SCHOOLS FOOD SERVICES EN

SCHOOLS FOOD SERVICES 

D|A|CH region

CONTACT PERSON 

Christine Brunner 

Head of Marketing D|A|CH 

SODEXO Services GmbH 

Rüsselsheim – Germany 

Tel.: + 49 6142 16 25 3 56 

Mobil: +49 163 2 73 88 92 

E-Mail: christine.brunner@sodexo.com 

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SCHOOLS FOOD OFFER

CONTENT 

Introduction 

Target groups 

Nursery 

Primary school 

Secondary school 

University 

Food services 

Promotions and events 

SCHOOLS FOOD OFFER 3

INTRODUCTION 

This template is intended to serve as a guide for 

the global presentation of food services in the area 

of schools. Ongoing enhancement and updating 

will make it easier for teams worldwide to choose 

the appropriate service. 

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6 


TARGET GROUPS 

In order to select the right food service for your customers, you 

need to be familiar with the target group, i.e. the end consumer 

you’ll be supplying. Be it for toddlers, primary school children, 

teenagers or young adults – the food services and promotions 

are tailored precisely to the relevant age group. 


N 

8 


NURSERY 

N 

Children’s development is particularly important in their early 

years. During this phase of life, they are learning with all their 

senses, and taste is often a primary focus here. 

For very small children, it is important that they learn to eat 

good, healthy food right from the start and enjoy eating at the 

same time. Alongside a balanced diet and a wide variety of 

tastes, there is a focus primarily on developing independent 

and responsible behaviour. Even at this age, children are 

already learning how to consciously deal with their environment 

and are discovering the impact of their behaviour on their 

surroundings. 

Age group 

1–6 

Profile 

Curious, spontaneous, 

impressionable, 

enthusiastic, playful 

Expectations 

Taste, wellbeing, having fun 

and being included 


P 

10 


PRIMARY SCHOOL 

P 

As they enter their sixth year at the latest, there is a 

profound change in children’s lives. They lose their milk 

teeth, the last physical characteristics of a small child 

disappear and cognitive skills and the resulting thirst for 

knowledge are cultivated and gratified in the classroom. In 

addition, there is a notable delight in movement, which 

results in an increased need for energy. 

During this time it is crucially important to provide primary 

school children with a full and nutritious diet to foster 

growth of the brain, bones and muscles. The children 

themselves should be included as much as possible here, 

as their independence reaches a new level. 

Age group 

6–10/12 

Profile 

Growing self-awareness, growing 

demands, independence 

Expectations 

Taste, choice, being taken 

seriously, making individual 

decisions and being able to 

choose spontaneously 


GS 

12 


SECONDARY SCHOOL 

S 

Young, digital and individual – one way to sum up the 

secondary school age group in a few words. Their newly 

acquired teenage attitude is reflected in their choice of 

food. Sitting down to eat at a table in the school cafeteria is 

now out of the question for many 

and “to go” is the order of the day. They want something 

they can grab quickly so they can go and sit on the field 

with their friends, since their peer group is paramount for 

young people. In order to avoid a fat-heavy, unbalanced 

diet, it is important to provide a diverse and visually 

appealing range of snacks. The latest food trends must be 

represented, or the fast-food place on the corner is going to 

become a popular alternative at mealtimes. 

Age group 

10/12–18+ 

Profile 

Spontaneous and self-confident 

networkers, discoverers, with a 

strong focus on the peer group 

Expectations 

Good selection, suitable offerings, 

including to take away, flexibility, 

self-determination, spontaneity, 

rapid solutions 


UG 

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UNIVERSITY 

U 

The student target group is defined by openness, a 

delight in experimentation, and individuality. The mix 

of nationalities, characters and preferences is 

unbelievably broad. These nuanced demands have to 

be accommodated with a correspondingly flexible and 

modern offering. Depending on the subject orientation 

of the institution, taste preferences also vary, so the 

challenge lies in reaching a clientele that is as broad 

as possible. 

