Gloved hands packing hot boxed lunches in the Roundabout kitchen in Sparks

Jobsite catering · Washoe County and USA Parkway

Hot boxed lunches for Reno, Sparks and the USA Parkway corridor

We cook in our Sparks kitchen at 4:00 AM and have hot lunches staged at your site by 10:45. There are boxed meals for the crew, trays for the site office, and catered lunches for owner meetings and executive visits.

Request a tastingCall 775.747.2090

Family-owned in Reno and Sparks since 2007.

yearsNorthern Nevada and Lake Tahoe
2,500–4,000Meals boxed every service day
yearsOf 1,200–2,000 hot lunches a day for a warehouse crew on USA Parkway
1,000+Events a year, packed in and out

Packaged meals from our kitchens

Each box has 6 to 8 ounces of protein, a vegetable, a starch and a packaged dessert. Add a roll of fresh Franco bread, baked here in Reno.

Roast turkey dinner with stuffing, green beans and cranberry in a black meal box

Roast turkey dinner

Meatloaf with mashed potatoes in a two-compartment meal box

Meatloaf with mashed potatoes

Sliced steak with chimichurri and broccoli in a meal box

Steak with chimichurri

Packaging and utensilsNapkins and condimentsBilingual allergen labelsVegetarian boxes on request

For Roundabout jobsite clients

Your account, one private desk

Every jobsite client gets a private ordering page. Set tomorrow's headcount, check this week's menu, see billing and reach the catering team in one place.

Tomorrow's orderSet the count before the cutoff.
Your own menuA rotation built around your crew.
BillingEvery two weeks, net 15.
Your teamOne call to the catering desk.

Custom menus

Your crew's favorites, on your rotation.

Crew loves the fajitas? Keep them on. Need more vegetarian boxes, a Friday barbecue or something lighter in July? We build the rotation with your site team, and it shows up on your desk every week.

Crew favoritesDietary needsTheme daysSeasonal swaps
Call 775.747.2090
Pork fajitas with brown rice, pico de gallo and corn tortillas in a meal box
Kept by requestFajita Fridays
Roast turkey dinner with stuffing, green beans and cranberry in a meal box
Crew voteTurkey dinner Tuesday
Sliced steak with chimichurri and broccoli in a meal box
Theme daySteak Thursday

The road from Sparks to your site

We ran this exact schedule for seven years for a warehouse crew on USA Parkway. It works for any worksite.

4:00 AM

Kitchen opens

Cooking starts in Sparks.

8:30 AM

Out the door

Loaded and rolling.

10:00 AM

On site

Inside your delivery window.

10:45 AM

Hot and staged

Set up where your crew eats.

11–1

Lunch service

Every shift, every break.

1:30 PM

Breakdown

Packed out, nothing left behind.

Temperatures are logged at the kitchen door, on arrival and at the last box served.

Five ways to feed a jobsite

From the crew in the field to the executives on a site tour, everyone on the project is fed by the same kitchen.

A hot box lunch of roast turkey, stuffing and green beans with a roll01 · Crew

Hot boxed lunch

Hot entrées one to five days a week, delivered to the gate, the break tent or the trailer.

From $15 / person
Fresh cinnamon rolls from the Roundabout kitchen02 · Site office

Trailer and toolbox

Breakfast for safety meetings, coffee service, and trays for inspection days and long pours.

Quoted per order
A Roundabout buffet chafing dish of stuffed peppers03 · Project team

OAC and owner meetings

Premium boxed lunches or a set buffet in the conference trailer.

Quoted per order
Roundabout chefs serving guests at a catered event04 · Leadership

Executive site visits

Hosted lunches with a chef and servers, with china and linens from our rentals.

Quoted per visit
Two Roundabout chefs grilling outdoors at an event05 · Milestones

Groundbreaking to ribbon cutting

Topping-outs, safety barbecues and grand openings, with tents and tables included.

Quoted per event
A breakfast burrito cut in half with salsaA hot box lunch of roast turkey, stuffing, green beans and a rollChocolate chip cookies cooling on a rackBrown butter dessert bars cut into squares

Crew appreciation

Not ready for daily lunch? Start with a crew day

  • Breakfast burritosHot and wrapped, before the shift starts
  • Box lunch dayA hot entrée for everyone on site, for one day or once a week
  • Cookies and dessert barsDropped off to close out the day

Whatever you want to feed your crew to let them know you care.

Already here, ready on day one

Our kitchen and warehouse at 631 Dunn Circle in Sparks are minutes from I-80, and the Tahoe Reno Industrial Center is about 12 miles east.

Washoe County

Reno, Sparks, Spanish Springs, North Valleys, Verdi

Storey County

Tahoe Reno Industrial Center, McCarran, USA Parkway

Lyon County

Fernley, Dayton, Silver Springs

Carson City

Daily lunches and events

Douglas County

Minden and Gardnerville

Lake Tahoe

Incline Village and South Lake Tahoe

The Roundabout Catering team, more than 30 people, gathered at Lake Tahoe

Kitchen capacity and food safety

We cook everything in our 9,000 sq. ft. commercial kitchen, and every box ships with a label.

Roundabout cooks filling hundreds of meal boxes on the line in the Sparks kitchen

Licensed kitchens

Permitted commercial kitchens in Sparks.

Certified handlers

Every cook and packer holds a food handler card.

Temperature logs

Checked from the cook line to the last box served.

Bilingual labels

Allergens listed in English and Spanish.

Questions from site managers

Crew size, delivery, billing, allergies and how soon we can start.

What is the smallest crew you feed?

Most daily lunch programs start around 50 people. In Reno we can go lower in the slower months, and weekly lunches or a one-time crew day work for crews of any size.

How far out do you deliver?

Washoe County, the Tahoe Reno Industrial Center and USA Parkway, Fernley, Dayton, Carson City, Minden, Gardnerville and Lake Tahoe. Sites farther out are quoted one at a time.

How does the food stay hot?

We use insulated carriers and log temperatures at the kitchen, on arrival and at service.

Can you handle allergies?

Every box carries an allergen label in English and Spanish. Vegetarian and gluten-free boxes are available on request.

How is billing handled?

We invoice every two weeks, net 15. Larger accounts can get longer terms.

How fast can we start?

First a tasting, at our Sparks kitchen or on your site. Then we walk the site with you, sign the contract and set a start date.

Ready to feed your crew hot, on time, every service

  1. 1Tasting in Sparks or on your site
  2. 2Walkthrough of your site
  3. 3Contract and start date
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