Most caterers develop their menus by studying cookbooks or attending culinary school. P & D Catering took a different approach: a motorcycle journey across 46 states and five countries throughout North America, collecting flavors and food traditions along the way.
That continental expedition now informs a catering operation that positions itself as something beyond typical event food service. The company works with private clients and corporate events, drawing on a menu philosophy shaped by thousands of miles of firsthand culinary research. It’s an unusual origin story in an industry where many competitors rely on standard rotating menus and predictable presentations.
Beyond the Standard Catering Playbook
The company’s approach centers on what they call “curated experiences” rather than straightforward meal service. Their chef-driven catering for corporate events emphasizes presentation and customization, targeting busy professionals, corporate planners, and what the company describes as “experience seekers and food lovers.”
That cross-country research trip wasn’t just about collecting recipes. The founders studied regional food cultures, learning how different communities approach ingredients, preparation methods, and the social role of food. Those insights now shape how P & D Catering designs menus and structures events, attempting to create what they call “moments worth remembering” rather than forgettable conference room lunches or standard party fare.
Tackling Food Waste From the Inside
The company’s future plans extend beyond event catering into a larger problem plaguing the American food system. According to their stated goals, they’re addressing the paradox that 40 percent of groceries purchased in the United States end up as waste, even as obesity rates climb.
P & D Catering plans to work with food and beverage businesses on inventory management systems and health-conscious menu development. It’s an ambitious pivot that would position the company as much as a consulting operation as a catering service provider. The vast experience in the food and beverage industry, the years spent in school learning the ins and outs of the business as well as the extensive travels endured by these Chefs, give them the perfect knowledge and toolbox to help guide other companies in the right direction.
The company’s target clientele spans corporate event planners looking for reliable service and families seeking something more distinctive than standard catering fare. That dual focus on professional and private events gives them flexibility in a business where demand can fluctuate seasonally.
For now, P & D Catering continues building its reputation on the foundation of that original motorcycle journey, translating road-tested culinary discoveries into private event catering experiences that aim to stand out in a crowded market. Whether their expansion into food waste consultation gains traction will likely determine if they remain a regional catering company or evolve into something with broader industry influence.