B.PRO Catering News

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.

CEO Egon Kofler in an interview about B.PRO's future strategy: ‘We are revolutionising food distribution in professional kitchens’

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.

On the occasion of BLANC & FISCHER Familienholding's Press Day 2022, Mr Egon Kofler, Chairman of the Management Board of B.PRO GmbH, gave us an exciting outlook on the food distribution of the future in an interview.

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?

When catering for kindergarten and primary school children, the focus should be on a cheerful, confidence-inspiring design: bright colours, harmonious shapes and individual design.

Live cooking in front of guests attracts magical looks and guests. Our front cooking expert Fredy Bauer has put together a few important practical tips for you - from professionals for professionals.

Marian Schneider knows both sides - the hotel and event business: He is currently Managing Director of gastroevents GmbH & Co. KG. In this interview, the successful maker explains why he can no longer imagine the conference and event business without front cooking.

Clinics and hospitals are complex systems that have to function perfectly. Food logistics in particular is an enormous challenge in healthcare facilities that requires smart solutions.

Extremely efficient use of interior space, connectivity and a sustainable product concept characterize the 23 models of the new B.PROTHERM series.

An exciting question: Can ‘stainless steel’ rust? Before we take a closer look, let's first clarify a few key terms. Not all steel is the same: a little material science

Karlsruhe's ‘BBBank Wildpark’ celebrates its first birthday. In this interview, Sebastian Holy, Operations Manager and Catering Director of Hospitalitywelten, talks about the highs and challenges of the past year, Karlsruher SC - and his experiences with B.PRO's solutions.

Catering specialist Sodexo Live! is responsible for the catering during the Olympic Games. The concept for this mammoth task is unique.

Football and food have one ingredient in common: passion. It's no wonder that FC St. Pauli and B.PRO are such a good team - for example, in the renovation of the South Stand ballroom for the 2023/2024 season. B.PRO was and is part of the pioneering project.

The Brand Experience & Trade Fair Design Annual not only presents innovative brand experiences, but also the most exciting trade fair presentations of the past months.

Plates meet technology: automation and digitalisation are becoming key topics in food supply. The University Hospital Frankfurt and the B.PRO Group are therefore joining forces in a reference project.

Fresh look, strong content: B.PRO's new website officially went live on 7 May. Bruno Brandl, Senior Online Marketing Manager, talks about the benefits for customers, the relevance of personal contact - and his favourite moment of the relaunch.

At trade fairs, B.PRO not only presents a wide range of products, but also offers ideal opportunities for dialogue. Every trade fair appearance involves customised organisational and logistical work.

What and how will we eat in the future? Hanni Rützler's latest Food Report 2025 provides answers to these exciting questions. B.PRO has summarised the most important findings for you.

Whether in a restaurant, at an event or in communal catering - cooking in front of guests is popular. Perfectly executed, this culinary experience makes a lasting impression. B.PRO GmbH, the specialist for catering solutions from Oberderdingen, shows what needs to be considered when front cooking.

Whether in the kitchen or in service, serving trolleys are always there when you need them. It's high time we took a closer look at their history, the range of models and the expansion options.

Der ehrgeizige Franzose avancierte zum König der Haute-Cuisine. Doch Escoffiers Leistung ging weit darüber hinaus: Moderne Küchen spiegeln noch heute seine einzigartige Organisation und Philosophie.

B. PRO stands for modern catering solutions. This makes it all the more fascinating to shed light on food supply products and solutions that have been used over the past millennia

For Ralf and Lennart Scherf, B.PRO is a family affair. In this interview, the duo talk about their employer, automation as a strategy for the future - and each other's weaknesses.

Production, finishing, presentation, check-out - all from a single source. The complete modular FRESH & GO concept provides solutions for a growing consumer need.

Artificial intelligence opens up unimagined opportunities for professional kitchens. But what is already possible today - and what is coming? In the first part of our blog, we shed light on the advantages of AI and present various potential applications.

The journey through the world of artificial intelligence continues! What can artificial intelligence offer in the areas of personnel planning, guest experience and market research? And why should everyone use it? We provide the answers.

Kitchens that function without humans. Robotic arms that mix cocktails. Automation is venturing further and further, and is permanently changing the food service industry, even outside of commercial kitchens.