
Trackside catering for professional motorsport — produced in licensed commercial kitchens, delivered to the paddock, served on the team’s schedule.
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.
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.
Plated service for partner and VIP guests — composed to order and carried to the table.
Grab-and-go and driver meals packed individually and labeled.
Beverages and plate and smallware service are quoted separately.
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.
Licensed commissary production. Hot held above 135°F, cold below 41°F; temperatures logged at pack-out, arrival, and close.
Vegan course daily. Gluten-free, dairy-free, halal, and allergen-specific plates with advance notice.
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.
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.
RaceCraft travels the North American professional calendar.

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.
RaceCraft Hospitality is a service of Layer Zero Integration LLC, Medina, Ohio.