30+ pro teams. 5 leagues. 300+ 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
The reset — two training days, handled.
Starting at $96.00
4 plates
Order by Thursday · overnight Monday · arrives Tuesday
$14.99 cold-pack shipping
Our kitchen handles a wide range of ingredients including common allergens (nuts, dairy, gluten, shellfish, soy, eggs, and others). Cross-contamination is possible despite our best precautions.
In every box
MAINTAIN + BUILD, your mix
The same menu, portioned to the day — MAINTAIN · ~525 CAL · ~40G PROTEIN for skill days and recovery, BUILD · ~875 CAL · ~60G PROTEIN for the days you go harder and game nights. Take either on any day.
The chefs set every plate. Swap any of them before you order.
How your box travels
Plates go into the box chilled, straight off the line they were cooked on, and the cold holds from there. The texture that left the pass is the texture on your fork.
Every plate carries a date written by the chefs who cooked it — not a printed guess at how long food ought to last. What the kitchen puts on the label is what the label says.
Order by Thursday night and the kitchen cooks Sunday; the box leaves Monday overnight and lands Tuesday, so it never sits in a carrier weekend. When that Monday is a holiday the run moves to Tuesday and the box arrives Wednesday. We hold rather than break the chain.
Insulated build, cold chain end to end, unbroken from our walk-in to your door. It is the same standard the pro kitchens hold us to, and it is the whole reason we can leave preservatives out.
Every Training Table plate is the team menu — the food that ran through a championship season, portioned and packed for your week.
Cold-pack shipping is $14.99.
If it doesn't arrive cold, we remake it. No forms — reply to your order email with a photo.
How We Ship Cold
On the menu this week
The same dishes that ran through service, portioned two ways. Every figure below is the kitchen's own.
Order by Thursday at 11:59 PM Eastern and your box is at your door Tuesday. Miss the cutoff and it rides the following week's run rather than going out early — one run a week is what keeps the chain unbroken. Ships in an insulated cold pack, to the lower 48.
Every plate carries a date the chefs wrote when they cooked it, so the box tells you rather than a printed rule of thumb. Unpack it into the fridge when it lands and work to the dates on the sleeves — there are no preservatives in the food, and the cold chain is what does the preserving.
2 days · 4 plates — 2 plates a day for one eater. The builder opens on who is eating: answer it for a household and the box rebuilds at four or six plates a day, priced off the same menu.
It opens again with the next menu. Every box is packed to a run rather than held in stock, so a box that is spoken for is not restocked mid-week — it comes back when the new rotation does. When one is out, this page takes your email to log demand for that box, not to queue a message you wait on.
Keep it cold until you eat. Every plate arrives chilled and dated by the kitchen. Heat until internal temperature reaches 165°F.
