BIM is changing the game in the catering industry. These are 5 trends that are already defining the future of foodservice

BIM is changing the game in the catering industry. These are 5 trends that are already defining the future of foodservice

Luboš Prüger, CEO | www.p-4g.com

At P4G, we have long been dedicated to the efficient design and implementation of technology in the catering and food industry. In recent years we have witnessed a real revolution - and a key catalyst is BIM (Building Information Modeling). It is now far from being just a tool for designers. It is becoming a comprehensive communication and optimization system that connects the world of design, implementation and operations.

I would like to share with you 5 key trends that I see as essential for the development of BIM in the foodservice industry. These are not only technical trends, but also specific topics that we are realistically addressing today with clients in the Czech Republic and abroad.

1. Sustainability and life cycle management

Today, it's no longer just about how to build a kitchen or a production facility. It's about how it will work in the long term. BIM makes it possible to simulate energy performance, the carbon footprint of materials used or the efficiency of water management. Whether we're aiming for LEED, WELL, or local ESG goals, a digital model helps us optimize every aspect of operations - from design to maintenance.

With digital twins, we're able to plan maintenance of facilities, monitor their performance, and extend their lifespan. This reduces the environmental and economic burden of operations.

2. Generative design and AI in kitchen and plant design

This is a breakthrough. Instead of static designs, we have the ability to create dozens of layout options - based on precisely defined goals: efficiency of movement, space saving, hygiene zones, or energy consumption, for example.

Thanks to generative design tools and AI, we can, for example, design several optimized kitchen options for a hotel, café or production facility in a single morning. And at the same time, the system will automatically detect any collisions, logistical errors or inappropriate material choices.

3. Cloud collaboration and data environment for all professions

Designing a gastro operation today is not a one-man show. It's an interplay between architects, technologists, operators, chefs, hygienists and investors. And this is where BIM becomes a true bridge between disciplines.

On platforms like Autodesk BIM 360 or Revizto, we can now work on one model in real time - no PDF forwarding, no clashes between professions. Everyone can see the latest data, all changes are versioned. And the outputs can easily be used for furniture production, construction management or HACCP preparation.

4. AR/VR visualization - you can see the kitchen before construction

Today, we don't just show clients drawings or renderings. We give them the opportunity to walk through their future operation in virtual reality. Whether it's a bistro, a central kitchen or a hotel bar - with AR/VR they can test staff movement, ergonomics, accessibility, guest views.

Virtual simulation also helps in the customer experience phase. Research shows that guests who have been able to interactively "adjust" the environment (e.g. lighting or table setup) perceive their stay in a restaurant more positively and subjectively shorter.

5. Digital twins and IoT in operational management

This is essential for larger operations - such as catering hubs, hotel kitchens or cloud kitchens. We can link real data from sensors (e.g. temperature of coolers, water consumption, CO₂ or energy) in real time to a digital model of the operation.

The result? Instant visibility, predictive maintenance, fault alerts and significantly improved operational safety. And lower operating costs thanks to smart energy management.

? What does this mean for us?

BIM gives us a new language to speak across industries. It's not just a tool. It's a strategy. If we can integrate design, operations and facilities management in one system - we gain an advantage. For us and for our clients.

At P4G, we are following a path that connects digital technology with the reality of the catering industry. We don't just design the technology. We design operations that make sense. Functionally, economically and humanly.

? Want to talk about how BIM will help your operation? Get in touch. I enjoy finding solutions that work not only on paper, but more importantly in real operations.

Luboš Prüger
CEO, P4G
www.p-4g.com
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