Today we’d like to introduce you to Neely Draughon.
Neely, we appreciate you taking the time to share your story with us today. Where does your story begin?
I am a lifelong Memphian and a Rhodes College graduate who took a brief detour to Nashville before finding my way back home to open Off the Square Catering. After Rhodes, I moved to Nashville to work in the music industry as the Finance Director for the Nashville Songwriters Association International. Working in the music business had always been a dream of mine, but after several years of supporting creative people without having a creative outlet of my own, I realized I needed a change.
That realization led me to pursue my lifelong passion for baking. I attended The French Pastry School in Chicago, and upon graduation, returned to Memphis to begin a new chapter. Baking has always been part of my life—my grandparents all cooked, my parents are wonderful cooks, and food has always been something that brings me joy. I also spent time working in the wine industry, learning as much as I could about food and wine pairings, with the long-term dream of opening a dessert wine bar in my current location.
When I first started my business, my vision was to open a bakery. However, as customers began asking if I could cater other types of food, Off the Square Catering naturally evolved into what it is today.
We opened our current location in Overton Square in 2009. While we offer full-service catering, we specialize in corporate events and specialty cakes. We are a small company, and since 2014, we have operated as a two-person culinary team. In addition to myself, my business partner, Matt Coveny, and I handle all of the cooking. We do employ servers and bartenders as needed, but there are only two full-time employees. I personally speak with every customer who places an order, which I believe sets us apart. You will always work directly with either Matt or me—we help design the menu, we cook the food, and one of us is always present to deliver, set up, or serve. Matt is also an artist and sculptor, and together we have created some truly unique cakes.
I am also the mother of an 11-year-old daughter who was born at 24 weeks and spent 172 days in the NICU at Le Bonheur. Following a diagnosis of cerebral palsy, she has continued to thrive and has deeply influenced both my life and my work. Her journey has shaped Off the Square Catering’s commitment to giving back, particularly through charitable events. We have supported organizations such as Le Bonheur, March of Dimes, SRVS, and Southern Reins, among others. While we are unable to donate to every cause, these organizations have meant so much to our family over the years, and it is incredibly meaningful to be able to give back in return.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Starting my business was anything but smooth. Off the Square Catering began in 2008, right in the middle of the recession, which made launching a new business especially challenging. I was lucky to find a space on Overton Square that needed a lot of work. This was before the area’s revitalization in 2012, so for the first few years it was a pretty quiet location. To make ends meet, I worked at Great Wines and Spirits while growing the catering business. Starting a catering company during a recession required patience, flexibility, and a lot of long hours, but over time things began to take off and we built a strong, loyal client base.
Just as the business was finding its footing, I was faced with an unexpected personal challenge. I went into premature labor with twins before I had secured someone to manage things during maternity leave. While I was in the middle of interviewing chefs, I was suddenly hospitalized at 23 weeks. In that moment, family and friends stepped in without hesitation and made sure everything already on the books was taken care of until I could return. My son passed away four days after birth, and my daughter spent six months in the NICU. As soon as I was able, I returned to work, determined to keep the business moving forward. The years that followed were incredibly difficult, but they also reinforced how much support and community mattered—both personally and professionally.
Things eventually settled into a new normal until 2020, when COVID brought another major challenge. I was fortunate to own my building and operate with a very small staff, which helped us weather that time. I’ve always believed that “you are only as good as your plan B,” so we pivoted quickly and began offering meals to go, delivered straight to people’s doors. That shift kept us afloat until events and gatherings slowly returned.
As you know, we’re big fans of Off the Square Catering. For our readers who might not be as familiar what can you tell them about the brand?
Off the Square Catering is a small, hands-on catering company specializing in corporate events, as well as weddings and showers. What sets us apart is the way we work with our clients—we take the time to get to know each one and create menus that feel personal, thoughtful, and tailored to what they’re really looking for, rather than offering a one-size-fits-all approach.
In addition to full-service catering, we are especially known for our pastries, cakes, and desserts. From custom cakes to bite-sized sweets, desserts have always been at the heart of what we do. And if you haven’t tried our Mammaw’s Cheesestraws yet, you’re truly missing out—they’ve become a favorite for good reason.
Brand-wise, I am most proud of the relationships we’ve built over the years. We know every client we work with, and many of them have been with us for years. Through our food and our service, we’ve had the privilege of becoming a small but meaningful part of countless celebrations and corporate events throughout our community. At the end of the day, our goal is simple: great food, personal service, and making every event feel cared for from start to finish.
What matters most to you? Why?
What matters most to me is that every client feels confident they are receiving exceptional food and truly personal service. I want people to walk away from their event not only happy, but excited enough to recommend us to their friends, family, and colleagues. Referrals mean everything to me—they’re the clearest sign that we’ve done our job well and that our clients felt cared for throughout the process.
Above all, I want people to know that when they have an event coming up, they can count on us. From the first conversation to the final detail, reliability, consistency, and quality are at the core of everything we do.
Contact Info:
- Website: https://www.offthesquarecatering.com
- Instagram: @offthesquarecatering
- Facebook: https://www.facebook.com/p/Off-The-Square-Catering-100063774120532/
