Table Talk | Brick Road Catering
Brittney Jones | OWNER | Brick Road Catering
What inspired you to get into the catering industry?
I’ve worked in the food industry for over 15 years, and during that time I always loved the idea of becoming my own boss. When it came time for a career change, catering felt like the natural next step. It combined everything I loved — cooking, serving people and creating meaningful experiences — with the opportunity to build something of my own. Taking that leap was scary, but it’s truly been one of the best decisions I’ve ever made.
What began as small events quickly grew into a full-service catering company that serves hundreds of people a week. I never expected Brick Road Catering to become what it is today.
How would you describe your approach to catering?
I keep things consistent. Good food and reliable service. My menu is built around comfort foods people actually want to eat.
What are your most popular dishes?
Cheesy potatoes and bacon green beans are hands down the fan favorites. People ask for them constantly. Our herb-and-garlic chicken dish and shredded roast beef are also at the top of the list.
How do you approach catering for different types of events?
No matter the event, my goal is always the same: to make the food the least stressful part of their day. I focus on being professional, efficient and on time. I design every setup so guests can get through the line quickly and enjoy their meal without any hassle.
What has it been like to serve the people of Topeka?
Everything about this business has grown because of Topeka. Word-of-mouth, shared posts, repeat customers, local partnerships. This community has cheered me on from the beginning. Winning Topeka’s Best Caterer was emotional because it came directly from the people who have supported me since day one.
What’s something most people don’t know about the catering business?
It’s not just cooking. It’s timing, logistics, travel, setup, serving and constant cleaning. There’s also a lot of lifting, loading and organizing that happens long before the food ever hits the table.
How do you ensure consistency and quality, especially for large events?
I believe staying hands on at events makes the biggest difference. I also serve at most larger events to make sure the line moves quickly and items stay fresh.
How do you see your business growing or evolving in the next few years?
In the next few years, I’d really love to see my business grow by connecting with more people and working with other local businesses. Building those relationships feels like the next natural step and I’m excited to see where it leads.
What’s the most rewarding part of what you do?
One of my favorite parts about catering is hearing how much people enjoy the food afterwards. I love when I run into clients later on and they remember me from their events. Those little moments really stick with me.
What advice would you give someone who wants to start a catering business?
Start small, stay consistent, be reliable and don’t be afraid of hard work. Build a menu you can execute well every single time and make sure you have someone you trust to give you honest feedback.
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