Vendor Feature: Two Boots

We had the chance to interview Leon Hartman one of the owners of the oh so popular chain Two Boots!
Why did you want to own / run a restaurant or catering business?
To make the world a better & more delicious place.
What sets you apart from all the other caterers in your cuisine?
Two Boots is on a mission to bring organic, healthy, vegan, gluten-free & Cajun! food to the masses, and we pair it with a family-operated, homemade touch that incorporates lots of local art, hosts community events and provides a place where folks from all slices of life are welcome.
What is your personal favorite dish on the menu and why?
It’s hard to beat The Bayou Beast, our flagship Cajun-Italian pizza – it’s the best of both boots. This pie is loaded with spiced shrimp, crawfish, andouille sausage & jalapeños. Bring it on!
What is the background story behind the opening of the catering business?
We know that Two Boots is beloved across all segments of society, so we wanted to get ourselves in a position to serve more of our customers, to provide our amazing pizza to all kinds of special events – from the corporate conference in the penthouse to the kids’ birthday in the park, from the community arts center fundraiser to the green room at the Guns ‘n’ Roses concert. There is a lot of opportunity for us to make an impact, and we’re excited to turn more people on to our unique menu.
What is the most enjoyable part about your business?
That’s so easy – seeing people happy! Nothing is better than a fresh pizza pie, paired with a pitcher of beer or soda, shared with friends & family.
What is your secret to keeping customers coming in?
Executing on our commitment to serving wholly distinctive premium pizza at an affordable cost.
What is the biggest challenge you have over come in the restaurant/catering industry?
The online/ordering services that act like they’re helping you but only actually cut into your business. Our numbers clearly show that it is a losing game for established small & medium-size restaurant business owners to participate in the online marketplace. Sure, they can help you out when you’re launching your business/brand, but for a company like ours, with 30 years of success (mostly pre-internet), it is mainly just an operating loss to use these services.
Advice to anyone thinking about opening their own restaurant.
 
Have a strong stomach!

Vendor Feature: Bon Chovie

Bon Chovie brings affordable seafood straight to your office. When Renae Holland, Owner, was tired of her 9-5 she started Bon Chovie at Smorgasburg. Fast forward 6 years and now we can bring Bon Chovie to your office. See what Renae had to say about Bon Chovie and how you can have them catered for your next office meal.

Why did you want to own/run a restaurant or catering business?

I love food! It makes me so happy to see the enjoyment on a customers face who is loving what they are eating.

What sets you apart from all the other restaurants in your cuisine?

Usually, seafood is a big, and quite pricey adventure in dining – we make it fun, easy and casual while maintaining exceptional quality.

What is your favorite dish on the menu and why?

I’m a huge fan of the crab mac and cheese.

What is the background story behind the opening of the restaurant?

After running  my business at Smorgasburg for 6 years, I was offered to take over a restaurant space, and jumped on the opportunity!

What is the most enjoyable part about the restaurant?

We have an amazing staff, and great food – winning combo!

What is your secret to keeping customers coming in?

Providing a quality product with a smile.

What is the biggest challenge you have overcome in the restaurant/catering industry?

The long hours and stress can be very difficult – I stay dedicated to spending time in the gym to keep me centered.

Advice to anyone thinking about opening their own restaurant.

Have a unique product, maintain quality standards, and be prepared to work harder than you  ever have in your life!

Contact us at catering@foodtoeat.com to book your next catered meal with Bon Chovie.

Vendor Feature: Pisillo

Find out how this authentic Italian panini vendor, Pisillo, is winning over New Yorkers hearts and stomachs. These huge sandwiches are perfect to share with a fellow coworker or to tackle all on your own. Antonella Silvio, the owner, sat with me last Wednesday to talk about Pisillo and how we can bring these paninis to your office.

What sets you apart from all the other restaurants in your cuisine?

This is a new concept of “Fast Food”, we only use fresh and high-quality Italian products. The bread we use comes from on of the finest bakeries in Bensonhurst, Brooklyn, which has been in business for 30 years. It is delivered to us every morning, right out of the oven, still warm, and with its fresh fragrance.

We only use high quality Italian cold cuts and all the ingredients and condiments are imported directly from Italy, like our buffalo mozzarella delivered fresh every week.

We do not make hot paninis and we do not use a press, because by using only fresh bread and the best products we want to preserve the quality of the Italian cold cuts being served so that we may offer our customers the very best tasting paninis.

What is your favorite dish on the menu and why?

No.26 is a customer favorite because of the 2 types of meat. It is not a traditional Italian sandwich but everyone seems to love it.

What is the background story behind the opening of the restaurant?

Pisillo opened almost three years ago, as a white-tiled homage to my home town in Italy, Sant’Agata de’ Goti, an arresting stone bastion nestled in the hills above Naples.

What is your secret to keeping customers coming in?

Meat lover? Vegetarian? Dairy enthusiast? Pisillo has something for everyone. From sweet to spicy selections, the combinations are limitless.

Critically acclaimed, Pisillo has been raved about for offering massive-sized panini sandwiches and giving customers bang for their hard earned bucks.

Contact us at catering@foodtoeat.com to book your next catered meal with Pisillo.

 

 

 

Vendor Feature: Q Events

Q Events started back in 2003 when Kristine Quattrone the Owner left her 9-5 job and decided to open her own catering business. This vendor’s food packs a ton of flavor into all of its dishes. Last week we had a tasting of a variety of their food; the steak was a huge hit among our employees as well as their goat cheese salad. Between the delicious food and excellent service, Q Events proves they will be a big success in the office.

What sets you apart from all the other caterers in this cuisine?

