B.PRO Catering News

The modernisation of the Bühler company restaurant and snack bar at its site in Leobendorf, Austria is already yielding tangible results among employees. B.PRO contributed solutions for modern food serving.

An inherent part of everyday food logistics is ensuring the safe and efficient transport of heavy loads, whether dishes, drinks or food in large containers. To make this work even easier, we have revised and improved our serving trolley range.

The company site in Frydek-Mistek in the Czech Republic plays a central role in the B.PRO Group's production and logistics operations. We met site manager Petr Brož to find out more.

B.PRO supplies system solutions that have it all: They increase the attractiveness of the culinary offer and facilitate work processes. This holistic approach is also evident in project management.

In 2025, the Blanc & Fischer family holding celebrates an extra-special anniversary: Over the past 100 years, two start-ups by courageous businessmen have developed into a globally active group of companies.

Getting guests to play their part in the return of cups and plates has numerous advantages – not just for operators, but also for diners themselves. The B.PRO Group offers solutions that save valuable resources

Company catering concepts are going through a period of upheaval: Innovative ideas and solutions are needed to meet the diverse requirements of hybrid working environments.

The start of the new year also marked a new chapter for the B.PRO Group. On 1 January 2025, Dr Ralf Klöpfer took over as CEO from Egon Kofler.

‘The topic of automation is gaining momentum’ - Lennart Scherf, who has been responsible for automation since the beginning of 2024, provides an overview of the current situation.

Balanced meals and efficient food serving with a feel-good factor are the guiding principles of tomorrow. B.PRO is actively shaping this future

The B.PRO Projects department implements individual solutions in the area of food serving and food distribution. Head of Department Martin Braun gives us an insight into its daily work and explains the benefits it brings to customers.

Enjoying some food when buying furniture, a quick snack at the petrol station – in-store catering is booming. A recent study revealed what customers find particularly important and which trends are relevant for operators.

‘Laib & Leben’ is the name of the outstanding branch concept with which Walter Köhler created real added value for his bakery over 10 years ago. The success has endured.

Everyone is talking about the metaverse. But how does it actually work? And what does this mean for restaurateursThe metaverse is on everyone's lips. But how is it supposed to work? And what does it mean for the catering industry? We explain the most important principles. And show you how companies can prepare for it today.

From kindergarten to university: catering technology in schools and canteens should be adapted as well as possible to the needs of the target group. And at the same time offer maximum safety and hygiene.

Discover now: Fresh colours in high-quality powder coating for front cooking stations, serving trolleys, tray clearing trolleys, dispensers, food transport containers and food serving systems

Table sharing, cafeteria line or free-flow: food serving has many faces. Which system is best for your application? We shed light on the advantages and disadvantages of the various approaches.

Here today, there tomorrow - many caterers regularly send their equipment on journeys. Transport damage is inevitable. The solution: suitable cases from case professionals. The trade fair specialists from B.PRO also rely on them

Fast and relaxed with delicious food: the new company restaurant at SAMSON AG makes work and enjoyment easier for employees and guests thanks to the cleverly arranged solutions from B.PRO.

The complex project that B.PRO realised for the Kriens sports park in Switzerland demonstrates the benefits of using our 3D configurator.

The automation of processes not only offers interesting savings potential, but also guarantees significantly better hygiene and process stability in the operating sequences.

The change in the law that primary school children will have the right to all-day care from 2026 means that the demands on operators are growing explosively, but there is a solution.

From advertising effect to logistical allocation - with the right individual touch through colour, logo or lettering, valuable additional benefits can be generated in many areas

Rapid price increases at historic levels for food and energy are putting the sector under massive pressure. Is there a way out of the crisis?

The Gastronorm system has taken productivity and collaboration in the food industry to a new level. You can find everything you need to know about this ingenious system in our short Gastronorm guide.

The world is changing - and with it many old habits: In an interview with Bernd Rupprecht (Managing Director / Head of Sales & Market Development), we shed light on the effects on the concept of food service in business and education.

In Germany alone, over six million tonnes of plastic waste are produced every year - and the trend has been rising for decades! What can we do about the flood of packaging? Is reusable packaging the right approach?

A new law comes into force. And brings momentum to the school catering market - with many opportunities for planners, caterers and the specialist trade.

Hygiene and quality are top priorities in the food industry. In this interview, software developer Daniel Schwanitz (QMSpot) explains how smart software can ensure safety throughout the entire storage and processing chain.

How can a self-service concept for primary school pupils promote personal responsibility and social skills? By offering the kids as much freedom as possible and as much guidance as necessary.

Let's go for the knowledge rock'n'roll... The ultimate guide from BPRO through the technical terms and specifics of choosing the right reel.

Cook & Chill is a method that can fully utilise its advantages in communal catering. Portioning the food is a key step in the production process.

What has become of the mega-trend “front cooking”? And what future does this form of cooking have? We spoke to “Mister Front Cooking” Bernd Trum about this.

A recent study provides valuable ideas for the design of company catering. Modern companies can thus increase the satisfaction of their employees - and therefore also their productivity

Julian Lechner & Felix Bansen at the Bocuse d'Or Germany cookery competition - Behind the scenes of the world's most prestigious cookery competition, skill, creativity - and the right equipment count

From kitchen robots to serving drones - how robotics and automation are changing the catering industry.