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Hospitality, engineered.

Trackside catering for professional motorsport — produced in licensed commercial kitchens, delivered to the paddock, served on the team’s schedule.

What we do

Core service

Race-week meals

Breakfast, lunch, and dinner service every day of the race week — from load-in through the last session. Menus planned in advance around headcounts, dietary requirements, and the day’s running order.

On request

Built around your program

Driver meals, hosted team dinners, partner and VIP service, late garage nights, special menus — nearly any request can be accommodated, arranged around the team’s calendar.

Service formats

Crew service

Buffet

Partner & VIP

Composed & plated

Plated service for partner and VIP guests — composed to order and carried to the table.

On station

Individually packed

Grab-and-go and driver meals packed individually and labeled.

Beverages and plate and smallware service are quoted separately.

The race-week program

Every meal comes out of a licensed commercial kitchen, temperature-logged, and served in your paddock space, every day of race week. Menus rotate daily, and final menus are agreed with you in advance around your headcount, schedule, and dietary needs.

Day One
Arrival & Setup
Day Two
Practice
Day Three
Qualifying
Day Four
Race Day
Day Five
Race Day
  • 1Two proteins
  • 2One starch
  • 3One vegetable
  • 4One salad
  • 5One vegan course · optional
Food safety

Licensed commissary production. Hot held above 135°F, cold below 41°F; temperatures logged at pack-out, arrival, and close.

Dietary

Vegan course daily. Gluten-free, dairy-free, halal, and allergen-specific plates with advance notice.

The team

A crew of career traveling chefs and operators, assembled for race-week service — with race-week experience across Formula 1, IndyCar and IMSA paddocks around the country.

MP
Matthew Pickering
Founder and CEO
GO
Gregory Osborn
Co-Owner and CFO
Finance, contracts and compliance.
RB
Rone Bush
Senior Executive Chef
Forty years in professional kitchens. Sets the menus, holds the standard and leads the culinary program at every round.
HL
Heather Lynch
Director of Logistics and Operations
Runs race-week logistics end to end, and builds the donation partnerships that put surplus food to work in the communities that host each race.

Community

Each season, RaceCraft Hospitality sets aside a portion of what it earns for four organizations that support people living with ALS (amyotrophic lateral sclerosis) and people living with dementia. In the communities that host each race week, surplus food goes to local donation partners.

Series

RaceCraft travels the North American professional calendar.

INDYCAR logo

Request a quote

Set the dials to your race week — drag a gauge face, scroll on it, or use the arrow keys. We come back with a menu and a quote, usually within one business day.

50100150PEOPLE PER DAY0
Crew, drivers and guests
123456SERVICE DAYS0
Load-in through the last session
7501.5k2.25kPLATES PER WEEK0
Meal services — pick any1 on

Goes straight to RaceCraft Hospitality — mp@racecrafthospitality.com. Usually answered within one business day. No mail app needed — this sends from the page.

RaceCraft Hospitality  ·  Trackside Catering — Race-Week Service