We’re excited to introduce you to the always interesting and insightful Britney Miller. We hope you’ll enjoy our conversation with Britney below.

Britney, looking forward to hearing all of your stories today. One of the things we most admire about small businesses is their ability to diverge from the corporate/industry standard. Is there something that you or your brand do that differs from the industry standard? We’d love to hear about it as well as any stories you might have that illustrate how or why this difference matters.

Quite honestly, I truly love food. I really think about the customer’s experience every time I cater an event. I like to give my customer’s an experience with food that they haven’t had before. Sure, they can get a charcuterie board or mac n cheese from a myriad of places, but I like to take it to the next level in order to make it gourmet. How the food taste is imperative, but I also love making the food look beautiful. Everything is made from scratch and with fresh ingredients every time a cater an event.

Britney, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

Honestly, I never thought I would end up in the catering industry.  A few years ago I decided to start making cooking videos in order to show others how easy it is to make a gourmet meal. I wanted to grow my online presence and began working with a social media company called Made to Maximize. They really helped me get out of my shell and my own way in order to get into catering. I rebranded myself a couple of times, and decided to name my company BrightEyes Catering. I never thought I would be able to share my passion of making gourmet food in the capacity that I am today. I went from making videos to catering weddings, birthday parties, and sunday dinners at Air BnB’s in just a year.

I make an array of different types of food such as shrimp meatballs, decadent charcuterie boards, shrimp and grits, and salmon kabobs. The customer’s happiness is my priority, so all of the dishes are customizable. Don’t like onions? No problem. Don’t like cheese? No problem. Don’t see something on the menu that you would like? Absolutely no problem. Just tell me what you would like and I will make it happen. My goal is always for the customer to come with “BrightEyes” and leave with full bellies.

How did you build your audience on social media?

I really had to learn how to use social media, and it wasn’t easy. The one thing that helped me grow my audience was telling my story through photos and videos on social media. It is important for customers to taste the food through my photos. I don’t like to post just for the sake of posting. I like to post engaging photos and offers, so customers know that I’m here and ready to serve.

Have you ever had to pivot?

I learned the phrase – Pivot to profit about a year ago and it really made since. You really have to pay attention to what the customer’s want, and create your product around it. What does the customer need? Let go of old ideas and come to the table with a fresh look. When I pivoted from videos to catering it was a game changer. Then I learned I need to be more specific in what I cook and whom I cook for. It’s important that I stay engaged with current industry trends, and put my own spin on it. I’m always open to feedback, and not afraid to pivot again.

Contact Info:

• Website: https://www.brighteyescatering.com/
• Instagram: https://www.instagram.com/brighteyescateringllc/
• Facebook: https://www.facebook.com/BrightEyesCateringLLC

Image Credits
these are my photos