Medellín event catering since 2019
Medellin Elite Catering has cooked for Medellín since 2019, and recurring contracts now run alongside the weddings and parties we are known for. Schools, campuses, sports clubs, plants and event venues come to us when they need the same quality on day 90 as on day one.
This section covers every kind of repeat service we run: daily school lunches, conference coffee for faculties, recovery meals for squads, shift meals on construction sites and weekly meal prep for busy households. Each sector has its own page with menus, logistics and service details.
Events since 2019, up to a 900-guest corporate year-end party, taught our kitchen to scale up, plan ahead and hold food safely. Contract work adds a layer of discipline on top: fixed menu cycles, portion specs written in grams and a monthly report you can hand to a board or a safety officer.
Plan your event
Institutional catering is food served on a schedule, under a contract, to the same group of people. It might be 120 lunches every school day, breakfast and lunch for a 60-person crew, or catering on call for every event a venue books.
Most contracts run five or six days a week, with Sunday service available for venues, tournaments and plants that operate at weekends. Our standard minimum term is six months, which matches one school semester or a typical construction phase.
Recurring service begins at 30 meals per service day, the volume that keeps a dedicated cook, a fixed delivery route and a menu cycle running smoothly. Each quote depends on the daily count, the number of service days, the menu cycle and the length of the term, and you can start one through the quote request page.
We serve seven kinds of recurring client, and each one needs a different kitchen rhythm. The table shows the typical format, how often we serve it and where to find the full details.
| Sector | Typical service | Frequency | Details |
|---|---|---|---|
| Private and international schools | Hot lunch, mid-morning refrigerio, allergy-coded trays | Every school day | School meal catering |
| School communities and parents' associations | Field days, bazaars, graduations, parent galas | 6 to 12 events a year | School event catering |
| Universities and research groups | Conference coffee, faculty lunches, receptions | On call, often weekly | University catering |
| Clubs, academies and visiting teams | Pre-match and recovery meals, tournament feeding | Training blocks and tournaments | Sports team catering |
| Professionals, expats and remote workers | Portioned weekly meals delivered to the door | Twice a week | Meal prep service |
| Event venues, fincas and boutique hotels | Preferred-caterer packages for venue clients | Per booking | Venue partner catering |
| Plants, warehouses and construction sites | Shift breakfasts, lunches and night meals | Daily, every shift | Worksite catering |
Offices that want a daily staff lunch without a full canteen contract usually fit better under our corporate lunch catering, which runs order by order. Events for the same organizations, such as a year-end party or an awards night, sit with our corporate catering team.
A cycle menu is a set of daily menus that repeats after a fixed number of weeks, usually four to six. It keeps variety high for people who eat with us every day, and it lets our kitchen buy, prep and portion each dish in advance.
We build each cycle around the group it feeds: five weeks for schools, so a dish never lands on the same weekday twice in a month, and four weeks for worksites with heavier plates. Colombian staples anchor the menus (frijoles with rice and tajadas, sudado de pollo, sancocho on Fridays, an arepa with every breakfast), with grilled fish, pasta and salads mixed in, and seasonal swaps when mango, lulo or guanábana are ripe and plentiful.
Every cycle is reviewed by a registered nutritionist (nutricionista dietista) before it goes live. Portions are written as gram specs per age group or job type, for example 60 g of cooked protein for a preschooler, 100 g for a teenager and 150 g for a crew doing heavy work, and our cooks weigh a sample plate at every service.
Contract clients need paperwork as well as food. Procurement teams, school boards and site safety officers tend to ask for the same five things, and we have them ready before the first meal.
A note on public schools: the Programa de Alimentación Escolar (PAE) is Colombia's public school feeding program, contracted by municipal and departmental governments through public tenders with their own technical rules. We do not operate PAE contracts. Our school work is with private, bilingual and international schools that hire a caterer directly.
Every contract follows the same four steps, and most clients move from first visit to daily service in three to four weeks. You can begin through the quote request page or by writing to info@medellincatering.com.
A bilingual coordinator visits your school, campus, plant or venue to see where food will be received, held and served. We check kitchen equipment, power, water, storage, access for our refrigerated van and how many people eat in each sitting.
Before any long contract, we serve a trial week with the proposed menu, portions and delivery times. Your managers and your diners give feedback on taste, portions and timing, and we adjust the cycle menu before anything is signed.
The agreement fixes what you can measure: the delivery window (for example, lunch on site by 11:30 a.m. with a 10-minute tolerance), portion specs, the menu cycle, the minimum daily count and the cutoff for changing numbers. It also sets the term, the contract review date and the notice period.
At the end of each month you receive a short report with meals served by day, any late deliveries, temperature log readings and every complaint with how we closed it. Schools and companies use it for board meetings, procurement reviews and SG-SST audits.
Questions and answers
Our minimum contract term is six months, preceded by a trial week. After the first term the contract renews month to month, and either side can end it with 30 days' written notice. For one-off or seasonal needs, such as a single tournament or a conference, we work per event instead.
Yes, we can staff and run your existing cafeteria, or deliver hot food from our own kitchen if you have no cooking space. In the on-site model our cooks work in your kitchen with our recipes and small equipment, while in the delivered model food travels in insulated Cambro carriers and is served from chafing dishes. The site visit shows which model fits your space and headcount.
Reserve your date
Send your sector, daily headcount and service days through the quote form, and we will reply within 24 hours to book a site visit. Prefer email? Write to info@medellincatering.com.