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Canteens

Canteens are central to university food services, providing students, staff, and guests with affordable meals for everyday campus life. This sector is characterized by high demands for value for money, reliable service, and dependable operations, while simultaneously facing significant cost and capacity pressures. At the same time, sustainable catering concepts, a greater proportion of plant-based options, transparent labeling, and measures to combat food waste are gaining considerable importance. Staff shortages and the need for investment in buildings and kitchen equipment are also impacting the development of many campuses. Thus, university cafeterias remain a vital component for social inclusion, healthy eating, and the smooth functioning of universities.

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Canteens
Weighing the spices for preparing a dish
Weighing the spices for preparing a dish
EWJ 6000-2
EWJ 6000-2

When preparing meals for others, such as in a cafeteria, seasoning the food is particularly important. Therefore, care is taken during preparation to ensure that the spices are precisely weighed (using precision scales) according to the recipe. This is important to avoid over-seasoning the dish, which would otherwise be inedible.

Weighing the ingredients for the preparation of dishes in a cafeteria
Weighing the ingredients for the preparation of dishes in a cafeteria
EMB 2200-0
EMB 2200-0

Especially in a canteen (large portions!), the individual ingredients for delicious and healthy meals must be weighed precisely. The dishes should be repeatable and always have the same standard and quality.

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