In 2021, New Orleans-based My House Events expanded its catering and event management services into Los Angeles. That expansion, combined with increased business in New Orleans, has led to a three-year revenue growth of 269% for the mission-centered, women-owned catering and event management agency.
My House Events reported a 2023 year-end revenue of $1.7 million, compared to $460,000 at the end of 2021. Revenue was also up year-over-year from the 2022 revenue of $1.6 million. Business in New Orleans makes up 70% of the total revenue, while Los Angeles makes up 30%.
That Los Angeles portion of the revenue has doubled in the last year, said Danielle Lee, My House Events Partner and CFO. Lee runs the business with Founder/CEO Barrie Schwartz. The company’s expansion to Los Angeles occurred with Schwartz moving to Los Angeles.
“Los Angeles is an incredibly competitive, but fast-growing events market, and it has been exciting to watch our mission-driven business translate well out there, while also continuing to perform well at our home hub in New Orleans,” said Lee. “We continue to grow steadily because we are delivering high-quality, timely, and efficient events for clients, while our approachability, inclusivity, and commitment to create opportunities for the best and local women, BIPOC, and LGBTQ+ chefs and event organizers, also sets us apart in the industry.”
My House Events was founded in 2012. Lee estimates that My House Events delivers about 150 events per year, consisting of weddings, corporate gatherings, charity galas and fundraisers, private events, etc., held throughout Los Angeles and New Orleans at a vast network of event venues. The company recently expanded its services to include full-scale event planning.
On the home front, My House Events has partnered with NOCCA Foundation to become the official venue manager and exclusive culinary and bar provider for Press Street Station + Gardens and 5+ Gallery. “We are honored to partner with NOCCA and look to replicate that model to other venues we are currently serving in both New Orleans and Los Angeles,” Lee said.
Lee said the main challenge for My House Events and other event management and catering companies is working with clients to keep costs down. “At the time of planning, the costs may be ‘X’, but then by the time the event gets here, that cost has increased to ‘Y’ because of rising food and beverage costs,” said Lee. “So, the challenge is working with clients to plan out for those increases and communicate even more with them to deliver a cost-effective event.”
