Teleworking, the new trend of the 21st century, is revolutionizing not only the way we work, but also the spaces that go with it. Offices are gradually emptying out, chairs are turning by themselves and screens are going to sleep. But what about our beloved company canteens, those convivial places where laughter mingles with the smell of cooking, where weekend stories are exchanged over a plate of food?
So, how does teleworking affect company canteens? Find out in this article.
Telecommuting: a practice democratized by covid-19
The covid-19 pandemic will undoubtedly go down as one of the major upheavals of the new millennium. Among the ensuing changes, telecommuting has become a matter of course, radically transforming our relationship with work. Whereas in the past, this practice was the preserve of a privileged few or ultra-modern companies, the health crisis has propelled it to center stage, making the home the new office for the vast majority.
An obligation to adapt to the new reality of employee consumption
Against this backdrop, companies had no choice but to adapt. While workstations and video meetings have quickly found their feet, lunch breaks have had to reinvent themselves. Gone were the queues in front of the microwave in the break room, or the meals eaten on the run by colleagues in the company cafeteria. Everyone returned to their own stoves, sometimes relearning the art of home cooking.
A complete transformation of employee eating habits with new technologies
With the rise of telecommuting, techs have taken the lead. Delivery apps, already in vogue before the crisis, have exploded. New start-ups now offer in-home chef meals. Thanks to online platforms, teams can exchange recipes or organize culinary challenges. Our lunch breaks have become ultra-connected. The real question: is this a phase or the start of a new food trend?
The impact of teleworking on company canteens
Attendance at company canteens has fallen by an average of 20% since the health crisis, and by as much as 30% in the Île-de-France region.
Fluctuating demand
Telecommuting can lead to a more variable demand for meals, with busy days when some employees come into the office, and days when no one is present. This fluctuating demand can present challenges for resource management and meal preparation.
Here's how to adapt to this situation:
- Flexible menu planning: Catering teams need to develop flexible menus that can be adjusted according to demand. This often means offering a variety of meal options to suit different diets and preferences, while minimizing food waste. Minute-prepared dishes can also be favored to reduce surpluses.
- Pre-ordering systems: Some corporate catering facilities have set up online pre-ordering systems or mobile applications to enable employees to order their meals in advance. This facilitates supply management and ensures that meals are ready when employees arrive at the office.
- Staff flexibility: Companies can adjust catering staff schedules according to demand. For example, they can have fewer staff on days when office attendance is lower and more staff on peak days. This can help reduce costs while maintaining efficient service.
More demanding guests
Gone are the days of the ten-minute sandwich in front of the computer (now reserved for teleworking days). In the office, employees want to meet in the canteen, but not just to eat: they want a convivial place to get together. "The old-fashioned basement canteen is no longer an option", as Aude Grant explained to Les Echos newspaper.
How to adapt your restaurant?
The boom in teleworking has turned the working landscape upside down, and is a real opportunity for company canteens. And thanks to new solutions for adapting to the needs of diners, Elior is now able to attract 3 out of 4 employees to their restaurants when they work on site, instead of 1 out of 2 before Covid.
The rise of "canteen-corners
Canteen corners, also known as "food corners" or "food stalls", have become an increasingly popular trend in the foodservice industry in recent years. This trend stems from a number of factors, including changing consumer preferences, the need for food diversity, and the search for faster, more informal dining solutions.
This is the case with Sodexo, which offers a "canteen-corner" to the 2,000 employees of the Cyber Campus. This consists of 6 kiosks, a brasserie, a bistronomic sky lounge, a restaurant open all day with table service, room service for meetings, a coffee area and connected fridges(Les Echos).
A response to new expectations
Faced with a marked decline in company restaurant patronage, operators in the sector have had to be inventive. With the increase in teleworking, many company canteens have sought to maintain patronage by offering pre-order and click & collect meal services. This enables employees to consult menus, make their choices and place their orders from their computer or smartphone.
👉 To find out more: How to make the lunch break employee-friendly!
New consumer trends
Installing a company canteen represents a major investment. In an era when the use of such facilities is uncertain, organizations are turning to more economical and flexible options. The introduction of lockers to collect meals ordered, the installation of connected fridges offering fresh meals, or the development of digital canteens, are all innovative solutions that are redefining the corporate lunch break.
Connected fridges
To keep up with new trends and consumption patterns, the installation of connected fridges is a possible solution. In fact, they give employees access to good, fresh, self-service food, while optimizing space and costs for you.
👉 Further information: Connected fridge: innovation in foodservice
Plateau scans with AI
Tray scanning with AI (Artificial Intelligence) is an advanced technology that integrates machine learning and image processing capabilities to enhance the corporate catering experience. AI is used to analyze images of meal trays or food items.
Your guests don't have to wait any longer (on average 3 seconds/passage for checkout), so they have more time to enjoy their meal break.
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Did you like these tips? Don't hesitate to consult our other articles on our blog to help you develop your business!
Innovorder is the leader in digital solutions for commercial and institutional foodservice. Our team supports restaurateurs in their digital transformation with an all-in-one solution (cash register, kiosk, online ordering, KDS).
