Catering & Logistics Services

Here is how this works in practice. Our team sets up catering logistics for Moroccan shoots, solving the practical challenge of feeding large units in remote and demanding locations. We brief catering logistics coordinators on the realities: desert sites far from towns, heat above 40C that drives water and refrigeration planning, and crowd days where hundreds of extras need to be fed on schedule.

Here is how the work shapes up. On the ground, Coordinators we place plan supply runs and cold-chain logistics, manage mobile catering setups and craft services, schedule meal breaks around the shooting day, and set up with the production manager and assistant directors so eating does not derail the schedule. They source from trusted suppliers in Marrakech, Ouarzazate and other hubs, manage dietary needs across global crews, and plan for the cool desert nights as well as the heat of the day. Most work fluently in Arabic, French and English.

Here is how this works in practice. Feeding a production in Morocco's desert locations is a logistics discipline in its own right. The country's crews have decades of experience doing it well — the same epics that built the Ouarzazate base also built a catering-logistics culture used to remote, large-scale operations. Moroccan cuisine itself is an asset on set: tagine, couscous, harira soup and mint tea are well suited to crew catering, and local suppliers in Ouarzazate and Marrakech are skilled in production volumes.

Here is how it adds up. On the ground, all production work runs within the CCM framework. With foreign shoots partnered to a CCM-licensed local firm. The catering logistics coordinators we place work within that structure, set up with provincial authorities on access to remote sites, handle payments in Moroccan dirhams, and plan around 20% VAT on local supply.