February 21, 2022

Jeff Miller - Scaling up to 16 venues

18 minutes

Continuing my series on “Scaling” I was so happy to chat with Jeff Miller on how he came to scale his catering business from one to 16 venues. I’ve had the privilege of working with Jeff and his team and he’s carved out a great niche in and around the Philadelphia area. Listen to this episode for another angle on how to scale your business.

Jeffrey Miller is the chef-owner of Jeffrey Miller Catering, one of Philadelphia’s largest and most successful high-end catering companies.

Jeff started the business as a sophomore at the University of Pennsylvania’s Wharton School of Business in 1979. His first venture was a brunch-in-bed offering for fellow students on Sunday mornings. While expanding the company on campus during the academic year, he took summers off to intern at a number of world-renowned restaurants. These include the now-closed Le Cote Basque in New York, as well as Bouley and Le Cirque, also in New York, as well as the Michelin three starred Moulin de Mougins in the French Riviera, and venerable Simpsons-on-the-Strand in London.

JAM Catering currently manages catering services as exclusive caterer at seventeen area venues and caters over 600 weddings a year for gross revenues of $13m. JAM employs 100 full time and 600 part-time staff.

www.jamcater.com

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I'm Alan Berg. Thanks for listening. If you have any questions about this or if you'd like to suggest other topics for "The Wedding Business Solutions Podcast" please let me know. My email is [email protected]. Look forward to seeing you on the next episode. Thanks.

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