Business: Belgio’s Catering
Address: 416 W. 5th Ave., Naperville
Phone/website: 630-369-6100, www.belgios.com
Executive Chef: Raul Armenta, 57, of Elgin; Event Planner: Teri Wagner, 46, of Bolingbrook
Years in business? 22
What does your business do? “We are a full-scale catering company. We can do anything from small events for 25 people up to 4,000-plus. We do corporate, personal, social, weddings,” Wagner said.
Four thousand meals? “It’s a lot of food, but we manage,” Armenta said. “It was a festival.”
How did this start? “Tom and Tim Belgio, my brothers, had an interest in food service their whole lives,” Wagner said. “They started out at Centennial Beach with the Naperville Park District. Then they had a deli in Westmont. They realized they wanted to do more, and opened Belgio’s Catering in 2000.”
How did you become executive chef, Raul? “I was working at an Italian restaurant in Naperville, then at a hotel in St. Charles. One day (the Belgio brothers) called me and wanted me to be part of the team,” Armenta said.
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How did you become a chef? “When I came here from Mexico, I was very young, 17. I washed dishes. Then bussing tables. Then to (meal) prep. Then I became a cook. My (former) boss sent me to learn (about cooking) for a month in Italy. Now, it’s my career,” Armenta said.
What’s your business philosophy? “I take it very personal when it comes to food. I want to make sure our guests are 100% satisfied. That’s my goal, to take care of every single person. To be treated how I want to be treated,” Armenta said.
Do you enjoy your job? “I love what I do. I love the challenge all the time,” he said. “At the end of the day, we are a team. We have a great team.”
Is there a busy time? “All year round we are busy. More weddings in the summer. Lot of graduations in May, June,” Armenta said.
How do you prepare 300 meals for a wedding reception? “We have six people in the kitchen. … We know what we’ll (serve). You start prepping the day before. Our meats and sauces are prepared the same day (of the reception),” Armenta said.
What do you like best? “To make people happy,” Armenta said.
Do you have a lot of competition? “Yes. It makes us work better. … My goal is to improve. And enjoy our job, too,” Armenta said.
What impact has the virus had? “I remember when we were supposed to close and, at the last minute, decided to do meals for four. We delivered to people’s houses. That was a challenge for us, but the community helped us stay in business. … A lot ordered every day or sometime two times a week. Some days we only made $300. … Thanks to Tom and Tim, no one went on unemployment. We all stayed working. That’s what makes this a great company to work for. They’re happy to have us, but I’m happy to work for them. If I’m here 22 years, it’s for a reason. I like them like my family,” Armenta said.
And now? “Right now, business is back to normal,” he said.
What misconceptions do people have? “Sometimes, they might say, ‘I didn’t know you could do that,'” Armenta said.
Any unusual requests for food? “Sometimes they bring in their own recipes from Grandma. It can be a simple item. … I say, ‘Bring me your recipe. I will do my best. Let me know if you like it.’ We never say ‘no,'” he said.
Is there a favorite item? “It all depends. It can be bruschetta. People love it. Barbecued meatballs. Cheese and crackers. It can be a cheese tray. Mini-quiche. The main items can be chicken marsala, prime rib, filet mignon, salmon. You name it. Lot of vegetarian requests. Gluten free. … Whatever the customer wants, (we) make sure we can do it,” Armenta said.
What’s your favorite? “When it comes to food, everything,” he said.
Do you prepare pastries? “We do some, but – like everyone else – we order from different pastry places,” Armenta said.
What was it like starting this business? “We built the kitchen. There was nothing here. We put in the grease trap,” he said.
Any negatives? “No. I love the job. I really do,” Armenta said.
What’s your advice for someone starting a business? “They have to have the passion. They have to have a plan. And have a team in place. … You’ve got to say goodbye to the weekends, holidays. … Without the right people, you might last six months,” Armenta said.
If you know of a business you’d like to see to profiled in Down to Business, contact Steve Metsch at [email protected].
Steve Metsch is a freelance reporter for the Naperville Sun.