Bringing workers back to the office: rotate food, don't build bigger kitchens
Paul Fairhead, CEO of Infuse Hospitality and former CEO of Guckenheimer, told Allwork.Space that same-menu-every-day cafeterias lose appeal as companies ask staff in three to five days a week. He recommends a 'food truck approach' of small, rotating menus, local restaurant pop-ups and modular stations. He also suggests showing employees the subsidy, for example a $12 meal priced at $6, so they notice what the employer is paying.
Why it matters for directors: B&I programs that rotate concepts and show employees their subsidy get more credit for the same spend. Test pop-ups on anchor days before committing to permanent build-outs.
Original source: Allwork.Space ↗