07 | 07 | 2020

New concepts and distribution channels in the foodservice industry

The restaurant industry is a dynamic sector that is constantly evolving, whether in terms of products, consumption habits or distribution.

To meet the changing expectations and behaviors of its diners or even the evolution of work modes, the offer of company restaurants is beginning to transform, making room for new conceptual solutions complementary to the classic self-service restaurant.

As a result, the boundary between commercial catering and company catering is tending to blur. Our canteens are gradually being transformed into a pleasant place where we enjoy eating but also meeting.

What will the company restaurant of tomorrow look like? What new services or new distribution methods will it offer? Answer with our experts.

The new habits of employees


Today's employees are faced with increasing workloads, an ever-increasing expectation of results, and above all a lack of overall time that they will try to recuperate by reducing their lunch break.
Company catering must adapt to a world of work that is increasingly fast-paced and demanding in terms of schedules, but also to increasing competition.

While all employees have the option of crossing the street to sit at a bistro table, buy a sandwich at the bakery next door, eat a burger or salad on the go. On sunny days, some people prefer to skip lunch to run an errand, do a little sport or enjoy the sun. And they desert the company restaurant all the more easily if they get tired of the atmosphere or the meal.

The level of attendance at lunch is a constant concern in public or private companies. Here, as in any restaurant, the manager must appeal to hisguests to ensure his fill rate.

Adaptability at the center of corporate catering issues


Faced with constant changes in schedules and variable-rate workloads, catering companies have had to adapt and transform their models to graft themselves onto employees' needs. Faced with the lack of time devoted to meals, we see that companies have revisited their model by offering new services.

The challenges for collective catering:


  • adapting as closely as possible to the expectations of its client companies according to the configurations of the sites and the expectations of the targeted populations
  • replacing the company restaurant as a living space capable of remaining open in part or throughout the day
  • adapting to the fluctuations in the employees' schedule.

Demand is constantly evolving in favor of a restaurant that is more broken up, better valued, more fun, more functional and therefore faster and less traditional. In any case very close to what the guest can find today in a commercial restaurant.
Snacking and fast casual will thus have a prominent place

Restaurant concepts and new formats


To further satisfy employees and meet their new expectations, the collective catering industry is showing more and more originality in its offerings.
For example: food trucks, sandwich and salad bars to go, themed kiosks or even a coffee shop.
Some collective restaurants also offer new services such as a grocery store or executive lunches.

Some have even created partnerships with bakery chains, pastry shops, high-end coffee shops. Enough to offer the embarrassment of choice to its employees at lunchtime.

Corporate catering just like commercial catering is experiencing a digital revolution within its establishments

  • Online payment and ordering
  • Autocash
  • Providing nutritional information

The various dishes and menus are now available with just a few clicks. Everything is thought and imagined so that the employee has more time allocated to his meal.

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