In 1967 a Baltimore family (with a relative named Jay) started a business that was mainly a package liquor store and a bar. In 1977 Moe Bloom, president and founder of JRG, purchased the business from his family and started Jay’s Deli. Jay’s Deli successfully served quality sandwiches to the University of Baltimore and surrounding community. In 1985 Phillip Quick, Vice President, joined Mr. Bloom in an effort to grow the retail and catering businesses alike. In a few years, Jay’s had grown to be the caterer of choice for many corporate and higher education clients. In 1994, the two native Baltimoreans opened Viccino’s. A high quality pizza and pasta oriented Italian gourmet restaurant and carry out. The gourmet kitchens at Viccino’s began producing delicious hot food offerings for Jay’s Catering, and the combination of sandwiches, pizza, pasta, crab cakes and other delicious hot entrees fueled more success. In 2004 the same team opened XS, a sushi and Asian fusion concept full service restaurant and carry out. In 2005 Jays Catering landed its first food service contract with Johns Hopkins and opened Jay’s Wolfe St Café, a full service cafeteria and catering service for the 1 school of public health in the world. In 2006, University of Maryland liked what Jay’s was doing at Hopkins and contracted with JRG to open Jay’s Baltimore St Café: a food and beverage outlet in the new UM Dental School. Other café contracts were entered into with Johns Hopkins for other Cafes. In April of 2014 JRG contracted with Under Amour to establish a new food and beverage facility and program at their Distribution House in Curtis Bay. Then in March 2015 JRG acquired long time competitor, Biddle Street Catering & Events, in an effort to expand catering capabilities to include larger social events like weddings and mitzvahs and larger, more involved corporate events.