Hospitality, Engineered.
Trackside catering for professional motorsports teams. Every meal is prepared in a licensed commissary kitchen, temperature-logged, and served in your paddock space on the team’s schedule.
What we do
Race-week meals
Breakfast, lunch and dinner every day of the race week. Menus planned in advance around headcounts, dietary requirements and the day’s running order.
Built around your program
Driver meals, hosted team dinners, partner and VIP service, late garage nights and special menus, arranged around the team’s calendar.
Service formats
Buffet
Full buffet service for the crew, hot held, replenished and served across the day’s running order.
Composed and plated
Plated service for partner and VIP guests, composed to order and carried to the table.
Individually packed
Grab-and-go and driver meals, packed individually and labeled.
The race-week program
Menus rotate daily and are agreed with you in advance around headcount, schedule and dietary needs. Final menus lock before load-in.
- 01Two proteins
- 02One starch
- 03One vegetable
- 04One salad
- 05One vegan course, optional
Standards
Logged temperatures
Hot held above 135°F, cold below 41°F. Temperatures logged at pack-out, arrival and close.
Every requirement
Vegan course daily. Gluten-free, dairy-free, halal and allergen-specific plates with advance notice.
Licensed commissary
Every meal prepared in a licensed commissary kitchen, temperature-logged and served in your paddock space.
Community
Each season, RaceCraft Hospitality sets aside a portion of what it earns for organizations that support the people, caregivers and families living with ALS and dementia. In the communities that host each race week, surplus food goes to local donation partners.
Request a quote
RaceCraft Hospitality is a brand of Layer Zero Integration LLC. Full site: racecrafthospitality.com. See also ZeroScale.