Frank’s Catering (Frank’s), one of London’s oldest family-owned catering businesses, has appointed same-day delivery specialist Gophr to support its growing operation as demand outpaces the capacity of its in-house fleet.

Founded in 1980 as a single Hammersmith coffee shop, Frank’s has grown into a trusted provider for events, offices and hospitality venues across the capital. With its in-house fleet now operating at full stretch, the partnership with Gophr will ensure Frank’s can take on more work without compromising the freshness, reliability or sustainability standards that underpin the family business.

The partnership will see Gophr supporting deliveries that fall outside Frank’s existing reach, including longer-distance drops, last-minute requests and peak-time overflow orders. The service will support everything from office catering to larger event deliveries serving 10–200 people.

Sustainability is a key shared priority for both Gophr and Frank’s. Frank’s uses fully recyclable, plastic-free platter packaging and prides itself on fresh, locally sourced ingredients. Gophr’s locally based courier network will help minimise unnecessary road miles and maintain temperature-sensitive quality throughout the supply chain.

The collaboration is designed to give Frank’s the operational breathing room to continue expanding into new geographies, as well as service types, in a cost effective and sustainable way. Success will be measured through delivery performance, consistency during peak periods and customer satisfaction as order volumes increase.

Sam De Conto, Director at Frank’s, said: “Keeping our food fresh and on time has always been non-negotiable for us. As the business has grown, we’ve reached the point where relying solely on our own vans would limit what we can say ‘yes’ to. Gophr lets us protect and better the standards our customers expect while giving us the breathing room to grow without compromise.”

Steve Allen, Strategic Accounts Manager at Gophr, said: “Frank’s has built its reputation on care and consistency. Our job is to slot in behind its operation and make the peaks feel predictable, whether that’s an early-morning boardroom breakfast or a 200-person event across town. It’s a natural fit between their kitchen expertise and our local delivery network.”