Rocky Top Catering has announced that it has acquired a new 18,000-square-foot space to serve as a commissary for the organization’s food service operations. The facility, located at 5000 Departure Drive, is believed to be the largest kitchen for catering services in the greater Triangle area and will be in operation in early 2018. Rocky Top has more than 500 full- and part-time employees, and owns two event venues: 1705 East in Raleigh and Cross+Main in Youngsville.
In order to better focus on its expanding catering business, Rocky Top Catering recently changed its name from Rocky Top Hospitality and has sold its restaurants – including Twisted Fork in Raleigh and Dean’s Kitchen+Bar in Cary – to Cook Hospitality Group. The sale closed on October 1, and experienced restaurateur Darryl Cook, who formerly managed Empire Eats restaurants, has assumed ownership of the restaurants.
In addition to being a preferred caterer for dozens of venues across the Triangle, Rocky Top is the exclusive caterer of the Blue Zone in Kenan Stadium at UNC-Chapel Hill, UNC football’s training table, the Friday Center for Continuing Education, and the North Carolina Museum of Natural Sciences. Rocky Top also operates Southland BBQ Catering and hosts the annual New Year’s Eve Gala at the Nature Research Center in downtown Raleigh.
Rocky Top Catering offers a variety of planning and catering services, both onsite and offsite, for events such as weddings, corporate meetings, reunions, birthday parties, graduation parties, chef experiences, cooking classes and more.
“The time was right for this move, and I’m very excited about the direction of the company,” said Dean Ogan, owner of Rocky Top Catering. “Our catering business has experienced steady growth over the past 10 years, with the last three years being extremely strong, and we are looking at even more growth in 2018. By putting all of our energy into catering, I and my staff can now focus exclusively on offering top-notch customized services to our clients.”
For more information or to view sample menus, visit http://rockytopcatering.com/ or call 919-850-2340.
Contact: Dean Ogan