The world is changing - and with it many old habits.

What are the trends in food serving?

More flexible working hours, working from home, home schooling and a new awareness of nutrition have changed many habits at a rapid pace in recent years. These changes in everyday life are also changing the requirements for contemporary catering concepts in the workplace, school and canteen.

Which trends have come to stay and how can the industry respond to them in a meaningful way?

We discuss these questions with the expert for trends in the catering sector Bernd Rupprecht, Managing Director and Head of Sales & Market Development Catering at B.PRO.

Mr Rupprecht, the last few years have led to a noticeable acceleration of change in everyday life. In your opinion, what impact will the so-called ‘new normal’ have on the area of communal catering?

Bernd Rupprecht: Viele der Auswirkungen sehen wir bereits. Die Digitalisierung von Bestellprozessen, Lieferservices und das Angebot an Essen aus dem Automaten haben deutlich zugelegt. Verlierer dieser Entwicklung waren oft die klassischen Anbieter, auch in den Bereichen Business und Education. Selbst wenn sich die Lage wieder etwas entspannt hat, wir müssen derzeit immer wieder auf kurzfristige Veränderungen reagieren können.

What could operators in the communal catering sector do and how do they need to adapt in order to cope with these developments in the long term?

Bernd Rupprecht: I think it's important to accept the changes. And then to see where the opportunities lie. In the area of digitalisation, this could be an internal ordering system. For example, with the option of storing personal preferences and intolerances in the system. Then you only get the meals that suit you and you can order directly on time via the system. Or the option of having the canteen food brought directly to your home office via a delivery service.

Digitalisation certainly offers many options, but they often cannot be implemented so quickly. What short-term options do you see for responding to the changed framework conditions?

Bernd Rupprecht: First and foremost, the issue of hygiene. For example, using serving systems that allow the flexible use of sneeze guards. This allows the necessary measures to be implemented at short notice and boosts guests' confidence in visiting the canteen.

The use of vending machines may also lead to increased frequency. By this I don't just mean a range of sweets and crisps. But also high-quality solutions for an automated range of tasty sandwiches or bowls and salads, for example.

When I hear you like that: Do you think the end has come for traditional food delivery? Only delivery and vending machines?

Bernd Rupprecht (laughs): No, by no means. For me, that's just one side of the development. On the contrary: I assume that communal catering will take on a completely new significance. Virtual meetings in the home office and learning groups with e-learning have created a new, different sense of community.

Collaboration in freer structures instead of traditional meetings will have a much greater impact on working life in the future - even if more work and learning takes place on site again.

Working and learning in freer structures: how should I imagine this? And why does this affect the requirements of food service?

Bernd Rupprecht: The classic canteen with its rows of chairs and tables, where it's time to ‘grab a bite to eat’ at twelve o'clock, will probably no longer exist at some point. Instead, I see rooms that are not only used for catering, but are also spaces for exchange, community and communication. Working groups that can retreat into special niches - and at the same time enjoy a fresh range of food. In other words: food as a motor for creativity and creativity.

The big tech companies are already doing this: Productive exchange in a design-orientated ambience with healthy round-the-clock catering. This ranges from a constant supply of fresh fruit and salads to attractive sandwiches and snacks and a chef at the front cooking station who can conjure up a favourite dish in a matter of minutes.

The equipment must also adapt accordingly: Mobile and design-orientated modules for food presentation, components for appealing serving and self-service, atmospheric lighting, flexible solutions for front cooking including preparation.

When you describe it like that, it sounds to me like rather expensive and therefore perhaps not realisable solutions. Or do you see it differently?

Bernd Rupprecht: Yes, it sounds like a lot at first. But there are always small and clever solutions. At B.PRO, for example, we have the COOK I-flex, a compact and efficient front cooking station that is very flexible and versatile in use. This makes it possible to offer fresh and attractive dining experiences even on a modest budget.

COOK_I-flex Cooking attachments Dining room

Or you can opt for mobile modules for food presentation and serving. This makes it relatively easy to change the room layout again and again. Add a little stylish decoration or mobile room dividers and you can quickly create a new room atmosphere and surprise your guests.

Mobility, flexibility and contemporary design for serving food don't have to cost the earth - although quality will of course always come at a price. However, in the best case scenario, this will also be reflected in the longevity of the products and the reliability and service of the manufacturer.

So the canteen as a place for productive group work or even as the social centre of the company?

Bernd Rupprecht: Exactly. Companies need to understand that a great range of meals can make them much more attractive as an employer. For the younger generation in particular, who are highly competitive in the labour market, such benefits are often a decisive factor when deciding in favour of an employer. Here again: Google and Co. have already shown the way.

Ideally, the company restaurant becomes the beloved centrepiece of the company, which makes the corporate culture tangible in the best sense - a place of togetherness, a feel-good place for meetings with colleagues, a representative space for discussions with customers and external parties, of which one is proud and with which one is happy to identify.

And where do you see the task for manufacturers to react appropriately to these trends and developments?

Bernd Rupprecht: It has always been the case that eating together creates a sense of community. Mobile, flexible and customisable serving systems are an important component of this. They make it possible to offer guests more freshness, more emotion, more experience - shared, enjoyable food in a pleasant environment promotes communication and networking. Even in the digital age, there is no substitute for this.

That's why we at B.PRO put a lot of energy into developing contemporary serving and presentation systems that offer the user maximum flexibility and very high quality. Aspects such as saving energy, digitalisation and the responsible use of resources naturally play a major role here. Our customers should be able to rely on the fact that they are always investing sensibly in the future of their company with our products and solutions - then we have done our job just right.