Round Table Pizza Rolls Out Catering

Suppliers

November 15, 2025

byJay Trabelsi

roundtable

Jay Trabelsi

Round Table Pizza, the California-born brand now under FAT Brands, has launched a full-fledged catering program with four bundled options designed to serve groups of 10–12. Announced November 13, 2025, the move signals a broader shift across the pizza industry: catering is becoming a strategic growth lever for both legacy chains and ambitious independents.

For pizza enthusiasts, shop owners, and procurement teams alike, this is more than a menu update—it’s a roadmap to higher average order values, smarter operations, and better customer experience at scale.

What Round Table’s Catering Includes

According to the announcement, Round Table’s catering bundles are built around its specialty pies and high-velocity sides:

The Noble Spread: 1 Large Specialty Pizza, 2 Large One Topping Pizzas, 12 Twists (Garlic Parmesan or Churro), 12 Wings (Classic or Boneless), 2 Family Garden Salads (64 oz.).
Wingdom of Flavor: 1 Large Specialty Pizza, 2 Large One Topping Pizzas, 24 Wings (Classic or Boneless).
A Tale of Twists: 1 Large Specialty Pizza, 2 Large One Topping Pizzas, 12 Twists (Garlic Parmesan or Churro).
The Royal Classic: 1 Large Specialty Pizza, 2 Large One Topping Pizzas, 2 Family Garden Salads (64 oz.).

VP of Marketing Tisha Bartlett framed it through Round Table’s 65-year brand lens—“sharing a little pizza with someone you love”—and making group occasions easier. With roughly 400 units globally, this is the kind of scale where a well-executed catering program can materially shift comps.

Why Catering Matters Now: Industry Context

Catering sits at the intersection of operations, marketing, and tech. Three macro trends have made it a smart bet:

Office resurgence and hybrid events: Corporate lunches, team offsites, and community gatherings are back on the calendar. Pizza travels well, portions scale, and build costs are predictable.
Operational leverage: Catering drives higher ticket sizes, smoother production planning, and better labor efficiency when pre-scheduled.
Tech stack readiness: Modern ordering systems, delivery logistics, and loyalty integrations make catering trackable, repeatable, and profitable.

For independents and multi-units, the message is clear: if a 400-unit brand prioritizes catering, there’s opportunity—especially in local markets where you can out-service national players.

For Pizza Shop Owners: How to Launch a Profitable Catering Line

If you’re a shop owner, use Round Table’s structure as a template—and then tailor it to your operation.

1) Build bundles that print margin

Anchor each bundle with your best-performing pies.
Add high-margin sides (twists/knots, salads, cookies) to lift contribution per head.
Offer three price tiers: “Classic,” “Balanced,” and “Premium.”

Tools that help:

A modern pizza POS system to streamline orders and production.
A reliable pizza delivery software to schedule drops and optimize routes.
Marketing software to automate catering outreach and reorders.

2) Standardize production for speed

Create a dedicated catering make-line during peak times.
Pre-portion toppings and label pans for each package component.
Use a dough press or sheeter for consistent size and throughput.

Equipment upgrades worth considering:

Commercial mixers for higher dough volumes.
Dough presses for speed and uniformity.
Insulated carriers and hot bags for quality on arrival.

You’ll also want to align your oven capacity with batch times. If you’re upgrading your baking setup for dine-in/off-prem channels, the best home pizza oven knowledge still informs craft and thermal management at the shop level. Curious about gear for home R&D? Explore the latest on the market via this curated collection: best home pizza oven. For in-shop throughput, consider stone or steel decks and modular accessories: pizza stones, peels, and prep tools.

3) Price intelligently and include delivery fees

Price per head is intuitive for corporate buyers; build bundles around 10–12 servings.
Clearly separate food, delivery, and service fees to avoid friction at checkout.
Add a reorder link or QR on every box topper to capture repeat business.

4) Market like a B2B pro

Build a “Catering” page on your site with menus, lead times, and service radius.
Run geo-targeted ads around office parks and co-working spaces.
Set up monthly outreach to office managers, schools, and event planners.
Launch a loyalty perk for catering (e.g., free dessert on every 5th order).

Want a supplier short list for bulk ingredients and packaging? Browse vetted partners at The Pizza Weekly Suppliers.

