Corporate Caterers

America’s Best Franchises (ABF) Brand Insight —
Corporate Caterers is a food business that removed the parts that make food businesses hard. Breakfast and lunch only, Monday to Friday, business clients only — no weddings, no birthday parties, no nights. There is no dining room and no retail frontage, because the kitchen only has to be somewhere the delivery vans can reach. Five employees at start-up. Franchising since 2007. The whole model is built around the owner having a life.

At a Glance

• Liquid Capital Required: $75,000 (readily available cash or cash-equivalent assets — not from borrowing, selling a primary residence, or relying on future income)
• Ownership Model: Owner-operator
• Location Type: Commissary kitchen, no retail frontage
• Time Commitment: Full-time, Monday through Friday
• Experience Required: None; no culinary background needed

About Corporate Caterers 

Jim Gass and Dennis McGinley founded Corporate Caterers in 1997 after years running large restaurants and catering facilities. They set rules at the start: breakfast and lunch only, five days a week, business clients only, and a small trained staff. Franchising began in 2007.

The system now runs more than 30 locations nationwide, which together delivered over one million meals last year. The leadership team brings more than 150 years of combined catering management experience, and Jim Gass still trains new owners personally. Territories are protected and exclusive.

Why Own a Corporate Caterers Franchise?

• No nights, no weekends, no social events — breakfast and lunch for business clients, five days a week.
• The franchisor reports average gross sales of $1,095,471, with many locations above $1 million annually.
• An 18%-plus average sales increase, with double-digit year-over-year growth reported across the system.
• No dining room, no prime retail location, no walk-in traffic — the kitchen can sit anywhere the delivery vans can reach.
• Start with five employees: a cook, a business development associate, two delivery representatives, and a steward.
• Protected exclusive territory, with the franchisor committing not to place another franchisee in your market.

Why This Opportunity, Why Now

ABF Market Analysis —
Office catering runs on a rhythm most food businesses would envy. Companies hold meetings on schedule, order in advance, and pay on terms. The same client orders again next month because the meeting happens again next month. Return-to-office policies have brought that demand back after several soft years, and hybrid schedules concentrate it — when a company brings everyone in on a Tuesday, someone has to feed them. The customer is a business, not a consumer, which changes the collection risk and the cancellation rate.

ABF Timing Insight —
Corporate Caterers has been franchising since 2007 and still runs about 30 locations, which means most of the country is open. That is unusual for a brand with two decades of operating history — the growth has been deliberate rather than aggressive. Franchise Dictionary Magazine named it to its Top 100 Game Changers. For a candidate who wants an established system without a crowded map, both conditions together are rare.

Training & Support

• Jim Gass, the founder, guides new owners through the process personally — unusual access for a brand two decades into franchising.
• In-depth initial training covers operations, the proprietary software package, and the systems that run a five-day catering kitchen.
• A customized marketing and promotions campaign is designed for your market before you open, then implemented and monitored as you go.
• Marketing tools span direct mail, referral programs, personal presentations, and catered sample functions aimed at local business clients.
• Ongoing operational, educational, and logistical support continues after launch, along with recipe development across the system.

Our Ideal Franchisee Candidate

• Strong people skills and client relationship instincts
• Collaborative team players who learn from others
• Leaders with a strong work ethic
• Self-starters who can build local business relationships
• No culinary or food training required

Who Is Not A Good Fit

• Candidates who cannot meet the liquid capital requirement without borrowing
• Anyone seeking passive or absentee ownership
• Owners who want a consumer-facing retail business
• People uncomfortable selling to corporate clients
• Candidates expecting restaurant-style walk-in traffic

Frequently Asked Questions

Q: Do I need restaurant or culinary experience?
A: No. You hire a cook. The owner’s job is building relationships with local businesses and running the operation.

Q: What are the hours?
A: Breakfast and lunch, Monday through Friday. No nights, no weekends, no holidays, and no social events.

Q: How many employees do I start with?
A: Five — a cook, a business development associate, two delivery representatives, and a steward. You add staff as volume grows.

Q: Do I need a retail location?
A: No. There is no dining room and no walk-in traffic, so the kitchen doesn’t need prime frontage. That keeps lease costs well below a restaurant.

Q: How important is the leadership team when choosing a franchise?
A: Very important. A proven model matters, but the people leading the brand matter too. During due diligence, spend time with leadership and operations—not just franchise development—and ask how they prioritize franchisee profitability, support, and long-term brand health.

Next Steps

If you are drawn to a food business with weekday hours, corporate clients who order on a schedule, no dining room to build or staff, and a founder who still trains owners himself, Corporate Caterers is worth a direct conversation. Complete the form below to request a qualification review and discuss territory availability for Corporate Caterers.

This profile represents general franchise information. Individual results may vary. Refer to the Franchise Disclosure Document for complete details.