(re)imagine Workplace food services: What’s next?

This report provides insights on the best practices for C-suite and business leaders, who are now looking for solutions in workplace food services and much more

September 23, 2020

“51% of the consumers are looking for immunity-boosting food/ingredients while eating out”

Source – Survey, Indian consumer sentiment

COVID-19 has created severe implications for the entire world. Just like many others, food services at the workplace have also been severely affected. Since this is the main vein of the corporate culture, it is imperative to revive it with the new norms. Our latest report ‘(re)imagine Workplace food services: What’s next?’ provides an insight on some of the best practices for C-suite and business leaders, who are now looking for solutions in workplace food services and much more.

Here are some highlights:

  • C-suite’s perspective in COVID-19 era
    Factors such as customer data security concerns and business continuity requirements have been compelling the C-suite to guide their employees back. As more companies are cautiously pressing their workforce into action, the workforce demographic remains under immense stress due to a new style of working, longer work hours than before, the threat of job and pay cuts and other factors. The workplace, hence, needs to provide a physically and psychologically safe and welcoming environment. In the recently held JLL Roundtable with top HR leaders, it was stated that of all the services which an employee avails at the workplace, F&B services came at the top of every employee’s concern list. ‘Imagine getting tea in a clean set of cups made of recyclable material for your afternoon break in the cafeteria at a click of a button.’

“Our survey revealed that 87% respondents strongly felt that café conversations foster a robust network in building a stronger team”

Source: Compass Group India- Eating at Work Study
  • Emerging Trends
  1. Food safety, the integrity of supply chain, quality of food, traceability of raw materials and contactless food delivery mechanisms are making the corporate food services players re-strategize.
  2. Food prepared under strict health and safety norms, transferred hygienically to workplaces for employees, is another change being observed.
  3. Healthy and immunity-boosting options, meaningful variety and ready-to-eat items are more acceptable to consumers.
  4. Future workplaces will also be designed differently, use of more linear designs, surfaces which can be cleaned easily and a serving counter and seating design to avoid overcrowding.
  • F&B Services – Applying the new normal
    With no permanent cure in sight, new protocols have to be put in place for enhanced safety of the workforce. It would involve a combination of measures to improve workplace confidence along with workplace design upgrades. But to adapt to the new normal, it is important to understand the apprehensions of the stakeholders in the food services and address them. Several concerns continue to bother.

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