NEWS

Canada catering company wants Monroe to pig out

Scott Rogers
lsrogers@thenewsstar.com

Canada-based PigOut Catering is looking to bring its specialized brand of catering with over-sized roasters and spinning whole pigs to northeastern Louisiana as part of the company’s expansion into the southern United States.

Anne Dickson and her husband, Alan, started the company in Scotland but moved to Canada where they’ve entertained and fed thousands with their brand of catering.

“We set up our business here and it has really flourished. The only problem we have in this area is the winters are too cold for people in barbecue-style catering. Last winter we were about minus 20 for about three months so we made the decision we want to go to warmer states to launch the business in the U.S.,” Dickson said.

With its signature dish of whole crackling pig roast, or rotisserie chicken and cedar plank salmon, PigOut Catering can host events for corporations with thousands of guests to weddings and church events.

She said the expansion into northeastern Louisiana depends on them finding the right people to lead the business, but she believes Louisiana, along with Texas and Florida would be good markets for PigOut Catering.

“There is a big demographic of young people in this area (northeastern Louisiana) who are more inclined to spend money on an event that is entertaining and attracts people,” Dickson said.

Dickson hopes PigOut Catering will be present in the Monroe region within three to six months.

“It’s a unique concept but it’s a hands-on business so we need to find people who want to run with it, be passionate about it and take control of it,” Dickson said.

PigOut Catering is looking for people in the hospitality industry, saying chefs are the best candidates as many would prefer to own their own business, but the cost of opening a restaurant is prohibitive for most.

“The business success rate in restaurants is low so it’s very hard for chefs to borrow money to set up their own restaurant,” Dickson said. “Our business model is a $100,000 investment and you don’t need the bricks and mortar premises so you don’t have to pay the bills that go along with it.”

Anne and Alan Dickson have more than 25 years in restaurant, hospitality and business ownership, along with four-star and five-star professional kitchens.

Alan Dickson has owned and operated hotels, award-​winning restaurants and an extensive event catering business.

He worked with engineers to develop the cutting-​edge PigOut Roaster and multipurpose outdoor “cooking centre,” which the Dicksons say has revolutionized off-​site event catering.

The roaster allows them to cook whole pigs, whole lambs or big pieces of meat at a fraction of the time of other methods, Dickson said. It allows them to cook anywhere for any event — on the beach, at a golf course, patios and 20-story buildings.

Event goers can see the meat cooking, but it’s enclosed so it cooks faster, Dickson said. Once cooked, the roaster becomes the carving station so the guests can see the procedure from start to plate.

“We’re called PigOut, but it’s not simply pig roast. We do beef, chicken, and even seafood on the roaster, too. We cater events like weddings and corporate functions where the host wants to wow their guests and do something different. Hospitality is all about making something memorable whether you are launching a new car or opening a new branch of your bank,” Dickson said.

Follow Scott Rogers on Twitter @lscottrogers

For franchise opportunities, call PigOut Catering at 1-800-737-3750 ext. 1 or visit Pigout.catering/franchise