Catering & On-Set Services

Here is the run-down. Catering a film unit in Colombia means cooking for a country whose food map shifts every three hours of road. Our team works with kitchens in Bogotá that build hot lunches around ajiaco santafereño, sancocho, and the herbed potato traditions of the savanna, while Medellín partners lean on the paisa heartland — bandeja paisa, arepas de chócolo, mondongo — for crews shooting around El Poblado, Comuna 13, or the Aburrá Valley.

On the Caribbean coast we set up ceviches, arroz con coco, posta negra cartagenera, and fresh-line fish through suppliers in Cartagena and Santa Marta, with field kitchens that hold service for the Walled City exteriors, Islas del Rosario boat days, and the long Tayrona / Sierra Nevada approaches. Every supplier we put on a call sheet holds an active INVIMA certificate, follows Resolución 2674 food-handling protocols, and submits to the temperature-log and traceability checks our production accountants attach to the CINA-qualifying expense file.

Menus are planned around the realities of the shoot, not just the brief. We set up altitude-adjusted breakfasts for crews working Bogotá's 2,640m thin air or the 3,100m Salt Cathedral at Zipaquirá, swap to lighter protein loads for the Pacific humidity in Bahía Solano and Nuquí, and pre-position cold chains for Amazon legs out of Leticia.

Vegetarian, vegan, halal, kosher, gluten-free, and allergen-isolated lines run in parallel from the first crew advance — a non-negotiable on the global shoots that come through Dynamo, 64-A Films, and the Netflix LATAM slate. Coffee programs draw on Eje Cafetero growers around Manizales, Armenia, and Salento for a craft-services line that doubles as a daily morale anchor, and our coordinators sit between caterer, location manager, and Migración Colombia per-diem needs so dietary card data, invoicing, and IVA 19% recovery against the FilmInColombia basket all land cleanly in the cost report.