Barcelona coworkings compete hard to keep their members. Decent coffee, soundproof phone booths, plants, events. Food is the next thing on that list, and most spaces still haven’t solved it.
Right now members order Glovo, the plastic bags pile up in the common area, and the 2 PM conversation is “what did you order?” Everyone pays inflated platform prices for it, and the space that fixes this has something to offer that the one down the street doesn’t.
What we offer
A weekly meal programme for your members, cooked by a chef. We do one-off catering too, but the core is a recurring service that runs on your schedule:
- Individual lunches, delivered fresh on the days you choose: Monday and Wednesday, or Monday, Wednesday and Friday, whatever works.
- A hot or cold buffet for the common area, if your space has a kitchen where we can drop bigger trays.
- Healthy snacks delivered weekly: bars, prepared fruit, hummus with crudités, mixed nuts.
- Event catering for launches, demo days and all-hands, with real food instead of frozen finger food. For the end-of-year party, see our Christmas catering.
How it gets billed
Three models, depending on what makes sense for you:
- The coworking pays and includes it in the membership as a perk. It sets you apart from the competition and helps you land company teams.
- Members pay and you handle the logistics. We send a weekly menu, members reserve, we deliver. It costs the coworking nothing beyond coordination.
- Mixed. The coworking covers part of it (one free lunch a week, say) and members pay the rest.
Prices drop with volume. On a recurring plan of 20+ meals a week, expect around €12–15 per meal. One-off events get a detailed quote.
Who’s cooking
Frank Diaz is the chef. He’s been cooking for over thirty-five years, including stints at starred restaurants, a Madrid Fusión 2019 award, and ten years running a small operation that delivers home-cooked food to Barcelona households. That’s one kitchen with a chef who knows exactly what goes in and what comes out, rather than a dark kitchen or a brand juggling five rotating suppliers.
For coworkings, Frank works with a team that scales with the volume. We can serve 20 to 150 meals per drop without losing the quality our households get. The same kitchen cooks for company teams through our office catering.
What we don’t do
- Vending-machine food. No industrial sandwiches, no processed snacks.
- Glovo, Uber Eats or any third-party courier. We deliver ourselves, on our own cold chain.
- Long contracts. One week’s notice pauses or changes the model.
How to start
Send us the space’s details through the catering form below: its name, where it is, roughly how many members you have and the kind of service you’re after. Frank calls or comes by to get a feel for the space, then proposes a two-week pilot with a concrete menu and a clear price.
If the pilot works, we keep going. If it doesn’t, we stop there, with nothing to unwind.