Catering & Logistics Services

Here is how the work shapes up. Catering logistics in Colombia is a climate-and-altitude problem before it is a menu problem. Our catering partners run INVIMA-registered kitchens compliant with Resolución 2674 food-safety standards out of Bogotá, Medellín, Cartagena and Cali, with mobile units that follow the shoot schedules across the country's terrain bands. Bogotá's 2,640 m altitude shifts boiling points and acclimatisation needs on the first two shooting days, so meal planning runs lighter — broths, ajiaco, sancocho, fruit-heavy craft tables, generous water and oral-rehydration stations — before transitioning to the heavier paisa and llanero plates as the crew adapts.

Here is the layout. Cartagena and Pacific Chocó flip the brief — tropical heat, 70–90% humidity, salt air on the Caribbean walled city, and 13,000 mm of annual rainfall on the Pacific coast around Bahía Solano and Nuquí — so cold-chain transport, refrigerated container catering, covered service tents and rapid perishable turnover become the controlling logistics, with hydration stations replenished hourly through the shoot day. Anchor providers have Crepes & Waffles' event division in Bogotá, Cuatro Manos Catering for film and series work in the capital, El Buen Sabor in Medellín for Antioquia-region shoots, and Trifásico for Cartagena and Caribbean coast shoots.

Here is how the work shapes up. The logistics layer handles everything the kitchen alone cannot — gear transport, car planning, base-camp setup, power distribution and waste running — across roads that differ from Bogotá's TransMilenio-jammed avenues to the Sierra Nevada de Santa Marta switchbacks and the Ciudad Perdida hike-in, where catering becomes a porter-and-mule operation through Wiwa and Kogi area under cabildo consultation.

Here is how it adds up. Pacific Chocó shoots route in by air through Bahía Solano or by boat through Buenaventura. Our partners pre-stage shelf-stable inventory, fuel and bottled-water reserves before the unit arrives. Budgets run in COP with full IVA 19% invoicing, with the line producer's CINA 40% tax-rebates qualifying-expenditure log capturing each meal-per-head and each base-camp fuel-and-supply receipt.

Here is the run-down. Dietary lodging — vegetarian, vegan, halal, kosher, gluten-free and allergen-aware — are standard across all units, and our caterers source organic produce through Eje Cafetero farm partnerships, Caribbean fisheries through Cartagena's Bazurto market, and altitude-grown highland vegetables direct from sabana farms outside Bogotá. The result is a catering and logistics operation that holds across climate, altitude and access — without breaking the crew's rhythm or the production's cost report.