Food service providers have a silent mission for many years to reshape the industry and inspire workplaces across the country. With “health and wellness” no longer seen as a buzzword, but an integral part of everyday life, it`s time to stop and see how this business unfolds and how it aligns with broader facilities management companies. Vacherin, London`s leading contract caterer, believes that offering catering in an organisation could be the missing part of the ongoing productivity puzzle in the UK. These are just a few of the views we have heard, and for some organizations with staffing services, many of these views may be relevant. However, we believe that the current conditions have given more organizations the opportunity to review not only their catering offer for employees, but also their contractual structure. This, in turn, can also lead to how they are managed and what kind of catering partner is best suited for a new catering service. However, unlike older office catering contracts, the concept does not rely on a constant frequency of visitors from customers to work successfully, and it can adapt instantly by providing a few to a full workforce. The easing of Covid-19 restrictions has led to a seismic shift in business practices in the UK, with companies adopting a hybrid working model after the pandemic, which is expected to have a significant impact on office and staff catering services. Sales company BonCulina has unveiled a new flexible catering offer in the workplace, as it claimed that pre-traditional contract catering models based on a capacity of more than 70% will disappear in the post-Covid era. A significant number of offices and head offices across the UK have some form of catering offering at the workplace, ranging from selling options that typically offer an easier touch, from office dining offerings, to full-service restaurants for staff, often backed by additional cafes, break-out pods, “delicatessens” as well as extensive corporate reception facilities and, in a number of cases, private dining rooms.
Subscription catering model introduced for post-Covid workplaces At the same time, it is estimated that many companies may want to improve their current catering facilities in the workplace and in employees` restaurants and are willing to pay higher costs and subsidies, although it is unlikely to be acceptable or sustainable for many others. The three most important changes to the contract catering model As a hybrid of remote and on-site work becomes more common, the task of accurately predicting the number of employees in the workplace will be difficult. The key to the solution will be increased collaboration between the customer and the caterer and, for many, the implementation of technologies such as catering applications. Considering alternative catering facilities to the existing restaurant for employees, which can now be more labor-intensive and with other higher restaurant operating costs, does not mean that employees cannot enjoy healthy and affordable food and beverages at work. “Most of the companies we talk to are convinced that it`s inaccessible, impossible and unrealistic to have a caterer on site, as catering has traditionally involved expensive equipment and labor-intensive operations, but no more.” “In the short and short term, most contracts are moved to a cost-plus model to allow for transparency and risk sharing by both parties,” Thomas adds. There are, of course, other potential important benefits to re-evaluating your workplace and employee dining options that go beyond the benefits of more closely aligning your food service offering with the needs of employees and users. Catering in the workplace is space-intensive, as a rule, many gastronomic facilities are used only at lunchtime. A more aligned or alternative workplace catering facility has the potential to free up some of today`s catering space needs for alternative office use (whether for workshops, meeting rooms, etc.) or simply reduce the demand for bürom² and associated space costs. And that`s before we start looking at the direct restoration cost savings, including the often less tangible “core” ancillary costs. For those working directly in the industry, catering has been a driving force and a crucial part of the Facilities Management (FM) offering for decades. For those who are on the periphery or who have not caught up with what has been achieved in our triumphant sector, this may not be so obvious.
The call of the contractual restoration follows in this case. Therefore, it is the global perception, not the supply, where change is needed – and fortunately, change started from the heart. The food supply in the workplace will change as a result of the pandemic. You must. Kennett says, “I`m already having conversations with customers who want to reuse the space. They don`t say the takeaway catering will be complete, but it won`t be as heavily invested as it used to be. “He imagines that independent catering will be exchanged for a customer-oriented solution that offers individualization and selection. Keith Pordum, Managing Director of BonCulina, said: “As subsidies increase dramatically and caterers leave catering contracts, BonCulina is moving in the opposite direction. We are able to offer a subsidy-free inhabited service through a delicate balance between the human element of a manned service and technology. At Vacherin, we also advise monthly on all our sites as part of our global offer with our in-house nutritionist Gary Baverstock, who not only advises on menus, but also advises individuals on a variety of diets. It`s certainly safe to say that we`ve all accepted the fact that a balanced, nutritious diet can contribute to a number of benefits (even if we don`t always stick to it), including reduced stress and anxiety, increased mood and energy, and a lower risk of disease – all of which can lead to higher productivity. These particular awakenings have contributed to the changing nature of mass catering and the role it plays in helping the entire facilities management team contribute to a productive and well-being workplace.
To complement the concept of the “Smart Restaurant”, BonCulina has also developed a 24/7 catering solution, BonCulina Anytime Hot Food Vending Solution, which is aimed at companies that need to support employees with high-quality hot meals when working unsociable hours, such as night shifts, holidays or weekends. Allowing employees to eat (and sometimes work) together in a relaxed and open environment will inspire creative and productive people to collaborate. At Vacherin, we work closely with the designers and the FM team in the mobilization phase of a new contract to ensure that the end result is always in line with the brand, the ethics of the company and, above all, the work for the people who will use the space. Companies are increasingly looking for artisanal coffee spaces due to recognition and research around agile work. The supply of coffee and tea is considered the most important element to promote cooperation and informal meetings. According to Leesman, the world`s leading evaluator of workplace efficiency, 83 percent of their database — which includes the views of more than a quarter of a million employees worldwide — consider “tea, coffee, and other refreshment facilities” to be the most important service feature in their workplace, closely followed by “restaurant/canteen.” Fairclough says, “Processors are the means by which food service providers can prepare freshly prepared food, snacks and meals, with small on-site catering teams backed by a unique behind-the-scenes working structure in a remote kitchen that delivers on-site. The quality and therefore the opinion of collective catering has undoubtedly evolved from year to year, mainly thanks to the chefs and catering staff. With various awards and reward programs that highlight what they have to offer, innovative training strategies and the increase in stable positions, gastronomy will further reaffirm its position as a decisive factor in the ever-changing world of work. The industry itself knows where it stands, and it seems that people`s perceptions are changing as a result. .