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Bonding over food is a tradition as old as time for people – whether it’s trying new restaurants, getting together for cookouts or sharing recipes.
It continues in the workplace for snacks in the lunchroom to celebrate birthdays, retirements, or any other milestones. In larger institutional and commercial facilities, many co-workers spend their lunch breaks dining in the organization's cafeteria through meals prepared by a staff hired to serve the company’s employees.
That tradition in its current setup, according to one recent report, is fading as workplace trends continue to evolve.
Recurring meal program provider ezCater released a report that shows that the soaring costs of operating a workplace cafeteria – at bigger facilities in excess of $1 million annually – are forcing building owners and facility managers to rethink the strategy.
The data from interviews with more than 1,200 cafeteria decision makers and employees revealed:
The corporate cafeteria model is broken.
Employees seek more variety and better dining options.
Workplaces will move away from traditional cafeterias towards more scalable and flexible food solutions.
Dave Lubach is executive editor for the facilities market.