When Anthony Licata took over Hugh’s Catering, he inherited a South Florida company that had been around since 1979 — and a reputation that, he readily admits, needed some work. “Hugh gave up toward the end,” Licata says.
Rather than pretend otherwise, Licata has spent the past year and a half rebuilding the Oakland Park-based company. He replaced the kitchen staff and sales team, brought in new culinary leadership and purchased a new fleet of vehicles.
Now he is tackling another perception problem: the idea that catered food inevitably means chafing dishes, predictable menus and servers walking around with trays…