Age group 

18+ 

Profile 

Individual, focused, 

open to new things, 

trendsetters, multicultural 

Expectations 

Exciting and varied offering, 

flexible and visually 

appealing, healthy and 

easily digestible 


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FOOD SERVICES 

The catering concepts stand out for their clear positioning in relation to 

target group, values and cornerstones. Food services are brand concepts. 

They are initiated by the Marketing segment and developed and provided 

on the basis of qualified briefings in the food platform. Food services may 

be comprehensive concepts, but also menu lines or modules. These have 

their own visual identity, i.e. their own logo and image. 

Food services are never a standalone solution for individual locations; 

rather, they are offered in establishments in which the service on site 

(regeneration, serving food …) is carried out by Sodexo itself or by the 

provider. There are various catering systems that can be applied: 

Cook & Serve (fresh cuisine on site), Cook & Chill (chilled dishes), 

Cook & Hold (food supplied hot) or a combination of the 

individual solutions. 


FOOD SERVICES (D|A|CH) 

Varied offering for children with four 

elements that fit together: 

• Child-friendly nutrition and 

regionalism 

• Discoveries and sustainability 

• Atmosphere and food culture 

• Service and self-service 

Modular structure with buffet 

solutions from age three. 

Buffet concept for attractive school 

catering, with buffet counters of 

different heights/sizes, a varied menu 

plan with up to three menu 

recommendations and additional 

components. Free choice of side 

dishes at the hot and cold buffet, 

institution’s own design and 

communication methods/signage. 

Quality concept with flexible food 

modules for snacking and lunch, 

varied food, experiences, modern 

ambiance, where possible with selfservice/buffet 

service, institution’s 

own design and communication 

methods (print and digital). 

Modern, standardised snack and to-go 

concept, simple, practical and 

balanced food solution that fits 

perfectly into the school day. With 

freshly prepared products, varied 

recipes, promotions, attractive food 

presentation and communication 

methods (print and digital). 

TARGET GROUP: TARGET GROUP: TARGET GROUP: TARGET GROUP: 

N P 

P S 

S S 

ORIGIN: 

Frankreich 

ORIGIN: 

D|A|CH 

ORIGIN: 

Belgien 

ORIGIN: 

USA 

FURTHER INFORMATION 

ON HERMES 


ON HERMES 


ON HERMES 


ON HERMES 

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• Level: Medium–high 

• Children aged 1 – 10/12 

• Nurseries and primary schools with 

a common dining area/canteen 

• Catering systems: 

Cook & Serve (fresh cuisine) 

Cook & Chill (chilled dishes) 

Cook & Hold (food supplied hot) 

Combined solutions 

OBJECTIVE 

Helping children to get a balanced diet and develop 

responsible behavior. 

Gusto Rigolo is an offering for children that helps them to eat 

well, behave responsibly and become more independent. 

The chef serves as an unconventional role model and 

children love him. 

IMPLEMENTATION D|A|CH 

2018 

VALUES 

Gusto Rigolo symbolises Sodexo’s role and responsibility in 

ensuring children’s healthy development and environmental 

protection by raising children’s awareness of healthy eating 

and the environment, fostering independence and socially 

responsible behaviour, and creating a welcoming dining 

area with age-specific facilities. 

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• Level: Medium 

• Children aged 10/12–18+ 

• Primary and secondary schools with at 

least one serving kitchen and 

possibilities for setting up a buffet, 

including power sockets 




Cook & Hold (food supplied hot) 


OBJECTIVE 

Spontaneous and individual choice of food for the children 

thanks to the buffet format. 

Pupils can select their food and side dishes at the buffet and 

assemble these themselves. The offering and the 

presentation will motivate them to make healthy choices. 

The recommendations on the menu help them to put 

together a balanced meal. 


