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Small Business Q&A: Backstreet Blues Catering

Small Business Q&A: Backstreet Blues Catering

Backstreet Blues Catering

Business Description: Gainesville-based catering company.

Name and Role in Business: Ed Lyons, Owner

Year Established: 2008


Who or what influenced you to start Backstreet Blues Catering?

Just getting the “same ole thing” from every caterer out there influenced me. I love good food, good music and a fun atmosphere. That’s what motivated me to start my business: the love of food, hospitality and quality ingredients. Quality is our compass.


What sets your catering business apart from others in the industry?

We are armed with a 40-foot mobile kitchen, which enables us to make the food fresh on site while focusing on our quality. Our menus are different, too. Being a custom caterer (means) we can fit any client’s needs and budget, from a dinner of two to 1000. We don’t just give you the same old things that most do out there. It’s fresh from our kitchen to your table.

I like to learn about the client’s event, what they are doing, if they have a favorite food or theme. Then, I go to work creating fun, flavorful menus.


Where do you see your business in five years?

I see it as being the premier catering company in the area. When clients want good quality food and service, I want them to think of us first. Also, I would like to open up a conference center to encompass our quality of food and service and offer Gainesville another choice in meeting space.


What is one thing most people do not know about your business?

See Also

We will customize every event and menu to fit the client’s needs; from the menu, tables, chairs, linen and flatware, we do it all. I don’t own any freezers because we make all food fresh for each event and I do not believe in frozen processed foods to serve to our clients. Finally, we offer free delivery in the area.


What qualifications or experiences set you apart?

I am a certified executive chef with 28 years of experience, a former White House Naval Chef and I have been doing catering my entire life. I have been to every country but India and China, and I bring all the culinary influences that I have learned to the table.


If you could have dinner with one person, who would it be and why?

It would actually be two: my Dad and my grand-mommy. They both were big influences on my culinary career and me. They aren’t with me anymore, but I know they would be proud of what we have accomplished.


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