{"id":46711,"date":"2021-02-18T09:43:14","date_gmt":"2021-02-18T09:43:14","guid":{"rendered":"https:\/\/www.retaildetail.be\/food\/les-services-de-restauration-apres-le-coronavirus-le-commerce-de-detail-detourne-la\/"},"modified":"2021-02-18T09:43:14","modified_gmt":"2021-02-18T09:43:14","slug":"les-services-de-restauration-apres-le-coronavirus-le-commerce-de-detail-detourne-la","status":"publish","type":"post","link":"https:\/\/www.retaildetail.be\/nl\/news\/food\/les-services-de-restauration-apres-le-coronavirus-le-commerce-de-detail-detourne-la\/","title":{"rendered":"Foodservice na corona: retail kaapt de kantine"},"content":{"rendered":"

Als bedrijfsrestaurants straks weer mogen openen, zal het geen \u2018business as usual\u2019 worden: kosteffici\u00ebnte zelfbedieningsconcepten komen in de plaats van de warme keuken. Dat biedt kansen voor retailers en fabrikanten.<\/p>\n

<\/p>\n

\u00a0<\/p>\n

Herstel vergt jaren<\/h2>\n

Hoe snel kan de foodservicesector zich herstellen na het versoepelen van de coronamaatregelen? En welke impact kan dat hebben om de omzet in de foodretail? \u201cZodra mensen zich veilig voelen, kan het snel gaan: vooral jongeren zullen de verloren schade willen inhalen. Maar een deel van de bevolking blijft voorzichtig. Dierenparken en pretparken, waar de emotionele beleving groot is, zullen snel weer oppikken, maar een volledig herstel zal nog jaren vergen\u201d, vreest foodservice-expert Eddy Bovijn van Food In Mind<\/strong>. Hij peilde naar de verwachtingen van 120 sleutelspelers in alle segmenten van de foodservicewereld.
\n\u00a0<\/p>\n

Zwaar getroffen werd de sector van de bedrijfsrestaurants: die heeft een omzetdaling gekend van wel 42%, als gevolg van thuiswerk en ontslagrondes. Ook dit jaar verwacht men nog een daling met 5%. In de kantoren verandert de markt drastisch: de kantooromgeving wordt kleiner en flexibeler, dus zal ook de kantine veranderen. \u201cBedrijven met een grote keuken zullen die wel behouden, maar ook optimaliseren, in de richting van een HelloFresh<\/strong>-achtig systeem met componenten, die medewerkers ook mee naar huis kunnen nemen,\u201d denkt Eddy Bovijn. \u201cVandaag zie je al dat thuiswerkers af en toe met maaltijdcomponenten of bereide maaltijden verwend worden.\u201d Voor voedingsfabrikanten opent hier een nieuwe markt met potentieel.<\/p>\n

\u00a0<\/p>\n

Slimme koelkasten<\/h2>\n

Voor veel bedrijven is catering eerder een last en een kost geworden: zij zullen de service afbouwen en hun medewerkers alternatieven als maaltijdcheques geven ter compensatie. De kantine ruimt plaats voor retailconcepten, zoals een \u2018smart fridge<\/em>\u2019 met snacks en dranken bijvoorbeeld, waar men zichzelf kan bedienen. KMO\u2019s kunnen beroep doen op externe traiteurdiensten. In de onderwijssector zie je overigens een gelijklopende evolutie: \u201cMen streeft naar een rationalisatie van productie- en servicekost. Ter plaatse koken is gewoon te duur.\u201d
\n\u00a0<\/p>\n

Die evolutie biedt kansen voor retailers. In Nederland heeft Albert Heijn<\/strong> recent een partnerschap afgesloten met automatenspecialist Selecta<\/strong> voor de installatie van zo\u2019n 100 onbemande AH to go<\/strong> miniwinkeltjes in kantoorgebouwen<\/a>. Ook in Vlaanderen ziet de retailer potentieel. En restaurantketen Foodmaker<\/strong> opent een dertigtal bedrijfsrestaurants<\/a> in samenwerking met bedrijfscateraar\u00a0App\u00e8l<\/strong>. \u201cDe traditionele bedrijfsrestaurants waar chefs \u00e0 la minute staan te koken zie ik verdwijnen in \u2018het nieuwe normaal\u2019. Wij kunnen vanuit onze centrale keuken grote volumes aan hoge kwaliteit aanbieden waardoor de operaties in de restaurants veel effici\u00ebnter worden\u201d, denkt ondernemer Lieven Vanlommel.
\n\u00a0<\/p>\n

Food In Mind stelde een gedetailleerd rapport op met cijfers en prognoses voor de volledige cateringmarkt. <\/em>Klik hier voor meer informatie<\/em><\/a>. <\/em><\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Als bedrijfsrestaurants straks weer mogen openen, zal het geen \u2018business as usual\u2019 worden: kosteffici\u00ebnte zelfbedieningsconcepten komen in de plaats van de warme keuken. Dat biedt kansen voor retailers en fabrikanten. \u00a0 Herstel vergt jaren Hoe snel kan de foodservicesector zich herstellen na het versoepelen van de coronamaatregelen? En welke impact kan dat hebben om de […]<\/p>\n","protected":false},"author":1,"featured_media":46709,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[],"people":[],"extra":[43],"company":[],"topic":[],"region":[],"class_list":["post-46711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","extra-plus"],"acf":[],"yoast_head":"\nFoodservice na corona: retail kaapt de kantine - RetailDetail BE<\/title>\n<meta name=\"description\" content=\"Als bedrijfsrestaurants straks weer mogen openen, zal het geen \u2018business as usual\u2019 worden: kosteffici\u00ebnte zelfbedieningsconcepten komen in de plaats van de warme keuken. 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