2010 

(Refresh 2018) 

VALUES 

Appealing presentation of the dishes at modern, 

freestanding stations and a welcoming design ensure an 

attractive lunchtime option with a “Fun-tastic” feel. Thanks 

to the self-service style of the buffet with its free choice of 

components, pupils have a sense of greater individuality, 

self-determination and spontaneity. 


• Level: Medium–high 

• Children aged 6–18+ 

• Secondary schools with a cafeteria or 

school canteen with a full or 

regeneration kitchen for lunchtime 

catering 





OBJECTIVE 

FOOD4U represents modernity in a trendy atmosphere 

with an original style. 

The modular structure of the catering for schools is modern, 

flexible and uncomplicated. It thus meets the needs and 

preferences of pupils, parents and the schools themselves. 


2015 

VALUES 

FOOD4U helps young people to feel good and enjoy a 

balanced diet, since the diverse offering and attractive to-go 

items in this set-up give pupils the freedom to eat 

individually and to remain flexible. At the same time, it helps 

parents to ensure their children eat healthily at school 

thanks to a high level of quality and nutritional certainty. 

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• Level: Medium 

• Children aged 6–18+ 

• Sub-segments Primary and secondary 

schools with at least one serving 

kitchen and possibilities for setting up 

a buffet, including power sockets 

• Snacking only 

OBJECTIVE 

Flexible solutions for various needs – for meals in the 

cafeteria or simply to take away. 

Simply to go is a modern snack and to-go concept that 

combines freshness, taste, healthy variety and mobility. The 

Simplytogo promotions bring additional variety to the offering 


2017 

(represented in the other segments 

for longer) 

VALUES 

Simply to go is ideal for schools because the varied and 

balanced range generates new energy for the classroom. It 

is an offering that combines nutritional recommendations 

with trends and school pupils’ favourite snacks. 


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PROMOTIONS & EVENTS 

Promotions and events serve to increase customer 

and guest satisfaction. Variety, fun and handy tips in 

a child-friendly form foster customer loyalty. 

At the same time, we thus cultivate a healthy 

way of life as well as children’s environmental 

awareness, contributing to our sustainability goal 

Better Tomorrow 2025.. 


PROMOTIONS & EVENTS (D|A|CH) 

CENTRAL PROMOTIONS CALENDAR 

ONLINE PROMOTIONS 

Three or four central promotions per school year, of which at least two 

are with promotional dishes 

Generally fortnightly online competitions and promotions (e.g. online 

advent calendar) at www.essen-bei-sodexo.de 

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CHILDREN’S COOKERY COURSE COOK@SCHOOL 

PUPPET THEATER TOUR 

Two full-time chefs give four-hour cookery courses in schools and 

nurseries throughout the year, with groups of between 12 and 20 

children. 

Educational hand-puppet theatre, approx. 25 performances a year, 

focus on nutrition, environmental protection and sustainability. 

Collaboration with “Korbtheater Büttner”, puppet workshop for 

teachers can be arranged, target group of nurseries and primary 

schools. 


NUTRITION GAME „GESUND IS(S)T BUNT 

(“HEALTHY EATING IS COLOURFUL EATING”) 

“RAISED BED” PROMOTION 

Game to help with the dietary education of nursery-age children, 

three- to seven-week loan, free of charge 

Provision of raised bed for nurseries and primary schools selected by 

customer advisors (e.g. via prize draws), with equipment, plants, 

seeds, soil, watering cans, rake, trowel and information material 

provided by Sodexo and a partner 

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OTHERS (D|A|CH) 

POSTERS 

WEBSITE AND APP 

e.g. code of conduct, donation posters 

Company’s own internet presence www.essen-bei-sodexo.de and 

So hAPPY App for food ordering 


CONSUMER RESEARCH (D|A|CH) 

STUDENT SURVEYS 

TERMINAL SURVEY 

Annual student survey with paper questionnaires in German and 

English (for international schools), internal evaluation to derive 

measures for improvement 

Rotating survey terminals, evaluation by providers to derive 

measures for improvement 

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SCHOOLS FOOD SERVICES EN

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