What the return-to-office trend means for company catering
Hybrid working models were long regarded as the new standard. However, that is currently changing: More and more employers are calling for their employees to return to the office. This presents opportunities for company catering – although only if the canteen is perceived as adding genuine value.
According to an analysis conducted by the Hans Böckler Foundation in March 2026, around a third of employees that could in principle work remotely are already being given specific instructions on being present at the office. Well-known companies such as Volkswagen, SAP and Amazon Germany have all called their employees back to the office.
The motives on the employer side are complex: better cooperation, stronger corporate culture, more direct management. Whether these expectations are actually being met in practice is another question, yet this is ultimately of secondary importance for company catering. The key factor here is: More people are back on site every day.
The canteen can benefit – although not automatically
Canteen visits are increasing, but not nearly as much as the growing office presence might suggest. CREST data from market research company Circana shows that the work & training segment recorded around 75 million additional visits in 2025 – making it one of the strongest growth drivers in the entire food service industry. Nevertheless, the number of visits is still well below the pre-crisis level from 2019, which also reflects the consistently higher proportion of people working from home.
It is also important to understand one key factor here: Just because staff are physically present in the office, that does not mean they will necessarily go to the canteen. Meals prepared and brought from home, delivery services and nearby out-of-home offers are also competing for lunchtime customers. So while having more employees in the office means more potential guests, this does not automatically lead to growth.
Company canteens as a benefit
When staff see their return to the office as something being forced on them, this creates resentment. According to the WSI Study conducted by the Hans Böckler Foundation, around 60 percent of those surveyed believe that corporate control is a key motive behind their need to be physically present in the office. However, companies that set up their canteen as a genuine benefit under these conditions can counter this perception: The right offerings in the canteen give employees a concrete reason not only to accept returning to the office, but to appreciate it.
A survey of around 1,000 employees (Foodji, 2024) shows that this effect is measurable: Some 94.4 percent see a good catering offer as a real workplace advantage, with every second person stating having a tasty meal waiting for them motivates them to come to the office. A structural shift is also taking place: According to CREST data from Circana, the proportion of social canteen use has risen from less than 10 percent (2017) to 19.6 percent (2025). Accordingly, the canteen is increasingly being perceived as a meeting place. No delivery service can offer this kind of added value.
A survey conducted by YouGov on behalf of Sodexo (2025) shows what employees expect: affordable prices, seasonal products and healthy dishes are at the top of the list. Operators who invest now in a varied, contemporary offering are positioning themselves specifically for growth in the coming years.
Well-positioned with B.PRO to make the most of the change
An attractive canteen starts with the serving area. The appearance, technology and overall concept play a key role in determining whether a one-off visit becomes a cherished habit. B.PRO solutions are tailored to the specific requirements of modern company catering. Thanks to numerous customisation options, such as surfaces in appealing B.PRO colours, the solutions can be integrated into any existing design/setting or create striking colour accents themselves.
BASIC LINE: The modular food serving system can be planned in almost any size, from a single module to a complete free-flow line. Individually configurable in terms of both function and design, suitable for everything from cafeteria concepts to upmarket company restaurants.
COOK cooking stations: The COOK classic and COOK I-flex stations facilitate front cooking directly in the dining area, with integrated extractor hood, induction technology and interchangeable attachments. When dishes are freshly prepared in front of guests, this creates an experience factor and makes the lunch break a topic of conversation.
The right concept for your location depends on the space available, as well as the frequency and specific catering requirements. B.PRO supports you in developing and implementing the right solution.
Would you like us to assist you? If so, please get in touch with our team.
The B.PROTHERM K: Now with a removable convection heaterWe've made the tried-and-tested classic even better. The B.PROTHERM K front loader with convection heating is now dishwasher safe, including the lid. This offers a lot of added value in everyday use.
"In Austria, personal relationships are what count"The team at B.PRO Austria supports customers with a clear understanding of the special features of commercial catering in our neighbouring country. Sales Director Kurt Wankat describes how personal proximity and increasing automation are shaping the Austrian market.
Hotel breakfasts as a revenue driverBreakfast is an important criterion for hotel guests. Whether a city break, business trip or family vacation: any hotel that scores well in the morning will enjoy a real competitive advantage. B.PRO combines efficient process reliability with high-quality user experiences here.
