Welcome to Bread for the People. I’m Jim Serpico, and I am very excited about today’s show! I’ve got a friend and a business owner, Keith Lombardo, to introduce you to. Before we dive into our conversation, let me tell you a little story.

About a year and a half ago, I decided to change things up and bought a food truck through Facebook Marketplace for $15,000. What I didn’t realize was that the truck was rusted and water-damaged. Despite the setbacks, I ventured into the food truck business making sandwiches with a little pizza oven, trying to replicate the Italian street food I saw thriving in New York City and Vegas. Quickly, I discovered that the food truck business had its downsides—weather issues, low demand at certain events, and dealing with a non-Italian audience unfamiliar with traditional Italian meats like mortadella.

However, my venture at Wine U Design changed everything. I was making Neapolitan pizzas for a more affluent audience, and soon, catering requests started pouring in. Catering offered predictability, better preparation time, and fewer weather-related issues. Thus began my journey into the catering business.

My next guest, Keith Lombardo, discovered the benefits of catering a long time ago. Keith is the chef and owner of The Barbecue King and the catering company 1 3 Catering and Events. Beyond being a top-tier chef, Keith is a warm human being, a great father, husband, and friend. Without further ado, let’s dive into our conversation.

The Journey to Catering

Jim Serpico: “Keith, I know you started making pizza at a young age, worked in delis, and paid your dues in the food industry. At what point did you realize that catering was a viable business?”

Keith Lombardo: “At 17 or 18, I knew I wanted to own a catering company to control what we put out and minimize waste—all while making a good profit. In restaurants and delis, it takes a lot of volume to make a buck, but catering lets you work with large numbers all at once.”

The Appeal of Catering

Jim Serpico: “Do you think catering can be a standalone business model nationwide, without relying on retail?”

Keith Lombardo: “Absolutely. People will always celebrate and they prefer to enjoy their parties rather than be tied to kitchen duties. That’s where we come in—to make sure their day is memorable and hassle-free.”

Pricing and Challenges

Jim Serpico: “Pricing can be tricky. How do you handle price negotiations with clients?”

Keith Lombardo: “Pricing has indeed been a hurdle. We need to balance charging enough to make a profit but not so high that potential clients look elsewhere. We prefer doing more events with smaller headcounts than one large event to increase our reach and future business opportunities. We ensure that our service is worth every penny.”

Evolution and Innovation in Catering

Jim Serpico: “How do you balance tradition with innovation in your cooking?”

Keith Lombardo: “Staying current with food trends and techniques is crucial. We constantly evolve to keep our clients excited and satisfied, making sure they turn to us for multiple events throughout the year.”

Labor and Community

Jim Serpico: “How do you manage such a large team and ensure consistent service?”

Keith Lombardo: “Our success is due to our dedicated staff. They’re seasoned professionals, not just kids on their first job. We ensure everyone knows every aspect of the job and work as a cohesive team.”

Jim Serpico: “What role does the community play in your business?”

Keith Lombardo: “Community is huge. We recently moved and saw an increase in orders from local areas due to better visibility and active community groups. Platforms like Dine LI have been invaluable in helping us reach more people.”

Challenges and Learnings

Keith Lombardo: “Every event teaches us something new. Equipment breakdowns and other unexpected issues happen, but our resilience and ability to figure things out quickly set us apart. Our motto is to get it done no matter what.”

Looking Ahead

Jim Serpico: “Do you ever see a day where you’d step back from the physical aspects of the business?”

Keith Lombardo: “Maybe. But I love getting my hands dirty. The passion for cooking keeps me going. However, focusing more on business development without compromising quality is something I strive for.”

Final Thoughts

Jim Serpico: “If someone wants to start a catering business, what advice would you give?”

Keith Lombardo: “You have to love what you do and be prepared for financial uncertainties. Challenges are constant, but the satisfaction of making people happy and doing what you love makes it worth it.”

As our conversation wrapped up, Keith and I toyed with the idea of a collaboration. There’s always room for innovation and growth when passionate individuals come together.

Follow Keith at The Barbecue King on Instagram @thebbqkingli and visit their website at TheBarbecueKing.com. Remember to spell barbecue with a ‘Q’ to avoid being redirected to South Carolina!

Conclusion

Keith Lombardo’s journey is a testament to hard work, community support, and the constant drive to adapt and grow. Stay tuned for more conversations like this on Bread for the People. Until next time!

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