Catering services are also available for the summer

“When temperatures rise, it’s not just the space that changes—it’s the way we design the experience” | Life Gourmet Group

Summer isn’t just about moving the catering out to the garden; it’s about rethinking it entirely. The way people enjoy drinks changes, with greater demand for lemonades, sangrias, refreshing cocktails, and beverage stations designed to complement a more casual and social experience. However, don’t be fooled—behind this seemingly more laid-back experience lies planning that’s even more rigorous than in winter. Maintaining the cold chain becomes more demanding; certain products, such as chocolate, require especially careful handling, and every logistical detail is planned so that quality remains intact until the moment of service. “Even the well-being of the team is part of that planning, including adapting uniforms and work schedules.”

Cosmopolitan’s Summer Party, an event held at the Club de Tiro. The cuisine, setting, and creativity demonstrate that it’s not just about serving a meal outdoors, but about designing an experience tailored specifically to the season.

“Summer puts a new spin on events, both on the plate and in the presentation” | Aga Catering

“Culinary-wise, the menu undergoes a transformation. We leave behind stews and hot dishes to give center stage to freshness: raw fish, tartares, ceviches, cold soups, and all kinds of salads. But the most striking change comes with the presentation. When dining outdoors, guests want some activity. That’s why this is the peak season for tasting stations and live cooking demonstrations: paella stations, live barbecues, and, of course, refreshing cocktail bars that become indispensable.”

At a recent team-building event, the challenge was the setting, since the venue was completely outdoors—with no kitchen or pantry, just grass. Aga Catering had to set everything up from scratch and in full view, so they opted for a casual, aesthetic concept with one star attraction: the large barbecue station, accompanied by stations serving fresh salads and a gilda corner.

“We expect more to happen at summer events” | Singularis Catering

“There’s an irresistible tendency to seek out open spaces, even when you’re in an air-conditioned area that might be much more comfortable; the instinct is to go out onto the terrace. That’s why it’s best to have a space that’s appealing both indoors and outdoors.”

At this event in Marina Port Vell, Barcelona, the highlight was the various terraces overlooking the harbor. Singularis organized a cocktail party for 400 people, featuring four different buffet stations, because if there’s one thing that stands out at summer events, it’s that clients want to offer much more than just food and drinks. So, there was someone rolling cigars live, a sommelier, a cart with a selection of fine cheeses paired with sweet wine, an ice cream cart, and live music. And here’s another thing to keep in mind: beverage consumption increases significantly. More wine, champagne, and—above all—cocktails are served, notes Eric Montes.

“Behind this seemingly fresh and light experience lies meticulous planning” | Martín Berasategui Catering

Summer changes practically everything in the catering business: not only the cuisine (which becomes fresher and lighter), but also the shift to the outdoors with the expectation of enjoying a unique experience. All of this also poses a challenge in terms of timing, logistics, and the need for a Plan B, because the outdoors is unpredictable. “However, it’s a season we love because it allows us to create very special and unique experiences in gardens, on terraces, with sunsets… Everything seems to flow effortlessly, even though there’s meticulous planning behind the scenes.”

Martín Berasategui Catering organized an event on very short notice at Cortal Gran, which took place entirely outdoors. They coordinated various food stations, live cooking demonstrations, and service for more than two hundred guests in a spectacular setting.

“Without a doubt, the challenge at a summer event is managing the summer heat” | Sensacions Gastronomy & Emotions

Managing the heat is arguably the biggest challenge at a summer event: it’s not just about preserving the quality of all the food. There are ways to protect diners—for example, by taking advantage of the pleasant atmosphere after sunset—but for the staff, the heat in the early morning hours can be particularly challenging in a completely exposed space with no shade or existing infrastructure, requiring significant physical effort. Therefore, you must always be mindful of this.

For this event, a temporary culinary infrastructure was set up 100 meters away, since the venue lacked a kitchen; therefore, a refrigerated container was installed to serve as a back office and culinary operations center. The distance between the kitchen and the dining area, combined with the uneven terrain of the vineyard, posed an extremely demanding challenge for the team of waitstaff and maître d’s, who maintained the ideal pace and temperature for each course at all times.

And two details: in order to set up that impressive, sturdy imperial table for 50 guests, they had to prepare and level the floor to ensure that the tableware and glassware would look their best on a stable surface.

In addition, Sensacions, in order to prevent the usual nuisances caused by mosquitoes and other nighttime insects in the countryside during the summer, carried out specific preventive treatments in the area in the days leading up to the event.

“Our behind-the-scenes work is what turns a complex operation into an experience that feels completely natural to the customer” | Gourmet Catering & Events

Summer completely transforms the way an event is planned. It’s not just about incorporating seasonal products or fresher dishes, but about adapting the entire dining experience to the conditions of the season. High temperatures require extra attention to logistical planning, setup and service times, product preservation, and team organization. The well-being of everyone involved—both attendees and the professionals who make the event possible—also takes on special importance, requiring the planning of shaded areas, rest breaks, hydration stations, and measures to reduce exposure to the heat.

At the same time, the culinary offerings are also evolving. In the summer, diners seek cuisine that is fresher, lighter, and in keeping with the season. This translates into more seasonal menus, more dynamic serving styles, and careful planning to ensure that each dish reaches the diner in optimal condition, without compromising on flavor, quality, or the dining experience.

“In the summer, people are looking for a relaxed, festive, refreshing atmosphere… that encourages interaction | Vilaplana Catering

In the summer, the goal is to create a festive and laid-back atmosphere, so there’s particularly high demand for grilled dishes from the “live” barbecue, rice dishes (drawing on references associated with local cuisine), salads, and the “farm” station, where eggs are prepared fresh with all kinds of toppings. Street food-style items are usually a must, such as “seafood rolls” or “mini roast beef focaccia with tartufata.”

Another point: people love the festival atmosphere, so adding musical programming along with food and drink options that fit this theme—something as simple as pizza or burgers, for example—is always in high demand. Of course, drinks are a must—with beer and white wine taking center stage—as well as offerings like Spritz-style drinks, served with ice and bubbles, and, of course, sangria.

In June, Vilaplana organized this outdoor event for 1,000 people, with setup taking 7 to 8 hours in the sun. Because good weather isn’t just about fun; the heat poses a real logistical challenge—not only for products and processes, but also for the human factor.

FCover photo: Life Gourmet Catering. Photos courtesy of the catering companies.