Bravo and a big standing O to Toronto’s URBANSOURCE CATERING who, this month, celebrate 30 successful years in one of the most volatile and difficult to crack service industries – event catering. Starting off with a modest yet stylish storefront on Yonge St at Davisville, founders CALVIN HAMBROOK (below right) and WAYNE ABELL (below left), have built up a loyal following of corporate, private and fundraising clients who sing their praises and re-book year after year, and a professional staff who delivers 5-star service at every event.
After moving to the larger 396 Queen St East with its big commercial kitchen in January of 1990, the business expanded with more staff being brought on board then, when the space next door at #400 became available in late 2012, Calvin and Wayne took that over, opening a stunning art gallery (www.UrbanGallery.ca) with exhibitions curated by Toronto artist, Allen Shugar. The gallery hosts monthly artist events plus can be used as a private party/dining venue.
Calvin, Wayne & Allen (above L to R)
I had a chance to chat briefly with Calvin the other week, who gave me a brief overview of the evolution of UrbanSource Catering – here’s our conversation which is, perhaps, a great lesson on how to build a thriving business while maintaining high standards of service and always delivering a quality product.
Calvin, any personal thoughts on the significance of reaching this milestone with your business? Over the past 30 years, what we’ve learned is the importance of not only giving our clients the best food, and service, but creating a thriving environment for all our staff. We see and appreciate the talents and work ethic our staff bring to our company, both on and off-site. Permitting our staff to grow professionally and bring their own energy and talents to the table helped us become a responsive company that can cater to a broad spectrum of events. It lets us bring enthusiasm and passion to every dish we serve, every party we staff and every event we plan. That’s something our customers can attest to – and this is how you stay successful for 30 years.
Weddings are such big business now – how have you seen catering for weddings evolve over the past 30 years…and are you seeing any changes ahead for this season’s wedding banquets? Weddings have evolved in many ways over the past 30 years, yet in many other ways they are the same. Many couples are much more interested in being ‘hands-on’ these days, and look for a more personalized event. But it is still a big undertaking for them, whether it’s a small reception or a big event. Often it’s the first time they’ve had to plan anything as elaborate as a Wedding Reception – and our team of consultants keep everyone sane and happy – and actually enjoy their Wedding! Our Wedding consultant, Kaspara Albertsen, has guided many couples through the whole planning stage, and helped them overcome hurdles to get the wedding they’ve dreamed of!
Knowing that Urban can supply full on-site service staff, how important is having professional cater waiters/service staff at an event? Having professional staff at an event saves you headaches and stress –our Staff Manager Jean-Marc Fontaine hears from our clients often, how they ‘couldn’t have done it without our staff’ or ‘Thank you for sending me xxx, they understood my party and my guests’. That’s the difference between throwing a party and being a GUEST at your own party!
You have an exciting and innovative Exec. Chef, Lyndon Wiebe – what does he bring to UrbanSource? Lyndon (below) has cooked and traveled the world, and he has a great ‘taste memory’ of things he’s tried. He can make the classic dishes – as well as our 30 Years of Urban Classics – but he is always introducing new and delicious dishes for us to offer to our clients.
Each year, Urban supports a number of worthy charitable events – which ones and why? We recognize the need to give back to our community, and Toronto is one of the most charitable cities anywhere. We support so many worthwhile charities: Assaulted Women’s Helpline, Fife House, Surrey Place, Casey House, Inside Out, Nellie’s Shelter, Toronto United Church’s Heart & Vision and many area Hospitals and charity fundraisers.
Any suggestions/recommendations for people planning weddings, corporate events or personal dining parties to create the best experience for their guests? We suggest they make a list of all the items they can think of that they will need to provide for the event, assign an estimate of $$$ and a timeline. This will help them plan their budget, and how many guests they want to invite. If they see that this will be more than they can manage, either time-wise or budget-wise, they will save themselves a lot of headache, heartache and energy. This also makes them a much better-educated client, and will help them choose a caterer that meets their particular needs.
And what food trends do you see coming our way over the next year or so? Street food, homestyle menus and ethnic dishes, especially South Asian and South & Central American. And more vegan, gluten-free and green-sourced foods, pickled vegetables, and house-butchered meats, artisanal foods….people are really embracing locally-sourced foods.
If you’d like to experience what 30 years of successful catering and event planning can do for your next special event, dinner, gala or fundraiser, contact UrbanSource Catering for a quote: http://www.urbancatering.com/
CONGRATULATIONS TO CALVIN, WAYNE and THE FABULOUS STAFF @ URBANSOURCE CATERING…wishing you another 30 years of delicious success!