It started in Great Britain and moved to Canada; now it’s looking to move to Charlotte.
Anne Dickson and her husband, Alan, started PigOut Catering in Britain 15 years ago. The company eventually relocated to Canada, where it has been for the past eight years, with seven business outlets in Ontario.
But recent harsh Canadian winters were tough on the business, leading the Dicksons to set their sights on Southern skies.
“In Canada, we’ve had some severe winters. It’s been very difficult the last couple of years,” Anne Dickson said.
The company, which specializes in providing high-quality roasts, barbecue meats and fish from the grill, discovered a demand in the Charlotte area for both barbecue and high-end catering.
“We (discovered) the Carolinas are our best demographic for expanding into the U.S.,” Dickson said. “From the southern parts of North Carolina down to South Carolina, people can do the trade all year round because of the (milder) temperatures.”
PigOut Catering specializes in corporate-based luncheons and dinners, weddings and high-end parties at individuals’ homes.
PigOut Catering employs professional chefs, with at least some degree of experience, who want to operate their own business without the hassle of maintaining a storefront. The company provides a vehicle with refrigeration to store and transport the food to catering sites. All grilling is performed on site.
The company turns to local farmers and food vendors for salads and sides, and partners with local bakers for desserts.
“People are getting a high-end experience,” Dickson said. “We’re serving more casual food, but we do it with class.”
PigOut Catering is currently seeking chefs interested in operating their own catering franchise, hoping to be headquartered in Charlotte by March 2016. Its Ontario franchises will continue to operate.
PigOut Catering provides all equipment, along with marketing tips and training needed to run a successful business. She added it’s ideal for couples and families who want to franchise without a lot of red tape, set hours and overhead costs.
“It’s a very good business to work into a family – a husband can work full time and a wife part time,” Dickson said. “They can build it up and leave it to one of their kids.”
Find more information on franchising with PigOut Catering at www.pigout.catering/franchise.