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Business & Tech

Meet Colleen Lamb and Brian McConnell, Owners of The Deli at D&D

"There is nothing like it in the area. We saw a community need. Many residents do not own cars and grocery stores are too long a walk."

I found out about The Deli at D&D while attending last month's Eastside Neighborhood Block Watch meeting. I was always curious about the business with the large brown trucks that I had seen parked on the corner of Spruce and Wells streets for decades. I stopped by and introduced myself. The menu has a variety of sandwiches, soups, salads, sliced meats and cheeses. I purchased a cup of chili, and it is awesome. Brian and Colleen were very gracious and they gave me a tour of the facility. They talked about the proud history of D&D, and their hopes for the future of the business.

Timothy Becker: Colleen, what inspired the two of you to open the Deli?

Colleen Lamb: There is nothing like it in the area. We saw a community need. Many residents do not own cars and grocery stores are too long a walk.

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Brian McConnell: The foot traffic has also increased sales of our catering business.

Timothy Becker: Brian, I know that the business has been here for a long time. Can you give me a brief history?

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Brian McConnell: My father Dennis McConnell and my Uncle David McConnell are the D&D in our name. They started the business in 1967. They had previously worked at the Garden Grove Caterers and branched off on their own. They started out of an apartment washing dishes in the bathtub and cooking in a regular oven in their kitchen. They eventually worked out a deal with The Zipser Club on Brainard Place, to lease their kitchen for $200 a year. They did that for three years. Next they leased the Rosemont on route 85 in Bolton for seven years. In 1975 they bought 93 Wells Street, which is still our current location. They were known as the premier caterer in the Hartford area from 1976 to 1996.

Timothy Becker: How do you use the brown box trucks?

Brian McConnell: Before the day of banquet facilities, people would rent a hall. The hall would only supply tables and chairs. We had to supply everything else from tablecloths, napkins, place settings and all the food. We would serve from 1,500 to 2,200 people every weekend. We catered the Christmas Dinner at the Stanley Works and grilled filet mignon steaks on the back of our trucks.

Timothy Becker: How has the catering business changed?

Brian McConnell: The off-premises caterers are a dying breed. These days banquet facilities offer package deals. We have found a nice niche catering backyard weddings. Due to the economy, many people are holding their wedding reception at home. We drop off the chaffing dishes full of food and then stop back later or the next day to clean up. We also supply all of the paper goods and plasticware.

We offer food tastings because most brides and grooms want to sample the food before they contract for catering services. We expect a very busy wedding season this year. We also offer butler service passing hors d'oeuvres at home parties.

Timothy Becker: Have you found any other niche areas for the catering business?

Brian McConnell: We have teamed up with Holiday Hill Day Camp in Mansfield. We park a truck on their site for the summer, and cater their lunches. We are also the exclusive cater for all the wedding receptions, anniversaries, reunions and parties held at the camp.

Timothy Becker: How have you been able to retain some of your longstanding customers?

Brian McConnell: Some customers have been with us for over 30 years. We have been going all the way to Bridgeport to cater a fishing club annual awards banquet for many years. We also cater sit-down steak dinners for about 20 long time customers.

Timothy Becker: Colleen, who helps you when you have a big catering job?

Colleen Lamb: Brian and I do the cooking. Our family helps us. My son Jonathan and his girlfriend Christie, Brian's cousins Kathy and Emily help serve. We also are helped by Ruth who has been with us for 25 years and Frank, who has worked at D&D for over 30 years.

Timothy Becker: Do you have any expansion plans for 2012?

Colleen Lamb: Perhaps down the road, we are comfortable where we are now. We do have our eye on the the old Lea's Market building on Spruce Street.

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