Coffee break
Proper coffee, sweet and savoury pastries, fruit and juices. Set up between sessions and cleared without anyone looking up. If the break is fifteen minutes, it’s served and cleared in fifteen.
Corporate and MICE catering in Tenerife
Let the food be the one thing that doesn’t cause problems
Coffee breaks, conferences, launches, meetings and company dinners. We work around the schedule, the pace of the event and each team’s needs, with service that’s quick, professional and discreet.
And if the gathering is something less conventional — a barbecue out in the open, lunch at a country estate or a meal on board — we’ll take the catering there too.
Formats
Seven ways
Seven ways
01
02
Working lunches
For the everyday: offices, training days, sites, long shifts. A menu that rotates so nobody eats the same thing twice in a week, on platters or individually boxed, delivered on time.
03
Conference lunch
Buffet or table service for large groups, on the dot because there’s an agenda afterwards. Service routes designed so two hundred people eat without queues.
04
Cocktail reception
Launches, openings, awards and afterworks. Canapés you can eat standing with one hand, plus as many live cooking stations as you like.
05
Company dinner
Christmas, year-end or celebrating results. Served at the table or informally standing, with a bar if the night calls for it.
06
Boat trips
Eating on board has its rules: tight space, no kitchen and the sea moving. We work with formats built for that.
07
Bespoke services
Anything outside the boxes above: made-to-measure live cooking stations, a barbecue at a picnic area, cookery workshops, team building at an estate, open days. If you can get there, we can set up there.
What we solve
What actually worries the organiser
At a corporate event the food is almost never the point, but it’s the first thing people notice if it fails.
01
On time means on time
The coffee is ready when the session ends, not ten minutes later. We work from the event’s run sheet, not an approximate hour.
02
Venues with nothing
Rooms without a kitchen, warehouses, rooftops, estates without water or power. We arrive with equipment, furniture, staff and whatever it takes to build from zero.
03
Allergies and intolerances
Identified dish by dish and managed on the floor, not solved with a last-minute salad.
04
One point of contact
One person from start to finish, and someone in charge on the day.
05
Peace of mind is part of the catering
Health registration, HACCP plan, insurance, licences, batch traceability and allergen control, plus whatever your procurement department asks for. Not the flashiest part of an event, but one of the most important.
06
Discretion
A team that comes in, serves and disappears. Uniformed, quiet, and never crossing in front of a screen mid-presentation.
How to ask
Three details and there’s a proposal
01
When
Date, time and length of the day. If there’s a run sheet, we’ll read it.
02
How many
Number of attendees and any special diets, allergies or intolerances.
03
Where
The venue and what it has: kitchen, water, power and access.
Quote
Tell us what you need
We’ll give you a solution matched to your needs so the service is a success.