Institutional
Medellin Elite Catering partners with event venues that host great parties but do not run a kitchen of their own. Since 2019 we have cooked at fincas, haciendas, rooftops and hotel terraces across the Aburrá Valley and eastern Antioquia, and we have learned each kind of space's quirks along the way.
This program is for venue owners and managers: event fincas in the Envigado hills and Llanogrande, boutique hotels in El Poblado and Laureles, salones de eventos, coworking spaces with event floors and private estates rented for weddings. You get a dependable caterer to offer clients without hiring a kitchen team.
A good partnership protects your reputation as much as ours. Your clients judge the venue by the food, the service and the state of the space the next morning, so we plan all three with you before the first booking.
Plan your event
Venue partner catering means we become your recommended or exclusive caterer, with menus and packages built around your space. Your sales team sells the venue with a ready catering offer attached, and we deliver every event to an agreed standard.
The program suits venues hosting roughly 2 to 15 events a month, from 30-guest corporate dinners to 300-guest weddings. Smaller venues usually take preferred status, while fincas that book most Saturdays from October to December often prefer an exclusive agreement.
Your clients book directly with us or through you and get our standard terms: an itemized quote within 24 hours, a deposit to hold the date and a final headcount 7 days out (10 for weddings). Couples are looked after by our wedding catering team, and company bookings by our corporate event catering coordinators. Venues that prefer to sell catering inside their own packages can have us invoice the venue instead of each client.
A venue partnership takes four steps and usually four to six weeks from the first visit to the first event. Nothing is signed until both sides have tasted the menus and walked the space together.
A coordinator and our head chef walk the venue with you: the arrival route, parking for our refrigerated van, guest flow, rain cover and where a buffet or plated service line would sit. We also note evening noise limits under Ley 1801 of 2019 and any condominium rules under Ley 675 of 2001 that apply to your property.
We check whatever back-of-house space exists: power capacity per circuit, gas, water, drainage, refrigeration and a dishwashing area. If there is no kitchen, we specify a mobile setup and the minimum space it needs, usually a covered area of 4 by 6 meters close to the service door.
We design three to five catering packages for your clients, matched to your rooms, your capacities and the events you host most. Once you approve them, we produce co-branded menus for your sales team.
The partnership opens with a showcase tasting for your sales team and the planners who send you business. During the first three months we meet monthly to review client feedback and upcoming bookings.
Each venue gets a short set of packages, so your team can present catering options in minutes. They sit on a co-branded menu in English and Spanish carrying your venue's name and ours, with the dates each menu is valid.
| Package | What it includes | Staffing |
|---|---|---|
| Cocktail reception | 8 to 12 passed canapés, staff and glassware | 1 server per 25 to 30 guests |
| Paisa buffet | Full-service buffet, for example with asado al barril | 1 server per 20 to 25 guests |
| Plated dinner | Three courses with full table service | 1 server per 10 to 12 guests |
| Wedding | Food, staff and tableware, bar separate | Plated or buffet ratio, plus a coordinator |
| Open bar add-on | 5 hours, spirits with the Antioquia tax stamp | 1 bartender per 50 to 75 guests |
Every package lists what is included and which rentals (tables, linens, tents) we coordinate through partner suppliers, so clients see exactly what is in and out. Package menus are refreshed once a year in January, and events already booked keep the menu they signed.
Venues with gardens or open lawns often add a rain plan and a tent option to each package, using the approach from our outdoor event catering. Venues regularly hosting more than 150 guests get a staffing plan from our large event catering team built into the sheet.
We treat your venue as if it were ours and leave it as we found it. That standard is written into the partnership agreement, with a checklist your manager signs after every event.
Setup starts 2 to 3 hours before service, with floor protection under fryers and grills, drip trays under the barrel smoker and all hot equipment kept away from guest areas. Food and drinks stay in our own coolers and refrigerated van unless you assign us cold room space, so your fridges remain yours.
Cleanup covers the kitchen, the service areas and everything we touched: floors mopped, surfaces sanitized and waste sorted into recyclable, organic and general bins. Used cooking oil leaves with us for a registered collector under Resolution 316 of 2018, and we are out by the agreed closing time, usually within 90 minutes of the last service.
Travel time shapes each setup plan. Fincas served by our catering in Envigado routes sit 30 to 45 minutes from our kitchen, while venues in Llanogrande, Rionegro, La Ceja or Santa Fe de Antioquia are 1 to 2.5 hours away and take staffed events only.
Questions and answers
No, we do not need a kitchen at your venue. Without one, we bring a mobile kitchen: portable gas burners, our barrel smoker or grill, insulated Cambro carriers holding food above 60 °C, folding prep tables and a handwashing station. All we need is a covered area of about 24 m², access for our van and a standard power supply.
Yes, a preferred partnership leaves your venue open to any caterer your clients choose. Under an exclusive agreement we become the only caterer, and in exchange we guarantee availability on every date you sell and keep your package menus fixed for the calendar year. Many venues start as preferred and move to exclusive after a season.
Reserve your date
Send your venue's name, capacity and how many events you host a month through the quote form, and a coordinator will reply within 24 hours to arrange a site visit. Venue managers can also write to info@medellincatering.com.