I have to start this article by saying that I am a professional in the Food and Nutrition Unit sector (UAN) who is dissatisfied and unwilling to accept the service standards delivered by the companies I have worked for. I believe something different must be offered, and that conviction comes not only from my own experience, but also from what I have heard from end consumers and from contracting clients.
Why does the service standard need to change? This question has been with me for some time, and it was very difficult to find market references that truly made my eyes light up. So I had to look for the solution in another segment that, in my view, is well ahead of us: retail.
Yes, commercial restaurants are innovating far ahead of industrial restaurants, which are still struggling to decorate a Christmas buffet line and to make their tired cafeterias, often not architecturally designed to deliver real experiences to end consumers, feel more inviting.
For years, the industrial cafeteria was seen as something purely functional. It did its job, and that was it. But the world has changed, and so have people’s standards. The employee who eats lunch at work today is surrounded by retail references: quick service restaurants, modern environments, clear communication, and attractive dishes. It’s impossible to compete by delivering only the basics.
Experience has become part of the expectation, even when the meal is subsidized or offered internally. If the environment feels like punishment, the consumer notices. And when they notice, engagement and satisfaction decline and, ultimately, the operation loses its shine.
In the industrial restaurant, the consumer is still held hostage to a menu imposed by the provider. That is the past. If a company wants to deliver an experience worthy of modern retail, it must invest in technology to break that rigid logic.
Smart self service, internal apps for choosing dishes, on demand production, integration with employee preference data: all of this gives the end consumer the power to decide what to eat and reduces the sameness that wears down the operation.
The game is simple: the more freedom and personalization, the higher the satisfaction and perceived value. Anyone who does not treat the internal restaurant as an experience venue, and not merely a cafeteria, will be left behind.
At the same time, the contractor (the purchasing client) still demands the basics: discipline, robust processes, impeccable food safety, and predictability. They want stability and costs under control. They want to sleep well knowing the operation works. And they are right: that is how the sector has always sustained itself. The difference is that now, that is not enough. The contractor realizes that the employee experience directly influences organizational climate, productivity, and even absenteeism. An internal restaurant that conveys a sense of care has become a competitive advantage.
This is exactly where Lenergie is moving forward with strength. We are bringing the logic of retail experience into industrial environments and construction sites, without losing the soul of contract catering. That means transforming the cafeteria into a more human, more welcoming, and more vibrant space, without abandoning the operational rigor that has always guided us.
We want the consumer to feel like they are in a real restaurant, with flavor, presentation, and an environment that speaks the language of the modern world. We want the contractor to see an efficient service that adds value to their company.
This combination of operational tradition and a future oriented vision is what sustains retention for both types of clients: user and contractor. When the consumer perceives care in the food, the service, and the environment, they come back satisfied. When the contractor sees stability, transparency, and a positive impact on the team, they extend the partnership. And when both win, the operation grows, becomes stronger, and creates value.
In our segment, any supplier can put on a show in the first three months. That is easy. The hard part is maintaining the standard when routine gets tough. And this is exactly where Lenergie stands out: consistency. We do not let the operation slip. We do not let the service get complacent. We do not let quality fluctuate. We keep the restaurant running well every day, not only during the “honeymoon” period. This commitment to stability, continuous delivery, and a high standard is what truly separates Lenergie from the rest of the market.
The contract catering sector is facing an inevitable change. Those who keep delivering only food will be left behind. Experience has stopped being a luxury and has become the new baseline. At Lenergie, we are betting precisely on that: raising the standard of industrial restaurants to the level of retail restaurants, without losing the essence of corporate dining. That is how you build loyalty, strengthen contracts, and set trends for the market.
Klaus Muller
Project Director at Lenergie
