Ms. Margaret’s Soul Food Catering

New

About

My business is Veteran owned by me (100%). That is because I do not compromise when it comes to the satisfaction and level of customer care I provide to my clients. With over 18 years in food service, my passion for service and ensuring my clients are well taken care of are the top priority. I specialize in elegant southern hospitality and provide professional, individualized client catering services and a variety of cuisines to suit our customers needs and/or traditions. I offer services from private dining to large group and corporate, as well as contract catering and ongoing services.

Highlights

5 employees

20 years in business

Serves Myrtle Beach , SC

Payment methods

Credit Card, Cash, Venmo, Apple Pay, Zelle

Social media

Specialties

Dietary restrictions

Vegetarian or vegan, Gluten free or celiac, Dairy intolerant, Nut allergies, Kosher, Halal, Other dietary restrictions

Meal preparation location

Meal prepared onsite, Meal delivered

Meal preparation frequency

Only once, Monthly, A few times per month, Weekly, A few times per week, Daily, A few times per day

Budget per person

$40 – $50, $50 – $75 (mid-range), $75 – $100, More than $100 (premium), Customer is not sure

Cuisine types

American - casual, American - formal, Italian, Southern, Mexican / Latin American, Mediterranean / Middle Eastern, Asian, French, Barbecue, Indian

Which meal

Breakfast / brunch, Lunch, Cocktail hour / hors d'oeuvres, Dinner, Dessert

Extras

Dessert, Cold beverages (non-alcoholic), Cold beverages (alcoholic), Hot beverages (coffee, tea, etc.)

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Event type

Date night, Brunch / dinner party, Holiday meal (Mother's day, Valentine's day, etc.), Shower (baby, bridal, etc.), Special occasion (birthday, anniversary, etc.), Regular meal

Number of guests

1 guest, 2 guests, 3 – 5 guests, 6 – 10 guests, 11 – 20 guests, 21 – 35 guests, 36 – 50 guests

Photos and videos

No reviews (yet)

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Frequently asked questions

What is your typical process for working with a new customer?

I contact the potential client and ask pertinent questions to determine their needs, prepare a quote based on those needs and present it to them. Answer any questions on the quote, make changes as necessary gn a contract and perform event.

What education and/or training do you have that relates to your work?

Business management, culinary arts training and I've catered professionally since 2004.

How did you get started in this business?

I enjoyed cooking and got my degree to start my own business

What types of customers have you worked with?

Schools, businesses, private chef, longtime personal chef, weddings, family reunions, retirement parties, church banquets, sponsorships

Describe a recent event you are fond of.

Being asked to cater a second year at the Carolina country music awards where I catered for the bands, VIP guests and award contestants

What advice would you give a customer looking to hire a pro in your area of expertise?

Allow your pro to do what they do, you get what you pay for so ask a lot of questions and be as detailed as possible

What questions should customers think through before talking to pros about their needs?

If you have a budget let that be known be as specific as possible about your needs and wants

Services offered

Catering

Personal Chef