Food-service contractors thrive on the need for convenient, efficient dining options driven by corporate clients, educational institutions and healthcare facilities. Businesses outsource these services to focus on core activities while ensuring quality food provision for employees, creating sustained demand and lucrative long-term contracts for specialist contract caterers. Industry revenue is expected to climb at a compound annual rate of 2.8% over the five years through 2025 to reach €66.8 billion, including a 0.9% hike in 2025. With expanding health and environmental consciousness across Europe, contract caterers are expanding their menus to offer healthier, organic meals. Moreover, as vegetarianism and veganism become more popular lifestyle choices, contract caterers are introducing a wider range of meat-free meals. Changing work arrangements have also impacted food-service contractors’ service offices. Hybrid working models have become popular, though more and more companies are asking employees to return to the office, driving attendance at canteens. The return of sports and leisure events alongside rebounding tourism following the lifting of COVID-19 restrictions also spurred revenue growth in 2022. However, prolonged economic uncertainty amid inflationary pressures, geopolitical tensions and recent trade war fears have subdued business sentiment and budgets, restricting spending on food caterers and profitability in the three years through 2025. Industry revenue is forecast to swell at a compound annual rate of 5% to €85.3 billion over the five years through 2030. Anticipated economic improvements will support business spending on contract caterers. As more companies outsource catering services, long-term contract opportunities will likely rise. Continually evolving consumer tastes will drive differentiation in the industry. The priority to provide healthy, sustainable and meat-free options is expanding, with consumers becoming more health-conscious and environmentally aware. Major caterers are adapting, offering innovative meals and investing in sustainability initiatives to attract clients.

Food-service contractors thrive on the need for convenient, efficient dining options driven by corporate clients, educational institutions and healthcare facilities. Businesses outsource these services to focus on core activities while ensuring quality food provision for employees, creating sustained demand and lucrative long-term contracts for specialist contract caterers. Industry revenue is expected to climb at a compound annual rate of 2.8% over the five years through 2025 to reach €66.8 billion, including a 0.9% hike in 2025. With expanding health and environmental consciousness across Europe, contract caterers are expanding their menus to offer healthier, organic meals. Moreover, as vegetarianism and veganism become more popular lifestyle choices, contract caterers are introducing a wider range of meat-free meals. Changing work arrangements have also impacted food-service contractors’ service offices. Hybrid working models have become popular, though more and more companies are asking employees to return to the office, driving attendance at canteens. The return of sports and leisure events alongside rebounding tourism following the lifting of COVID-19 restrictions also spurred revenue growth in 2022. However, prolonged economic uncertainty amid inflationary pressures, geopolitical tensions and recent trade war fears have subdued business sentiment and budgets, restricting spending on food caterers and profitability in the three years through 2025. Industry revenue is forecast to swell at a compound annual rate of 5% to €85.3 billion over the five years through 2030. Anticipated economic improvements will support business spending on contract caterers. As more companies outsource catering services, long-term contract opportunities will likely rise. Continually evolving consumer tastes will drive differentiation in the industry. The priority to provide healthy, sustainable and meat-free options is expanding, with consumers becoming more health-conscious and environmentally aware. Major caterers are adapting, offering innovative meals and investing in sustainability initiatives to attract clients.

Food-service contractors thrive on the need for convenient, efficient dining options driven by corporate clients, educational institutions and healthcare facilities. Businesses outsource these services to focus on core activities while ensuring quality food provision for employees, creating sustained demand and lucrative long-term contracts for specialist contract caterers. Industry revenue is expected to climb at a compound annual rate of 2.8% over the five years through 2025 to reach €66.8 billion, including a 0.9% hike in 2025. With expanding health and environmental consciousness across Europe, contract caterers are expanding their menus to offer healthier, organic meals. Moreover, as vegetarianism and veganism become more popular lifestyle choices, contract caterers are introducing a wider range of meat-free meals. Changing work arrangements have also impacted food-service contractors’ service offices. Hybrid working models have become popular, though more and more companies are asking employees to return to the office, driving attendance at canteens. The return of sports and leisure events alongside rebounding tourism following the lifting of COVID-19 restrictions also spurred revenue growth in 2022. However, prolonged economic uncertainty amid inflationary pressures, geopolitical tensions and recent trade war fears have subdued business sentiment and budgets, restricting spending on food caterers and profitability in the three years through 2025. Industry revenue is forecast to swell at a compound annual rate of 5% to €85.3 billion over the five years through 2030. Anticipated economic improvements will support business spending on contract caterers. As more companies outsource catering services, long-term contract opportunities will likely rise. Continually evolving consumer tastes will drive differentiation in the industry. The priority to provide healthy, sustainable and meat-free options is expanding, with consumers becoming more health-conscious and environmentally aware. Major caterers are adapting, offering innovative meals and investing in sustainability initiatives to attract clients.

