Enterprise: Upper Valley caterers prep for holiday season

Gene McCray, executive chef of Blood's Catering, reaches out to stir the crumbled topping warming on a burner while preparing macaroni and cheese at the Vermont Mac and Cheese Challenge at Artisan's Park in Windsor, Vt., Sunday, Sept. 9, 2018. McCray prepared 40 gallons of cheese sauce to serve over 3,000 tasters for the contest, following his normal macaroni and cheese recipe with no alterations for the competition.  (Valley News - James M. Patterson) Copyright Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.

Gene McCray, executive chef of Blood's Catering, reaches out to stir the crumbled topping warming on a burner while preparing macaroni and cheese at the Vermont Mac and Cheese Challenge at Artisan's Park in Windsor, Vt., Sunday, Sept. 9, 2018. McCray prepared 40 gallons of cheese sauce to serve over 3,000 tasters for the contest, following his normal macaroni and cheese recipe with no alterations for the competition. (Valley News - James M. Patterson) Copyright Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com. Valley News file photograph — James M. Patterson

By PATRICK O’GRADY

Valley News Correspondent

Published: 10-13-2024 11:01 AM

While the holidays can bring about more hectic schedules for employers, it is mostly business as usual for area caterers — with some minor differences from other times of the year.

Rather than a drastic slowdown or increase in business, caterers said they simply switch gears and serve a slightly different customer base with maybe different menu options at different locations.

“We go from the crazy wedding season to when it becomes a little slower but is still consistent,” said Kelsey Brown, event coordinator for Blood’s Catering of White River Junction, which has been in business for more than 75 years. “We definitely drift away from those (weddings) a little.”

The switch, Brown said, is to more company and corporate parties as opposed to weddings that are often planned in the fall when the weather is not as oppressively hot as the middle of summer.

Bookings are also done on a shorter notice than weddings, Brown said.

“We wait a little longer to book, but there are a couple of weeks in December when there are more holiday parties and some (dates) fill up quicker than others,” she said.

“A lot are held in the company’s venue, such as a car dealership, so a lot of times we are going into their space.”

Brandon Fox, owner of Maple Street Catering in White River Junction, said his business slows a bit in the final week of November before the holiday parties begin.

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“It is not as busy as summer, but we definitely do get a bump with all the holiday parties especially on dates everyone wants,” said Fox, who started Maple Street in 2003.

Both Blood’s and Maple Street will cater a few events that take place at the same time, but those who reserve too late may lose out on their preferred time slot.

With their long track records of serving parties as small as 40 or 50 to a few thousand, experienced caterers have the process down to a science. They can fill the menu and other requests without much trouble.

“Every event is a little different,” said Fox, who has catered numerous Dartmouth College and Dartmouth Health events.

One thing that does not change much during the holidays is staffing, because part-time employees work only when there is a catered event and the need for workers remains fairly constant.

“We have a great core staff that has been with us a long time of about 25,” Fox said, adding that they are always looking for “good people,” but he does not hold any kind of job fair ahead of the holidays.

At Blood’s they also rely on many part-time employees who come in for events, so they don’t need to hire more people during the holidays, Brown said. Blood’s has 17 full-time employees.

Joe Touhy, co-owner of Salt hill Pub, with three locations, said that since the COVID-19 pandemic began, they have struggled somewhat finding employees to work catering events.

“That was the biggest challenge,” he said.

While the customer mix and food selections are different from a wedding or alumni gathering, the preparation of the food, delivery and setup are the same during the holidays, caterers said.

Some customers ask only to have the food delivered, while others may ask for delivery, setup — which may include some decorations — and serving, in addition to cleaning up.

At Salt hill in Newport, Tuohy said they offer onsite and offsite catering. Behind the restaurant is a separate building with a capacity of 75 for catered events, which can range from business meetings and company parties to bridal showers and baby showers.

Like other area caterers, Tuohy said the basics of catering do not change during the holidays, but there are some minor differences.

“Demand does spike some around Christmas and the holidays,” he said. “We will have more midweek events. Usually other celebrations like class reunions are on weekends, but during the holidays people will book more midweek, and that is where we see the uptick in business.”

People also tend to travel shorter distances for holiday-related parties, especially those for businesses.

Tuohy said Salt hill’s Newport location does not usually see bookings for the holidays from the Lebanon and Hanover area because of the 45-minute drive with the possibility of inclement weather.

“It is just a little too far for their employees,” he said.” Generally speaking, companies will take that into consideration. They like to keep holiday parties closer.”

The Galway Room at Salt hill’s Lebanon location is often booked once a day during the holidays. “There are more companies and population there,” Tuohy said.

Food selections also change a bit from summer and fall events, the caterers said, though what they pride themselves on is a wide selection of menu options for just about every taste, including vegan and gluten-free. They also provide a full beverage service.

“We do a lot less barbecue in the winter. Other than that, it does not change much,” Brown of Blood’s Catering said.

Salt hill has a set menu, but it can be tailored to a customer’s specific request

“We use it as a template of ideas so they can fine-tune to what they are looking for, for their family, their events or their business,” Tuohy said.

In the coming weeks, caterers said they will begin booking for the holidays and anticipate it will be what they are used to every year and don’t expect many surprises. In other words, business as usual.

Patrick O’Grady can be reached at pogclmt@gmail.com.