Trends

Poll Results: Where Contract Catering Stands on Digitalisation and Challenges

The pressure is real and shared. 

During our recent webinar on scaling digital operations in contract catering, we asked 100+ operators where they stand.

The result?
82% said they’re “working on it but still have a long way to go.”

Solving Challenges in Contract Catering

Not surprising, the pressures are everywhere. But, at least, the priorities are clear to everyone.

Changes in Contract Catering

What’s changing across the board:

These aren’t isolated challenges. They’re sector-wide shifts. And most operators already have the building blocks to solve them.

Data Issues in Contract Catering

The biggest barrier: disconnected systems. Even well-resourced organisations report:

  • Front- and back-of-house teams lack a unified view
  • Procurement, operations, and finance run on separate data streams
  • Teams can’t act quickly on cost changes or ESG targets

As a result, they lose time, margins, and opportunities.

But, you might be further along in your digital journey than you think. 

Integration with Back-of-House Systems

In fact, the majority of respondents say that FoH and BoH are at least partially connected.

Right now, it’s about closing the gaps:

What contract caterers need are systems that bring everything together, so the entire operation can move as one.

That’s where Apicbase comes in. It replaces spreadsheets and guesswork with one system that manages:

  • Recipes and batch production
  • Stock visibility across all sites
  • Real-time procurement needs
  • Allergen, nutritional and CO₂ data

So every site knows what to prep, what to order, and how to stay compliant.

Whether you manage 30 school kitchens or 200 workplace sites, Apicbase ensures your teams can move fast, waste less, and stay in sync.

Want to see how it works?

Geert Merckaert

Geert Merckaert is the Content and Research Director at Apicbase and the producer of The Food Service Growth Show. He specialises in operational excellence, sustainability, and digital transformation in the restaurant and catering industry. Geert has a diverse background in content marketing, writing, and research, with previous roles in corporate finance at Bank van Breda, food marketing at VLAM, and the trade association Bakkers Vlaanderen. He holds degrees in Communications and Journalism from Plantijnhogeschool, as well as Art History from the Kunsthistorisch Instituut. During his studies, Geert spent nine years working weekends as a restaurant chef. He is dedicated to helping foodservice companies achieve sustainable growth through engaging and insightful content.

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