Challenges and requirements in organic communal catering

The players in organic out-of-home catering are facing new challenges. Guests are placing higher demands on organic offerings in canteens, with a focus on personal health, environmental protection, transparency, connectivity and flexibility. At the same time, higher VAT, price increases for energy and food, unstable supply chains, New Work and digitalization are putting pressure on the industry. The increasing shortage of labor and skilled workers as well as greater price sensitivity among guests require creative solutions and practical examples that contribute to change in our heads and pots.