best players and cuisine to the corporate clients of St. Louis.” 

Butler’s Pantry will be providing hospitality services for an estimated 35,000 guests September 2-7, and they are already making sure no one goes hungry. Their food order includes: 

• 8,000 Cab Holton Think N Juicy Burgers
• 10,000 Kosher Beef Franks
• 6,000 Johnsonville Bratwurst
• 10,000 Homemade Cookies
• 8,000 Tyson Chicken Breasts
• 500 Flats of Driscoll Strawberries
• Over 140,000 Beverages 

Butler’s Pantry not only plans to have an abundance of delicious food on hand, but will bring a staff of over 200 managers, culinary experts, bartenders and waiters. They will also require six separate self-sufficient kitchens on the course. 

This is not Butler’s Pantry’s first time on the green. They catered the 2004 U.S. Senior Open also held at Bellerive Country Club.

Butlers Pantry Executive Chef Greg Ziegenfuss and The Art of Entertaining Owner Ann Marie Lemcke have teamed up against three other pairs of catering professionals from around the country to compete on the popular series Food Network Challenge. Lemcke and Ziegenfuss, who competed in the “Big Bash Caterers Challenge,” taped the show in Denver on April 3, 2008. The show, which currently airs Sundays at 8pm ET/PT on Food Network, is scheduled to debut the episode in Summer 2008. 

Four teams of two caterers each created and served a menu for a cocktail party of 75 guests. The event was a production wrap party celebrating the conclusion of the Colorado Ballet’s 47^th season. Competitors were required to include a minimum of one hot appetizer, one cold appetizer, one cocktail/beverage and one sweet treat. Competitors were permitted to include more items at their own discretion. 

“It is an honor to be selected by Food Network to participate in Food Network Challenge,” says Lemcke. “Greg and I went head-to-head with some really terrific catering teams.” Ziegenfuss adds, “We are really excited to have had the opportunity to exhibit our creativity and skill against some of the country’s best caterers.” 

Every Sunday at 8pm ET/PT, Food Network Challenge brings viewers the biggest and most exciting food battles from around the world. From cake and pastry interpretations to world-class bartenders, Challenge pits masters against each other for bragging rights and a $10,000 cash prize. The best culinary specialists compete in challenges ranging from campus cook-offs to pizza battles to chocolate showdowns, and only one contender walks away a winner.

Butler’s Pantry was proud to be part of the 2008 St. Louis Children’s Hospital tabletop Event held on April 24th at the Ritz-Carlton which raised $107,000-an event record!  This one-of-a-kind luncheon featured imaginative tabletop designs by some of St. Louis’ finest florists, decorators and vendors.  For the second year in a row, Butler’s Pantry teamed up with Brian Blasingame of Fleurish to design this year’s table. 

 With inspiration from the oldest greenhouse west of the Mississippi River, The Piper Palm House in Tower Grove Park, our garden conservatory design took shape.  Magnificent orchids, white roses and miniature palms were displayed in cloches and bell jars among beeswax candlesticks.  The entire display was set atop a runner of white painted bricks with moss and Kermit Mums tucked in between.  Tables from Premier Rentals, wicker chairs from Cafe Madeleine, speciality linens from BBJ Linen and flatware & crystal from The Aries Company were all brought in to complete the elegant and sophisticated look of the table.  For a finishing touch, antique china from our staff’s mothers, grandmothers and aunts were mixed together to create a fanciful, well dressed place setting.