As restrictions continue to ease, some home workers are hoping to return to the office by the summer, but how can operators prepare for this? Here are some pointers on what we are to expect from the ‘new normal’ in workplace catering as well as what businesses should be doing to adapt and prepare for this significant change.
The catering industry has undoubtedly been one of the hardest hit sectors by COVID-19. Workplace outlets, for one, have had to find new innovative solutions to not only support employees in assessing future working patterns and re-evaluating workplace strategies, but to stay relevant once the pandemic has passed.
It’s all about delivering solutions. With the likelihood that flexible working will increase post-COVID, it’s crucial that caterers make ‘flexibility’ their number one priority for customers. Talkington Bates is a prime example, with its new ‘The FLx Catering Solution’ which has been introduced to help support customers as well as the recent launch of Mosaic, a new subscription-based contract catering and facilities management model, initiated by Bartlett Mitchell. These are just a few examples of caterers finding innovative solutions to help clients maximise the potential from their catering outlets.
Vacherin, in response to the crisis, has also published a new document titled ‘Beyond COVID-19, The Shape of the Future Workplace Catering’, to assist clients in the reopening of their sites. Along with setting out its predications for the future workplace, the paper also identifies the following key drivers behind an organisation’s requirement for change – wellbeing, social interaction, convenience, flexibility and physical environment. With this in mind, what should we expect to see from workplace catering outlets going forwards?
With many staff expected to work more flexible days and hours, the workplace will change significantly in the foreseeable future. That’s a given. So, whether your catering operation includes an all-day full-service staff restaurant or a café or deli-style service, it’s about how you adapt as a business, while still offering a quality service and experience. How will you be operating employee dining and workplace catering to meet a COVID-19 environment? Here’s a few pointers to consider.