20+ pro teams. 5 leagues. 285+ events a year. One kitchen.
From the Pass
One issue a month — what the kitchen is cooking, who it's fueling.
Building a program? Talk to the kitchen.
ABLTY HQ · 1150 Connecticut Ave NW, Suite 108 — Dupont Circle, Washington, DC
Weekly chef-prepared lunch programs for DC firms — from $25 per person, delivered by the team behind 20+ professional sports franchises.
Real prices below — no email gate in front of them.
Three levels, priced per person, per meal. The anchors are right here — no callback required to see a number.
From
Rotating chef menu, individually boxed, 1–5 days per week.
From
Menu selection, dietary accommodations, macro labeling.
From
Premium menu, plated or family-style, dedicated coordinator.
15-person minimum · 4-week starting commitment · exact quotes follow your tasting call
40+ proteins, starches, vegetables, and recovery items. Every preparation customizable to your team's dietary specs.
Headcount, neighborhood, days per week — a minute of typing, and a person (not a sequence) follows up.
A short call, then sample plates in front of the people who will actually eat them — the menu gets built from what wins.
Individually portioned, allergen-labeled, ready to eat — same crew, same window, every week.
“My professional sports nutrition sidekick for the last 10 years.”
Sue Saunders
Director of Performance Nutrition
Events a year, out of one kitchen
Within ~20 minutes of our Dupont Circle kitchen — 1150 Connecticut Ave NW.
Somewhere else? Ask anyway — routes change.
Programs start at $25 per person per meal (Team Fuel). Performance runs about $32 with menu selection and macro labels; Executive about $45 with plated formats and a dedicated coordinator. Your exact quote comes after a tasting call.
15 people per delivery and a 4-week starting commitment. Most clients run 2–3 days a week.
Downtown DC, Georgetown, Capitol Hill, Navy Yard, Arlington, and Bethesda — roughly 20 minutes from our Dupont Circle kitchen at 1150 Connecticut Ave NW. Outside the zone? Ask anyway; routes change.
Traditional Catering optimizes for volume. We cook the way we cook for 20+ pro teams: individually portioned, macro-conscious, zero stabilizers — food that has to perform at 7pm tipoff performs at your 2pm board meeting.
Daily. Gluten-free, dairy-free, vegetarian, vegan, halal, and allergen-specific plates are part of normal service — tell us once and every delivery accounts for it.
A Michelin-trained team operating a 5,250 sq ft commissary in Washington DC, executing 285+ events a year for professional sports franchises across 5 leagues.
How many people, where, and how often — that's all we need to put real numbers in front of you.