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Apetito has once again identified the best-selling lunch menus based on sales figures. Asian dishes have displaced the classic currywurst. But spaetzle is also popular.
The variety of menus in workplaces, daycare centers, schools, and senior facilities is increasing. Diners are eager to try new things and are open to many modern dishes, fresh influences, and reinterpretations of old classics, according to Apetito. The caterer has once again compiled rankings of popularity. A clear trend towards more conscious eating and a shift in eating habits is noticeable.
Workplace Meals
At the forefront of workplace meals in 2024 was Spaghetti Bolognese. In second place is the internationally inspired dish Chicken "Korma" with rice. The third spot is taken by Bami Goreng, an Indonesian noodle dish. The traditional currywurst is no longer part of the top 3 and slips to fourth place. The first vegetarian dish to enter the menu charts at fifth place is likely familiar to many: it's the Swabian cheese spaetzle.
Veggie Rising Star of the Year: Swabian Cheese Spaetzle
It is evident that veggie variations of popular classics are also well-received: Spaghetti with vegetarian Bolognese - the counterpart to the bestseller at number 1 - makes it to sixth place. A true classic, the pork schnitzel "Cordon Bleu," makes a new entry. Chili sin Carne takes the eighth spot, offering a modern veggie take on the well-known dish Chili con Carne. Landing at ninth place is the Cappelletti Pesto Pan, a favorite among young and old.
Things get international with the newcomer at tenth place: the Mac Burger "Western-Style" brings American flair to lunchtime.
School and Daycare Meals
Even in the bestseller list of favorite children's dishes, it is clear that what tastes good remains popular. This explains why the vegetarian lentil soup once again claims the top spot. Spaghetti with vegetarian Bolognese takes second place, while vegetable ravioli in tomato sauce slide from second to third.
Generally, in children's catering, veggie options continue to be very popular. Eight of the top ten menus are now meat or fish-free (compared to seven last year).
Fish sticks with mashed potatoes and creamed spinach move up to fourth place - a popular dish that many still remember from their childhood. Another classic follows in fifth place: chicken fricassee with long-grain rice. The first organic dish in the menu charts is the popular potato-carrot stew at sixth place.
It seems worth trying something new from time to time: three new dishes enter the rankings from seventh to ninth place. Veggie balls Fresh Kick with colorful vegetable rice, breaded Vit-Schnitzel (vegetarian) with green vegetable mix and spring puree, and sweet potato stew with chickpeas are popular in the daycare and school market.
Lentils play an important role in the menu charts as well. The modern interpreted pea favorites with boiled potatoes and buttered vegetables round out the top 10. Children still prefer colorful and varied meals.
Meals in Senior Facilities
Alongside traditional festive dishes, several desserts as well as many soups and stews grace the menu charts. Topping the list of best-selling dishes in senior facilities is the classic beef roulade in gravy with boiled potatoes and red cabbage. In second and third place are pea soup with sausages and green bean stew with beef.
The first veggie dish suitable for those with a sweet tooth claims fourth place: potato pancakes with applesauce. Returning to fifth place is the classic meatballs "Königsberger Art" with parsley potatoes and beetroot.
New to the menu charts is lentil soup with sausages entering directly at sixth place. Another sweet dish is rice pudding with cinnamon and sugar at seventh place. Going vegetarian, the colorful vegetable savoy cabbage stew ranks eighth.
Injecting new life into the bestseller list are two newcomers at ninth and tenth place: the delicate chicken fricassee in creamy sauce with asparagus and mushrooms combined with long-grain rice, and the pork goulash "Housewife-Style" with spiral noodles and green beans are particularly appealing to seniors.
The variety of menus in workplaces, daycare centers, schools, and senior facilities is increasing. Diners are eager to try new things and are open to many modern dishes, fresh influences, and reinterpretations of old classics, according to Apetito. The caterer has once again compiled rankings of popularity. A clear trend towards more conscious eating and a shift in eating habits is noticeable.