In today’s interview we will delve into the world of catering for corporate events with Macadamia Catering, a benchmark in the world of event gastronomy for the last 15 years.
Although they are specialized and prepared for large corporate events with the option of waiters, Macadamia also offers “take away” services for smaller meetings in disposable format, always respecting the environment and without losing its elegant and delicious essence.
In addition, this catering for corporate events takes the utmost care of the details, always decorating the tables with candles and vases, and they are open to the possibility of adding natural flowers and themed decorations. Everything you can imagine regarding gastronomy, they make it a reality at your event!
Don’t miss their tricks to make each dish full of flavor, or their vision of the world of catering for corporate events in the future. Everything they tell us is very interesting! We know that after meeting them, you will want to count on them for your event.
Let’s get started!
With 15 years of experience in the catering sector for corporate events, how has Macadamia Catering evolved over all this time and how has it adapted to new trends?
Rather than simply following trends, at Macadamia we adapt to the new realities that the catering sector for corporate events has been setting. A clear example was the pandemic, during which we had to reinvent ourselves through a strong investment in individual packaging so that our service could reach all homes and we improved our logistics for home delivery.
In addition, we always stay at the forefront by attending gastronomic decoration fairs, visiting restaurants, participating in product presentations and tastings, among other activities. All this allows us to learn about the latest developments in the sector first-hand and establish ourselves as a leading company in image and quality.
In a world where events are always changing, how does Macadamia keep up to date and continue to offer something unique at each event?
At Macadamia, we keep up to date in a world of constantly evolving events by betting on personalization and innovation. We make each event unique, even if it is the same client or the same venue. We strive to give each celebration the importance it deserves, we adapt every detail to the occasion not only from the gastronomic proposal but also to the ambiance to guarantee an exclusive experience. Because for us there are no small events or less relevant or important than others.
What has been the most memorable corporate event that you have organized and what made it so special?
We have many because at Macadamia we approach each event in a special way. If we had to highlight one, once a year we have the opportunity to collaborate with a team of chefs from the Dominican Republic who travel to Spain to attend Fitur. During their stay, they work side by side with our team, which allows us not only to learn about new cuisines, but also to discover different ways of working that we then incorporate into our daily work.
When it comes to personalizing each event, how do you manage to adapt to the needs of each client without losing the essence of what Macadamia is?
Normally we have two types of clients, the client who has been with us for years with whom we have carried out different events and who rely on our service on a regular basis and with little information from them we know what they want for their event. And, on the other hand, new clients who come to us through recommendations or by searching on digital platforms normally choose us precisely because of our ability to adapt to each client and/or event.
I would say that this ability to adapt and the care that we put into each client is what makes us continue to be a leading company in the sector and that new clients want to count on us at their events. We understand that the company that hires us wants a unique event and we at Macadamia put all our love into making our service even more special.
How would you define Macadamia’s philosophy when it comes to combining good taste and incredible presentation at events?
We are living in a time in which visual impact and detail play a very important role for the client. We understand that the first impression is key, which is why we not only take care of the quality and flavor of our product but also every detail in the presentation of our dishes to generate that “wow effect” in our clients and their guests.
However, we are aware that the experience is not just visual. For us, true success lies in achieving a perfect balance between appearance and flavor. A visually attractive dish is of no use if its flavor is not up to par, nor is a delicious recipe if it does not awaken desire at first sight. Our goal is for each bite to be a complete experience, where aesthetics and taste complement each other perfectly, ensuring that each event is memorable in every sense.
What is the most surprising or unexpected thing a client could find when choosing Macadamia Catering for their event?
At Macadamia Catering, nothing is impossible. Throughout our history, we have never had to say “no” to a challenge, no matter how complex it may seem. From transforming an industrial warehouse into an authentic Christmas village for a company party, to completely reinventing the gastronomic experience of an event, adapting a traditional menu to a completely different concept in record time.
We are passionate about innovating and exceeding expectations. If a brand launches a line inspired by fruits and asks us for a menu that reflects its essence through specific colors or ingredients, we make it possible. If a client wants to incorporate the latest trend in table mapping or molecular cocktails, we turn it into a surprising experience. We see no limits, only challenges that motivate us to improve, learn and always be at the forefront.
You combine Mediterranean and international flavors in your menus. How do you choose the dishes and what touches of each cuisine make your offer unique in the world of catering for corporate events?
Our gastronomic philosophy is based on proximity and the fusion of flavours. We opt for national products, taking advantage of the incredible variety of our land. Whenever possible, we opt for local ingredients, such as the excellent vegetables from the Spanish garden or locally sourced meats.
