Dilemma: The Contractual Catering Industry's Raisin

The #contractcatering is going through a tumultuous time. Directors and managers are incredibly busy with making adjustments to their services and agreements with clients. Difficult issues with a lot of consequences for turnover, operating profit and jobs.

There is one controversial big question, covering all the underlying questions; or the right of contract catering as such is #discussie. The trends in recent years towards zero-subsidy catering, concession catering and retail aspects may indicate a demand for a provider operating outside an endurance agreement. Companies have difficulty proving their added value to their customers.

In any case, it is valuable to ask whether offering catering on a contract basis is necessary. The long-term needs of the various stakeholders call for large and rapid development because current trends will continue and economic developments will set the tone.

About Danny van Stiphout: I help organizations improve hospitality. Build working restaurants and bars where people can meet, eat, drink and relax. Make these places more pleasant and beautiful. So that guests feel comfortable and can perform better. That's the power of hospitality.

My specialty is concrete and understandable analyses of the current and most ideal situation. Using my years of international experience in hospitality and facility services and an extensive network, I offer solutions that work. With my interest in marketing and operations management, I improve business processes in a sober and creative way.

 

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