How to prepare your catering business for Christmas · Directorio Catering Radar

Canal Extremadura reports on restaurants in Cáceres and Plasencia with some December dates already full and customers booking further ahead. These are local restaurant experiences, not an occupancy figure for all catering businesses in Spain.

For your catering business, we suggest reviewing what you can actually deliver this week: dates, staff and kitchen capacity. Communicate the spaces still available and consider an office event where appropriate. Our corporate catering guide helps you organise the questions clients need answered before booking.

Profesional Horeca reviews the products recognised at Ready To: a paella, cod churros and a cream-filled xuixo pastry for professional food service. The selection illustrates different prepared dishes designed to take on part of the kitchen workload.

A caterer needs to run a trial: compare cost per served portion, waste and finishing work with your current recipe. Test the result after transport and during service, too. An award can inspire a menu, but it does not demonstrate that a product will suit your equipment, volumes or offer.

Restauración Colectiva reports that the Spanish Vegetarian Union is asking large-volume kitchens about barriers to using more plant ingredients. Catering managers can answer the survey until 3 December. The initiative is preparing a training proposal and seeking a Spanish business to test its materials; we are not treating funding as already awarded.

We suggest gathering examples from your operation before responding: successful dishes, supply difficulties and team needs. If you are reviewing your offer, the vegan catering directory shows how businesses describe this specialism. Develop and test recipes with your team; menu labels alone do not solve production challenges.

Restauración Colectiva reports that a packaging congress in Valencia discussed adaptation to the European packaging framework and the need to preserve the role of packaging: protecting food and meeting service requirements. The story outlines industry challenges, not specific legal duties for your business.

As an operational review, we suggest listing your packaging and asking suppliers about alternatives for each use. Before changing an item, test closures, stacking, transport and presentation with your food and actual routes. For home catering, checking the condition on arrival is part of assessing packaging alongside its cost.

Eventoplus presents an MCI Group report that questions using age as a complete explanation of behaviour at an event. It encourages organisers to understand attendees better and consider different ways to participate, including conversations in small groups.

For catering, we suggest asking clients why they are bringing people together and how they want them to interact. Their answers help you choose between a cocktail reception, buffet or seated meal and decide where food stations belong. Our corporate events guide and corporate catering directory help you compare formats; narrow the search to Madrid or Valencia.