My business made bank on BarBQue pork ribs for the most part, although Steaks, Prime Rib; seafood, asada & chicken Tacos and 1/2 lb. Cheeseburgers, along with appetizers mainly consisting of Nachos & Hot Wings round it out. I owned a motion picture location catering company and later added a 7000 sq.ft. restaurant with a full cocktail bar at a resort near Lake Havasu, Az on the Colorado River. The great thing about the resort is that it was only open between Memorial Day weekend and the Labor Day weekend as the Lake traffic is pretty seasonal. It was mostly rich kids from Orange County with their daddies big boats, but the Spring Break college girls were something else altogether. I opened the Catering Co. in 1984 and my first two gigs were the 1984 Summer Olympics in L.A. and the first 'Beverly Hills Cop' movie which was filmed primarily Downtown and in Pacific Palisades. Beverly Hills didn't allow 18 wheelers filled with film equipment or large location type catering vehicles at the time and we had to set-up just outside the city border for like 10 days out of the 6/7 weeks. At the time I had the only all black truck & trailer in the business. She wasn't feeling well one day, so I did get to bust the lovely Lisa Eilbacher smoking a joint when bringing a meal to her in her trailer. One of my craziest/fun encounters was with Judge Reinhold.
To this day I have never served more people at one time than the Olympics opening day ceremony party for 2000 VIP guests from all over the world. We had 4 food booths set up at the 4 corners of Exposition Park for this event. Following this, for me, it was all about the 500 or so Track & Field athletes/coaches/coordinators, or at least those who weren't on restrictive diets. 2 or 3 days into it the biggest motion picture caterer in L.A., and there were several of us performing at the various venues, was fired and we were asked to take up the slack. At 31 y.o., I had never made so much money in such a short period of time.
I sold the works and retired in 2006.
