Spotlight: Plain & Fancy Caterers

In this series, ActionCOACH Mary Ann Hauser (MAH) and team virtually sit down with business owners to learn how they are working through COVID-19. Check out their inspiring stories for tips on how to cope with and successfully recover from this pandemic as well as ideas on how to avoid making common mistakes. And be sure to look at special offers from these businesses – we can all use a little extra help right now! 

BKN: Coach Beverly Kiser Nutt

MT: Marc Tolson, General Manger & Co-Owner of Plain & Fancy Caters


BKN: What do you do and how long have you done it?

MT: I started working with my father back in 1972. I have worked in al a carte restaurants for years. Then I went to country clubs and worked with them for 18 years. Corporate, private events, furniture markets, and weddings. We do it all.

BKN: Who would you say is your best customer or target customer?

MT: Repeat customers, Furniture markets, corporate catering. We try to cater to all events and we customize our menus. We want to know their needs so we can knock it out of the park. We don't do box pricing.

BKN: What has been the biggest impact on your business with COVID 19?

MT: We had to lay off some of the staff. Massive amount of business canceled. We reached out to the health department. We were able to secure some business to keep going. We learned how to do prepackaged meals. Doing events outside. Social Distance buffets.

BKN: What are some actions you had to put in place because of the Pandemic?

MT: We have to do business differently, how we serve and distancing, protecting our employees and protecting our client.

BKN: What has been your biggest learning since becoming a Business Owner?

MT: You have to be good at change. You have to be more flexible. It has been so good to have the community and having them come together. It has been tough.

BKN: Do you have any special offers you'd like to share?

MT: For a corporate events we will offer a 20% discount.

BKN: What do you find the most inspiring?

MT: Planning events and serving good food, providing a good experience. Creativity the people bring to the event and how we can make the experience special.

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