Food-service contractors thrive on the need for convenient, efficient dining options driven by corporate clients, educational institutions and healthcare facilities. Businesses outsource these services to focus on core activities while ensuring quality food provision for employees, creating sustained demand and lucrative long-term contracts for specialist contract caterers. Industry revenue is expected to climb at a compound annual rate of 2.8% over the five years through 2025 to reach €66.8 billion, including a 0.9% hike in 2025. With expanding health and environmental consciousness across Europe, contract caterers are expanding their menus to offer healthier, organic meals. Moreover, as vegetarianism and veganism become more popular lifestyle choices, contract caterers are introducing a wider range of meat-free meals. Changing work arrangements have also impacted food-service contractors’ service offices. Hybrid working models have become popular, though more and more companies are asking employees to return to the office, driving attendance at canteens. The return of sports and leisure events alongside rebounding tourism following the lifting of COVID-19 restrictions also spurred revenue growth in 2022. However, prolonged economic uncertainty amid inflationary pressures, geopolitical tensions and recent trade war fears have subdued business sentiment and budgets, restricting spending on food caterers and profitability in the three years through 2025. Industry revenue is forecast to swell at a compound annual rate of 5% to €85.3 billion over the five years through 2030. Anticipated economic improvements will support business spending on contract caterers. As more companies outsource catering services, long-term contract opportunities will likely rise. Continually evolving consumer tastes will drive differentiation in the industry. The priority to provide healthy, sustainable and meat-free options is expanding, with consumers becoming more health-conscious and environmentally aware. Major caterers are adapting, offering innovative meals and investing in sustainability initiatives to attract clients.

Food-service contractors thrive on the need for convenient, efficient dining options driven by corporate clients, educational institutions and healthcare facilities. Businesses outsource these services to focus on core activities while ensuring quality food provision for employees, creating sustained demand and lucrative long-term contracts for specialist contract caterers. Industry revenue is expected to climb at a compound annual rate of 2.8% over the five years through 2025 to reach €66.8 billion, including a 0.9% hike in 2025. With expanding health and environmental consciousness across Europe, contract caterers are expanding their menus to offer healthier, organic meals. Moreover, as vegetarianism and veganism become more popular lifestyle choices, contract caterers are introducing a wider range of meat-free meals. Changing work arrangements have also impacted food-service contractors’ service offices. Hybrid working models have become popular, though more and more companies are asking employees to return to the office, driving attendance at canteens. The return of sports and leisure events alongside rebounding tourism following the lifting of COVID-19 restrictions also spurred revenue growth in 2022. However, prolonged economic uncertainty amid inflationary pressures, geopolitical tensions and recent trade war fears have subdued business sentiment and budgets, restricting spending on food caterers and profitability in the three years through 2025. Industry revenue is forecast to swell at a compound annual rate of 5% to €85.3 billion over the five years through 2030. Anticipated economic improvements will support business spending on contract caterers. As more companies outsource catering services, long-term contract opportunities will likely rise. Continually evolving consumer tastes will drive differentiation in the industry. The priority to provide healthy, sustainable and meat-free options is expanding, with consumers becoming more health-conscious and environmentally aware. Major caterers are adapting, offering innovative meals and investing in sustainability initiatives to attract clients.

Food-service contractors thrive on the need for convenient, efficient dining options driven by corporate clients, educational institutions and healthcare facilities. Businesses outsource these services to focus on core activities while ensuring quality food provision for employees, creating sustained demand and lucrative long-term contracts for specialist contract caterers. Industry revenue is expected to climb at a compound annual rate of 2.8% over the five years through 2025 to reach €66.8 billion, including a 0.9% hike in 2025. With expanding health and environmental consciousness across Europe, contract caterers are expanding their menus to offer healthier, organic meals. Moreover, as vegetarianism and veganism become more popular lifestyle choices, contract caterers are introducing a wider range of meat-free meals. Changing work arrangements have also impacted food-service contractors’ service offices. Hybrid working models have become popular, though more and more companies are asking employees to return to the office, driving attendance at canteens. The return of sports and leisure events alongside rebounding tourism following the lifting of COVID-19 restrictions also spurred revenue growth in 2022. However, prolonged economic uncertainty amid inflationary pressures, geopolitical tensions and recent trade war fears have subdued business sentiment and budgets, restricting spending on food caterers and profitability in the three years through 2025. Industry revenue is forecast to swell at a compound annual rate of 5% to €85.3 billion over the five years through 2030. Anticipated economic improvements will support business spending on contract caterers. As more companies outsource catering services, long-term contract opportunities will likely rise. Continually evolving consumer tastes will drive differentiation in the industry. The priority to provide healthy, sustainable and meat-free options is expanding, with consumers becoming more health-conscious and environmentally aware. Major caterers are adapting, offering innovative meals and investing in sustainability initiatives to attract clients.

Food-service contractors thrive on the need for convenient, efficient dining options driven by corporate clients, educational institutions and healthcare facilities. Businesses outsource these services to focus on core activities while ensuring quality food provision for employees, creating sustained demand and lucrative long-term contracts for specialist contract caterers. Industry revenue is expected to climb at a compound annual rate of 2.8% over the five years through 2025 to reach €66.8 billion, including a 0.9% hike in 2025. With expanding health and environmental consciousness across Europe, contract caterers are expanding their menus to offer healthier, organic meals. Moreover, as vegetarianism and veganism become more popular lifestyle choices, contract caterers are introducing a wider range of meat-free meals. Changing work arrangements have also impacted food-service contractors’ service offices. Hybrid working models have become popular, though more and more companies are asking employees to return to the office, driving attendance at canteens. The return of sports and leisure events alongside rebounding tourism following the lifting of COVID-19 restrictions also spurred revenue growth in 2022. However, prolonged economic uncertainty amid inflationary pressures, geopolitical tensions and recent trade war fears have subdued business sentiment and budgets, restricting spending on food caterers and profitability in the three years through 2025. Industry revenue is forecast to swell at a compound annual rate of 5% to €85.3 billion over the five years through 2030. Anticipated economic improvements will support business spending on contract caterers. As more companies outsource catering services, long-term contract opportunities will likely rise. Continually evolving consumer tastes will drive differentiation in the industry. The priority to provide healthy, sustainable and meat-free options is expanding, with consumers becoming more health-conscious and environmentally aware. Major caterers are adapting, offering innovative meals and investing in sustainability initiatives to attract clients.