Royal Palate Foods grew into the most internationally sophisticated kosher commissary from a truck and a shule and a catering business begun in Beverly Hills, California, in 1985.

Originally known as Beverly Hills Caterers, our company set a new standard for sophistication in kosher food to meet the cosmopolitan tastes of the community. A significant portion of our Beverly Hills market base was newly observant and combined zeal for the highest standards of kashrus with demands for the most sophisticated tastes and flavors from their pre-observant days.

Our success led our business from synagogues to the finest hotels on the West Coast. Starting from the Century Plaza in our backyard, we expanded up and down the coast including prestigious venues such as the Fairmont on Nob Hill in San Francisco, the Four Seasons in Seattle and Caesars Palace in Las Vegas. However, it was very costly to stage an event by paying us to produce it, and paying the hotel not to produce it. So we evolved to a more sophisticated and less costly approach.

In 1991, Royal Palate opened the first kosher commissary to custom prepare upscale food so hotels could buy their entire kosher menu ready to cook. This was an enormous undertaking because the entire plant, every ingredient in the plant, and each  recipe and formula, for 1,000's of menu items that contained meat or poultry, had to be pre-approved by the Food Safety and Inspection Service of the  United States Department of Agriculture. We are proud that we are able to meet the requirements of the most particular hotel chefs in America while we manage the complexities of a commissary that is under simultaneous supervision of both Federal and Rabbinic inspectors. Now hotels anywhere in the world, can offer a complete kosher banquet menu with little more investment than opening a new set of dishes. Since our program began, hundreds of hotels in smaller cities, where no public kosher venue existed, are now offering full kosher catering at competitive prices.

Once the chefs were able to provide their guests with high quality, sophisticated, wholesome, and kosher banquet food, they started asking for the same quality in room service meals for business and vacation travelers. As long as there was no Royal Palate, chefs were forced to embarrass themselves charging hotel guests for the same food that they had been served for free by their airline.