Corporate Catering in Mallorca

A business event on the island is normally quoted at €25 – €75 per head, dropping to €15 – €18 for an unstaffed delivery. What moves the number is the format and the time of day rather than the menu.

The top of those bands is an island figure, not a mainland one: €60 for a long reception with a bar, €65 for a buffet and €100 for a plated menu belong to a finca or villa where everything is brought in, or to a peak date and its 25-40% surcharge.

As group totals, a coffee break for 100 delegates runs €1,200 – €3,500, a reception for 50 comes to €1,250 – €2,250 and a buffet for 100 to €3,500 – €6,500. Quotes are issued before VAT, which is 10% on catering and 21% on venue hire.

A business quote on the island is built around the running order, not a single cover price. Expect it to itemise:

• A rate per slot. Arrival coffee, a mid-morning break, lunch and a closing reception, each priced separately.
• Front-of-house staff. One waiter per 10-12 delegates on a plated menu and one per 20-25 at a standing reception; when lunch has to fit a fixed slot in the agenda, ask for more staff than that ratio so the service keeps to the clock.
• Set-up and hire. Poseur tables, linen, glassware, a back-of-house area and the clear-down. In a hotel function room, check what the hotel provides so you do not pay twice.
• Allergens and dietary needs. Collected when you confirm final numbers, not on the morning of the event.
• Conference pace. Serving several hundred coffees inside a twenty-minute break is logistics, not cooking: ask how many service points they will run.

Outside the per-head price you will usually find venue hire, AV, flowers and transport once the event leaves Palma.

A corporate event is judged on timing and on what happens when something slips, so look past the headline price per head.

• Experience in your format. A team that excels at a 150-guest banquet is not always the one that times three conference breaks.
• Capacity on your date. In season one kitchen runs several jobs a day: ask whether your event gets a dedicated crew.
• Working language. If head office sits in London or Frankfurt, a floor manager who is comfortable in English changes the whole day.
• Invoicing and deposit. Confirm they can invoice your company and on what terms; a 20-30% deposit on booking is standard.
• Final numbers. Delegate counts slide until the last minute, so agree in writing how late you can adjust them.

Caterers on this page include Tast Out, La Sal Catering Mallorca, Beewi Paseo Mallorca and Concierge & VIP Services Mallorca. Their profiles hold the contact details, guide prices and dated offers each one has published.

Hotel function rooms and the Palma Congress Centre are the usual settings, while incentive trips finish at a finca or on a boat. Ask each caterer what travel beyond Palma adds.

• Estates with no supply. Where there is no mains power for the kitchen a generator is needed, at €300 – €600, and that sits outside the per-head price.
• Real driving times. Palma to the far end of the Tramuntana or the east coast is close to an hour each way by van, which can add a transport line.
• The other islands. One or two of the caterers here also work in Ibiza; any crossing to Menorca or Formentera carries a logistics supplement.
• The calendar. July and August bring extreme heat; October and November are the wettest months, so any outdoor plan needs a covered alternative.

On lead times: 5-7 days for a coffee break or small meeting, two to three months for an event with a full menu and four to six months in high season.