Institutional
Worksite and Industrial Catering in Medellín
Medellin Elite Catering feeds the people who build, make and move things: crews on construction sites, operators in manufacturing plants and teams in logistics warehouses across the Aburrá Valley. We have cooked in Medellín since 2019, and a 900-guest year-end party taught us how to produce volume without letting quality slip.
Industrial catering is about reliability first. A breakfast that arrives 40 minutes late holds up a whole crew for 40 minutes, and a cold lunch on a site without a canteen sends the crew to the street vendors at the gate.
We serve companies that want a proper canteen without running one themselves: hot meals delivered in insulated carriers, or our cooks staffing the company dining room. Both come with BPM food safety, SG-SST paperwork and plates built for physical work.
- Itemized quotes available
- Bilingual English and Spanish coordinators
Plan your event
Our Worksite Catering
Worksite catering provides daily meals for workers at their place of work, under a recurring contract. We deliver to plants, warehouses and construction sites, or run your on-site dining room, Monday to Saturday and on Sundays whenever your site works.
Most sites we serve sit in the valley's industrial belt: Itagüí along the Autopista Sur, Guayabal and Barrio Colombia in Medellín, the La Estrella and Sabaneta corridor, and the plants of Bello and Caldas. Sites on our catering in Itagüí routes receive lunch 30 to 45 minutes after it leaves the kitchen, still well above 60 °C.
Contracts start at 30 meals per service day and are invoiced monthly. Each quote depends on the daily count, the number of shifts, the distance from our kitchen, the protein mix and whether we cook on your premises.
Smaller crews and offices that order a few times a month are better served by our corporate lunch catering on an order-by-order basis. When the same company needs a year-end party for its whole workforce, our large-scale event catering team plans it separately.
Feeding Every Shift
We cover all three shifts, with meals timed to your break schedule rather than our kitchen's. The table shows a typical plant running three eight-hour shifts.
| Shift | Meals and times | Typical menu |
|---|---|---|
| Morning, 6:00 a.m. to 2:00 p.m. | Breakfast 5:30 a.m., lunch 11:30 a.m. | Huevos pericos, arepa, caldo de costilla, hot chocolate; then soup, rice, beans, protein, salad and juice |
| Afternoon, 2:00 to 10:00 p.m. | Lunch 1:30 p.m., snack 6:00 p.m. | Sudado de res with rice and maduro; sandwich, fruit and tinto |
| Night, 10:00 p.m. to 6:00 a.m. | Dinner 9:30 p.m., snack 2:00 a.m. | Hot dinner with soup and a full plate; packed sandwich, yogurt and fruit |
Night shifts get a full hot dinner, not reheated leftovers. We cook it in the afternoon, deliver it in Cambro carriers by 9:30 p.m. and send the packed early-morning snack in the same run.
For sites that only need a reliable start to the day, our breakfast catering menu works as a stand-alone contract. Our office keeps Monday to Saturday hours, but drivers and cooks work to your shift calendar.
Running Your On-Site Dining Room
If your company already has a dining room and kitchen, we can staff and run it as your food service concession. We provide cooks, kitchen assistants and serving staff and manage purchasing, menus and hygiene, while you keep the space and the major equipment.
Staffing follows the meal count. A hot line serving 200 lunches in two sittings typically needs a lead cook, two cooks, three kitchen assistants and a dishwasher, scheduled within Colombia's maximum working week, which Ley 2101 of 2021 brought down to 42 hours in 2026.
Hygiene runs on written routines: a daily cleaning plan, fridge temperature logs twice a day, pest control records, water tank cleaning dates and a sanitizer strength check before each service. These are the records a municipal health inspector asks for, and they stay in the dining room where your team can see them.
Meals for Physical Work
Manual workers need more energy and protein than office staff, often 2,800 to 3,500 kcal a day for heavy construction or loading work. We plan the main meal to supply about a third of that, with 35 to 45 g of protein, and adjust portions to each site's workload.
| Type of work | Lunch energy | Protein | Starch portion |
|---|---|---|---|
| Light (assembly line, quality control) | 700 to 850 kcal | 30 to 35 g | 180 g cooked rice or equivalent |
| Moderate (warehouse, machine operation) | 850 to 1,000 kcal | 35 to 40 g | 220 g |
| Heavy (construction, loading, foundry) | 1,000 to 1,200 kcal | 40 to 45 g | 260 g plus arepa or potato |
The base is the plate workers in Antioquia already know: soup, rice, beans or lentils, a protein, ripe plantain, salad and a jugo natural. We limit fried food to twice a week, offer a lighter plate every day for workers who ask, and add extra fluids during the dry months (December to March and June to August), when dehydration on open sites is a real risk.
Safety and Compliance on Site
On your site, we follow your safety rules as well as our own. Our food handling meets Resolution 2674 of 2013 (BPM), and our SG-SST lead coordinates with your safety officer before the first delivery.
- Induction and PPE: every staff member attends your site induction and wears the protective equipment you require (helmet, safety boots, vest), plus hair covers and aprons for food handling.
- ARL and social security: all our workers are affiliated to an occupational risk insurer (ARL), health and pension, and the monthly PILA payment list goes to your contractor control team.
- Task documentation: a risk matrix for our activities, an emergency plan for the dining area, gas and electrical checks for cooking equipment and current fire extinguisher inspections.
- Food safety records: temperature readings at every delivery, and a sealed reference sample of each dish kept chilled for 72 hours in case of an illness complaint.
When an audit or inspection is scheduled, your safety officer can request any of these records and receive them the same day.
Questions and answers
Worksite FAQs
Can you deliver to construction sites without a kitchen?
Yes, we deliver hot meals to construction sites with no kitchen at all. Food travels in sealed, insulated Cambro hot boxes that keep it above 60 °C for up to 4 hours, and our team serves it from a portable line on folding tables under a canopy or in the site's rest area. You only need a covered spot near the gate and a handwashing point, which we can supply if the site lacks one.
Do you provide night-shift meals?
Yes, we provide night-shift meals on every day the site operates, Sundays and public holidays included. Dinner is cooked fresh in the afternoon and arrives hot by 9:30 p.m., with a packed snack for the early-morning break delivered at the same time.
Reserve your date
Feed Every Shift on Your Site
Send your site location, shift pattern and daily headcount through the quote form, and we will reply within 24 hours with a menu cycle and an itemized quote. Procurement and HSE teams can also write to info@medellincatering.com.
- Itemized quotes available
- Menus, staff, tableware, setup and cleanup in one quote
- Food-handler certified team and labeled allergens on every tray
- Monday to Saturday
- 8:00 a.m. to 7:00 p.m.
- Sunday
- Closed (events still run)