We recently connected with Devon Henry and have shared our conversation below.
Hi Devon, thanks for joining us today. So, let’s start with trends – what are some of the largest or more impactful trends you are seeing in the industry?
The biggest trends I’ve been paying attention to as of late are plant-based foods, mocktails, and ghost kitchens.
I’ve been trying a lot of vegan ice cream recipes using Just Egg substitute for my vegan custards and they’ve turned out WONDERFULLY. I’m lactose intolerant myself and really benefit from it when I’m looking for a sweet/cold refreshment that won’t upset my stomach! It seems a lot of people I talk to about my process are quite intrigued, as well! It might even be my go-to recipe when prepping desserts for future clients. The plant-based food industry isn’t something I’m terribly familiar with from a production perspective, but I love the sustainable and diet-friendly approach to all of it. I’m still waiting for insect cuisine to become more mainstream! The Insecta/Hexapoda class is by far the most populous in the Animal Kingdom, after all. Talk about sustainability!
Mocktails have become so, so intricate and curiously developed; at least that’s what my Instagram feed shows me, hehe. I recently tried a hemp-based mocktail brand called, Aplós that I’ve really enjoyed! The CBD is relaxing after a long day and the dandelion notes really hit the mark for me. Low sugar content, too! I’d recommend it to anyone looking for a similar product. Actually bought my mom a 6-pack for Mother’s Day this year and she loves it!
I love the idea of delivery-only kitchen productions, especially in this COVID era of ours. Restaurants have really been taking a hit due to the state of affairs and I’ve done what I can to safely support the local restaurants in my area; as much as one person can. But, cutting down on staffing and service requirements for strictly delivery services seems like a creative and ingenious way to stay in business! I don’t think I’ll be getting into delivery services anytime soon, myself, but I definitely still wear my mask when I show up for catering events (always safety first!).
Devon, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
I am a personal caterer specializing in small plates and dinner parties. I absolutely love developing menus that are as unique as the individuals I serve; it truly gives me life!
I came from the restaurant industry working my way from dishwasher to prep cook to line cook and even the “coveted” open kitchen position while obtaining a Bachelor’s in Hospitality and Tourism Management. Even after graduating, I enjoyed a two-year stint working at a four-star resort and another high-end restaurant before I finally decided enough was enough. To make a long story short, I burnt out. I knew I could not continue to prepare food in the same manner without finding a way to make it my own. I gained business acumen from my college education. I developed the skill set from the numerous cooks, both professional and amateur, who graced me with their teachings and wisdom. From all these exposures and acquaintances, Black Napkin Catering was conceived.
My tagline is, “Freedom in Cooking.” My business name is a metaphor for fine dining, but also for the black flag Golden Age pirates would fly in the 17th and 18th centuries. Freedom was everything. I embody that philosophy both personally and professionally, as I love bringing my patrons into the menu development process as much as possible while also enabling myself to prepare the kinds of foods I like to make.
The full range of my available services are included on my site (see below). If there is something you’re looking for that doesn’t seem available, let’s get in touch and see what we come up with. Looking forward to hearing from y’all!
What’s a lesson you had to unlearn and what’s the backstory?
Well, it’s a lesson I’m still working to unlearn, quite frankly. I’ve always been too nice, too giving. I’ve always wanted to help people any way I could. But, how can you expect to give from an empty cup? I’ve learned that you have to take care of yourself first if you want to take care of anyone else. You can’t be too giving if you don’t have the capacity for it. The universe has a funny way of reintroducing lessons until you “pass the class,” so to speak. And I’ve noticed that lesson resurfacing a lot for me, lately. But, it’s one I’m intent on finishing, hahaha!
Any advice for growing your clientele? What’s been most effective for you?
Word of mouth has always been my biggest generator. When I was still living in the DC area where I had a base of potential leads to work off of, this was so much easier. My latest client, however, actually found me via Instagram; so, I must be doing something right with those hashtags! Since moving to Denver and starting over, it’s been challenging, for sure. I’ve connected with a lot of “Foodstagram” influencers over the last 8 months and I seem to be making headway. These things take time, so I’m not daunted but the slow progression. I also should add a Testimonials section to my site!
Catering season coming back around definitely has me thinking of other ways to generate business. I’ve always got business cards on deck, if you see me in the streets! And feel free to ask me how you can get a free tasting menu set up!
Contact Info:
- Website: blacknapkincatering.com
- Instagram: https://www.instagram.com/bncatering
- Facebook: https://www.facebook.com/blacknapkincatering/
- Linkedin: https://www.linkedin.com/company/blacknapkincatering/
- Twitter: https://twitter.com/BNCatering
- Youtube: https://www.youtube.com/channel/UCD5DCktOGOu4aodj2bo84AQ
- Other: https://linktr.ee/blacknapkincatering
Image Credits
Andrew Finch | Whitney Maas