Sign Depot Business Client Spolight – Stephanie Tanner Of Little Mushroom Catering

Get To Know Stephanie Tanner

1.       Steph can you tell us what made you decide to get into the catering business?

Since I was a young teen I was often in the kitchen cooking for my family. My first job outside of babysitting was at a local restaurant called La Costa. I started out as the hostess, then learned other positions in the restaurant including some fun shifts in the kitchen prepping meat, making salads, and plating desserts. I worked in restaurants all through highschool and both of my University degrees, on my road to becoming a high school teacher. When I moved back to town with my first child only a year old I wasn’t so sure that teaching was the right field for me. I started working in the restaurant in the Centre in the Square and quickly moved up to having more responsibilities there, including managing our off-site catering functions. I had worked in catering businesses before and loved going into people’s homes for cocktail parties, or setting up party stations at larger events. When the restaurant eventually closed, I was left with a decision to make. Did I go back to teaching? Did I start on the bottom rung at another local restaurant? Or did I create my own job? It was time for me to venture into business ownership doing what I love to do – making people happy with great food & friendly service.  

2.       The catering industry has a lot of competition.  What makes your company unique?

I have several food sensitivities including nuts and shellfish. Many people have called me out as the pickiest cook they know because I can’t stand mushrooms (Ironic, I know!) and would never order a steak.  At Little Mushroom we take allergies, food sensitivities and even “particularness” into consideration when planning menus to make sure that there is something for everyone at the event. We also offer full-service catering for everything from breakfast meetings to business lunches, cocktail events to wedding receptions and even funerals. A lot of places in town just offer drop offs of sandwich platters but go beyond with our friendly knowledgeable staff and delicious local fare.

3.       How do new clients find Little Mushroom Catering?

We are active on social media @CateringFungi on Twitter, you can connect with me on LinkedIn and you can Like us on Facebook. You can find all our menus on-line at www.littlemushroomcatering.ca or call us at 226-929-7927.  We also have a consultation & tasting room at 32 Ontario Street if you’d like to pop in to say hello.  

4.       Can you tell us a bit about your new location?

I recently purchased Nom Nom Treats, a cookie company that puts your logo on edible swag for tradeshows, client appreciation events, or just to have out for people at the office.  The bakery for Nom Nom is located in the back half of the storefront at 32 Ontario Street.  I’m happy to now have office space and a place to meet with clients in the front half that isn’t surrounded by our fridges and stoves at our prep kitchen on Whitney Place.

5.       Do you have one kitchen tip that you can share?

Here’s a tip for life that definitely translates to the kitchen: be aware of your surroundings – for safety actually in the kitchen, but also in regards to what is available locally.

6.       How do you see your role changing in the coming years?

I’ve recently been stepping away from the kitchen and leaving things in the capable hands of my full-time chefs & baker. Instead my focus is on client relations and experience. I have a wonderful new business development coordinator and an event coordinator who also help keep the train on the track for me so I can focus on the tasks of a business owner & ensuring my clients have the best experience possible.