Corporate
Medellin Elite Catering plans and serves the food at company events across Medellín, from a two-hour board meeting to a three-day congress. We have run corporate events since 2019, and our largest, a year-end party for 900 employees, set the scale our kitchen and staff are organized around.
The people who book us are HR managers, marketing and brand teams, executive assistants and event agencies working for national and foreign companies. They need the same things every time: a menu that suits a mixed team, service that runs to the agenda, and documents their finance department accepts on the first try.
Our bilingual coordinators have worked inside convention halls, hotel ballrooms, rooftop terraces and open-plan offices. That experience shows in the details, such as where to put a coffee station so it does not block a registration desk, or how many canapé trays a launch for 300 really needs.
Plan your event
We cater company events for 20 to 900 attendees, with every format from a coffee break to a seated gala dinner. One coordinator stays with the event from the first brief to the final invoice and is on site on the day, so the person who planned the timings is the one who keeps them. We serve venues in El Poblado, Laureles, Envigado and Sabaneta, and travel to Rionegro and Llanogrande for staffed events.
Our quote normally bundles the menu, the kitchen and service team, hot-holding equipment, tableware, setup and the cleanup afterwards. Furniture, linens, staging and tents are coordinated through our partner suppliers and listed as separate lines, which makes it easy for your team to compare and approve each line.
Most companies come to us for one event and stay for the year: a training in March, a launch in June, the Christmas party in December. For everyday meals between those events, our corporate lunch catering service handles office lunches and lunch boxes.
Each type of company event has a different rhythm, and the catering has to follow it. These are the four we serve most often.
Conferences need food at fixed times for a crowd that has 15 to 20 minutes per break. For multi-day congresses at Plaza Mayor or a hotel event center, we run morning coffee, a mid-morning refrigerio, a buffet or boxed lunch, an afternoon break and, on the last day, a closing cocktail. Two buffet lines per 100 attendees keep lunch inside a 60 minute slot.
Launches are judged on how the room looks in photos, so the food has to work as part of the brand. We design canapés in your brand colors, name a signature cocktail after the product and add live stations, such as a ceviche bar or an arepa griddle, that draw guests toward the display.
Trainings and board meetings need food that arrives quietly and does not interrupt. We set up during a session break, serve in-room plated lunches for boards of up to 20, and deliver labeled lunch boxes for workshops where people eat at their desks.
Office parties cover birthdays, promotions, anniversaries, team wins and farewells. We bring grazing tables, cocktail canapés or a taco or asado station, with an open bar or bar by consumption served by our bartenders at 1 per 50 to 75 guests.
A multi-day program works best when every meal is planned on one schedule from the start. We build a service grid with your agenda, then confirm it in writing so the venue, the agency and our kitchen all work from the same document.
| Day | Session | Service | Headcount |
|---|---|---|---|
| Day 1 | 7:30 a.m. registration | Coffee, juice, pandebono and fruit | 250 |
| Day 1 | 12:30 p.m. lunch | Buffet, two lines per 100 | 240 |
| Day 2 | 10:30 a.m. break | Refrigerio: sandwich, fruit, drink | 250 |
| Day 2 | 1:00 p.m. lunch | Lunch boxes for breakout rooms | 230 |
| Day 3 | 6:00 p.m. closing | Cocktail with canapés and bar | 180 |
The headcount you confirm 7 days before the event is the count we bill for each service. Each morning, send us the registration figure by 9:00 a.m.; if attendance is higher than planned, we add portions as long as the kitchen can produce them.
Every corporate menu we write covers vegetarian, vegan and common allergy needs by default, because a team of 200 nearly always includes them. We plan about 15% of portions as vegetarian, offer at least one vegan and one gluten-free main, and keep a few allergy-safe meals packed separately with the attendee's name.
Each dish carries a tent card in English and Spanish listing its main allergens, such as nuts, gluten, dairy, egg and shellfish. International teams appreciate knowing what is in a dish like bandeja paisa or ajiaco before they try it, and Colombian staff appreciate the same for a Thai curry.
For guests with medical allergies, our allergy-friendly catering procedures apply: separate preparation, sealed containers and a named label. If you collect dietary data at registration, share the export with us 7 days ahead and we will match each request to a meal.
We complete supplier registration before the first event, usually within a week of receiving your vendor form. The pack includes our RUT, Chamber of Commerce certificate, bank certificate, food-handler certificates for the assigned staff, and proof that staff working at your venue are covered by social security and ARL.
Events are invoiced electronically through DIAN, with your purchase order number, internal department code and any withholding taxes your company applies. One-off events are reserved with a deposit and the balance is due 7 days before, while companies with a corporate account can be invoiced on the payment terms agreed in their contract.
For conferences above 500 guests, see our large-scale event catering service, which covers production kitchens on site, staffing ratios and logistics for big venues.
Questions and answers
We can when the venue allows external caterers, and the event organizer should confirm that first, because large convention centers often work with approved or in-house food operators. Where outside catering is permitted, we send our documents to the venue's operations team, agree loading times and kitchen access in advance, and follow their rules on power, gas and waste. Hotel ballrooms usually require their own catering, while offices, terraces and many event spaces in Ciudad del Río and Sevilla welcome us.
We provide our RUT, a recent Chamber of Commerce certificate of existence, a bank certificate, food-handler certificates for the cooks and servers assigned to your event, and proof of social security and ARL cover for staff working on site. We also send a written description of our food-safety procedures under Resolution 2674 of 2013. Invoices are issued electronically and validated by DIAN.
Reserve your date
Share the agenda, the venue and the expected attendance for each day, and a coordinator will turn it into an itemized service plan within 24 hours. Agencies can also send briefs directly to info@medellincatering.com.