“Great innovation starts with a real need” How a tech leader connects IT, guests and ops

As part of Tech Table by Pej, we spoke with Johanna Leonard, Head of IT at Meyers, one of Denmark’s most well-known contract catering companies.

With years of experience driving contract catering technology in a traditionally hands-on industry, Johanna offers a view into how digital tools support both back-of-house operations and guest experience on the front line.

A changing industry – from guest expectations to the tech landscape

“I’ve been at Meyers for the last five years, and I think we’ve seen big changes in the contract catering industry,” Johanna says.

Those changes are coming from every direction: clients pushing for faster adaptation and smarter tools, and guests expecting the same level of ease they get from delivery apps or restaurants.

“Both new requirements from our clients and from our guests, have really driven us to rethink how we deliver food experiences,” she explains.

This shift highlights the growing importance of guest-facing catering technology, not just systems in the background, but tools that shape how guests experience the canteen.

Johanna puts it simply: “Guests want digital experiences that are seamless.” In this space, contract catering technology is no longer just support. It’s part of the product.

New ways of working call for smarter tools

The move to hybrid work hasn’t just changed how people work, it’s changed how, when, and even why they eat at the workplace.

“People want more flexibility in the workplace and that affects how and when they eat,” Johanna says.

These shifts reflect wider workplace food service trends, and they’ve forced catering teams to stay nimble.

“We’ve had to be flexible both in how much food we prepare and when,” Johanna adds. “Because we don’t have the same predictable peaks we used to.”

This is exactly where catering tech solutions have to deliver: enabling more adaptable operations without adding layers of complexity. Whether it's smarter menu planning or better guest data, the right systems should support the rhythm of work, not slow it down.

Sustainability is a daily priority

Ask about big-picture change, and Johanna immediately points to sustainability in food service; not as a checkbox, but as a shared expectation from both companies and guests.

“Sustainability is at the top of the agenda, not just for us as a company, but also for the guests, they want to know where their food comes from and what kind of impact it has.”

This isn’t just about sourcing. It’s also about how tech helps catering teams plan more efficiently, track waste, and communicate better around values.

“Making sustainability work now involves everyone, from ops to IT in contract catering,” Johanna explains.

Johanna’s approach to innovation: Start with real problems

At Meyers, innovation is grounded in the daily routines of kitchen staff, service teams, and guests. Johanna believes that great catering tech solutions start by removing friction, not reinventing the wheel for the sake of it.

“You can’t ignore the craft; the people who’ve been doing this for years,” she says. “And you need to support them with tools that actually make their jobs easier.”

That means spending time on-site, listening to teams, and understanding what already works.

“Talk to your operations team constantly. Contract catering technology isn’t just about systems; it’s about solving real, day-to-day problems for the people running the show.”

Four trends shaping the future of contract catering

To close the conversation, Johanna shared four key themes she sees defining the next era of food service. Especially for those working in IT in contract catering or leading digital change:

1. Sustainability is non-negotiable
   Guests expect transparency around sourcing and environmental impact.
   
   

2. Flexibility in meals and portions
   Service models must adapt to hybrid schedules and new eating habits.
   
   

3. Personalisation
   Food should reflect individual preferences, values, and dietary needs.
   
   

4. Data-driven operations in catering
   Canteens are starting to rely more on data for planning, staffing, and waste reduction.

These trends aren't just operational. They’re deeply tied to how guests experience food at work, and how contract catering technology supports it.

Tech that supports the people who use it

Johanna’s perspective bridges the gap between strategy and execution, between data-driven operations in catering and the people who keep it running.

Her message is clear: when tech works, it helps teams work better. It earns trust. And it creates food experiences that feel as smart as they are human.

Want to hear the full conversation?

Watch the full episode of Pej Tech Table to hear more from Johanna about aligning teams, future-proofing operations, and making contract catering more human, and more digital.