Anthoine Shell, co-founder and operations principal of Buttoned Up Services, has been immersed in the world of hospitality since his first job at McDonald’s. His culinary journey has taken him from executive chef positions at country clubs to managing corporate dining operations for major companies in the Midwest. In 2017, he channeled his industry expertise into starting a staffing company that has become a go-to resource for St. Louis event venues and caterers.
We sat down with Anthoine to learn more about his passion for the business, the secrets behind Buttoned Up’s success, and his favorite way to unwind.
What led you to get into the culinary world and food service and hospitality staffing industry?
Anthoine: Hospitality is in my blood. My very first job was working at McDonald’s and I fell in love with the service industry. I later worked at country clubs and in corporate dining. In those roles, I used a lot of staffing agencies. My business partner, Leland, and I saw an opportunity in the market to start a staffing company, given the labor shortage. There are so many great event venues, country clubs, and catering companies here in St. Louis that can take on more business with the extra staff we provide.
What’s the most rewarding part of your job?
In the hospitality industry, the fulfillment you get from someone giving you a firm handshake and a sincere “thank you” is the real reward. Seeing the appreciation in a client’s eyes that their event went exactly as planned is what it’s all about for us.
We provide staffing for a lot of weddings, graduations, and other events that are super important to people. Even though we’ve provided staffing for thousands of events, we make sure each one is special.
It’s so fulfilling to help our clients pull off big events and wow their guests. Whether it’s a once-in-a-lifetime wedding, an important corporate event, or a family celebration, we’re honored to play a role in making those occasions special and see our clients’ big days come off without a hitch.
Can you share an example of an event you’re particularly proud of pulling off?
One that comes to mind is when a client called us about a week before their event. They had run into staffing issues at the last minute and needed 15 people ASAP. We got our folks ready and knocked it out of the park. The client was thrilled and very appreciative that we came through in the clutch when they were in a bind. It turned into a great ongoing relationship.
Describe a typical day for you at Buttoned Up Services.
Because we’re an on-call staffing company, every day is different. I set my alarm for 5 a.m. to wake up and immediately start checking emails and being available for clients who may have last-minute staff call-offs or needs that morning. Our goal is to be their first call in those situations.
After putting out any early-morning fires, I head into the office around 9 a.m. The rest of the day is spent on operations, coordinating with our operations manager, sales manager and other teams. In the evening, sometimes I have to roll up my sleeves and jump in to cover a shift myself to make sure a client is taken care of.
Tell us about your culinary background. Are you a trained chef yourself?
I started out working at a small country club, where the sous chef took me under his wing and had me help with kitchen tasks. The executive chef there became my mentor and encouraged me to study culinary arts, so I did.
I went on to work at several country clubs and got my first executive chef position at age 27. From there, I worked for a major hotel chain and some of the largest companies in the Midwest, further honing my skills. One highlight was being part of the culinary crew that served the Pope during a visit to St. Louis!
By age 30, I transitioned into managing food service operations at corporate dining accounts. In 2017, my partner and I started Buttoned Up Services. I’ve learned from some of the best chefs in St. Louis over the years, and now some of them even work for us!
What are the strengths of your team at Buttoned Up Services?
One huge strength is that everybody brings something different to the table. I have a hospitality background, but we work extremely well together because of our complementary skill sets and can-do attitudes.
My partner, Leland, has a strong business background and is a great motivator. Our sales guy, Nate, is a relationship-builder who truly believes in what we offer. And Pam runs our HR department and keeps everyone in line!
We also have a strong culinary team. About a third of our 300 workers are culinary professionals. How would you summarize the value Buttoned Up brings to clients?
Having been in our clients’ shoes myself, I can relate to everything they’re going through. Nothing shocks me—we’ve seen it all. Our clients include many high-end event venues, country clubs, caterers, and corporate dining programs here in St. Louis.
When I come across someone in a stressed-out operations role, I let them know we’re there to support them and make their lives easier, not tell them how to run their business. They have an operation to run and they know how to do it.
We provide high-quality, reliable staff that follows instructions to a T. With our bartenders, chefs, dishwashers, and other workers, they don’t need to worry about staffing. We free them up to do what they do best. Our message is: keep doing what you’re doing and let us have your back.
What do you like to cook for yourself?
My favorite cuisines to cook are from Asia, especially Chinese dishes, because the are also my favorite foods. I prepare a stir-fry meal for my family every week.
Outside of work, what do you like to do?
It’s definitely fishing. I’m lucky to have a great family, and we love spending time together outdoors, whether on the shore or in a boat. Thankfully, my kids are into fishing, too. I don’t know what I’d do if they weren’t!
To request staffing, please click here. If you’re looking for a flexible work opportunity in hospitality and food service, click here. For more info, contact us at 314.624.0400 or via email at info@buttonedupservices.com.