Even in Madrid, we find a great wealth of products that we integrate into our creations. When we look for the best, we do not hesitate to turn to small, specialized producers. If we want smoked salmon with the authentic flavor of always, we order it from an artisan company in Vigo, even if it takes longer to arrive, because we know that quality will make the difference. The same happens, for example, with our cheeses: our boards cannot be without a Manchego cheese with a designation of origin, brought directly from a small town in La Mancha, chosen among the best in the country.
In addition, our gastronomic offer does not stop at borders. We love incorporating international flavours with the same level of attention to detail. If we work with an oriental, French or Italian product, we make sure we know it in depth. We organise training with experts so that our team learns how to prepare, regenerate and present it impeccably at each event.
Takeaway catering for smaller meetings is quite popular. What types of menus are usually the most requested and why?
We have adapted our product dossier from cocktail or buffet format to takeaway format. But basically this idea brings together small formats with great quality and the same care that are designed for all types of occasions. The takeaway format for smaller meetings has gained a lot of popularity, especially due to its practicality and the quality of the products in a more compact format.
The most requested menus usually include easy-to-eat, yet sophisticated options, such as mini burgers, both classic and gourmet, various skewers, and a selection of fresh fruit. Iberian ham and cheeses, presented with breadsticks and macadamia nuts, are also very popular.
In addition, the menu is constantly updated to suit customer preferences, removing those products that are not so successful and updating many of them, which always ensures an attractive and up-to-date offer.
We know that you adapt very well to food intolerances. How do you ensure that everyone, regardless of their needs, can enjoy the food?
Yes, we make sure that all customers can enjoy our products by adapting to intolerances and specific diets. Such as the keto, vegan or halal diet. We are very careful in the preparation and presentation of these menus. Everything is prepared in a separate area from early in the morning, and the kitchen tools used undergo double cleaning.
In addition, we make sure that the food is well labeled and in securely closed containers. For halal options, for example, we work with specialized suppliers who offer us products such as cow sausages, ensuring that they comply with specific requirements. We also monitor the composition of the products to avoid non-permitted ingredients, such as lard that is already incorporated in certain products. We always have access to the technical sheets of each product to ensure that we offer what the customer needs in a safe and reliable way.
At an event with a wide variety of people, how do you ensure that all tastes are reflected in the menu without losing harmony?
To ensure that all tastes are reflected, we combine classic appetizers with more innovative options. We offer traditional products that are always successful, such as Iberian ham, a good cheese board, empanadas and snacks such as potato omelette, which never fail. However, we also give these classics a twist, as in the case of potato omelette, which we serve with boletus cream, offering a surprise in every bite. We present these dishes in creative ways, such as in edible bread spoons, which gives it a different and surprising touch.
We like to play with local and international gastronomy, to innovate and offer a unique experience without ever losing the essence of traditional flavors.
What special ingredients or products do you use in your menus that make the dishes stand out even more?
In our menus, we use very high quality ingredients to ensure that each dish stands out. We opt for the best cold meats, cheeses and puff pastries, as well as caviar filled with flavoured oils. An example of this is the candied tomato petal, a preparation that takes time and dedication, but which is spectacular when combined with a Santoña anchovy that melts in your mouth.
For us, it is essential that each dish is made up of only top quality ingredients, as it makes no sense to mix excellent products with others of a lower quality; everything must be “top” to offer a unique gastronomic experience.
How do you see the future of catering for corporate events in Spain? What trends do you think will be a hit in the coming years?
The future of catering for corporate events in Spain is going to be very influenced by the visual combined with the flavour, so it is key to keep up with the latest trends and always be aware of what is happening on social media. It is also very important to be creative and imaginative. And, of course, personalisation is essential: each client has their own tastes, and we like to adapt to them.
As for what is coming next year, presentations will continue to be key, but traditional flavours are not going to disappear. For example, although some ask us for dishes such as migas de pueblo, now we are looking to give them a different touch, such as presenting them with a small bamboo fork. Clients are looking for new ways to present classic dishes. This type of creative presentation will be what is most seen in the coming years.
Finally, what advice would you give to a company that is organising its first corporate event and does not know very well what aspects to consider when hiring catering?
My advice for a company that is organising its first corporate event is to hire a specialised catering service. Sometimes people don’t realize how much is involved in organizing an event and how easy it is to delegate the catering part to professionals. They not only take care of the food, but also how to present and transport it, what trays to use, how to set the tables, choosing the tablecloths, the right colors, and even the selection of tableware.
In addition, although everything is personalized, there are many logistical things that are often overlooked, such as the type of tables, work area, office space, among other details.
We are always willing to help and offer advice without obligation, and we are prepared for any challenge that arises.
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