WHAT INSPIRED THEM TO START THEIR OWN BUSINESS?
“I’ve been waiting to do this for years,” said Kevin. “After 10 years with corporate restaurants, I decided it was time to create something of my own. I did some catering in college and it is something that I always enjoyed.”
“We’ve been doing this on the side for a couple of years,” said Kelley, “and we decided to do it right before Christmas.” While Kelley will keep her part-time position as the development director for The Jacksonville Bar Association, she thinks the flexible hours will be a big benefit for her family. “This will give Kevin more time to be at home,” she said. “Restaurant hours can be really hard.”
THEIR RESTAURANT EXPERIENCE?
Kelley worked with Ruby Tuesdays for five years and traveled as a corporate trainer for two of those years. “I’d train the entire staff and I opened 23 restaurants during that time,” said Kelley.
Kevin got his start at Katy’s Station in Columbia, Mo. His last position was in management with Chili’s.
SPECIALITIES?
Both like making desserts. Kelley prefers hand-dipped chocolate covered strawberries, while Kevin enjoys preparing cheesecake and pastries. “One of my favorite things to prepare is salmon marinated in soy sauce, brown sugar and pineapple and then grilled and glazed,” said Kelley.
“I think hand rolled pastas and stuffed tenderloins are fun to make,” said Kevin.
RECENT WORK
The Padgitts catered the JBA’s Monte Carlo Night at the Cummer Museum last weekend. “We can do events with 300 people or office luncheons for 10,” said Kelley. For a wedding in March, they’ll supply food for the rehearsal dinner and reception. “We’re also doing all the flowers for that wedding, including the bouquets,” said Kelley. “We also do wedding cakes so it saves people planning a wedding a lot of time because they only have to call one person and not three.”
A MARKETING STRATEGY?
“We’re sending out announcements to people we know,” said Kelley. “Eventually we’ll start advertising, but we want to get our feet wet first.” They plan to rely on contacts and word-of-mouth for much of their business. “That’s really what catering is,” she said. “You make one person happy and they tell five people.”
ANY LONG TERM GOALS
They would like to open a restaurant in a few years. “It would be a breakfast and lunch place, with a focus on catering,” said Kevin.
“We’ll definitely focus on fresh food and good service,” said Kelley. “It’s something we’ll do when the kids are older and in school.”
FAMILY
Kelley and Kevin have two children, Leland, 2, and Kaitlyn, 4.
— by Bailey White