Large pans of rice are cooked on site, with choices of seafood, chicken or vegetable, plus salads and optional tapas. Service is show-led but practical, with portions plated quickly to keep queues moving. Simple set packages help with budgeting while allowing a few additions like churros or sharing boards.

Planning covers arrival, access and power, with a small footprint outdoors or under cover. Dietary needs are logged early; vegetarian, vegan and gluten-free options are straightforward. Setup, service and clear-down are timetabled around speeches and entertainment, leaving the space tidy once the last pan is served.