When COVID-19 disrupted her family’s financial security, Gloria Hill turned to her love for cooking and baking to find a way forward. With three children to care for, bills to pay and limited savings, she decided to turn her skills into a business rather than depend on others for support.
“I wasn’t going to be any other family’s burden,” she said.
That determination led to the establishment of Elite Catering Services, which was registered in December 2020.
The business began modestly, with a small hand mixer, a benchtop electric oven and a two-burner gas stove in her home.
“My husband only had a few months to earn money as his company would be halting operations as well,” Ms Hill said, recalling the uncertainty her family faced during the pandemic.
Although the circumstances were difficult, cooking and baking were not new to her.
She had been preparing and selling homemade food for years, drawing on a passion she developed during her marriage.
Now in its sixth year of business, Elite Catering Services also opened a local cuisine; Skipper’s Kitchen in 2022 located in Grantham Plaza, Raiwaqa.
The business has grown into a catering provider offering a variety of meals and pastries for different occasions.
Its menu includes local favourites as well as Asian, Indian and European dishes, catering for customers with different tastes and preferences.
Local and Chinese dishes remain popular choices, while cassava pie, lolo buns and lemon cake are among the pastries customers enjoy.
The business caters for corporate functions, including morning and afternoon teas, lunches, cocktail events and dinners. It also provides food for birthdays, weddings and funerals.
Ms Hill said the team was particularly experienced in catering for large groups with specific dietary requirements and allergies.
While the business has set menus, customers can also work with the team to develop menus suited for their preferences, dietary needs and budgets.
Packages range from $25 to $55, giving customers options when planning their events.
Ms Hill recommends booking between two weeks and a month in advance, particularly for large planned gatherings.
However, the experienced team also accepts last-minute bookings too.
One of the things she values most is seeing customers satisfied with the food and service provided.
“I love knowing that we are going to add that extra ‘pizzazz’ to the event, which will have the guests talking highly of the client’s event for after it is done.”
For Ms Hill, catering is more than preparing meals and delivering them to a venue. It is about building a partnership with clients and helping make their occasions memorable.
She said the business prioritised quality ingredients, particularly meat and served generous portions that allowed clients to share leftovers with their guests.
“Our portions are Pacific size portions and there are always leftovers for our client to share with their guests.
We work with our clients to ensure their guests are happy.”
However, maintaining fair prices remains one of her biggest challenges, especially when competing with businesses charging lower rates.
Ms Hill said some catering businesses charged rates that were too low simply to secure jobs, creating expectations among customers that catering services should cost less.
She believes a lack of financial knowledge can lead businesses to underestimate their costs and work without making a reasonable profit.
Late payments from corporate clients are another challenge, particularly when invoices remain unpaid beyond the agreed 30-day credit period.
Ms Hill believes understanding the financial side of business is essential for long-term success.
Her advice to aspiring caterers is to start small, grow steadily and learn along the way.
“Learn the financial side of the business from the start. How to calculate your rates, expenses, profits, overheads.
All of that is very important for the longevity of your business.”
From a modest home kitchen to catering events of different sizes, Ms Hill’s journey reflects how determination, practical skills and careful planning can help turn a passion into a livelihood.
Elite Catering Crew.
From L-R: Bui Fipe, Vasemaca, Gloria （Hill (owner) and Litea.
Pictures: ELISABETA NAIVELI
Ika vakalolo dish.
Boiled fish dish.
