Evolution Of Corporate Cafeterias
As we take gradual steps towards the new normal, we are witnessing transformational changes in our eating habits and the way we socialize and interact with our colleagues at work. This trend will also impact work spaces and the food is consumed at work. As a result, there will be operational and logistical changes in the way corporate cafeterias service employees.
The importance of safety in the production and delivery process has increased due to the growing concern for health and well - being. More organizations are now focusing on food at work being healthier and safe as it also acts as an enabler in helping employees return to the office. To do this successfully, organizations now are building strong sustainable partnership with food service providers and ensuring that both stakeholders are equally vested in the relationship so that there’s shared accountability and commitment to ensure that the aspirations of employees are met and that food served at work is safe.
The most important aspect of food safety is ensuring that there is no compromise on hygiene while sourcing, cooking and serving food or during self-consumption, especially in the current scenario. Technology is playing a dominant role in bringing about a systematic approach in the management of the cafeteria that witnesses a daily footfall of thousands of employees every day
Tech-driven Cafeterias With Pre-booked Tables And Meals Are The Future
Automation will lead the change as the pandemic-induced lockdown has given a boost to digitalization. Corporate cafeterias led by premium food services providers will witness a technological upgrade. The reason for that would be a wider requirement of bringing down human contact points in foodservice deliverance. The automation areas will extend to production and dispensation points because essentially, the key area of focus will be to limit the contact points between the cooking of the food and its consumption.
An application-driven operational module has gained tremendous prominence in the new normal. This platform installed on mobile phones allows employees to pre-order (a day prior), or order on the same day, the food they wish to consume. The app then has in-built features to limit the delivery of food in a manner that if the employee is consuming it at the cafeteria, the total number of employees that cafeterias allow inside them is in sync with the requirement of social distancing norms. From restricted entry to allotted seating place at a pre-defined timeslot backed by pre-ordering of food to online payments, the concept of corporate cafeterias and the food-services industry is now much evolved both in terms of nature of food served to time-bound availability of tables.
Health-driven Food Choices Will Overtake Taste And Variety
In the pre-COVID era, organizations valued food as a part of the employee value proposition and offered lavish buffet spreads and multi-cuisine choices ranging from Oriental to Indian to Continental cuisines at work. In the current scenario, food continues to be a critical part of the value proposition; however, the value drivers have changed tracks from taste and variety to safety and health. There is a shift in the manner in which the food is served and the kind of menus that are now being requested. Also, we foresee a greater demand for packed food in comparison to buffets and we believe that this will be the ongoing trend for at least the next 4-8 quarters.
Overall, corporate cafeterias are going through a significant change in the post COVID era. With the new norms that include social distancing and hygiene steps been termed mandatory, the majority of changes that take place will revolve around them. Employees will necessarily have to promote and ensure social distancing with the motive of building and sustaining a safer work environment.
