Off-Premise Catering Aims for Flexibility in Booming Business

Catering company expands reach across Cache County and beyond with diverse offerings and adaptability.

Published on Mar. 2, 2026

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With modest beginnings in 2012, Off-Premise Catering, founded by Justin Hamilton and Chip Lara, has grown into a thriving catering business serving a variety of clients across northern Utah, including golf courses, food manufacturers, ski resorts, and theaters. The company prides itself on its flexibility, creativity, and ability to work within any budget to deliver high-quality, fresh food experiences for events ranging from small private parties to large corporate functions.

Why it matters

Off-Premise Catering's success highlights the growing demand for versatile catering services that can adapt to changing market conditions and client needs. The company's expansion across diverse industries and its commitment to quality ingredients and customized experiences demonstrate the value that consumers place on personalized, experiential catering, even in the face of challenges like the COVID-19 pandemic.

The details

Off-Premise Catering started out primarily serving private events, but has since expanded to manage cafes and snack bars at several golf courses, food manufacturers, a ski resort, and a theater in Cache County. The company offers a range of services, from a seasonal food truck at the Logan Country Club to weekend taco events at Beaver Mountain. Off-Premise also partners with local restaurants to provide catering services. Despite the challenges of the pandemic, the company has maintained its flexibility and creativity to continue serving its clients.

  • Off-Premise Catering was founded in 2012.
  • The company currently averages around 100 events per month.

The players

Justin Hamilton

Owner of Off-Premise Catering.

Chip Lara

Head Chef at Off-Premise Catering.

Off-Premise Catering

A catering company based in Cache County, Utah, that has expanded its reach across the region, serving a variety of clients with diverse catering services.

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What they’re saying

“I would've never thought this company would grow as big as it has — just doing the catering that we do.”

— Chip Lara, Head Chef (hjnews.com)

“That's part of what makes this job creative; we can take an idea and execute it into a full, produced event. Obviously there can be limitations with the space, location and budget, but with people who have flexibility, we can do pretty much anything.”

— Justin Hamilton, Owner (hjnews.com)

“Every day and every week I'm looking at what we're paying for our products. Everyone has a budget. No matter how much money you have, everyone always has a budget. So we always, we're always like, 'Tell us what you envision for your event.' Then we try to work around that and the pricing.”

— Chip Lara, Head Chef (hjnews.com)

What’s next

Off-Premise Catering plans to continue expanding its reach and services across northern Utah, exploring new partnerships and event opportunities to meet the growing demand for flexible, high-quality catering experiences.

The takeaway

Off-Premise Catering's success demonstrates the value of adaptability, creativity, and a commitment to quality in the catering industry. By diversifying its offerings, working closely with clients to meet their needs and budgets, and navigating challenges like the pandemic, the company has positioned itself as a leader in the regional catering market.