Five-star and Michelin experience
Training and career built in five-star kitchens and Michelin-starred restaurants, now applied to one- to four-star hotels: the same standard of demand, adapted to your operation and budget.
Hotels & Hospitality Division
Full food and beverage management for hotels and workplaces
Breakfasts, buffets, staff canteens, restaurants, coffee shops and catering teams — we run your hotel or workplace catering end to end, with auditable processes and a single point of contact.
Experience in five-star hotels, catering for multinationals and hotel operations across the Costa del Sol
International experience. Efficient management.
Hotel operations with a 5-star and Michelin culture
Our team is led by Harri Archanco, a chef with a background at Galvin at Windows — a Michelin-starred restaurant at the Hilton Park Lane, London — where he ran production kitchens for corporate events for companies including Apple, Sony, PlayStation and Arcadia. That personal experience is now the foundation of the operating standard Smart Catering applies to every hotel and workplace in Málaga.
Alongside the hotel operation we run daily food service for collective catering: workplaces, care homes and residences, educational centres, clinics, co-livings and co-workings. This is not one-off events but weekly menus, continuous contracts and an in-house team that becomes part of the site’s routine, with balanced daily menus matched to the real diversity of each organisation.
Operational flexibility
We adapt to the kitchen, team and schedule you already have. The transition is designed around your operation, not the other way round.
Traceability, operational and financial control
Auditable processes, regular reporting and documented cost control, so hotel management has full visibility over its outsourced catering.
Food-safety and HACCP control
We apply full food-safety protocols: HACCP, traceability, allergen control and current legislation.
What the division includes
Catering solutions for companies, workplaces and hotels
Buffet and canteen management
Breakfast, lunch and dinner buffet operations, with menu rotation, quality control and consistent setup.
Full restaurant management
End-to-end management of the hotel restaurant: menu, floor, kitchen, cost control and guest experience.
Kitchen outsourcing
We take on the hotel kitchen under a management contract: staff, procurement, waste and measurable results.
Hotel kitchen outsourcing
We take full charge of your hotel kitchen — team, processes and standards — so you don't have to manage it.
Catering for hotels without a kitchen
Built for boutique hotels and serviced apartments with no kitchen of their own: hotel-grade service, with no on-site kitchen required.
Private hotel events
Weddings, private dinners and corporate events held at your property, coordinated with your hotel team.
Bespoke contracts
Matched to the volume, frequency and type of service each site requires.
Our own trained team
Full management of staffing, with teams trained and aligned with the client’s culture.
Equipment and set-up
We provide the machinery, tableware, furniture and everything else the service needs.
Our work
Operators we serve
The sectors we work with
- Hotels rated one to four stars
- Boutique hotels and holiday apartments
- Student and care residences
- Companies, multinationals and workplaces
- Collective catering centres and services
- Event venues and fincas
- Premises without a kitchen of their own
- Educational centres
- Clinics and medical centres
- Co-livings, flexi-livings and co-workings
Clients and venues operated
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Hospitality · Hotel chain
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Hospitality · International chain
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Multinational · Facility services
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Banking · Corporate events
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Higher education · Daily menus
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Venue · International conferences
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Venue · Trade fairs and conferences
A selection of clients and venues we have operated. Full reference list available upon request.
Operational capacity
Operational capacity and reach
5★
Operational standard at source — Hilton Park Lane, London
2 +
International chains operated (Continental · Holiday Inn)
2
Languages · Coordination in Spanish and English
How we work
Our implementation process
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Operational review
We assess the facilities, service volume, equipment, costs and specific needs of each site.
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Management proposal
We design a bespoke operating model covering services, staffing structure, targets, indicators and costs.
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Coordinated handover
We bring teams, suppliers and processes across gradually, keeping the service running from day one.
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Management and follow-up
We monitor quality, costs, productivity and client satisfaction through indicators and regular reporting.
What our clients say
Frequently asked questions
What catering services do you manage?
We manage breakfast, lunch and dinner buffets, full hotel restaurant operations, outsourced kitchens under a management contract, room service and catering for hotels without their own kitchen. We also coordinate private hotel events: weddings, private dinners and corporate events.
What type of properties do you work with?
We work with one- to four-star hotels, companies and multinationals, workplaces, residences, collective catering operators, holiday apartments and any property without its own kitchen that needs to outsource its catering.
Which areas do you cover?
We operate across Málaga city, the Costa del Sol and the wider province, including Marbella, Estepona and the surrounding area.
How does onboarding start?
We start with a visit and an operational audit of the hotel or workplace: occupancy, infrastructure and current catering metrics. From there we prepare a management proposal with KPIs, target margins and a transition timeline.
Do you take on our existing kitchen and team?
Yes. We adapt to the kitchen, team and suppliers you already have. The transition is gradual — staff, processes and suppliers — so there is no disruption to service or to your guests.
How much does outsourcing catering cost?
It depends on volume, occupancy and the scope of the service. After the initial audit, we deliver a management proposal with a detailed budget and transparent terms, with no obligation until you approve it.
What experience do you have?
Our five-star, Michelin-trained background is applied to one- to four-star hotels: the same standard of demand, adapted to your operation.
How is collective catering different from one-off corporate catering?
Collective catering is continuous food service — weekly menus and long-term contracts for offices, care homes or schools. Corporate catering covers one-off events such as galas or product launches.
What is the minimum contract length?
We work with bespoke contracts: from monthly services to annual or multi-year agreements, depending on the volume and type of site.
Do you comply with HACCP and food-safety regulations?
Yes. We apply every food-handling and hygiene protocol required by law: HACCP, traceability and allergen control.
Let's talk about your hotel operation
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