Cafeterias – An “oxygen-park” in today’s workplace

Organisations spend millions in dressing up , freshening , redesigning their work places , keeping the employees need to focus , create & deliver  numbers , services , specialties whatever they are paid for & this shift came in time from the mundane offices of the yesteryears . The cafeterias though a tad late, is now the new “in “thing.

However, just giving in bright posters, high pixel food shots & live flames & chef uniforms will not solve the issue completely. A complete over all view of the content along with the environment we create in these Workplace Cafeterias might come in handy when it comes to thinking & redefining these spaces as today “park” where the employee comes in for his needs of hunger but also nutrition , socializing , regeneration & possibly resultant motivation to become a fresh “you “ for the remaining day .

This new food landscape is reshaping traditional approaches based on clear-cut employee insights and the big trends transforming the way we work, deliver & live.

Nutrition & Wellness

The traditional use of cafeterias during breakfast , Lunch , Dinner , Snacks & Tea Time serving menus those were memorised in the heart & brain of very employee at set & for fixed times in a day was one dimensional & it worked for many many years . But that cant be the rule to the coming of age new Gen – next employees – The millennials. Where behaviours , perceptions & expectations are now on a paradigm change both in dimension & space . It’s a new world that take it or not does not connect to what was a few years ago – as Captain Kirk said “A New world where no man has gone before !”

Create & Innovate

Put simply, people are no longer willing to make compromises when it comes to their food. Employees are used to a new standard of service from consumer brands, and they expect this to be mirrored by their workplace food experience. Gone is the traditional lunch hour. Whether in the office or working remotely, employees want flexible offerings that fit seamlessly into their day. They also want the same level of convenience, choice and access that they expect outside of the office. Menus & offerings therefore need multipurpose & multidimensional approach in creations that demand identifying new opportunities & dynamic solutions that is tailored as per demographics of the building, users, office.

Digital & AI  – The new Playground for Food

These words in our education covering entire Hotel Management & Catering Technology was ever missing & no one even fathomed the inplay of such heavy tech into food at those points in time & age . But today it’s a different world , a world of apps , analytics & online services those are a minimum to today’s employees for their dining experience , Yet in most workplaces, food service providers are not leveraging the power of digital as extensively as outside food vendors.

Digitally enabled food services—from iPad ordering and cashless services to mobile ordering—can streamline and enhance the workplace dining experience.

Variety

The mantra to success in every cafeteria, it’s a recorded fact that over 25% employees skip meals as their food on offer lacks variety & also over 50% employees when quizzed want more varieties. Today’s average executive / employee / graduate is heavily exposed to changes via social media , the latest trends , the Master Chef shows , the full day Fox life Channels , You gotta eat here exposes every individual to expectations that are surreal .

A service providers therefore needs to identify these expectations & changes in the matrix of expectations that has moved on from a local feed back “Was your food hot ?” to a hyperlocal strategy question “What can we get you to come back again ?”  Once this gap is assessed & service providers are innovative enough to address this  paradigm shift , we can see results of a successful delivery of food at workplace.

A few points to ponder when you read this through that will become elemental in these changes to be driven , in my coming write ups will expatiate on these in more detail .

• Analytics based Pop Up restaurants
• Virtual Cafeterias
• Centralized Kitchens with a Wheel & Spoke Model
• Food Deliveries
• Automated Vending 24×7 Across all types of Food

A Charged Workplace Experience – Best of Foods & Services are key .

This new shift in workplace food landscape is reshaping traditional approaches based on clear-cut consumer insights and the big trends transforming the way we work and live. It’s also helping organisations bring greater focus to employee wellbeing, productivity and performance.  

People are work, collaborate and consume differently, and the happiest, most productive and thriving workplaces are not just responding to, but leading this change.

It’s the organisations with agile and flexible offerings that will meet these evolving standards & will benefit the productivity index of their happy employees. It all boils down to the culture the business wants to create. The modern food offering should not only reflect current trends, it should contribute to an outstanding workplace experience that unlocks the full potential of employees. It’s a holistic approach that strengthens company reputation, drives people performance and positions the business as an employer of choice.