The Black Orchid Catering

The Greater Green Bay Chamber defines any business with less than 50 employees as a small business. Small businesses make up more than 80% of our membership base, and we are proud to offer them support and resources through programming, events and workspaces. This blog post is part of a monthly series highlighting the small businesses in our community. Learn more about The Black Orchid Catering in this Q&A with sisters and co-owners, Aisha and Fatima Umar.

Tell us about The Black Orchid Catering. What services do you offer? What are some items on your menu?

"The Black Orchid Catering is a boutique catering company based in Green Bay, Wisconsin. We specialize in private events, everything from intimate dinners and weddings to corporate gatherings and milestone celebrations. We don’t do pre-packaged meals. Every dish is made from scratch, and we only take on events we can give our full attention to. We are famous for our herb roasted chicken with our house coconut cream sauce, our loaded sweet corn dip, our honey BBQ meatballs, and our charcuterie spreads."

When was The Black Orchid Catering established?

"We launched in May 2023 and are now in our second year of business. It’s been a fast-moving journey, but one we are very grateful for."

Why did you decided to start The Black Orchid Catering?

"We started The Black Orchid Catering because food has always been central to our lives. We were raised between Nigeria, Malaysia and the Midwest, and those influences naturally found their way into how we cook. Sharing food has always been a way for us to express care, create connection, and build community. We also saw a gap in the catering space, people wanted food that felt personal, well-crafted and memorable, but still warm and approachable. We knew we could fill that space, and do it with heart."

How would you describe your journey as business owners?

"Our journey as business owners has been hands-on, sometimes messy, and full of growth. We started small, cooking out of rented kitchens (still are) and leaning on each other to figure things out. From sourcing ingredients and preparing meals to handling logistics, emails and invoices—we do it all.

What has surprised us the most is how much goes into the business beyond cooking. There’s scheduling, client communication, cost management and so many moving pieces behind every event. It’s been a lot of learning in real-time, but it’s also been empowering. We’ve built something from the ground up, and we are proud of how far we have come.

We’ve gotten better at streamlining processes, setting boundaries, and saying no to things that don’t align with how we want to show up. We’ve also learned to trust our instincts, even when things feel uncertain. Every challenge has taught us something that’s made our business stronger."

What has been the most rewarding moment for you as business owners?

"There have been so many rewarding moments, whether it’s a client telling us our food made the night, or watching a guest come back for seconds with a huge smile. But one highlight was catering a wedding for 300 people. It was our largest event yet, and it pushed us in all the right ways. We handled everything with a very small, tight-knit team, and seeing the client’s joy made all the effort worth it."

What has been the most challenging part of owning a business?

"The biggest challenge has been managing the demands of the business while maintaining balance. When you’re a small team, everything falls on you—menus, prep, delivery, communication, admin, cleanup. It can be physically and mentally exhausting, especially during back-to-back events.

We’ve also had to navigate things like burnout, shifting timelines, unexpected changes, and juggling multiple roles at once. Early on, we said yes to everything. Now we’re learning to be more selective and intentional, protecting our time and capacity so we can continue delivering at a high level."

Who has been the most influential person to you as business owners?

"Our mom. Always.

She’s the foundation of everything we do. We grew up watching her cook effortlessly for crowds, never measuring, always tasting, always adapting. That energy lives in our kitchen. To this day, she shows up to every single event. Not just the big ones, every single one. She preps with us, packs with us, taste-tests our food, and helps us troubleshoot if something is off. She is part of our rhythm and a big reason why our food feels the way it does.

Her presence keeps us grounded, and her quiet strength reminds us that consistency, creativity, and care go a long way."

What are you the most excited about as you look to the future of The Black Orchid Catering?

"We are excited about building deeper connections with our clients and creating more intentional experiences. That means curated menus, intimate dinners, long-term client relationships, and hopefully one day, our own dedicated space for events, private dining and chef-led gatherings.

We are also dreaming about ways to share more of our story through food, whether that is through storytelling dinners, special projects or collaborations that align with our values. There is so much ahead, and we’re just getting started.

How can the community connect with you to cater their next event?

"We are based in Green Bay, Wisconsin, and book events by appointment only. You can find us on Instagram at @blackorchidcatering, Facebook at The Black Orchid Catering, or through our website: www.theblackorchidcatering.com. We respond to DMs, emails and inquiries through our site. Just reach out and let us know what you are envisioning."