For Pizza Enthusiasts: Hosting Like a Pro (At Home)

Round Table’s bundles show how to mix pies, wings, salads, and dough-based sides into a crowd-pleaser. Replicate the concept at home with a few craft-forward tweaks:

Choose one signature pie, two simpler crowd-pleasers, plus a veg-forward option.
Add a big, bright salad with a zippy vinaigrette; keep dressings on the side.
Wings: offer Classic and Boneless; bake on a pizza steel for extra crisp.
Bread twists: proof well, brush with garlic butter, finish with parmesan and herbs.

If you want reliable, chef-written doughs and topping ratios, explore recipes at Pizzaiolo.ai. For tools that elevate home bakes—pizza making tools like peels, IR thermometers, and cutter wheels—make hosting efficient and fun. And if you’re oven-curious, compare the latest best home pizza oven options for Neapolitan, NY-style, or pan.

Ingredient Inspiration: Artisanal, Seasonal, Story-Driven

Catering doesn’t have to be commodity. Premium, artisanal pizza ingredients turn a group order into an experience:

Heritage flour blends for structure and flavor
Cold-fermented dough for digestibility and depth
House-pickled veg for acidity
Finishing oils, Calabrian chiles, Sicilian oregano

For home bakers, recipe frameworks and ingredient subs are mapped out at Pizzaiolo.ai. Operators sourcing at scale should explore bulk pizza ingredients and equipment partners.

Pizza History Facts: Why Group Pizza Endures

Pizza’s postwar American boom was fueled by convenience, sociability, and value per head—exactly what catering optimizes. From 1950s pizzerias to today’s omnichannel brands, the core promise hasn’t changed: shareable, customizable, and comforting. As plant-based toppings, local sourcing, and automation evolve the category, “pizza for groups” remains timeless—because it’s built for togetherness.

Pro Tips From the Field

Batch scheduling: Lock in next-day catering by 4 p.m.; upsell dessert or beverages on confirmation.
Labeling matters: Clear allergen and topping labels reduce friction at corporate drop-offs.
Portion honesty: Underpromise and overdeliver—no one complains about extra knots.
Post-event follow-up: Send a feedback survey and a reorder code within 24 hours.
Sustainability edge: Compostable packaging and local greens can win enterprise RFPs.

If you’re building a sustainable supply chain, check packaging and produce vendors at The Pizza Weekly Suppliers.

Tech Stack: The Quiet Multiplier

Catering thrives when your tech works together:

A reliable pizza POS system to tag, track, and time large orders
Pizza delivery software for routing, driver ETAs, and proof of delivery
A customer loyalty pizza program tailored to office managers and repeat buyers

Round Table’s scale suggests this isn’t a one-off test. Expect tighter ordering flows, automated reminders, and productized bundles industry-wide.

Internal Links For Further Reading

Explore suppliers and bulk options: The Pizza Weekly Suppliers
Explore recipes and techniques for dough, sauce, and toppings: Pizzaiolo.ai

FAQs: Pizza Catering, Tools, And Sourcing

How far in advance should I schedule a pizza catering order?

24–48 hours is ideal for most shops; same-day may be possible off-peak. For recurring office lunches, set a weekly cadence.

What’s the average portion per person?

Plan 2 slices per person for multi-course menus; 3 slices if pizza is the main event. Add a salad and a dough-based side to improve balance and cost per head.

What gear improves at-home group pizza?

An IR thermometer, peel, bench scraper, and a solid pizza stone. For faster bakes and leopard spotting, consider a dedicated best home pizza oven.

Where can I find reliable dough and sauce recipes?

Explore tested formulas and style guides at Pizzaiolo.ai.

I run a shop. Where do I source bulk ingredients and packaging?

Browse vetted vendors by category at The Pizza Weekly Suppliers.

Which software helps manage catering?

Look for a robust pizza POS system with future-dated orders, and integrate pizza delivery software for routing and ETAs. Add marketing automation to drive reorders from office managers.

How can I make my catering program more sustainable?

Use compostable packaging, partner with local produce suppliers, and avoid single-use sauce packets when possible. See sustainability-minded vendors at The Pizza Weekly Suppliers.

The Takeaway

Round Table’s catering rollout validates what many operators already feel: pizza is the ultimate group format, and a well-built catering line can be a reliable revenue engine. Whether you’re a home host tinkering with dough at 70% hydration or a multi-unit operator building out a dedicated catering station, the playbook is the same—standardize, brand it, price it clearly, and make reordering effortless.

Pair that with quality ingredients, a bit of pizza history storytelling, and the right tools, and you’ll turn every group moment into a repeat customer.

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This article was inspired by content originally published on Pizza Marketplace by the Editorial Staff