We were lucky to catch up with Sam Boccuti recently and have shared our conversation below.

Sam, 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.

Let’s be honest, a lot of catering companies take the easiest route possible when preparing food for you. I prefer to walk 10 miles, ride a donkey, and take 3 boats to give you food that’s amazing. Something that sets me apart is that I love to take familiar food that everyone loves and elevate into something that leaves you impressed. A lot of the menu is naturally gluten-free and vegan. Focusing on sourcing local ingredients and not using a lot of processed products.

Sam, 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’ve been cooking as long as I can remember – all the way back to when I was the Sous Chef in my grandma’s meatball factory. Later pan greasing and training new delivery drivers at the ripe age of 5 in my dad’s pizza shops. At 15 I was hired at The Golden Arches and cooked all through high school at various chains. Professionally partied my way right on through my early 20’s while being shown how to cook food the right way by two talented and demanding women whom became my second moms. I moved to Vegas and became a culinary school dropout and then spent the last 16 years getting really good at what I do. I got married, adopted 306 dogs and 2 cats all while bouncing from place to place trying to find the right fit when finally I realized the right fit is in my own kitchen, making high quality food for others to enjoy.

How about pivoting – can you share the story of a time you’ve had to pivot?

When I started this business, I didn’t have any expectations of what it was going to be. I wanted to let the business take me where it wanted to go. I started with prepared meals as part of a monthly supper club and pivoted into catering larger parties. When venturing more into catering, our idea was to take sandwich displays to local businesses to get the word out there. They became such a hit, that we decided to turn our unused store-front into a small sandwich shop, which we will be opening August 1st.

What do you think helped you build your reputation within your market?

Word of mouth along with recommendations from others has by far been the biggest way I’ve grown as a business.

Contact Info:

• Website: https://www.samsupperclub.com/
• Instagram: sams.supper.club
• Facebook: Sam’s Supper Club

Image Credits
Photos taken by Sam Boccuti