COOKED, CHILLED FOOD
FOR FOODSERVICE
965 857 300
ESVAEN
DELIVERY THROUGHOUT SPAINOUR OWN PRODUCTION · COOKED AND CHILLEDSINCE 2012

COOKED FOOD
FOR FOODSERVICE.

We produce prepared dishes.
You save preparation time.
Your team regenerates and serves.

Discover Kata Kata
Illustrative image of a meat dish being plated
PREPARED FOOD.
PROFESSIONAL STANDARDS.Explore products and formats

Hotels and accommodation

From small independent properties to large hotel chains.

Explore the solution

Restaurants

Less preparation for your à la carte menu, set menus and group service.

Explore the solution

Contract catering

Planned portions and cost control for large-scale catering.

Explore the solution

Retail

Prepared dishes to expand your range using our production.

Explore the solution
CHOOSE WHERE TO STARTProducts and formatsFood safety and traceabilityLet's discuss your project
WHAT WE PRODUCE

COOKED, CHILLED FOOD.
OUR OWN PRODUCTION.

Cooked dishes, packaged and kept chilled, ready to regenerate and serve at your establishment.

At Kata Kata we produce cooked, chilled food for professional foodservice. We prepare it at our own facilities and agree the dishes, formats and supply arrangements with you. Your team retains control of service, finishing and presentation.

Preparation is already taken care of. You can organise work around actual demand and spend more time serving your customers.

Discover our products and formats
Autoclaves and production kitchen at Kata Kata
Our production facilities in Finestrat, Alicante.
FOR BUSINESSES OF EVERY SIZE

From small independent properties to large hotel chains.

Restaurants and restaurant groups · Contract catering · Retail

DELIVERY THROUGHOUT SPAIN.

We agree dishes, formats and supply terms for your establishment, whatever its size.

Discuss my supply requirements
THE PRODUCT

SOME OF OUR
DISHES.

Soups, stews, meat dishes and paella bases. A selection of our preparations to bring variety to your menu.

Serving suggestion: pumpkin soup
Stews

Pumpkin soup

Serving suggestion: beef goulash
Meat dishes

Beef goulash

Serving suggestion: roast chicken, quarters or halves
Meat dishes

Roast chicken, quarters or halves

Serving suggestion: white beans with clams
Stews

White beans with clams

Serving suggestion: lentils with chorizo
Stews

Lentils with chorizo

Paella serving suggestion
Rice dishes

Paella bases

The photographs show serving suggestions. Ask about availability, formats and current product specifications.

View more dishes and discuss products
WHAT IT BRINGS TO YOUR BUSINESS

LESS KITCHEN WORK.
MORE BUSINESS CONTROL.

The value of prepared food shows in daily operations: the tasks you save, the resources you need and the cost of each service.

THE COST

Control the cost
of every dish.

Defined products and formats make it easier to calculate portion costs. Regenerating according to demand helps reduce overproduction, waste and preparation hours.

OPERATIONS

Prepare less.
Serve more efficiently.

Cooking and preparation are already done. Your team focuses on storage, regeneration, finishing and service, following a defined process for each dish.

INVESTMENT

Less investment
in production.

Receiving prepared dishes reduces the need to expand equipment and space for cooking from scratch. Size your chilled storage and regeneration capacity around your service.

STAFFING

Fewer preparation hours.
Make better use of your team.

Reducing preparation tasks lets you adjust production staffing needs and devote more capacity to finishing dishes and serving customers.

Savings depend on your volumes, chosen dishes and current organisation. We review your operation to assess the impact on costs, staffing and equipment.

WHAT OUR CLIENTS TELL US

THE DIFFERENCE
IN THE DAY-TO-DAY.

Experiences shared by Kata Kata clients. The establishments are not identified.

“We have better control over the cost of each dish and adjust quantities for each service. We have reduced waste and preparation hours.”

COST SAVINGS

“It has made our day-to-day operation much simpler. We receive the prepared dishes and our team focuses on reheating, finishing and serving.”

SIMPLER OPERATIONS

“We have been able to expand our menu without enlarging the kitchen or investing in more production equipment.”

LOWER KITCHEN INVESTMENT

“We need fewer preparation hours and can organise the team better. It is especially noticeable when occupancy rises.”

BETTER STAFF ORGANISATION
INDEPENDENT PROPERTIES AND HOTEL CHAINSBUFFETS · BOARD OPTIONS · HOTEL DINING

EVERY DISH
NEEDED BY
YOUR HOTEL.

From small independent properties to large hotel chains: we can prepare every dish a hotel needs.

We tailor the selection to your property's size and services. Buffets, board menus, à la carte dining and other food services require different products. We agree the cooked, chilled dishes for each with you.

In a small property, reducing preparation eases the workload of a small team. In a chain, a shared selection helps maintain consistent products across properties. In both cases, you can adapt regeneration to actual occupancy.

Explore the solution for my property

Plan around occupancy. Adjust the quantities you regenerate for each service.

For one property or several. Dishes and formats tailored to your volumes and menu.

Less cooking from scratch. Reduce preparation and investment in production capacity.

DIFFERENT SECTORS, DIFFERENT CHALLENGES

WE UNDERSTAND
YOUR SERVICE CHALLENGES.

RESTAURANTS AND GROUPS

A demanding menu.
A team that cannot always keep up.

Staff shortages, time-consuming dishes and demand peaks increase daily preparation workloads. Cooked, chilled food reduces advance preparation and helps maintain consistency across services and venues, leaving your team to finish each dish.

Products for your à la carte and set menus
CONTRACT CATERING

Many diners.
Costs you need to control.

Daily volumes require coordinated quantities, staffing and schedules. Defined dishes and formats make it easier to plan portions and organise service, supported by ingredient, allergen and storage information for each product.

Plan large-scale catering
RETAIL AND DISTRIBUTION

Expand your range.
Without building a production facility.

Developing a prepared-meal range requires cooking, packaging and chilled storage capacity. We discuss products and presentation for your sales channel, using our cooked, chilled food production capacity.

Discuss products and retail formats
FROM PRODUCT TO SERVICE

WE PREPARE.
YOUR TEAM REGENERATES AND SERVES.

  1. 01

    We agree the products

    We review your dishes, volumes, formats and supply requirements.

  2. 02

    We produce and package

    We prepare food at our facilities and keep it chilled.

  3. 03

    You store and regenerate

    Your team follows the label and technical instructions for each product.

  4. 04

    You finish and serve

    You control finishing, plating and customer service.

Let's discuss the dishes you need and what currently drives up your operating costs.

Discuss my product selectionFood safety and technical documentation