The report is specifically tailored to the information needs of senior executives such as board members, managing directors, HR, or FM management. Across approximately 80 pages, based on our 30 years of consulting experience, it addresses what is important in employee catering today: management models, rules for successful tendering, industry key figures, modern operating models, forward-looking food and beverage offerings, health aspects, sustainability, and efficient controlling.
Excerpt from the Editorial:
“The topics of our time – sustainability, economic efficiency, mobile working, the battle for the best talent – are also reflected in corporate catering and require specialized, strategic answers there.”
Therefore, those responsible in executive boards, management, supervisory boards, works councils, HR management, FM management, purchasing management, quality management, sustainability management, health management, and controlling are repeatedly called upon to address “their canteen” and make qualified decisions.
The AltenburgReport Corporate Catering is specifically aimed at these target groups. The industry’s “own rules” are discussed, structured by topic, in a depth that provides a thorough insight for those outside the industry. The expertise conveyed here is not “academic” but results from our 30 years of consulting experience as one of the leading companies for catering consulting and commercial kitchen planning in Germany.”
The Significance and Development of Corporate Catering Yesterday, Today, and Tomorrow
II.1
The Fundamental Question: In-house Management or Catering?
II.2
The Catering Tender
II.3
The System Question: Fresh Kitchen or Off-site Catering?
II.4
Comparison of Off-site Catering Systems (Cook & Hold, Cook & Chill, Cook & Freeze)
II.5
Functional Planning – Correct Also Means Timely
III.1
Diverse – The Target Groups of Employee Catering
III.2
How, When, and Where? – Operating Models, Locations, Opening Hours
III.3
Modern Offerings – Fair Prices
III.4
Food: It Should Be Healthy and Sustainable
III.4.1
Food Quality and Origin
III.4.2
Degree of Convenience
III.4.3
Inventory Management
III.5
Sustainability – Not Just for Food
III.6
Corporate Catering and Mobile Working – Do They Go Together?
III.7
Personnel: Bottleneck Factor, Quality Driver, Cost Driver
III.8
Hospitality for Guests Too – Conference and Guest Catering
III.9
Transparent, Convenient, Digital – Modern Payment Systems
III.10
Marketing in Employee Catering? Absolutely!
IV.1
Controlling: The Right Measure and the Right Standards
IV.1.1
Controlling in In-house Management
IV.1.2
Controlling of Catering
IV.2
Industry Key Figures
IV.3
Co-determination: Acceptance is Everything
The “war for talent” has long been in full swing. What this phrase overlooks: It’s not just about “heads,” but successful employee acquisition and motivation must address employees holistically. “Work-Life-Balance,” “Self-Optimization,” “New Work,” “Sustainability”: keywords that move today’s and tomorrow’s specialists and executives and must be reflected in corporate social benefits. Sustainable, contemporary, and target-group-oriented employee catering in a communicative environment can and must make a valuable contribution here and is then an important part of corporate identity.
Improvements in offerings are usually not synonymous with increasing deficits. On the contrary: Streamlining outdated practices in conjunction with operational process optimizations often leads to a significant increase in efficiency, which can then be passed back to employees in terms of quality.
In principle, it is secondary whether the catering is organized in-house or if a caterer manages the facility. The goals of corporate catering are the same in both cases, and goal achievement is possible with both management models.
For a future-proof positioning with an optimal cost-benefit ratio, it is essential to know the market rules. The AltenburgReport Corporate Catering aims to contribute to this.