Q Events has provided catering for events ranging in size and complexity from 10-person corporate breakfasts and lunches for Fashion Market Meetings to 20-person private brunches for a client. For three years, including 2013, provided daily catering for the Times Square New Years Eve Production Crew during the week-long preparation and concluding with the 350-person buffet dinner for the midnight celebration.

 

What is the background story behind the opening of Q Events?

Q Events is the product of years of life experiences, education and my passion for event planning. Since its inception, Q Events has worked with many well-known companies. Over the past ten years, Q Events has successfully fulfilled well over two thousand catering orders since its start in 2003.

What is the secret to keeping customers coming in?

Q Events strives to continue exceeding its clients’ expectations for the next ten years and beyond through my commitment to professionalism, quality, and reliability.

Contact catering@foodtoeat.com to set up your next catered meal with Q Events.

 

 

 

Vendor Feature: Distilled NY

Over the past year, Distilled has become one of our biggest vendors. From the magic dust popcorn, the fudgy chocolate brownies, to the glazed wings our office has fallen in love with the food this vendor has to offer. Not only is the food amazing, but their restaurant space has great vibes! – we’ve even held some of our own events at their location. Adam Wile, Co-Founder, sheds some light on how Distilled has gotten to where they are today and what it takes to keep their business thriving.

Why did you want to own / run a restaurant or catering business?
At its very core, to feed people. Food evokes such an emotional response and can bring people so much joy. It’s a great way to bring people and a community together.

What sets you apart from all the other restaurants in your cuisine?
We really try to bring people delicious, approachable food. It comes back to the question of what is the reason you cook for someone? We want to bring people something they’re familiar with that can evoke that strong emotional response while still keeping our food fresh and interesting.

What is your favorite dish on the menu and why?
We’re really well known for our wings. The recipe took years of tweaking to perfect and get it where it is today. It’s a great example of taking something someone is familiar with and presenting it to them in an approachable new way that’s delicious.

What is the background story behind the opening of the restaurant?
The restaurant went through a few iterations before we got to where we are today. These included a pop up for Bravo’s Top Chef Kitchen as well as a brief stint where we used it as a private events space.

What is the most enjoyable part about the restaurant?
The community of the whole thing. The communal relationship we have with the neighborhood and our guests. Restaurants have a way of bringing people together that few other industries are able to replicate.

What is your secret to keeping customers coming in?
Good food, good drink, and great hospitality. We want guests to feel like they’re dining in our home with friends, and I think that really comes through in the experience we provide.

What is the biggest challenge you have overcome in the restaurant/catering industry?
Hurricane Sandy was a huge challenge for us very early on. We consider ourselves very fortunate to have been able to come back from that and still be here when so many of our neighbors were not as lucky.

Advice to anyone thinking about opening their own restaurant.
Find good people. That probably goes for any industry, but it’s true. There’s no way we’d be we are today without the great individuals that make up our team.

Contact catering@foodtoeat.com to set up your next catered meal with Distilled NY.

Vendor Feature: Just Salad

Everyone loves a good salad bar, but what makes an exceptional one? Kyle Feggins, Director of Catering, from Just Salad dives into why their menu is one of the best. On September 9th, we had one of our new vendors Just Salad cater our office. Whether your office orders the custom salad bar or individual salads you can’t go wrong. The custom salad bar has toppings ranging from different greens to premium toppings to fit everyone’s taste buds. On the other hand the individual salads are great for eating on the go. If you missed the Snapchat series of our tour be sure to add us @FoodtoEat on Snapchat for more segments.

What sets you apart from all the other restaurants/caterers in your cuisine?
Just Salad serves deliciously healthy food using quality ingredients in a fast, affordable, and in a more fun way than other restaurants. We make healthy happen and we do it better than the rest.

What is your favorite dish on the menu and why?
The Smokehouse Steak is awesome! The combo of steak with feta tastes like a healthy steak dinner, and I love steak dinners!

What is the most enjoyable part about working at Just Salad?
The people. There are so many different kinds of people who make working here a great experience.

What is your secret to keep customers coming in?
Making sure we do our part to give them the experience when they order from us. We do an incredible job in helping them eat well and feel good about it.

What is the biggest challenge you’ve had to overcome in the catering industry?
Convincing people that we don’t serve Just Salad, we do salads, wraps, sandwiches, and even desserts!

Advice to anyone thinking about opening a catering business.
Be local but think global. Start out by getting a few people to really love what you do. If they love it, they will tell more people. Those first customers will be the ones that will help you get to where you want to go.

If you want Just Salad catered for your next meal contact us at Catering@foodtoeat.com.

 

 

Vendor Feature: Atlantic Bagels

On August 16th, we got to tour the Atlantic Bagels Cafe. I met with Alex Max who co-owns the restaurant with his wife, Milana. Atlantic Bagels has been in business for 5 years conveniently located right off of Atlantic Avenue in Brooklyn, NY. Atlantic Bagels has kept a tight knit group of employees ensuring this place feels like home when you walk in. 

Do not let the name fool you, they do way more than just bagels. From sandwiches, burgers, bagels, salads, and of course desserts they have you covered. They recently added a Salad Bar to their menu that you should definitely check out for your next order. Alex has created a  great relationship with all of his vendors to ensure the highest quality of ingredients, “I do not mind spending a little more money on my meat or fish to make sure I have the best of what is out there”.

Atlantic Bagels tries as much as possible to give back to the community as well. Their bagels are made fresh throughout the day. When closing time comes they donate the leftover bagels to City Harvest. City Harvest helps feed New Yorkers facing hunger on a daily basis by collecting food donations. If the bagels are not donated they turn them into their bagel chips, which I highly recommend. I would also recommend a sesame bagel with scallion cream cheese, lox, tomato, and lettuce (pictured above). 

If you want Atlantic Bagels catered for your next meal contact us at Catering@foodtoeat.com.