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Entrepreneur: Beyond Basil caters to Billings area’s hunger needs
Marcella Tatarka is an intensive care nurse. Her husband Daniel also is in health care.
They have loved their jobs for many years, but it’s not the kind of work they want to do until they
drop.
Gazette Staff
What they would really like to do is run an upscale guest ranch. "A little fly fishing, a little fine
dining, all in some pretty place," said Marcella.
For now, they’re working up to that dream by running their own catering business, all while still
plugging away at their health care day jobs.
The Shepherd couple’s "Beyond Basil" is entering its
seventh year and can be reached at 373-5412.
Here’s what else Marcella had to say about running a
business, in her "spare" time:
Nature of business:
Beyond Basil is a full service catering company. We
specialize in custom menus, having no pre-set selection
menus. Catering is a second business for both of us. It is
intended to be my mental health job. Cooking is my form of
relaxation. I enjoy finding new items, unique foods, fresh
herbs and spices. It has long been our belief that one can
introduce gourmet foods to the public without leaving their
wallets, as well as their stomachs, empty.
Why start this business?
Beyond Basil was actually started on a dare. When
Daniel and I were getting married, we hired a wedding
consultant to help get everything organized. When she would
come for a visit, I would always have the table set, and a
treat of some sort out for her. She began to tell me I needed
to be in the catering business. I told her I needed that like I
needed a hole in my head. Her talk soon turned to constant
nagging. After Dan and I had been married a few months,
she called. She informed me that she had me booked for a
wedding in five months. I had best get my act together, and
come up with a name for the company. The rest is history.
Where did the start-up funding come from?
If I recall correctly, we started with approximately $2,000 in the bank. We have kept everything very simple. We earn
money, we buy what is needed. We have no loans or debts. It has made for a slower start, but also allowed us the freedom
to learn as we grow. We have not had the stress of taking jobs that we did not feel we could handle in the beginning just to
make payments.
How long have you been in business?
Daniel and I began this business in the fall of 1995. We are entering our seventh year. I remember reading a catering
book in the early days saying that it was just as much work to cook for 50 as it was to cook for 250 people. I remember
thinking, "what idiot wrote that!" One of our biggest hurdles was realizing that was the truth. We could do larger groups just
as readily, and do them well. We had been self limiting, we just needed to believe in ourselves.
Getting our name out was our second hurdle. We rely mostly on word of mouth. However, our product speaks for itself,
and has brought us great business. I believe in paying attention to details. The food should speak for itself. Service is without
a doubt the single most important part of our service. We are here to meet your needs. Give me your budget, your ideas, and I
will design a menu that works for you. The customer is always right, no matter what – end of discussion. Without a happy
customer, you have no referrals.
Biggest challenge in running the business:
Currently, Dan and I are holding the business at its current level. With our other jobs, we feel that we would not be able
to offer the service and quality that we do if we expanded. However, do not count us out of that future expansion role.
Your worst business mistake?
Our biggest mistakes have been a normal part of the learning curve, and learning how to price items being the largest
portion of that curve. However, if you do your research, you can count your mistakes as learning, and keep on growing.
Without research, your mistakes may go unnoticed and become the slow death of your company.
Advice for someone running a business:
My advice for people starting up is to believe in themselves and their ideas. Do not try to grow too big too fast. Take your
time, learn as you grow and enjoy that slow climb. I would like to tell people that they should also take advantage of others
already in business. Question them on everything.
Number of workers:
Two
What’s your five-year plan for the business:
We have a plan of starting a guest/dude ranch operation with catering facilities. We are actively researching and
preparing for this endeavor. Look for us in the future as a place where you can get away from it all, relax, enjoy the
countryside and enjoy great meals.
A question you would ask other entrepreneurs:
I think we’ve learned a lot of this the hard way. When we were getting ready to start, I called several caterers to see if
they would meet with me and tell me about business in Montana and Billings. Not one of them would give me the time of day.
There’s plenty of business in Billings. I wish there were more camaraderie. There would be a lot to learn from being able to
work together. In the catering business, it’s cheaper to buy in bulk. If you had some kind of co-op, you could split things.
If new caterer called me, they could come and hang out with us as much as they wanted. I think there is more than
enough business out there.
If you weren’t doing what you are now, what would be your dream job?
Dan is a supervisor in respiratory care at St. Vincent Healthcare. I am a Registered Nurse in the Neonatal Intensive Care,
as well as, the Neonatal Outreach Education Coordinator. We are also both part of the HELP Flight Team at St. Vincent
Healthcare. So, if not for this job, we might be kicking back, putting our feet up and taking a day off. We would hate that. Could
that be why we want the 24-hour-a-day job of owning a quest ranch?
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