Catering 101

Producer: Stephanie Maxwell Newton Photographers: Bailey Dougan and Jamie Lee

Industry veterans answer our must-know questions for feeding a crowd

Tacos from Taco Mama in Hot Springs

Meet the Experts

Diana Bratton

Taco Mama, Hot Springs

Along with her husband, Shane, Diana Bratton opened Taco Mama 16 years ago to bring classic-style Mexican food to the east side of Hot Springs. She has experience with a variety of global flavors in addition to Latin American favorites.

Rich Cosgrove

Whole Hog Café NLR, North Little Rock

Rich Cosgrove and his wife, Nancy, opened Whole Hog Cafe NLR in 2007 after decades of experience in barbecue competitions. The business prides itself on using a meticulous, slow approach to smoking meats.

Dan Kovach

Copper Grill, Little Rock

Dan Kovach brings more than three decades of experience to his role as owner of Copper Grill, the casual yet upscale bistro at the base of Little Rock’s 300 Third Tower. Copper Grill offers thoughtful takes on American favorites.

Terri Paul

Catering Concepts, Northwest Arkansas

Terri Paul started catering “just for fun” 15 years ago by first helping family and friends on the weekends. In 2019, she bought Catering Concepts, a locally owned service focusing on from-scratch menus and locally sourced ingredients.

The Taste of Arkansas plate from Catering Concepts.

WHAT’S THE BENEFIT OF HIRING A FULL-SERVICE CATERER?

“A full-service caterer that has all their own equipment, staff, and great food is a win-win-win! The client can tend to other parts of their event and not worry about set up, serving, taking down, or clean-up.”
—Terri Paul, Catering Concepts

I’M PLANNING AN EVENT AND CAN’T DECIDE BETWEEN PLATED MEALS AND BUFFET-STYLE SERVICE. WHAT’S YOUR ADVICE?

“Budget is key. A plated meal requires more staff, which can increase costs, whereas a buffet is typically more budget-friendly. It’s also important to consider the overall vision for the event. Do you picture a formal, elegant dining experience or a more relaxed, interactive atmosphere? We meet you at your budget, vision, guest count, and venue.”
—Diana Bratton, Taco Mama

WHAT’S YOUR MOST POPULAR HAND-HELD APPETIZER?

“A grilled Gulf shrimp and andouille sausage skewer with a Creole mustard remoulade.”
—Dan Kovach, Copper Grill

“Two-bone ribs. People order them with plates, salads, baked potatoes, and other dishes as an add-on. They’re addictive, affordable, and easy to snack on.”
—Rich Cosgrove, Whole Hog NLR

“An elote shooter topped with brisket.”
—Diana Bratton, Taco Mama

“Our favorite and most-ordered appetizer is our Asian chicken meatballs with a soy ginger sauce. They’re easy to pass by hand or serve at a station.”
—Terri Paul, Catering Concepts

Mac ‘n’ cheese balls from Copper Grill

HOW FAR OUT SHOULD I BOOK A CATERER?

“The type of event will come into play. Six to 12 months for larger events is good, but we also understand that some of these events need to have a quick turn-around time, and we are usually able to accommodate. It’s nice to have a 48-hour notice for our catered lunches.”
—Terri Paul, Catering Concepts

“Actually, our sweet spot is big numbers, short notice. We cook a lot of meat every day, so it’s fairly easy for us to handle groups in a short amount of time. Of course, more lead time is always best!”
—Rich Cosgrove, Whole Hog NLR

IS THERE A ONE-SIZE-FITS-ALL APPROACH TO BUDGETING A CATERED EVENT?

“All of our catering jobs are individually tailored. Our clients seldom start with a designated budget. We work with them dynamically as we go through the menu-planning process. Our goal is to have enough food, of course, but also limit expenses.”
—Rich Cosgrove, Whole Hog NLR

ARE THERE ANY CURRENT TRENDS IN WEDDING CATERING?

“The biggest thing I see right now are personal touches. Whether it’s something they loved as kids or something that brought them together as a couple, we’ll bring in those foods that are special between a bride and groom and make it a signature dish for the event. It’s all about what’s sentimental.”
—Dan Kovach, Copper Grill

Pulled pork plate and ribs from Whole Hog Café NLR

WHAT’S A SIGNATURE ITEM YOU ARE KNOWN FOR?

“We have several, including our seared ahi tuna with wasabi aioli and hoison, and our signature mac ’n’ cheese balls filled with bacon, jalapeno, and white cheddar served with a blackberry dipping sauce.”
—Dan Kovach, Copper Grill

“Pulled pork, ribs, and—surprise—potato salad are definitely the stars of the show. We have recently added pork belly burnt ends, which are gradually becoming a favorite.”
—Rich Cosgrove, Whole Hog NLR

“Our Taste of Arkansas menu with grilled chicken, roasted pork loin with a choice of several different house-made sauces, fresh vegetables, and Arkansas rice is always a favorite—for corporate meals, weddings, or a private event.”
—Terri Paul, Catering Concepts

“Tacos, of course! Our tacos are at the heart of what we do. In addition, we offer fajitas, enchiladas, and salads, and our carnitas are a top seller. We also smoke our brisket in-house for our brisket tacos.”
—Diana Bratton, Taco Mama