B.PRO Catering News

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.

There are many methods for coating metal. Powder coating is becoming increasingly popular. But what is this process? How does it work? And why is this process being used more and more frequently? We want to answer these questions today.

Which dishes will be prepared in the exciting world of professional kitchens in the future? The ‘Food Report 2024’ by Hanni Rützler and the Frankfurt Future Institute, among others, provides answers.

Episode 2 of the blog series: Everything about Gastronorm containers - materials, designs, accessories and more...

What exactly makes Gastronorm containers such a universal helper for the professional kitchen? And where can they be used? Episode 3 of our blog series provides the answers.

Gastronorm blog series: Practical tips for everyday kitchen life If you follow a few small rules, you can enjoy your GN containers in the professional kitchen for a long time. for a long time to come. Episode 4 of our blog series reveals exactly what is important when handling and care.

New blog series: All about the Gastronorm - Wherever food is processed, they are reliable companions and useful helpers. Gastronorm containers are full of possibilities, which we will be exploring in detail in a blog series.

If you look at some breakfast buffets, there is still a lot of information needed here. This is because usually only the classic breakfast egg is offered in different cooking stages without decoration and in a plain basket. But an egg is full of surprises! Whether boiled, fried, poached, shaken or scrambled - an egg can be prepared in a variety of ways.

Mike Germershausen aka ‘Chef Vincent’ is revolutionising the cooking show genre with fast-paced clips for professional chefs. In this interview, he talks about his videos, formative experiences and preparing pasta between vines.

Lousy canteen - why do so many pupils avoid the school canteen? And what needs to be done to get more children and young people interested in the canteen?