Vail Valley Bizwatch: Grouse Creek Catering, in Minturn | VailDaily.com
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Vail Valley Bizwatch: Grouse Creek Catering, in Minturn

Daily Staff Report
Newsroom@vaildaily.com
Vail, CO, Colorado
Special to the DailyGrouse Creek Catering owner Nate Winship.
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Business name: Grouse Creek Catering LLC.

Location: 444 Eagle Street, Minturn.

Date opened: Oct. 1, 2010.



Owner: Nate Winship

Contact Info: Call 970-306-8250 or e-mail natewinship@grousecreekcatering.com. On line, go to http://www.grousecreekcatering.com.



What goods or services do you provide? We are a full service catering and private chef company. We cater any size event from a dinner for two at a home to a large wedding of 200. We also do office events and drop off and pick up dinners.

What’s new or exciting at your place? The thing we are most excited about is that we are offering guests at the Minturn Inn private dinners. Also. we are about to release a menu that will consist mainly of prepared meals that people can order ahead of time and have ready while they are here in the valley.

What strategy do you use to differentiate your business from your competition? We really concentrate on custom menus for all of our clients. A lot of catering companies will have a huge menu that clients will choose from and it’s pretty cookie-cutter. We will sit down with each client and construct a custom menu that really fits their needs. It really gives us a chance to be creative and make sure the client is getting exactly what they want.



What philosophy do you follow in dealing with your customers? What can your customers expect from you? With catering it is really important to listen to your customers. The event that they’re planning – from a wedding to a party at their home – is really important and you have to really listen to make sure they get exactly what they want. You also need to be flexible and ready for last-minute changes. Our customers can expect professional service and exceptional food served at their home or event.

Tell us a little about your background, education and experience: I grew up working in kitchens in Chicago and did a two-year aprentiship at a restaurant there. For the last six years I’ve been working at restaurants and other catering businesses here in the valley before I decided to open my own this year.

What is the most humorous thing that has happened at your business since you opened? We have so much fun in our kitchen it’s hard to pinpoint the funniest thing. We are always joking and pranking each other and it seems like every day is more fun than the last.


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