Corporate Catering & Business Events
Coffee breaks, buffets, staff restaurants and one-off events for multinationals, institutions and public administration. Corporate-scale volume and operational pace.
Corporate Catering in Málaga
Corporate catering · Málaga and the Costa del Sol
Gastronomic operations for businesses, hotels, weddings and contract catering in Málaga.
Smart Catering operates from a single operational platform: corporate catering for businesses and institutions, food & beverage services for hotels, and contract catering across Málaga and the Costa del Sol.
We don't sell catering: we sell operational capacity.
Smart Catering Málaga operates culinary services that meet the demands of 5★ hotels, multinationals and top-tier corporate events. Our kitchen comes from Galvin at Windows (Hilton Park Lane, London) and applies that standard to every operation we produce on the Costa del Sol.
We don’t sell catering per event: we sell consistent operational capacity. Certified team, HACCP traceability, multilingual coordination with hotel and corporate procurement teams, and the same central kitchen that backs our three divisions.
For clients who need their culinary service to run like any other operation in their business — no surprises, no quality variations, no management on their side.
Proven operational capacity for businesses, hotels, weddings and contract catering in Málaga
Cuisine led by Harri Archanco, with a background at Galvin at Windows (Hilton Park Lane, London), the Michelin-starred restaurant of the Galvin group.
Haute cuisine standard
Cuisine signed by Harri Archanco
The same gastronomic rigour, the same attention to detail and the same level of excellence in every service. From coffee breaks and 20-person meetings to congresses and large productions for more than 1,000 guests.
Because the size of the event changes. Our standard never does.
Own infrastructure
Central kitchen and capacity to scale
We run our own modern central kitchen, optimised to produce to the highest standards of quality and efficiency.
We operate in some of the finest event venues on the Costa del Sol, for private celebrations and corporate events alike, delivering an end-to-end solution.
Our own infrastructure, logistics and team. Without depending on third parties.
Food safety and regulatory compliance
Certified quality in every service
We work under a strict HACCP system, with full traceability and allergen declarations for every dish, guaranteeing maximum food safety at every event.
We hold a Health Registry licence and an authorised central kitchen, transport in our own refrigerated vehicles and fully comply with all current food hygiene regulations.
We also offer menus adapted to every dietary need: kosher, halal, vegan, vegetarian, gluten-free and other special diets.
Our clients' peace of mind begins long before the first dish is served.
End-to-end coordination
International catering. Operations without limits.
From executive meetings and coffee breaks to major congresses, destination weddings, catering contracts and private celebrations. We adapt our structure to any event format.
Our multilingual team works daily in Spanish and English, coordinating clients, international agencies, hotels and suppliers with complete fluency.
More than a caterer, we are a strategic partner able to manage the gastronomic experience from start to finish.
One supplier. One point of contact. One standard of excellence for any event.
Clients & partners
What we operate
Catering operations in Málaga, from 20 to over 2,000 guests.
Smart Catering provides gastronomic solutions for companies, institutions, hotels and private clients across the Costa del Sol.
Our operational capacity lets us deliver, with the same excellence, a coffee break for a board committee, an exclusive wedding, a corporate event, a catering contract or a multi-day international congress with thousands of guests.
One philosophy. One standard. Any scale of event.
- Coffee breaks and corporate breakfasts
- Working lunches and executive buffets
- Networking cocktails and receptions
- Congresses, conventions and trade fairs
- Weddings and private celebrations
- Corporate events and brand presentations
- Film, TV, advertising and reality-show productions
- Daily menus and catering contracts for companies and collectives
How we work
Personalised service
Every project starts with a call and, where useful, a meeting to understand the client's needs in depth: event type, objectives, dates, number and profile of guests, gastronomic proposal, logistics and operational requirements.
This first contact lets us design a fully tailored service and guarantee efficient planning from the very start.
Personalised proposal within 48 hours
Within a maximum of 48 working hours we prepare a fully personalised proposal covering the gastronomic offer, service planning, staffing, required infrastructure and a production and service sheet detailing the operational running of the event. All backed by a detailed, transparent budget adapted to each client's specific needs.
Validation and final planning
Before the event we review every key aspect of the service together with the client: timings, allergens, estimated number of guests, logistics, setup and any specific requirement, so every detail is perfectly defined.
Once everything is validated, we formalise the service contract and lock in the operational planning, ensuring coordinated, efficient and impeccable execution.
Execution and delivery
We coordinate every service personally with our clients, event agencies and production departments, guaranteeing impeccable execution from initial planning through to the end of the event.
We operate from our own central kitchen in Málaga (Polígono El Viso) with a highly qualified logistics and operations team, working under strict HACCP protocols to guarantee the highest standards of quality, food safety and full traceability for every service.
A team with a story
Harri Archanco, executive chef. Trained in some of London’s most prestigious kitchens, he built part of his career at Galvin at Windows (Hilton Park Lane), a restaurant distinguished with a Michelin star within the Galvin group. He previously worked alongside gastronomy references such as Yotam Ottolenghi, Mark Hix and Masaki Sugisaki.
During his London years he ran production kitchens for large corporate events and high-end catering services in the city centre, serving international companies such as Apple, Sony, PlayStation and Arcadia, among others. That international experience is today the foundation of Smart Catering’s gastronomic and operational standard.
The experience gained working for some of the world’s most recognised companies is today the foundation of the gastronomic excellence, organisation and operating standards that define every Smart Catering project.
Kika Moreno, executive planner. Graduate in Business Administration, she leads the corporate events operation. Before Smart Catering she coordinated events for the Financial Times and IE Business School.
What our clients say
Over 100 events. 5 ★ on Google.
Schedule a consultation with us
Schedule a consultation with us to discover how we can make your event a complete success.
Frequently asked questions
Three divisions: corporate catering and business events (launches, conferences, staff restaurants); F&B for hotels and hospitality (kitchen outsourcing, breakfast management, restaurant operations); and collective catering (continuous contracts for offices, care homes and educational centres). The same team and the same central kitchen back all three.
Yes. Healthy, seasonal menus with vegan, vegetarian, gluten-free, kosher and halal options. HACCP traceability on all services and per-dish allergen declarations.
Yes. We operate at our own venues, partner venues and on-site: furniture, crockery, linen, front-of-house team and coordination with event agencies or hotel procurement. The exact scope is confirmed in the proposal.
Submit a request via the form or by phone. Operational briefing as soon as we align schedules, and a complete proposal (menu, staffing, budget) delivered within 48 working hours of that briefing.
Phone
951 236 204