situation to say the least; hard work and long hours are the M.O. for providing disaster relief catering.” Transportation costs for delivery, such as fuel and vehicle use, should be factored in as well. In certain cases, transportation expenses may be covered or subsidized by nonprofit groups or sponsors. Relief catering often involves working with organizations that have limited budgets, so offering discounted pricing or even donating some services is common. Caterers might use a sliding scale pricing model, which adjusts according to the financial situation of the organization or recipients. While the goal of relief catering is to provide affordable or free food to those in need, it’s still essential to account for a reasonable profit margin to cover operational costs. Though many caterers don’t get into relief catering for the financial incentives, some have found that recovery efforts are a lucrative endeavor to enter into. For example, M Culinary Concepts launched M Culinary Emergency Responses Services as a way to keep their catering team members working year-round (despite Phoenix’s event slowdown in the summer months) while also stabilizing their off-season cashflow. “We could keep our people working through our low season in a way that benefited the greater good,” says Stavros. The power of people The heart of relief catering lies in the dedication of those who make it happen. “Our team’s dedication to the cause is truly inspiring, and we prioritize supporting one another to sustain our energy and effectiveness,” says Stavros. “The deep connections we build with those we serve is a powerful reminder of our purpose, fueling our resilience and motivation.” Helping people took on a whole different meaning for Sugar Beach Events in Maui, as it did for Wolfgang Puck Catering in Los Angeles, following the wildfires because
the communities in crisis they were helping were their own communities. “Knowing people who you work with that were personally impacted is very different than seeing it in the media,” says Jake Leach (Wolfgang Puck Catering). “That was a big part in us instantly jumping in to help our community and neighboring communities, and a good opportunity to bring some positivity within our team. [The wildfires] threw a curve in our operations due to our own evacuation, but once we were back in the kitchen, a lot of teamwork was required.” In fact, many of the volunteers were those who experienced devastation firsthand but still found the will to help others. “We give people a sense of purpose,” says Anderson. “The volunteers kept us going.” The next time we hear about a disaster, let us not forget those who work tirelessly behind the scenes, stirring giant pots over open flames, distributing meals with reassuring smiles, and proving that even in the darkest times, a good meal can be a beacon of hope. Relief caterers may not always make the headlines, but their impact is felt in every meal they serve, every person they comfort, and every community they help rebuild—one plate at a time. “Knowing that our work fulfills one of the most fundamental human needs— nourishment—is what keeps us going,” says Stavros. “When conditions are at their toughest, that’s when we’re needed the most, and that responsibility fuels our determination. No matter the challenge, we show up, fire up the grills, and just keep cooking." "Not one person, nor one company, can do it,” adds Routh. “It takes a village, and it is great when you work with an honest village that has integrity.” *24 Carrots Catering & Events, Marcia Selden Catering & Events, Puff ‘n Stuff Catering, and Sugar Beach Events are proud members of the Leading Caterers of America (a consortium of the top catering and event planners throughout the United States and Canada).
responders, local shelters, and community their own commissary space evacuation.
meals and mobile kitchen setups during hurricane vernments, logistics firms, and utility companies. munities displaced by Hurricanes Helene and kitchen equipment including refrigerated trucks sy Puff ‘n Stuff Catering
CATERSOURCE ■ SPRING 2025
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