An industry progresses
A breath of fresh air for the catering industry – despite stormy times.
The commercial catering industry has undergone positive development in recent years. Where the main function of a canteen or cafeteria was once to feed a large number of people in a sober, emotionless environment, today, we find numerous bright and friendly spaces flooded by natural daylight with a modern interior design concept and an ambience that invites us to stay a while and relax.
The culinary offer has also been transformed. Many dishes that are offered in a modern staff canteen, for instance, are now more than capable of holding their own against those offered at a good restaurant.
Today, the aim of a classic staff canteen is to translate impressed diners into happy employees! An attractive and balanced food offer with healthy and regional dishes served in a welcoming atmosphere is guaranteed to be met with enthusiasm among staff and increase their sense of loyalty to their employee.
New work in commercial catering
There is no question that the commercial catering industry is innovative and courageous, and the latest ideas are already waiting in the wings. After all, the coronavirus pandemic led to huge changes to working life and therefore also to commercial catering.
Today's world of work is dominated by the desire for individuality and flexible working hours, and people’s eating habits are changing accordingly. The future will see an increase in the number of people working from home, which will render existing catering spaces redundant in their current numbers.
The staff canteen as the service provision we know will become superfluous. Many company canteens and cafeterias will be replaced by self-sufficient outlets, which are often designed in a bistro style with modular, flexible technology and not only offer lunch, but also meals throughout the entire day.
The concepts are extremely flexible and easy to adapt to diner requirements. Food-to-go will gain new relevance at work. Employees will be able to collect hot food from a specific location – not necessarily the canteen – and eat it at their desks or in a recreational area. Reusable packaging will gain more prominence, and will be customisable with the name of the orderer. Pop-up kitchens are another exciting concept that is destined to progress in the future.
The current situation
However, there are also other sides to commercial catering. Today's catering bosses need to be able to count – the current price explosion has affected the entire market to varying degrees. Establishments that have been particularly impacted include canteens, hospitals, retirement homes and service companies for disabled people.
Operating costs are through the roof. According to the Federal Statistical Office of Germany, consumer prices were 8% higher in July and food was 14.7% more expensive than a year ago. This means that current prices have reached historic levels.
Costs are ballooning
Many catering providers are complaining of higher costs for energy, wholesale and services. Meanwhile, every trip for groceries is a further blow. Vegetable prices have shot up by 30%, meat by 50% and frying oil by more than 100%, with some types of oil now even in short supply. This is intensified further by the horrendous increase in energy costs.
Many companies pass these on to consumers and raise their prices accordingly, although there are some companies who choose not to increase prices in their canteens, for instance, and instead opt to spend more on subsidising food. These companies believe that eating together with colleagues is a key social tool that nurtures communication between them and enhances their sense of loyalty to the company.
Diversity on offer
Many catering companies have responded to the current cost crisis by changing their food offerings. New recipes are tried out and portion sizes and daily or weekly menus adjusted. It goes without saying that this can also benefit the customer – for instance, by picking up on current trends.
Regional and seasonal products are currently experiencing a comeback with huge demand. As a result of new and heightened nutrition awareness, vegetarian and vegan foods are becoming increasingly popular. New dishes enable a fast and flexible response to the particularly acute price hikes for foodstuffs like butter, oil, beef, pork, coffee, milk and milk products.
Dishes that no longer make sense financially are offered less frequently or removed from the menu completely.
Control is paramount
Commercial catering is an expensive industry – from the procurement of the right equipment through food and drink costs, all the way to renting premises. Especially in times in which costs are skyrocketing, constant control of monthly outgoings is crucial. Negotiating flexible supplier contracts may well be a sensible way to minimise food costs.
Classic retail is governed by an unwritten law: "The profit lies in the purchase." By implementing a systematic purchasing strategy, potential savings can also be quickly generated in the commercial catering industry, for instance through the purchase of seasonal and regional products.
Act now
Even if the current situation is far from easy, commercial catering will bounce back with new and innovative concepts – as it has done in the past. And they are bound to be impressive!
Brochure "Community gastronomy in Germany" (DEHOGA; German)
New concepts in commercial catering (YouTube; German)
Higher energy costs in commercial catering (nomyblog; German)
Food trends (DUNI Group; German)
Challenges in the commercial catering industry (gastronomie.de; German)
