A successful local food company is moving to a larger space in North Raleigh and has sold two of its restaurants in order to focus more on catering.
Rocky Top Catering, formerly called Rocky Top Hospitality, expects to move into an 18,000-square-foot building at 5000 Departure Drive early next year. Property records show the company bought the building for $2 million earlier this year.
It will be the largest catering kitchen in the Triangle, according to a news release from the company on Monday.
Rocky Top is moving from a smaller space it owns on Millbrook Road, but will continue to hold meetings and events there.
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In October, the company sold Twisted Fork at Triangle Town Center in Raleigh and Dean’s Kitchen+Bar in Cary to Cook Hospitality Group. The owner is now Darryl Cook, who used to manage Empire Eats restaurants.
“The time was right for this move, and I’m very excited about the direction of the company,” Dean Ogan, owner of Rocky Top Catering, said in the news release. “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.”
Rocky Top employs more than 500 full- and part-time workers and owns two event venues: 1705 East in Raleigh and Cross+Main in Youngsville.
The company is the exclusive caterer for the Blue Zone in Kenan Stadium at UNC-Chapel Hill, the university football team’s training table, the Friday Center for Continuing Education and The Daily Planet Cafe at the N.C. Museum of Natural Sciences in Raleigh. It operates Southland BBQ Catering and hosts a New Year’s Eve gala at the museum’s Nature Research Center.
The company also plans and caters private events.
Construction began Nov. 1 on the new space and is expected to finish March 31, Ogan said.