Melanie Flint always felt there was a missed opportunity for smaller corporate events during her nine years in the catering industry.
The 38-year-old Denver native saw multiple requests for events with 10 people or less, but full-service catering businesses require a minimum order and staff on-site.
Flint had been dreaming of opening her own business for five years prior, and after visiting Italy, where aperitivo, or pre-dinner meals with meats and cheeses, thrives, she decided to take the leap. “I didn’t trust a landlord to not raise rent or eventually tear this down and redevelop it as so many other buildings around here have seen,” she said.
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