We are not a multinational or a platform. We are a Vallès family that started with a kitchen and a van in 1998 — and 28 years later we still cook with the same hands, the same suppliers and the same recipes as always. This page explains why.
✓ Family business · ✓ Own kitchen in Sabadell · ✓ Second generation
Four moments that have shaped our journey from a tiny kitchen on Tamarit street to serving more than 3,500 meals a day. No investor rounds, no hockey-stick PowerPoint — just cooking better every day.
Jose Luis Gutiérrez founds Gumen Catering in Sabadell with a simple idea: to cook local, transparent and honest food, thinking of every dish as if it were for his own children. A small Vallès kitchen, lifelong recipes and the commitment that the food arrives cooked that same morning, hot and with artisan bread.
Word of mouth spreads across the region. By 2002 we already serve around 3,000 diners a day at companies and sites in the Vallès and Barcelonès. In 2005 the second generation of the family joins and takes over, keeping the same way of doing things: our own kitchen, market ingredients and a direct relationship.
In 2012 we invest in our own central premises in Sabadell to grow without losing control of quality. In 2013 we double the number of diners and turnover. In 2015 we expand logistics capacity to deliver "just in time", with our own refrigerated delivery — never subcontracted.
In 2019 we move to 100% compostable packaging and strengthen our environmental policy. In 2024-2026 we launch the new e-commerce you are visiting and accept every flexible-pay platform (Cobee, Pluxee, Edenred, Sodexo) via a Redsys POS certified for collective catering. Next up: the mobile app.
When we started in 1998 we decided how we wanted to cook — and how we did not want to cook. 28 years on, those six decisions are still the ones that set us apart from a platform, an aggregator or a sector multinational.
Every dish you get comes out of our kitchen at C/ Tamarit 10. We don't run ghost kitchens or partner with third-party restaurants. If you see our name on an invoice, it means we cooked the food ourselves this morning.
We shop every morning at Mercabarna and from three Vallès farmers who already knew my father. The meat comes from a family-run Sabadell distributor that has kept the same name since the 1970s. The fish is from that day's catch.
Escudella, fricandó, beans with botifarra, crema catalana. If your grandmother knows the dish, we cook it. We don't do omelette ramen or smoked-tofu salad — the market is already full of that, and it isn't who we are.
Our drivers are Gumen employees under a collective agreement, not platform freelancers. They know your name, your building's lift and the coffee shop next door. If they ring the bell and you're not there, they call you themselves.
Every menu includes artisan bread. No supplements, no "bread upgrade €0.50". The bread comes out of our Sabadell baker's oven at 6:00 in the morning and arrives at the kitchen warm before 8:00.
We declare all 14 EU-1169 allergens on every dish. Our HACCP plan is kept up to date and we can trace any ingredient back to the supplier and the batch. If you ask about your daughter's allergy, we hand you the data in 15 minutes.
These numbers are not a trophy — they are the responsibility that gets us up at 5:00 every morning.
Behind every dish there's a family and a real team. We introduce the founder, the face who started it all in 1998. No stock-photo headshots — real people who cook, drive and pick up the phone every day.
Founder
He founded Gumen in 1998 in Sabadell with a local, transparent and honest kitchen — thinking of every dish as if it were for his own children. The second generation of the family carries the project on today with the same way of doing things.
Three commitments we never negotiate — not when fish prices rise, not when the calendar squeezes us, not when someone asks for 'a cheaper option'.
We buy from three Vallès Occidental farmers we have worked with since the 1990s, from a family-run Sabadell meat distributor and from the Vilanova fish auction. Our vegetables never travel more than 30 km. If it can be local, it is.
Our heat-sealed packaging is 100% recyclable (separable PET film + PP tray). In the kitchen we run a zero-waste protocol: leftover food at the end of the day is used for staff dinners or donated to local charities.
We are a Sabadell business, not a multinational with a Luxembourg tax HQ. Every team member lives in the Vallès, we pay taxes here and we work with the local commercial fabric. Every euro you spend with us stays in the area.
How we serve companies in the Vallès and Barcelona daily — daily menus with our own kitchen and a monthly invoice.
Read more →Pick up the menu of the day at our Sabadell shop. No account needed if you prefer, artisan bread included.
Read more →From order to your table in 7 transparent steps — who does what, when and why.
Read more →The film, the tray and the cardboard: why we chose them and which bin each item goes to.
Read more →The best way to understand Gumen is to visit the shop and the kitchen at C/ Tamarit 10 in Sabadell. We'll offer you a coffee, introduce you to the team and give you a 15-minute guided tour through the kitchen and the storeroom. No commitment.
Gumen Catering S.L. · C/ Tamarit 10, 08205 Sabadell · +34 93 717 83 35 · Monday to Friday, 9:00–17:00
