Alright – so today we’ve got the honor of introducing you to Pamela Sanders. We think you’ll enjoy our conversation, we’ve shared it below.
Hi Pamela, thanks for joining us today. Let’s start with a story that highlights an important way in which your brand diverges from the industry standard.
I start everything from scratch. It seems everything today comes in a package that says “just add water” from potatoes to alfredo sauce. I start with the actual potato. Cooking from whole natural ingredients allows me to be creative and nutritious as well as produce better tasting food. I also create menus and recipes for clients to suit their needs. I respond to all company emails and personally attend all my events.
Pamela, 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?
I started cooking at age 9. I found a Betty Crocker cookbook and used my babysitting money to buy and make the recipes. I am self taught, so I follow my instincts. Things that set me apart are my versatility and flexibility. I recreated a menu from one clients childhood, I created a menu and recipes to fit a vision for another client. Terrace catering is an award winning company with stunning reviews because I care that each event perfectly reflects my clients taste and vision. I’m personally invested in their event. I respond quickly and offer estimates and free tastings.
How do you keep your team’s morale high?
If you, as the owner, are not willing to do the work, don’t ask someone else to do it! So many owners take a 5000 foot view. I stand with my staff, so I see the punch points and struggles first hand. From there I am better able to curtail or correct issues. My staff typically say they enjoy working with me because I’m fun, funny, creative and approachable. They respect that I get in the trenches with them.
Can you share a story from your journey that illustrates your resilience?
In 2020, Covid hit. Venues closed. Parties were non-existent. Weddings were small and many were virtual. I own my kitchen/building, but it costs about 1500 a month to stay open. As refunds were being sent out daily, I knew everything I built for the last 15 years was in jeopardy. I started working with another small business, sending out prepared food that the customers could simply put in a crock pot or insta pot. I sold sandwiches to the truckers at a truck stop out of the back of my truck. I volunteered to provide lunches to volunteers helping house and feed the homeless. I learned to pivot and make my business fill a different need.
Contact Info:
- Website: Www.terracecatering.com
- Instagram: Terrace catering
- Facebook: Terrace catering
- Linkedin: Terrace catering
- Twitter: Terrace catering