Frequently Asked Questions

We cover the entire spectrum of professional catering: corporate events (presentations, conventions, incentives, teambuildings), private celebrations (weddings, baptisms, communions, anniversaries), business cocktail parties, galas and gala dinners, working lunches, coffee breaks and business breakfasts, trade fairs and mass events, and catering for filming and audiovisual production. Our team has more than 50 years of experience in the high quality catering sector in Barcelona.

We operate in Barcelona city and the entire metropolitan area, including the province of Barcelona, Costa Brava, Costa Daurada, Tarragona and Girona. For events in other autonomous communities or abroad, we evaluate the logistical feasibility on a case-by-case basis. We have our own transport infrastructure and a central production kitchen of more than 9,000 m² that allows us to guarantee the cold chain and quality at any point of the geography.

We work with a minimum of 30 people. There is no established maximum limit: we have the human, logistical and production resources to service large events of more than 2,000 people. Each event is customized according to the space, format and type of service required.

Welcome or networking cocktail, free buffet, coffee break, executive lunch, menu served at the table (plated or shared), themed food stations, appetizer bar, tasting menu for premium events, and canapés and finger food service. We also design customized experiential formats, combining different gastronomic moments throughout the event.

Yes, Moncho’s Catering’s integral service includes the complete set-up prior to the event (tableware, glassware, table linens, service furniture if required) and the dismantling and removal of materials once the event is over. Set-up time is coordinated with the client and the space well in advance to ensure that everything is ready before the arrival of the guests.

Totally. Personalization is one of our differential values. We start from an initial proposal adapted to the type of event, the service format, the number of guests and the available budget. Our kitchen team, trained in Mediterranean haute cuisine, designs specific menus that reflect the identity of the event and the tastes of the client. We offer from more accessible proposals to high standing menus with market and seasonal products.

Yes, vegetarian, vegan and gluten-free menus are available as part of our standard offer, with no special request required. In addition, we manage any food intolerance or allergy (lactose, nuts, shellfish, egg, soy, etc.) with traceability protocols and separate processing. Our central kitchen has the necessary HACCP procedures to ensure food safety in all preparations.

We request information about allergies and intolerances at least 72 hours before the event. In the case of severe allergies (anaphylaxis), we recommend communicating it at the time of hiring so that the kitchen team can plan the preparation with maximum guarantees. During the service, the event manager will be informed of all diners with special needs and will personally supervise their care.

Yes, we offer adapted children’s menu (from 3 years old) with attractive dishes for the little ones and without ingredients that may cause rejection. The price of the children’s menu is lower than the adult menu and is specified in the budget. We also have options of snacks and finger food for children in cocktail or buffet format.

Yes, we offer tasting sessions for events of a certain volume or complexity (weddings, galas, high standing corporate events). The tasting takes place in our facilities or in one of our group restaurants with the proposed menu, and allows us to adjust elaborations, presentations and pairings before the final confirmation. The cost of the tasting is deducted from the final budget in case of contracting.

For events up to 100 people, we recommend a minimum of 2-3 weeks. For events between 100 and 500 people, minimum 4-6 weeks. For large events or events with high logistical complexity (more than 500 people, special space requirements, elaborate menus), we recommend contacting us at least 2-3 months in advance. On dates of high demand (wedding season, Christmas, fairs and congresses in Barcelona), the recommended advance notice increases considerably.

To prepare an adjusted budget we need: date and time of the event, approximate location and type of space, estimated number of guests, desired service format (cocktail, buffet, served menu…), type of event (corporate, private, wedding…), indicative budget if any, and any special requirements (allergies, children’s menu, live cooking, etc.). With this information our commercial team can prepare a personalized proposal in less than 48 hours.

Yes, the catering service requires a minimum of 30 people. For some types of services or locations with high logistical requirements there may be a minimum billing amount. Our sales team will clearly indicate this in the quotation proposal.

The final number of guests must be confirmed at least 72 hours before the event. We accept downward variations of up to 10% of the confirmed number of guests at no additional cost. Menu modifications can be made up to 7 days before the event, subject to product availability. Last minute changes are subject to production capacity and may incur a surcharge.

In case of cancellation more than 30 days in advance: retention of 20% of the deposit. Between 15 and 30 days: retention of 50% of the total. Less than 15 days: 100% retention. In duly accredited cases of force majeure, we assess each situation individually. We recommend taking out event cancellation insurance to cover unforeseen eventualities.

Yes, we work in all types of spaces: estates and country houses, palaces and heritage sites, offices and corporate headquarters, private homes, rooftops and terraces, gardens and exteriors, beaches and natural environments, museums, showrooms, industrial spaces, yachts and boats. Our experience and our own equipment (mobile kitchens, generators, service furniture) allow us to adapt to almost any environment.

