In response to consumer demand for more diversified meal types—ranging from vegetarian to a variety of ethnic foods—and to satisfy new eating habits, both canteens and restaurants must now be in a position to offer a wider and more exciting range of food options in a relaxing environment.

Contract catering also spans far more venues and events, including: sporting events and facilities, museums, train stations, airports and others. The latter often rely on their contracted caterer to establish a style, atmosphere and image vis-à-vis their customers. Also, important cosmopolitan hotel chains are increasingly turning to contract catering companies to create a unified restaurant brand at every one of the hotel’s locations.

Contract caterers are increasingly forging deeper relationships with their clients. As their role evolves from contract management to risk management, contract caterers become more of a partner and an adviser. They help their clients meet legal requirements regarding food hygiene and safety as well as the consumers’ demands.