Corporate buffet with live cooking for a company team

A tailored experience

Corporate catering in Barcelona

We cook over fire in your office, industrial unit or booked venue, in front of your team. Cocktail format from €40 per guest for groups of 20 to 100 people.

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20-100 guests

250+ Verified Google reviews

150+ Events delivered

17,000+ Guests served

75+ Paellas cooked live

What the service includes and what a quote must itemise

A corporate catering quote should be readable without decoding small print. Ours itemises the menu and the number of pieces per guest, the dietary alternatives, how many chefs and waiting staff attend and how many hours they cover. It also covers the mobile kitchen, tableware, furniture and bar, plus setup, travel, clear-up and cleaning. Drinks, ice, glassware and taxes appear as their own lines rather than hidden inside the per-guest figure. Two proposals with the same price per guest can be very different services: one includes live cooking, waiting staff, tableware and clear-up, the other only the food. Compare the complete service rather than the final number.

How much corporate catering costs per person

The cocktail format for groups of 20 to 100 people starts at €40 per guest. On that basis, an event for 20 starts at €800, one for 30 at €1,200, one for 50 at €2,000 and one for 100 at €4,000. These are arithmetic calculations on the starting price, not a fixed rate: the final figure changes with the menu, service hours, staffing, setup, drinks and the characteristics of the venue. For small groups you need to review minimum team sizes, travel and setup. Above 50 guests, the number of waiting staff and cooking stations weigh more. Our Barcelona catering price guide breaks it down.

Cocktail, live cooking, buffet or seated meal

A cocktail works when you want people to move, change groups and try several bites; there you watch the number of support points and the pace of the trays. Live show cooking turns preparation into the focus of the event, and what gets reviewed is extraction, power, safety and sightlines. A buffet gives autonomy and variety in exchange for managing queues, replenishment and crossing routes. A seated meal suits speeches or awards, and calls for furniture, service timings and a front-of-house team. They combine well: cocktail welcome, live cooking, and a dessert course served at the table. Paella cooked on site works for up to 200 people and suits courtyards, terraces and gardens.

How a corporate event menu is built

A company menu is designed as a sequence, not a list of dishes. The welcome has to come out fast: a drink and easy bites while the rest of the team arrives. Cold and hot preparations then alternate, with the live cooking held back for the moment of highest energy. Variety is not about stacking similar references but about changing temperatures, textures and ways of eating: something fresh, something crisp, a vegetable dish with real identity and a main finished on the spot. The dessert can stay light if a bar or conversation follows. If the event has a running order with speeches, awards or music, share it with us: no important dish should land during an interruption.

Catering inside your own office: what we check first

Hosting at the company saves travel, but a large room is not the same as a workable space. Before closing the proposal we review where the cooking happens, how the equipment gets in and what activity continues around it. We look at electrical power, water points, ventilation, surfaces that need protecting and a discreet route for the team. Also loading access, parking, the lift and the distance to the event area. Then capacity, toilets, accessibility, cloakroom and emergency exits. Stairs, loading distance, the absence of a kitchen or the lack of cover can call for extra equipment, and it is better to know before the day. Send us photos or a short video of the access and service area and the proposal will be far more accurate.

Setup outside working hours

We cover breakfasts, lunches, afternoons and dinners, and coordinate setup outside core hours so the working day is not interrupted. We work in offices, industrial units, terraces and external venues. We bring the mobile kitchen, griddle, grill and all required equipment, so we do not depend on the space having a kitchen. We arrive, set up, cook, serve and leave the area clear. If the event is in a rented venue, confirm what the rental covers: kitchen, tables, chairs, tableware, cleaning, security and curfew. Coordination between venue and caterer needs one clear owner on each side, and we always work with a single point of contact at your company.

Catering for film shoots in Barcelona

A shoot eats when the schedule allows, not when the clock says so. We work with a mobile kitchen, so we set up on location without depending on an existing kitchen, and we fit the service to whatever hours the crew keeps, whether breakfast, lunch, afternoon or night. Setup is coordinated outside the shooting block. In industrial units, courtyards and outdoor locations we check flooring, lighting, temperature, toilets and accessibility before confirming the format. Standard formats cover 20 to 100 people. For larger crews, tell us and we will assess it. When a shoot runs long, the critical point is not the menu but replenishment and service pace, and that gets planned in advance.

