Three Minutes Across the Counter with: Craig Pellis

"Routine" is a word that makes Craig Pellis laugh. Things just aren't that way in the catering biz.

However, "delegate" is a word that makes sense, we found out when we grabbed a few minutes with the owner of Silver Spoon Catering. 

Patch: How did you get into the catering business?
Craig: My first business venture was called Rent-A-Chef. I thought it was a great idea, but almost immediately I started getting calls for catering, and almost none for my personal chef business. One day was particularly transformative; I stuck fliers on about 50 cars in a supermarket parking lot. By the time I had 
gotten home, I had received a nasty message from the shopping mall’s management to get the fliers off the cars or else. The next message on my machine was from Chubb’s Insurance. They had found the flyer on their car when they came out of the supermarket and wanted to know whether I was available to cater their company picnic. This was a huge party. I was officially in the catering business.

P: What's your Sunday morning routine?
C: Routine is a funny word for a caterer. The pace and intensity of my work week vary tremendously each week. If I work late Saturday night, I usually sleep late Sunday morning. When I have a quiet weekend, I like to get up early on Sunday and go for bagels and coffee. If I can get my kids out of bed, we take our 
dog Jazzy to a local park or hiking. 

P: What do you love about the Hudson Valley? Are you a native?
C: The Hudson Valley is a great place to be a caterer! I’ve had the opportunity to work in some amazing historic places. Some of the private homes I’ve worked in are amazing landmarks in and of themselves. 

Although I’m a native of Rockland County, the Hudson Valley is brimming with sophisticated palates who understand and are appreciative of the fine foods that I have to offer. 
 
P: What's your favorite thing about living here?

C: When I absolutely have to get away, I go to one of the many parks and nature centers near me. I’ve spent many hours wandering in the Westmoreland Nature Center. Now that I have a dog, I usually go to the Rockefeller Preserve. We have 
a great time there. 

P: What's a business mistake that you later were glad you made?
C: In 2005, just as the Atkins diet was at the height of its popularity, I opened up a bread shop with breads and coffee from the Kneaded Bread in Port Chester. Even though the breads are spectacular, I realized that it is very hard to sell breads in an area where people are concerned about their weight. After a few 
months, I closed up the bread business, which has left me focused on my core competency, which is catering. As a result of this project, I’ve become an expert on coffee. I make sure that I only serve the best coffee. For people who care about their coffee, this is a major selling point.

P: If you weren't doing this, you'd be what occupation? 
C: My first career was a financial analyst on Wall Street after studying finance and marketing. I enjoy the challenge of marketing and branding and would have probably be doing something with the creative side of marketing.

P: What's the best business advice you've ever received?
C: I’ve received a lot of pearls of knowledge from other people. Catering is a very labor intensive profession, and I have to make sure that I’m surrounded by talented people who know how to do their jobs. If I had to summarize twenty years worth of experience, I would have to say, “Delegate. You can’t do it all yourself.”