Alright – so today we’ve got the honor of introducing you to Kellie Sevilme. We think you’ll enjoy our conversation, we’ve shared it below.
Kellie, appreciate you joining us today. What was the most important lesson/experience you had in a job that has helped you as a business owner?
One of the most important things I learned in a previous job is the value of strong customer service. Working in the food industry for many years taught me how to act promptly, work with a sense of urgency, and understand how people want to be treated. When you show customers respect and make it clear that their time matters, they respond positively. That mindset has stuck with me and continues to shape how I approach my work today.
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.
For those who may not know me, my name is Kellie and I’m the owner of The Pink Cactus DFW. I got my start in the food industry many years ago, working in kitchens and restaurants where I learned the foundations of customer service, hard work, and what it truly means to act with urgency. Those early experiences taught me how people want to be treated and how important it is to make their time, preferences, and celebrations feel valued.
Over the years, that passion for hospitality evolved into a love for creating memorable food experiences. That’s what led me to launch The Pink Cactus DFW, a catering business known for homemade appetizers made entirely from scratch, customizable menus, macro-friendly meal prep, and beautifully curated charcuterie boards. I love offering food that feels personal, intentional, and high-quality—nothing generic, nothing mass-produced.
The core problem I solve for my clients is making their events stress-free and elevated. Whether it’s a holiday party, corporate event, intimate gathering, or weekly meal prep, I ensure the food is something they’re proud to serve, without having to spend hours in the kitchen. I take care of the details—from crafting a menu that fits their vision to accommodating dietary needs—so they can enjoy their moment.
What sets me apart is my commitment to scratch-made quality, my responsiveness, and the genuine care I put into every order. I bring that same “sense of urgency” and respect for people’s time that I learned early in my career. When clients work with me, they get someone who truly listens, communicates quickly, and treats their event like it matters—because it does.
I’m most proud of building a business that reflects my values: authenticity, creativity, and exceptional service. Every order that leaves my kitchen is something I’m proud to put my name on.
Most of all, I want potential clients and followers to know that The Pink Cactus DFW is more than just catering—it’s thoughtfully crafted food designed to make your moments special. Whether it’s an everyday meal or a once-a-year celebration, I’m honored to be a part of it.
Have you ever had to pivot?
One story that stands out about having to pivot in my business happened during a time when sales felt stagnant and I realized I needed to evolve.
There have been many moments like this, but this one really shaped how I operate today.
I remember sitting down and thinking deeply about what I could add or change to help my business grow. In catering, nothing stays the same for long—people’s tastes change, trends shift, and what worked perfectly last year might suddenly lose its spark. I had to accept that growth requires constant adjustment, even when it feels uncomfortable.
That’s when I made the decision to start rotating my menus seasonally and offering trend-inspired options. It seems small, but it changed everything. Not only did it keep my offerings fresh and exciting, but it also helped clients feel like they were getting something current, unique, and thoughtfully curated.
Some ideas I’ve introduced over the years have taken off and become staples. Others didn’t stick at all—and that’s part of the process. Each “miss” taught me something valuable about my audience and pushed me to get even more creative.
What I’ve learned is that pivoting isn’t a one-time moment; it’s a mindset. My business is a work in progress every single day, and I’ve grown to love that. I genuinely enjoy researching new food trends, exploring what people are craving, and giving my clients options that feel fun, relevant, and personalized.
That willingness to pivot—again and again—is what has helped The Pink Cactus DFW keep growing, evolving, and staying true to what people want.
How did you put together the initial capital you needed to start your business?
When I first started my business, I invested in the basics—just the essentials I believed I needed to get things off the ground. I purchased a website, editing software, registered my business, got my LLC, bought a computer, and picked up a few risers to display food. At the time, I was still working at a restaurant, so I had savings set aside specifically to help me launch.
But one of the smartest things I did in those early days was not rushing to buy everything at once. Instead, I waited until I had a specific need for an item—whether it was décor, a certain style of riser, silverware, serving utensils, or anything else. When a job required it, I bought it. If it didn’t, I held off.
By doing this, I slowly but surely built up my inventory over time. And if you’ve ever worked in catering, you know just how many items you eventually accumulate to service all types of events. It didn’t happen overnight, but every new piece I added had a purpose and earned its place.
Looking back, that gradual approach saved me money, kept me focused, and helped me understand exactly what my clients needed—because every purchase was based on real demand. It’s still one of the best decisions I made when growing my business from the ground up.
Contact Info:
- Website: https://www.thepinkcactusdfw.com
- Instagram: www.instagram.con/thepinkcactus.dfw
- Facebook: www.thepinkcactusdfw.com/thepinkcactusdfw
