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Catering services play important role in the Spanish economy, accounting for 6.2% of GDP in 2021. To overcome the adverse economic impacts of COVID-19, catering services are considered one of the drivers to stimulate economic growth. Hence, the main aim of this paper is to analyse the sociodemographic profile of the family's main breadwinner who allocates most of his expenditure budget on different catering services before and during the pandemic caused by the COVID-19 in Spain.

The official Family Budget Survey in Spain was used. This offers information on expenditure by families in 2019 and 2020. CHAID multivariate analysis was employed. This has proved a valuable tool in predicting expenditure, as well as determining the cause–effect relationship of this expenditure.

Findings establish the main breadwinner's expenditure on catering services based on predictors such as “year” affected by the pandemic; “type of employment contract”; “gender”; and “age”. A gender “pub-gap” in consumption in bars and cafes has been revealed, and families with a male breadwinner, on a permanent contract, between the age of 40 and 60 spent the most on catering services.

This research presents a new interdisciplinary approach to family breadwinners as a company whose spend on catering is shaping the economic recovery and leading to new answers for hospitality management. Identified factors can lead to improved decision-making and contextualisation of economic models for food service providers in a post-pandemic future.

This study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to compile the catering quality indices of university canteens in China as reference for the subsequent improvement of Chinese canteens.

This study first analysed literature data to establish the preliminary quality indices and used the modified Delphi method for measurement. After three rounds of Delphi analysis by 35 experts, the results of the catering quality indices of university canteens in China are summarised.

The research results show that university canteen catering quality issues are divided into six dimensions, including catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere and corporate social responsibility. Catering safety management is the most important index, followed by employee hygiene management.

The research results can be used as suggestions for follow-up improvements in the quality of university canteens in China and a basis of reference for amendments to relevant national or local laws and regulations. The food prices, food quality and whether food hygiene and safety standards are met by university canteens are all related to the health and vital interests of the teachers and students, as well as the stability of the university. Therefore, the government should increase supervision in these aspects to avoid decline in the quality of meals due to low profits and enforce strict requirements for food safety.

This paper addresses the trade-off between asset investment and food safety in the design of a food catering production plant. It analyses the relationship between the quality decay of cook-warm products, the logistics of the processes and the economic investment in production machines.

A weekly cook-warm production plan has been monitored on-field using temperature sensors to estimate the quality decay profile of each product. A multi-objective optimisation model is proposed to (1) minimise the number of resources necessary to perform cooking and packing operations or (2) to maximise the food quality of the products. A metaheuristic simulated annealing algorithm is introduced to solve the model and to identify the Pareto frontier of the problem.

The packaging buffers are identified as the bottleneck of the processes. The outcome of the algorithms highlights that a small investment to design bigger buffers results in a significant increase in the quality with a smaller food loss.

This study models the production tasks of a food catering facility to evaluate their criticality from a food safety perspective. It investigates the tradeoff between the investment cost of resources processing critical tasks and food safety of finished products.

The methodology applies to the design of cook-warm production. Catering companies use cook-warm production to serve school, hospitals and companies. For this reason, the application of this methodology leads to the improvement of the quality of daily meals for a large number of people.

The paper introduces a new multi-objective function (asset investment vs food quality) proposing an original metaheuristic to address this tradeoff in the food catering industry. Also, the methodology is applied and validated in the design of a new food production facility.