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Identification of strategic growth options for catering service providers

International catering and gastronomy service provider wants to increase sales and margins by focusing on selected profit pools


Driver-based bottom-up market modeling based on extensive secondary research and expert interviews (e.g. on the development of the respective target groups, the proportion of external catering, customer acceptance, average prices and costs, macroeconomic aspects, etc.)

  • By market segments (i.e. economy and industry, health, education, authorities, leisure)

  • By concepts (i.e. cook & chill, cook & freeze, warm or mixed cuisine)


Clear assessment of profit pools regarding size, growth and attractiveness

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