Modern foodservice is understood as that which uses advanced management techniques, as well as a product concept aimed at meeting the needs of segmented demand in order to achieve high business profitability.
Today, different foodservice models coexist to meet market demand. Foodservice has broadened its scope so much that it can range from a simple point of sale in a market to a luxury restaurant. This gastronomic variety reflects the interests, lifestyle, and needs of modern society today.
Nowadays, foodservice services in general go beyond simple food demand. Today’s customer is far more demanding, and their needs and expectations are increasingly higher. As a result, foodservice has had to become more complex, to operate with qualified staff capable of innovating and researching, with appropriate strategic planning and clearly defined objectives, and with products that meet customers’ needs and expectations.
In this direction, new concepts, equipment, management systems, and packaging are being researched and developed to deliver a culinary offering with gastronomy that can be continuously improved.
In this vein are the products recently introduced by Taberner, the PROFOOD range, the solution for collective catering; responsible for preparing and distributing meals to those who work and live in communities, companies, public administrations, schools, nurseries, hospitals, nursing homes, and penitentiary centres. It is a growing sector of great importance, as it currently represents half of the meals consumed away from home.
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