Coffee break, working breakfast and afterwork

A coffee break is a short pause with a concrete job: getting people back with focus. Coffee, bites and timing matched to the programme, with vegan and gluten-free options built in from the start rather than added at the end. A working breakfast behaves the same way but opens the day and benefits from a little more substance. An afterwork changes register: cocktails, a bar and food that invites people to stay. At conventions and trade fairs the venue sets the rhythm, so we fit the breaks to the programme to sustain the team's energy across the day. In every case, equipment, setup and clear-up sit inside the same proposal.

Diets, allergens and alcohol-free options

Dietary needs are not solved with an improvised plate at the end. Ask your team for the information with a deadline, separate allergies from preferences and send it in an orderly form: name, specific need and possible traces. We design alternatives that follow the logic of the menu rather than an isolated fix, so that guest experiences the same sequence as everyone else. We work with vegan, vegetarian and gluten-free options. At a cocktail, signage and the front-of-house team are decisive because trays circulate; at a seated meal, an up-to-date table plan. If there is meaningful cross-contamination risk, it has to be discussed explicitly: the venue and the mobile kitchen determine what can be guaranteed. Include alcohol-free options that go beyond water and soft drinks.

Where we work and with what produce

We serve the Vallès Occidental, Vallès Oriental, Barcelona city, the Baix Llobregat and the Maresme. That includes Terrassa, Sant Cugat, Rubí, Cerdanyola, Sant Quirze, Barberà, Granollers, Mollet, Martorell, Sant Boi, Cornellà and El Prat, among other towns. We work with local, seasonal produce from suppliers in Barcelona and Sabadell, and we cook at the event: no transported trays, nothing pre-cooked. If you are after a team activity, we develop it on team building catering, and for December there is our guide to the company Christmas dinner. On our case studies you can see a team building with live fire cooking for a team of 80 in a company space.

Rollo Privado

Everything planned so you can enjoy it

A clear starting price

Cocktail format from €40 per guest for groups of 20 to 100 people.

Venue review

We check access, power, ventilation and service routes before closing the proposal.

Setup without interruption

We coordinate arrival and setup outside core working hours.

One single quote

Kitchen, front of house, tableware, setup, travel, clear-up and cleaning in the same proposal.

20-100 guests

How we turn an idea into an experience

1
Tell us the plan
Date, venue, guest count and the atmosphere you want.
2
We design the proposal
Menu, format, team and setup tailored to your event.
3
We cook live
We arrive fully equipped, serve and leave the space tidy.

FAQ

Frequently asked questions

01How much does catering for a company meal cost?

The cocktail format for 20-100 people starts at €40 per guest. As an arithmetic reference, 20 people would be €800, 50 people €2,000 and 100 people €4,000. It is not a fixed rate: the final price depends on the menu, timings, staffing, setup, drinks and the venue.

02Can you cook inside the office?

Yes. We bring a mobile kitchen, griddle and grill, so the space does not need its own kitchen. Before confirming the format we validate ventilation, surface, access and the building's rules.

03What do you need from the company's space?

We review electrical power, water points, ventilation, surfaces that need protecting and the team's route. Also loading access, parking, the lift and the distance to the event area. Photos or a short video of the access let us spot needs that an address cannot show.

04Can you set up outside working hours?

Yes. We cover breakfasts, lunches, afternoons and dinners, and coordinate setup outside core hours so the working day is not interrupted.

05How do you handle allergies and intolerances?

We collect the information before closing the menu, with name, specific need and possible traces. We design equivalent alternatives that follow the menu sequence, and we work with vegan, vegetarian and gluten-free options. If there is meaningful cross-contamination risk we discuss it explicitly, because the venue and the mobile kitchen determine what can be guaranteed.

06How far in advance should we book?

We recommend getting in touch two to three weeks ahead. For December and other peak dates, one to two months.

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Share the essentials and we will reply with a clear proposal designed for your venue.

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