As employer requirements for working in traditional office settings continue to evolve, one of the integral ingredients in the conversation of creating an attractive work environment is the role food plays. Research from Compass Group’s E15 Group tells us that 96 percent of fully remote employees would be interested in coming into the workplace if offered amenities. On-site food and beverage was a top motivator, second only to flexible work hours. Our clients look to us to help navigate the landscape that will undoubtedly unfold further as emerging generations spur new norms.
Ultimately, it comes down to one word: experience.
There is always way more on the menu than a meal. In a visual, social media era, where people are eating with their eyes more than ever before and creating Instagrammable moments is a “must,” food service operators have to prioritize the full guest experience just as much as the food quality. This includes providing variety, offering unique, niche products with a compelling story and immersing the guest in a culture or celebration through food.
Here are three strategies that elevate the experience.
The Great Expectation Shift
Hybrid work has created an interesting dynamic, influencing how America’s workforce works and their eating habits.
Consider your habits at home. More than half of Americans follow a diet or eating pattern. Are you prone to eating healthier at home or snacking on lighter bites throughout the day? When looking for quick or global cuisine, do you turn to a food delivery service? When you are tired of eating at home, do you look for something new and different?
As employer requirements for working in traditional office settings continue to evolve, one of the integral ingredients in the conversation of creating an attractive work environment is the role food plays.
Variety, convenience, healthy food options and desirable snack options are all showing up in the feedback Eurest USA receives from its Fortune 500 clients and guests.
At all points of the day—breakfast, lunch or snack time—lighter fare and smaller bites are countering the traditional full meal. Diversifying the options is driving interest. We have seen strong traction in our marketplaces by introducing more snack options for various points of the day.
Java Rules
Coffee bars are a focal point in Eurest USA's food service operations. Just like your favorite neighborhood spot to work or connect, coffee and tea seem to work as great conveners. For people who come to work at different times or varying schedules, the coffee bar is a mainstay destination.
We think of the coffee bars as a choose-your-own-adventure. There’s a variety of hot and cold beverages and food that satisfy guest preferences, and every good adventure should have a moment that stands out and creates a memory. That’s what we try to do with the partnerships we develop with diverse suppliers who offer unique flavors and products that come with a compelling story, allowing us to deliver an experience to the craft or conscientious foodie.
This year, we’ve partnered with David Rio Chai Bar based in San Francisco. David Rio offers an array of chai mixes named after endangered, at-risk or vulnerable animals, supporting its charitable mission to invest in animal welfare and wildlife conversation efforts.
Surprise and Delight
Ultimately, food is entertainment. We consume food as content on social media and mobile ordering platforms make it seamless to have that experience at any time. The online era has allowed people to be more exposed to new foods, flavors and cuisines. E15’s 2023 Food Trends Report shows that 74 percent of consumers have expressed a desire to try new flavors from around the world and expect to see more unique, regional cuisines.
This has been a key driver of the diverse menus our chefs have developed for concepts that glean from both food trends and the cultural food experiences people are seeking. Some of those menus include the Indian street food brand Dhaba, the flavors of The Bayou, a modern American-Chinese dining experience, and more.
During service, consider having an exhibition station, referred to at Eurest as a Chef’s Table, that can immerse the guest into the experience of watching the chef create the meal while enabling an opportunity to interact with the guest.
When serving a global menu, we welcome the opportunity to educate guests about the culture through the service staff’s apparel, the atmosphere, beverages or retail items offered. National observances like Asian Pacific American Heritage Month or Hispanic Heritage Month are a prime opportunity to create an immersive experience through food and atmosphere.
Small Moments Matter
Here’s the catch: all of the above-described strategies won’t elevate the experience by themselves. Food service professionals can never forget the importance of ensuring a hospitality mindset at the heart of it all.
When that guest dines with you, be sure to take the time to do the small things to personalize their experience by offering a warm greeting, asking courteous questions or anticipating their needs. Those are the experiences you won’t forget.
By putting experience at the center, we never lose sight of the opportunity.
