Catering to Simpler Tastes

The economy may be slow, but people still need to eat. Three newer Minneapolis caterers are responding to the recessionary market by offering casual options like boxed lunches and comfort foods. These days, they say, customers are eschewing ostentatious ice sculptures and exotic fare from distant locales. Instead, they’re looking for quality and comfort—and, says Amy Brown, co-owner of Chowgirls, “that sense of not being showy.”

Case in point: Molly Herrmann, who gives her business persona the saucy moniker Tastebud Tart and combines quality with sustainability. A former nutritionist at an exclusive retirement community in San Diego, she began her food business three years ago as a personal chef to friends who liked her nutritious yet hearty approach to vegetarian and vegan meals, as well as her “locavore” (i.e., eating locally grown food) philosophy.

Last year, Herrmann was able to make the leap financially to a commercial kitchen (and a catering license) with one simple trick: shared kitchen space. Using an open kitchen in East Lake Street’s Midtown Global Market, Herrmann schedules time and works alongside nine other “micro” food businesses—and is just steps away from several of her favorite suppliers.

One of Herrmann’s specialties is preparing boxed lunches that follow her organic-and-local philosophy. Each is packaged in a biodegradable, post-consumer-waste cardboard box. “I thought it would be unique to offer healthy, specialty meals that speak to companies with similar philosophies,” Herrmann says.

As the operator of a very small and nimble business, Herrmann can change menus every week according to what’s available while keeping price points low: about $10 for vegetarian meals, $12 for those with meat. The day she was interviewed, Herrmann had just delivered boxed lunches to a board meeting of Crescendo, a Minnesota Orchestra program that seeks to attract a younger audience to Orchestra concerts. Boxed lunches make up 60 percent of her business, full catering the other 40 percent. She’s currently talking with the Three Rivers Park District to set up a quick-serve counter featuring locally grown food at the concessions area at Silverwood Park in St. Anthony.

A few miles north, in the Warehouse District, a staff of five, along with several subcontractors, run the Lunch Cube, which launched in November. This casual-catering business also makes use of an existing kitchen—in the Rosewood Room event space. Both businesses are owned by businessman Anas Abukhadra. Rosewood Room Executive Chef Jamis Scapple plans all menus.