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Eric Berg of Vail Catering Concepts.
Business Name: Vail Catering Concepts
Owner: Eric Berg
Contact Info:
Phone: 970-376-5263.
Web: www.vailcateringconcepts.com.
E-mail: eric@vailcateringconcepts.com.
What goods and services do you provide? Vail Catering Concepts prepares and serves gourmet, high-end. restaurant-quality food for private home dinner parties, weddings and other celebrations, as well as artist receptions, music and dance receptions, skiing events and just about any other function where the hosts want great-tasting, innovative food.
What strategy do you use to differentiate your business from your competition? The products and ingredients that I use to make our food are innovative and flavorful. I use organic when available, free-range, wild and all-natural meats and poultry, fresh produce and products. Your food is made to order — I don't make huge batches ahead of time and freeze it. That way all the flavors taste best.
What philosphy do you follow when dealing with your customers? What can your customers expect from you? My clientele is generally very sophisticated in their tastes and experiences with food. They travel all over, eat in different high-end restaurants on a regular basis and when they entertain, they expect the quality and flavor of the food to be the best. I have been told on many occasions that my food is the best they have had. I try to exceed the clients’ expectations of what they are getting.
Tell us a litlle about your background, education, and experience: I worked as exectutive chef for the Gore Creek Grille back in the day, and worked as a chef at Sweet Basil, Michael’s American Bristro, and Grouse Mountain Grill. For the last six years I was exectutive chef for Moutain Catering. I bought the company and changed the name to Vail Catering Concepts.
What is the most humorous thing that has happened at your business since you opened? We made food for a couple hosting a dinner party for 50 people at their private home. They got stuck in bad weather and never made it to their house. When all the invited people showed up, we served a beautiful meal and the hosts called and told us where the wine was, and everyone had a great time, sans the hosts.
Owner: Eric Berg
Contact Info:
Phone: 970-376-5263.
Web: www.vailcateringconcepts.com.
E-mail: eric@vailcateringconcepts.com.
What goods and services do you provide? Vail Catering Concepts prepares and serves gourmet, high-end. restaurant-quality food for private home dinner parties, weddings and other celebrations, as well as artist receptions, music and dance receptions, skiing events and just about any other function where the hosts want great-tasting, innovative food.
What strategy do you use to differentiate your business from your competition? The products and ingredients that I use to make our food are innovative and flavorful. I use organic when available, free-range, wild and all-natural meats and poultry, fresh produce and products. Your food is made to order — I don't make huge batches ahead of time and freeze it. That way all the flavors taste best.
What philosphy do you follow when dealing with your customers? What can your customers expect from you? My clientele is generally very sophisticated in their tastes and experiences with food. They travel all over, eat in different high-end restaurants on a regular basis and when they entertain, they expect the quality and flavor of the food to be the best. I have been told on many occasions that my food is the best they have had. I try to exceed the clients’ expectations of what they are getting.
Tell us a litlle about your background, education, and experience: I worked as exectutive chef for the Gore Creek Grille back in the day, and worked as a chef at Sweet Basil, Michael’s American Bristro, and Grouse Mountain Grill. For the last six years I was exectutive chef for Moutain Catering. I bought the company and changed the name to Vail Catering Concepts.
What is the most humorous thing that has happened at your business since you opened? We made food for a couple hosting a dinner party for 50 people at their private home. They got stuck in bad weather and never made it to their house. When all the invited people showed up, we served a beautiful meal and the hosts called and told us where the wine was, and everyone had a great time, sans the hosts.
