STEPHEN MACELI, owner of Maceli's, opened a banquet hall facility a year ago at 1031 N.H. Every

When Liz Karr opened Liz Karr Catering 11 years ago, she was one of two independent caterers in Lawrence.

Today, Karr is one of about a dozen independent Lawrence caterers.

“At first I was nervous about seeing so many new caterers come in,” said Karr, whose business is at 512 E. Ninth St. “It shows how much Lawrence has grown.”

Catering in Lawrence, whether for weddings, corporate events or Kansas University events, has become a success for many caterers. Maceli’s, which has been in Lawrence in one form or another for 10 years, opened a banquet hall facility in March 2004 at 1031 N.H. Before the move, Maceli’s catered only from its location at 11th and Massachusetts streets, taking food and dinnerware on location.

“Every year we know more and know more, and grow more and grow more,” owner Stephen Maceli said.

Now, Maceli’s has the staffing and resources to be host to events in its building and cater at several locations at the same time. The move has paid off, earning the business twice this year what it made in its previous location last year, Maceli said.

When Maceli started looking for a new business front, he wasn’t necessarily searching out a banquet hall. He was looking for a bigger kitchen because the one he had wasn’t keeping up with his product. He considered several options, including a move into SpringHill Suites by Marriott kitchen or offering a gourmet deli. Maceli is the in-house caterer for SpringHill Suites.

The old home of Heartland Community Church at 1031 N.H. had space that met his kitchen needs and a lyceum with a tall ceiling. Since the move, Maceli’s has been through ongoing remodeling and redecorating.

“It was a big investment,” he said, “but I was lucky.”

On the west side of town, Marisco’s, 4821 W. Sixth St., offers catering services in addition to its daily restaurant. Owner Fee Monshizadeh, part owner of Marisco’s and JB Stout’s Bar and Grill, 721 Wakarusa Drive, has been pleased with business and has considered opening a banquet hall in addition to his restaurant. He is not committed to an expansion but will make decisions according to the market.

“We have a few areas we’re looking to, possibly in the near future,” he said.

Marisco’s generally caters off-site but also books parties in the restaurant. As more people ask for onsite services, the business will accommodate those needs, Monshizadeh said.

Karr, meanwhile, is not looking to expand.

“My husband keeps saying, ‘Please don’t do it’ … I work enough already,” Karr said with a laugh. “I’m keeping busy without a building.”