Better together

In the first half of the year, a total of 1.04 billion visits were recorded in the workplace and education segments, which covers company restaurants, dining halls and vending services for work and study. Sales rose by 2.1% to around EUR 3.83 billion. This confirms what Circana had already predicted in the run-up to INTERNORGA: As a result, sales are expected to grow to a total of EUR 7.2 billion in 2025. The average receipt also increased from EUR 3.61 in the previous year to EUR 3.69.

This situation is not reflected in the out-of-home catering market as a whole. In addition to workplace and education, this also includes segments such as quick-service restaurants, full-service restaurants, hotels, experience dining, retail/convenience and other categories. Although the overall market recorded a slight increase in turnover of 1.7% in the first half of the year, the number of guests fell by 0.3% overall.

This decline is particularly noticeable in the lower income groups. Many consumers are switching to cheaper alternatives such as ready-to-eat offers in supermarkets, where prices are hard to beat.

“The bottom line is that we are still missing 2.5 million visits per day across the out-of-house market compared to pre-Covid levels," says Jochen Pinsker, senior vice president at Circana.

So far, the workplace and education segment has been able to hold its own in this challenging environment. Tuesdays to Thursdays are particularly busy. "Guests don't come more often, but they do come – and spend more," states Jochen Pinsker, summarising the current statistics.

The expectations of dining halls and company restaurants are clear: structured processes without long queues and an atmosphere that invites people to stay a while longer. The community experience is becoming increasingly important. A pleasant environment turns the lunch break into a meeting place, not just somewhere for a quick bite.

There is also demand for flexible food offerings and supplementary formats such as kiosk and vending models that ensure a reliable supply even outside of traditional mealtimes.

Digitisation is providing an additional boost. Pre-order apps or pick-up systems not only cut waiting times, but also demonstrably increase the amount on receipts: "People who order digitally often order more – a drink, a side dish, a dessert," confirms Jochen Pinsker. On average, this increases sales per order by 12 to 15%.

In addition to regionality and sustainability, one criterion remains central: Health. A balanced, healthy offering is now not only expected, but also honoured – and thus creates real opportunities for growth.

B.PRO is responding to guests' expectations with the BASIC LINE, a modular food serving system that ensures clear structures and efficient processes. In combination with self-check-out solutions, such as those from Auvisus, queues can be avoided and break times used to their full.

Socialising is encouraged too: BASIC LINE offers twelve B.PRO Colours and some 200 Resopal decors for the perfect feel-good atmosphere.

The B.PRO COOK lineopens up a wide range of options for providers who want to organise their range of food with top flexibility. The combinable table-top cooking units guarantee ultimate range variety and versatility, from pasta to wok dishes. Front cooking provides additional transparency and tangible added value for guests.

When speed and resource-saving are top of the menu, Fresh & Go offers the ideal solution. Requiring just nine square metres and one person, it provides hot food, snacks and drinks to take away all day long.

Whether dining hall, company restaurant or vending facility, the latest figures from the CREST panel show that commercial catering remains stable even in difficult times because it combines reliability and social interaction. Those who optimise structures and design their offering flexibly will reap clear advantages. B.PRO provides the right concepts to continue to impress guests in the future.

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