Community catering
Efficiency, individuality and flexibility for your food supply
Community catering for modern workplace catering
The requirements for community catering have changed radically in recent years. Today, facilities focus on balanced, fresh and target group-oriented catering – as an important component of health, well-being and security of supply. At the same time, guests, patients, residents and students have increasing expectations in terms of quality, variety and design.
The ongoing shortage of skilled workers is compounding economic aspects such as rising operating costs, posing major challenges for community catering. On top of this are the ever stricter legal and hygiene requirements, the demand for sustainable and healthy food and the constant need to keep pace with digitalization and technological progress. Operators of canteens, commercial kitchens and catering facilities must therefore react flexibly to these diverse challenges if they are to make their catering systems successful, efficient and sustainable.
A selection to illustrate our services for community catering
Catering approach & project development
- Development of catering approaches that inspire target groups and are economically viable at the same time
- Preparation and monitoring of tenders for catering services
- Whether hospital canteens or company canteens – our planning creates efficient processes and workflows behind and in front of the scenes. This results in catering approaches that ensure a reliable supply and at the same time offer attractive meal and break-time experiences for guests
Kitchen and serving systems
Individual conception, planning, cost planning, tendering and implementation for production systems such as cook & chill, cook & freeze, LTLT or cook & serve
Planning innovative serving and dining formats such as free-flow, front cooking, marketplace, food counters and food courts
Logistics & processes
Logistics planning of supply and disposal systems, operational processes, delivery systems and warehousing
Consulting and implementation of appropriate IT systems for process and cost control
Lead consulting & experiential value
Lead consulting – all planning services for your project from a single source
We combine functionality with experiential value
Added value
Decades of experience as a consultant and planner for the food and convenience industry
Expertise from the feasibility study to the complete implementation of new production systems
Integration of current trends and technologies – from frozen to ready-to-eat products
Process design and optimization for commercial kitchens and catering facilities
In-house auditors to advise on legal standards and, on request, to prepare for certifications (e.g. IFS)
Secure planning by using 3D models and BIM data
In-house experts from production, process technology, architecture, building and supply engineering, logistics, automation, and IT
In-depth expertise and implementation experience in IT and digitalization
Applying best practices from other industries
Your contact
Andreas Schäfer
Business Unit Manager Factory Design
