We had the good fortune of connecting with Brian Greb and we’ve shared our conversation below.
Hi Brian, do you have any habits that you feel contribute to your effectiveness?
We completely changed they way normal catering companies are run and operate. We committed to building long lasting relationships with both our corporate and private clients. With our focus on building relationships over profits we built a large base to build our success off of.
Alright, so for those in our community who might not be familiar with your business, can you tell us more?
Our catering company is unique for a couple of reasons. We’ve gone off of the reservation as far as standard practices and cuisine go. We’re a client centered business whose single goal is to create a static free experience for the client. Us being a younger company gives us a distinct advantage over some over our bigger “slower” competitors. Our operation is slim and sleek; this makes extremely hard for anyone to compete with our prices. We offer free tastings and our response time in unmatched. Good luck getting any of our clients attention after we’re done with them. It wasn’t easy and this business actually didn’t even start out as a catering company. We used to be an all organic grab-and-go company with an entire product line. Several other businesses we’re spawned out of what eventually would become our catering company. The hardest thing to overcome was the walls our industry competitors had put up around the premier venues. Entrenched for 20 or 30 years in some cases; we had to come up with solutions in order to penetrate some of the venues we were interested in working at. It took plenty of grinding and now our reputation welcomes us everywhere. 6 Years in and I don’t believe there is another catering company executing as many weddings and events as us. Our teams is full of grinders and we are only growing
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
One of my favorite spots is B Bistro located Downtown. Fresh pastries and amazing brunch and lunch. Chef Henry Hane and I grew up together in this industry and constantly lean on each other for ideas and inspiration. Chef Jose Delfino from Shadow Wagyu is also one of my favorites in the area. Jorge from Barley, Nevin at Ghee/Mamey/Erba, and Eileen with Finka/Amelia’s/Barbakoa have all been familiar faces for Dade County Food Group
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I think I owe everything I know to this side of the Industry to Le Basque The Caterer. Alejandro Muguerza, Jim Mozina & Ian Michael Perris who are the owners of the top catering company in Miami hired me right out of highschool. They taught me everything I know and gave me all the tools I needed to eventually start my own business after college. My drive comes from my mother. I’ve always wanted to show her I listened to everything she has ever said, just took me a little while to find out she was right.