Who we are

Our History

26 YEARS OF SOLUTIONS, UNIQUENESS, AND VANGUARD. ProEpta is proud to offer innovating high performance products. Our unique objective resides in giving solutions to the requirements of the hospitality industry.

Nowadays, the experience that we have earned, and looking for the latest products with technological advantages, it has enabled us to have a worldwide recognition and reputation, like a high quality leader.

ProEpta doesn’t change, it strengthens more! Since 2013, ProEpta takes part of Bunzl, a worldwide logistics company leader. Bunzl was born in Europe in the XIX century, it is locate in London, England and currently it listed on the London Stock Exchange. ProEpta, in this synergy, raises its world class standards, providing a more efficient and integral service

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Our Clients

Chef Jörg Schürmann

Pueblo Bonito Sunset Beach Resort, Cabo San Lucas

“I know ProEpta for 23 years and its products always have genuineness, good quality and are to the forefront. In my restaurants the prestige and the quality are distinctive that characterize us and ProEpta is at the level that we need to show with our customers.”

Chef Jose Antonio Salinas

Restaurante Balcón del Zócalo, Distrito Federal

“ProEpta is a friend, he supports me in my new creations, he understands my ideas and materializes into innovative concepts.”

Chef Irving Soublett

Hotel Marriott Reforma, Distrito Federal

“I like their products, they are really good and have a first class service, they are quite original, Marriott has many ProEpta’s products that go hand in hand with the concept we handle.”

Chef Marco De La O

Restaurante Ivoire, Distrito Federal

“I have several years working with ProEpta’s team because they handle modern and fresh products. I have no problems with ProEpta, with them I have solutions, the service provided by the staff is very nice, they are people who meet in a timely manner”

Chef Martha Ortíz

Restaurante Dulce Patria, Distrito Federal

“My vision in the preparation of saucer is just like any staging, I seek not only delight the palate of the guest, but it causes a reaction, make him fall in love with the saucer because of its design and concept art.”

Chef Yerika Muñoz

Restaurante Astrid & Gastón, Distrito Federal

“Tableware is an additional ingredient to my saucers. In this case, ProEpta’s tableware has a twist on the table that increases the creativity of them.”

Chef Cristóbal Antúnez

Restaurante Kookaburra, Acapulco, Gro.

“I love this tableware because our saucers are presented extraordinary in every dish, it is very different and versatile to the traditional standard. I like to use slates and other presentations, we have variety on having chosen at the moment of the assembly “.

Chef Gerarldo Sardinha

Restaurante Ronda Brazza Grill & Churrasquería, Acapulco, Gro.

“The concept of ProEpta is very functional, because it gives a different twist to my assembly, with the quality and variety that guarantees ProEpta”

Chef Carlos García

Hotel Hyatt Mérida

“In my saucers I show the combinations of two countries that are famous for its cuisine, Italy and Mexico, while I show how fun it can be the culinary arts. I always think ProEpta as it is a step forward, offering unique models.”

Rigel González

Banquetes Rigel González

"The concept I handle, is to use local products and to make that fusion I use ProEpta because of its unsurpassable quality in their items. The design in their models favors the presentation of saucers to give us options that allow us to be at the forefront in the field of banquets"


Our Showrooms

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