Yes, over more than 50 years of activity in Barcelona we have established partnerships with a wide network of unique venues: conference centers, estates in Maresme and Vallès, rooftops in the city center, museums and cultural spaces, private villas and premium co-working spaces. We can advise the client in the selection of the most suitable space for his event and manage the coordination with it.

We can work in both scenarios. We prefer to have an equipped work area in the space (water, electricity, clean surfaces, loading area), but we have our own mobile kitchens that allow us to operate in spaces without kitchen infrastructure. Most of the production is done in our central kitchen prior to the event, minimizing on-site logistical needs.

The basic requirements are: access for loading and unloading vehicles (van or truck depending on the volume), at least 1-2 hours for set-up prior to the event, electrical outlet (single-phase or three-phase depending on the service), water point, work area for the kitchen and service team (minimum 10-15 m²), and space for waste disposal. For outdoor events or in spaces without infrastructure, our team will make a previous reconnaissance visit.

It depends on the agreed budget. We offer two options: menu with drinks included (house wine, water, soft drink and coffee) or menu without drinks with separate pricing. In our proposal we always clearly break down both options so that the client can choose according to their needs and budget.

Yes, we have drink packages with different levels (standard, premium and selection), open bar service with or without hour, classic and signature cocktails, vermouth bar, wine service with sommelier, and wine pairing with the menu. For corporate or high-end events, we can design a customized beverage menu with local wines, signature distillates and first class non-alcoholic proposals.

In certain circumstances we accept external beverages (especially collector’s wines or beverages with special meaning for the client). In these cases we apply a corkage fee that is specified in the quotation. If the client wishes to bring a special wine for a specific moment of the event (for example, a cava for the toast), he/she can consult us and we will manage it without any problem.

Our service is focused on gastronomy and room service. However, we have a network of trusted suppliers – florists, decoration companies, sound and audiovisual technicians, DJs and musicians – with whom we coordinate on a regular basis. We can act as coordinators of the overall event or simply make the pertinent recommendations for the client to manage these services directly.

The price is mainly calculated per person, depending on the service format (cocktail, buffet, served menu…), the complexity of the menu, the number of guests and the additional services included (drinks, extra staff, rental material, travel). For events with high logistical complexity or special requirements, a fixed service cost can also be included. We always present the budget itemized and transparent.

The price per person includes: elaboration and production of all the dishes of the agreed menu, room and kitchen staff for the service, professional quality tableware, glassware and cutlery, table linen, complete assembly and disassembly, and transportation from our central kitchen. Drinks, decoration material, rental of specific furniture and transportation outside the metropolitan area are budgeted separately if not expressly included.

Yes, to confirm the date and start planning the event we ask for a deposit of 30% of the total amount of the budget. This deposit is paid by bank transfer at the time of signing the service contract. The rest of the amount is distributed according to the type of event.

We accept bank transfer and credit/debit card. For corporate clients with collaboration agreement, we also manage 30 days payment. The final payment (remaining 70%) is due 48-72 hours before the event or, in some cases for regular clients, within 7 days after the event. The exact details of the terms are specified in the contract.

Yes, we issue official invoices with all the customer’s fiscal data. For companies that need an invoice with VAT breakdown, internal order number or other specific administrative requirements, they only have to indicate it at the time of contracting and we will manage it without any problem.

The equipment usually arrives between 2 and 3 hours before the start of the event for standard events, and earlier for large format or complex events. The exact times of access, assembly and positioning of the equipment are agreed with the client and the space in the coordination meeting prior to the event. We always respect the access times of the space so as not to interfere with other services or activities.

Estimated times are approximate and are always adapted to the rhythm of the event: a standard cocktail party lasts between 1.5 and 2.5 hours; a coffee break, between 30 and 60 minutes; a seated lunch or dinner, between 2 and 4 hours depending on the number of passes; a standard open bar is contracted in blocks of 2-3 hours. The team remains at the event until the conclusion of the agreed service, and any extension of hours is managed with the event manager.

Yes, all our events have an event manager or maitre d’ who acts as the sole interlocutor between the client and the Moncho’s Catering team during the entire service. This person coordinates the catering and kitchen team, supervises the timing and quality of the service, manages any incident and ensures that everything goes according to plan. The client always has direct access to this person during the event.

Experience is our best guarantee against unforeseen events. For schedule changes or delays, the team adapts flexibly without compromising the quality of service. For weather incidents in outdoor events, we have contingency plans and protection materials (tents, awnings, covering elements). For last minute requests (additional diners, specific menu changes), we work with a production margin that allows us to absorb reasonable variations.

The management of leftovers is always in compliance with current health regulations. Depending on the type of food and preservation conditions, part of the leftovers can be transferred to the customer properly packaged and labeled. Anything that cannot guarantee optimal food safety conditions is managed through our waste protocols. We always inform the customer of the possibilities before the event.