Today we’d like to introduce you to Mark McDaniel.
Hi Mark, please kick things off for us with an introduction to yourself and your story.
A Lake Highlands product, Mark McDaniel has been in the DFW are since 6th grade (go Wallace Wallabies!) His first job while in High School was fast food, so Mark has been around food his entire life. As an only child, he quickly saw that food brought people together and Mark then (and now) has been in the camp of you can’t have too many friends. For Chef Mark, while the quality and the flavor of the food has to be there, the PEOPLE and the service that accompanies that is the “best dish” he has ever served. While attending UNT enrolled as an accounting student (fear not, CPAs you have plenty of job security), Mark continued his hospitality career from serving tables to complete restaurant management. With one of his first jobs serving tables, Mark was exposed to the idea of a “private party” as he went and represented the restaurant he was serving at the time, through a catered function. He was asked by a neighbor and guest at a function if he could come back in two weeks and bring your two coworkers.
“He just needed staff as he had all the food.” Two weeks later, he found himself at the end of the evening with a very satisfied client, and others asking for his business card (it was a beverage napkin with my land line).
Quickly discovering some huge issues with outsourcing the food, Mark went to work, learning from some incredibly talented chefs at many of the establishments he served tables. This is where he says “I built my chops there and got a free culinary education.” Now armed with not only service skills but a bit of a portfolio in the kitchen, Mark honed his craft (still does to this day) to satisfy every client. His last day to serve tables was on 9/11.
He is the owner and chief problem solver of Catering by Chef Mark, offering Full Service Catering as well as a very popular Personal Chef Service “it really took off during Covid.” While centrally located near Love Field, Chef Mark and his team service area is only limited by the client. Currently, their weekly clients include Flower Mound, Aubrey, McKinney, Frisco, Dallas and beyond.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Covid changed everything. I lost track off how many deals for catering kitchens I had lined up that fell through. And then the next day, I got up again and counted my blessings as I watched people around me in my industry go out of business. We have a similar issue now with real estate. So many great establishments no longer keeping the doors open. Add on increased costs really in all other areas, a shrinking labor supply, and less disposable consumer income, and you kind of have the “perfect storm” of a shifting industry. I think there are many that are waiting to see what the next national election produces and where do we go, not just as a country, but also the industry, consumer habits, as well as society.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
What you are really asking is what is my ‘USP’ or my unique selling proposition. We are the only caterer (that we know of) that offers a 100% money back guarantee. And I’ll admit, easy to do when we put so much of our work on the front side of a transaction. Most of our clients prior to working with us, are not use to the level of service that we provide. My mission, in part, is to make my industry better, for the consumer to expect more. Our clients two biggest pain points are- 1) having enough food and 2) showing up on time. We are far from perfect, and I would put our service up against anyone in putting the systems in place to ensure these expectations are met.
Is there any advice you’d like to share with our readers who might just be starting out?
You’re not charging enough. Come from a place of abundance, not scarcity. If they’re choosing your competitor because they are $1 per person less, were they really your client? Also, explain to the client how you work. I’ve never had a client tell me that it was a waste of time when we make sure they know what to expect.
Pricing:
- All of work is custom designed. We are happy to share pricing over a phone call .
Contact Info:
- Instagram: @CateringByChefMark
- Facebook: https://www.facebook.com/CateringbyChefMark
- LinkedIn: https://www.linkedin.com/in/mark-mcdaniel-85371a2/
