Celebrations ·
Event catering allergens: what to ask for in writing
What allergen information must a caterer provide? Coordinate menus, records and individual meal delivery for an event in Spain.
Contract catering
Contract catering in Alicante
Everyday meals for centres and companies. We cook every day in our kitchen in Aspe and deliver on time. The same traditional cooking we sell in our shop: soups and pulses, rice dishes and stews, in whichever format your centre needs.
Scope
What the daily service includes
Contract catering covers daily cooking and delivery at the agreed time. You choose the delivery format; we cook, transport with temperature control and adjust quantities week by week.
- Rotating traditional menu, agreed with the centre
- Delivery at the agreed time, with temperature control in transit
- Allergy and diet card per person, reviewed at the start
- Weekly adjustment according to real consumption
Three delivery options
In the format that suits you
- In gastronorm trays
- Food cooked and delivered in trays, ready to serve at the centre.
- Plated at your premises
- We cook in our kitchen and plate up on site.
- Ready on the table
- Each portion labelled with the diner’s name, so service needs no waiting.
How it works
How the service is organised
- We define the calendar, diets and quantities.
- We cook every day and deliver at the agreed time, with temperature control during transport.
- We adjust each week according to what is eaten.
Each person’s allergies and diets go on a card we review with you.
Where we deliver
Daily delivery areas
Daily contract catering is delivered in Aspe, Elche and the Vinalopó area.
Event catering (paellas, fiestas, companies) has a different radius — the whole of Alicante province plus trips to Valencia, Murcia and Albacete — and is quoted separately.
For a one-off event at the centre, see also corporate event catering.
The kitchen
Home cooking, made at scale
Rotating menus with what we have always cooked: lentils, stews, rice dishes, pork in tomato, broad beans with ham, potato omelette. Everything leaves a kitchen with a convection oven and batch production, which lets us cook for many without losing the taste of home.
For whom
Who we already cook for
- Day centres
- Care centres
- Training companies, for students and staff
- Event rooms and venues that need a kitchen
Corporate events →Everyday cooking
Questions
Frequently asked questions
Which areas do you deliver daily meals to centres in?
Daily contract catering leaves our kitchen in Aspe for Aspe, Elche and the Vinalopó area.
What is the minimum number of portions per day?
It depends on the centre and the delivery format. Tell us how many people you are and the service times, and we’ll say whether the volume fits our kitchen.
How do you handle allergies and diets in a centre?
Each person has an allergy and diet card. We review it with you when the service starts and update it when it changes. With plated meals ready on the table, each portion is labelled with the diner’s name.
Is the menu fixed for the whole month?
We work with rotating traditional menus (lentils, stews, rice dishes, pork in tomato, broad beans with ham, potato omelette…) and adjust each week according to what is eaten. The exact calendar is agreed with the centre.
Do you also do one-off team meals or celebrations at the centre?
Yes. Daily service is one line; if you also need a team meal, an anniversary or an event, see our corporate events catering. Those are quoted separately.
As well as the everyday menu, do you need a team meal or a celebration at the centre? See corporate events.
Direct contact
Let’s talk about your centre.
Tell us how many people you are and what you need, and we’ll prepare a proposal. Or call us and we’ll talk it through.
Resources
Glossary terms
Cold chain in catering
The cold chain in catering means controlling the temperature of chilled food from the moment it is made until it is served, transport included.
LogisticsHACCP (APPCC)
HACCP (Hazard Analysis and Critical Control Points; APPCC in Spanish) is the system a food business uses to identify and control its hygiene risks.
Regulations and allergens