Rethinking canteens
How we eat better together
Around a fifth of Germany's population is regularly catered for by commercial kitchens, about half of them in companies. Often, however, canteens do not have the best reputation. Sausage rolls and baked beans in a sterile atmosphere are commonplace – a concept that is often due to staff shortages and rising costs, but which now fails to meet the real requirements of employees.
Eating habits in companies have changed. The interplay of working from home, flexible hours, fluctuating workloads and the desire for a balanced diet is leading to a genuine transformation in commercial catering. Unconventional and cost-effective solutions are needed. The canteen concept is increasingly being reworked and interpreted anew – both in terms of the types of food on offer and how it is served and presented.
Healthy and wholesome – a need that remains
The demands of catering customers have changed. According to a recent survey by the Federation of German Consumer Organisations, 90% of people still want to be able to eat healthy, wholesome food outside the home.
High on the wish list are a greater variety of dishes, animal and climate protection, regional ingredients, freshness and more plant-based dishes. There is also the desire to spend time with others in a welcoming atmosphere. But how can this still be achieved against the backdrop of the industry-wide staff shortages?
With his "urban canteen", Hamburg catering entrepreneur Koral Elci believes he has found the answer. Christened Table Dot and located in Willy-Brandt-Straße, it is not linked to any company and is freely accessible to everyone. There, Michelin-starred chefs prepare dishes such as green lentil curry with prawns at reasonable prices. The key to this is the staff factor: "We focus on the quality of the food and replace waiting service with digital ordering and payment solutions and self-collection." Through solutions like Koral Elci's, companies can essentially outsource their catering.
FRESH & GO and vending machines save resources
Admittedly, this concept is not (yet) widely effective. But the trend is clearly recognisable. And many providers have long since jumped on the bandwagon by offering resource-saving and high-quality solutions for commercial catering.
"The digitalisation of ordering processes, delivery services and the range of food from vending machines, such as delicious sandwiches or bowls, has increased significantly," emphasises Bernd Rupprecht, Managing Director and Head of Sales & Market Development Catering at B.PRO.
With its FRESH & GO catering concept, among other things, the Oberderdingen-based company is responding to the personnel challenges and new needs on the market. The modular comprehensive concept offers round-the-clock hot food to go, complete with self-checkout, in an area covering less than 9 square metres that can be staffed with just one person.
High-quality commercial catering – four advantages for companies
Many companies have realised that offering high-quality employee catering presents numerous advantages, including
• Improvement of the working atmosphere
• Increase in productivity and creativity
• Reduction in absenteeism and sickness costs
• Increase in employer attractiveness
New work is the buzzword here. It focusses on the wishes and needs of employees, with freedom, independence and community spirit forming the central values. At companies such as Google, canteens have long since become places of exchange where food is available round the clock in welcoming, feel-good surroundings.
“Commercial catering is set to take on a completely new significance," confirms B.PRO Managing Director Bernd Rupprecht. His company has numerous ideas on offer to make the canteen of tomorrow a reality: "Mobile and design-orientated modules for food presentation, components for attractive food serving and self-service, as well as flexible solutions for front cooking including preparation."
Modern food serving systems for new work concepts
Catering is a key factor in new work, and this is confirmed by Sebastian Herrmann, catering consultancy expert at Gräfelfingen-based planning studio Reisner x Frank. "I see four exemplary focal points here." These are fast processes during break times of 30 to 45 minutes, attractive prices and a practical and attractive environment that encourages interaction. Where is the greatest leverage to influence this? "For me, it's clearly the dispensing systems."
Instead of traditional systems such as the one-line (OL) or free-flow (FF) models, Herrmann believes that the future lies in concepts that above all avoid long queues and complicated payment processes. Some examples are:
- One-stop classic (OSC): Several counters, but with full menu components at each. Guests queue once, get everything they need and pay directly at the stations.
- One-stop flex (OSF): Like at McDonald's, guests choose and pay at a central point, where their is also handed out.
- One-stop flex digital (OSFD): A strongly future-orientated concept. OSFD is structured similarly to OSF, but orders and payments are made digitally in advance, for example via a self-service kiosk or app. Like in quick-service restaurants, the food can even be served through a serving hatch.
Digitalisation as a catalyst for the canteen of tomorrow
Not surprisingly, digitalisation is also playing an increasingly important role in commercial catering. Compass Group Deutschland GmbH has now introduced Germany's first fully digital company restaurant concept for a technology company. It caters for up to 600 guests a day. The digital platform Time2Eat plays a central role here. Among other things, diners can use it to reserve seats in the company restaurant or order meals for collection. This not only saves time, but also allows staff to plan their breaks according to their individual wishes: They can decide for themselves when and where they want to eat, and whether they would rather eat alone or with others.
Conclusion
The canteen of tomorrow will meet the needs of employees and combine high-quality catering with modern technology and an ambience that helps staff relax and feed good and interact with each other. Through digitalised ordering processes and flexible serving systems, companies are creating a place that offers far more than just a menu – it is becoming an integral part of new work and promotes a healthy, productive working environment.
Do you need support with the implementation of your modern commercial catering concept?
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