Locally owned and involved in our community

We believe we have a social and moral obligation to help improve the quality of life for all those we serve. By giving back and supporting the needs in our community we'll not only help those around us but we will also have greater societal impact. At Powers Ventures we are committed to being a good member of society and helping those in need. To date our organization has given over a million dollars in cash donations to address issues of hunger, affordable housing, homelessness, youth development, community development, education initiatives, seniors citizens, military and veterans.

In addition, we have donated half a million pounds and counting of food to community causes like the Channel One Food Bank, Salvation Army and the Boys and Girls Club. The organization also helped found Rochester's Community Food Relief. There isn't a critical community cause or initiative that the organization hasn't raised his hand to be a part of.


We like to keep things pretty simple. The way we see it, our job is to passionately serve our customers and the greater Rochester community by providing services and products with the highest quality and freshest ingredients at a fair, value added price each and every day.

We are guided by relentless focus to achieve the highest level of customer service with employees that genuinely care about our business, each other and the greater community.

Powers Ventures Ten Commandments:

  • Acknowledge and show respect for others
  • Have a positive attitude
  • Give each other help & support
  • Show appreciation for help received
  • Talk more about "we" and less about "I" and "me"
  • Take ownership for problems rather than blaming them on others
  • Be compassionate & understanding of each others personal lives
  • Do it right the first time, commit yourself to quality
  • Avoid shorts cuts, they always take too much time in the long run
  • Never let what you can't do interfere with what you can do

Joe Powers

President / Powers Ventures

Born and raised in Rochester, Minnesota, owner Joe Powers began working as a dishwasher with the Holiday Inn South while still in high school. Upon graduation he began work first as a Sous Chef and then was promoted to Executive Chef for Lebristro’s French Café. At age of 21, Joe opened the Canadian Honker Restaurant, located across from St. Marys Hospital, that in 26 years has served over 3 million customers. For nearly 30 years the stability and reputation of the brands of Powers Ventures has been recognized as a national leader in food service excellence, catering and event facilities. As one of Minnesota’s largest catering organizations, annually Powers Ventures produces more than 250 weddings per year and an estimated 1,500 corporate and social events. Joe enthusiastically serves the greater Rochester community and is an active board member of; Rochester Area Foundation, Shjon Podien Children’s Fund, First Homes, Poverello Foundation, Rochester Convention and Visitors Bureau and Destination Medical Community’s steering committee.

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Joe Powers, Jr

General Manager & CFO / Rochester Event Center

Joe Powers, Jr. has had a passion for the hospitality industry his entire career and has worked with Powers Ventures since he was 14 years old. From restaurants to hotels to catering his diverse experience focuses on company financials, banquet coordination and overall customer service. A Rochester native he is active with the Rochester Area Chamber of Commerce and several nonprofit organizations.

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Chris Hodapp

Executive Chef

Prior to joining Powers Ventures/Rochester Event Center, Chef Christopher was the Executive Chef for the prestigious Sun Valley Company in Sun Valley Idaho a location known as the playground for America’s rich and famous. Chef Christopher enjoyed creating innovative offerings to some of the world’s top business and political leaders and Hollywood elites. In addition, Chef Christopher has held various chef and cooking roles with restaurants throughout Idaho and Minnesota. Chef Christopher is an honor’s graduate of Le Cordon Blue College of Culinary Arts.

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