We were lucky to catch up with Jonathan Hall recently and have shared our conversation below.
Alright, Jonathan thanks for taking the time to share your stories and insights with us today. Almost all entrepreneurs have had to decide whether to start now or later? There are always pros and cons for waiting and so we’d love to hear what you think about your decision in retrospect. If you could go back in time, would you have started your business sooner, later or at the exact time you started?
Honestly, I wish I had started this venture a few years earlier. The demand for catering services was always there, but I felt quite secure in my role as a catering director with Marriott. When clients approached me for events, I would routinely refer them to the hotel I worked at. Rarely did I take on off-premise jobs, and when I did, I usually did them without charging. It took me a long time to truly appreciate the value of what I was offering.
Entrepreneurship has always been in my blood. I started a non-profit when I was just 20 years old. As I gained more confidence, I began to notice a gap in the catering industry that wasn’t being met up to my standards anymore. With about a year of no events due to the COVID-19 pandemic, the surviving companies were overwhelmed with business, and customer service took a backseat. It was around late 2021 and early 2022 when I realized that many companies had grown too quickly, neglecting the quality of their operations. This is when I decided to establish Select Service Catering.
In the early stages, I deliberately took on fewer clients, allowing me to focus on delivering the level of service that was missing in the industry. Surprisingly, around 95% of the companies I was competing against didn’t even manage to arrive on time, making my job much easier. It was a byproduct of their rapid success in capturing market share that ultimately put me in a favorable position.
I really take an old school passion when it comes to client relationships. I value making there lifes as easy as possible and because of that they are more prone to use me when events come up. I am always quick to respond, and keep notes on each client to reflect there needs. This has helped propel Select Service Catering to the growth that we have experienced in the last 13 months. As I always tell one client “its all about providing the lost art of customer service!”
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.
I entered the industry at the age of 14, working at a little league concession stand, and eventually climbed the ladder to become a catering director for Marriott by the time I turned 31. Now, as the owner of Select Service Catering, I’ve gained the autonomy to truly control the quality of the products we offer. I’ve always had exceptionally high standards for myself and my reputation, but corporate constraints often hindered me. It’s liberating to be in charge of my own business, allowing me to streamline operations and simplify day-to-day tasks.
We take immense pride in fostering local partnerships and giving back to our community. It’s always been essential to me to continue contributing to the city that has given me so much. Notably, I recently collaborated with the Dallas Wings on a small fundraiser that raised over $10,000. It was a fantastic experience, and I find immense satisfaction in supporting companies that align with our vision.
As a potential client of Select Service Catering you can look forward to a personal approach. I often take time to get to know my clients and then add small little touches to each event that reflect them personally.
How’d you build such a strong reputation within your market?
I initially adopted a gentle sales approach. Recognizing that some of my existing connections had catering requirements, I took the time to craft individualized menus tailored to their specific needs. I would then approach them with a message like, “I’ve recently launched my new catering company, and I believe this could be beneficial to you. Let me know how I can earn your business!” along with a personalized menu. Remarkably, this approach secured my first four clients.
After this initial success, we took a brief pause to refine each account and ensure we were delivering a higher level of customer service that they hadn’t experienced before. I learned valuable lessons from what worked well and where I may have faltered, ultimately creating a unique and memorable experience for each client. For me, catering is more than just about the food; it’s about accessibility, timely delivery, and flawless execution. It’s about paying attention to allergies, remembering that Jenna likes her ranch with extra dill, and going the extra mile to provide an unmatched experience, which we then foster and nurture in our client relationships.
How do you keep in touch with clients and foster brand loyalty?
This has always come naturally to me – my love for people, and I mean a whole lot of people, haha! I thrive on the energy of others and enjoy reaching out to my current clients, offering to take them to lunch or bring the office a delicious meal. Food has an incredible way of bringing people together, especially when it’s exceptionally good!
If I happen to have an event nearby, you can bet I’ll give you a call and ask if I can drop off some tasty treats for you. I don’t think anyone else is doing quite the same thing. After all, I’ve already got the food prepared and the staff on site, so why not add a few extra plates and catch up with some old friends at the same time?
In the early stages of building a business, it’s crucial to put a face to the business. Eventually, the brand will grow larger than you, and that’s when the real excitement begins!
Contact Info:
- Website: www.selectscatering.com
- Instagram: https://www.instagram.com/selectservicecatering/
- Facebook: https://www.facebook.com/selectscatering/
- Linkedin: https://www.linkedin.com/company/89559783/