Ability Culinary began in 2015 in an apartment kitchen, where one athlete’s trust set the standard for a Washington, DC food company built around performance nutrition. Today, its Michelin-trained chefs work from a 5,250-square-foot Dupont Circle commissary, preparing individualized meals for more than 20 professional teams across five leagues and serving over 285 events a year. The company also extends that same team-kitchen approach to other athletes, workplaces, and households.
Performance Meal PrepStarted by owner-operator Jesse Batt in his parents’ Philadelphia kitchen, Performance Meal Prep prepares and delivers fresh weekly meals for people seeking convenient, clean eating—from athletes to families. The idea grew from Batt’s own frustration with undersized post-workout meals, and the company now offers portion sizes for a broad customer base, using proteins that are fresh and never frozen and sourcing locally when possible.PHILADELPHIA, PA
Territory FoodsFounded in Washington, D.C., in 2011, Territory Foods is a chef-powered marketplace that prepares and delivers ready-to-eat meals through independent kitchens in local communities. Its dietitian-guided meals are made by chefs across the country, with local sourcing and twice-weekly delivery distinguishing Territory from a centralized meal processor. The company says $9 of every meal purchased stays in the customer’s community, while its streamlined supply chain and recyclable packaging support its sustainability efforts.
Potomac Hospitality GroupPotomac Hospitality Group prepares fresh, custom-tailored food for catering events and managed dining programs across the District of Columbia, Maryland and Virginia. Based around a hand-selected team of certified chefs and creative culinarians, the Bowie company makes meals daily rather than producing them on an assembly line. Its work also extends to developing restaurant concepts and supporting operations from vendor selection through day-to-day service.BOWIE, MD
Whitsons Culinary GroupFamily-operated and minority-owned, Whitsons Culinary Group prepares and manages wholesome dining programs for schools, healthcare and residential communities, while also producing delivered meals for shelters and emergency response. Its prepared-meals operation combines handmade production with large-volume capacity, producing 690,000 meals daily across six culinary centers serving 13 states. Whitsons also brings more than 40 years of dining experience to emergency nutrition, including serving 4 million meals to rescue workers after the September 11 attacks.ISLANDIA, NY