The Changing Landscape of Collective Catering: Uncovering New Expectations in the Workplace

The health crisis has profoundly changed our working methods since the integration and spread of telework. And while Generation X made working life a priority, young people between the ages of 20 and 25 express the search for a more pronounced balance with their personal life according to the results of the Global Eating at Work 2023 global survey, conducted by Compass Group, with 35,000 workers in 26 countries. As for the members of the alpha generation, who will be 20 years old in 2030, it is downright an experience of life at work that they expect with real consequences on the services delivered by the company, and in particular on the catering side. ” Let’s not hide, collective catering has taken a 33-tonne head-on with the Covid crisis, leading to a lasting drop in demand in businesses “, estimated the specialist Olivier Schram, associate director at PH & Partners, in our France Snacking survey dedicated to the sector and published last fall. ” Today’s guests expect a move upmarket, diversity, but also a consumer experience “, he added, aware that the operators of the collective had no choice but to reinvent themselves. Indeed, the study reveals that corporate catering is a “benefit for the social bond” according to Martin Bustarret, the general manager of Eurest, the flagship brand of the Compass group in France. Thus, offering quality break spaces or a catering offer would have a real impact on productivity, well-being and collaboration between colleagues, while reducing the feeling of isolation that can arise with new working methods such as the “hybrid” (site and telecommuting).

A new asset for the employer brand

Thus, the meal break would have become a moment of team federation. The study shows that employees are more likely to meet up with colleagues during a break if they have a catering offer at their workplace. And the more comprehensive the offer, the stronger this trend would be. In workplaces with an advanced food offer (company restaurant, cafeteria, canteen, café), 70% of workers say they choose to have lunch with colleagues, while only 23% eat alone. On the other hand, when no catering service is offered, only 38% of workers spend their main break with colleagues, while almost half of them (48%) choose to eat alone.

Catering contributes to the well-being of the employee’s productivity

Moreover, if eating and drinking during a break is a priority for all generations, in particular Generation X (1966-1980), Millennials (1981-1995) and Generation Z 1996-2010) prefer to have the choice between a real lunch break or pursue personal interests or hobbies. Companies must therefore become life facilitators and it is important that the catering offer adapts to the uses of each, and contributes to their moral well-being. 77% of respondents say they are looking for tools that make their lives easier. For company catering, this involves the development of digitalization such as pre-ordering via mobile application or the implementation of connected fridges allowing access to fast but quality catering at any time of the day. day without leaving his place of work. ” Company catering is at the heart of the company’s employer brand issues. In recent years we have seen an increase in interest in company restaurants and the impact they can have on the perception of the company », remarks Martin Bustarret. Thus, 70% of respondents believe that a good catering offer proves that the employer pays attention to its teams and 60% believe that a catering service could have an impact on their decision to join a company.

Expectations for eating better

Therefore, particular attention must be paid to the quality of the food and services offered. Because in both personal and professional life, employees are now more attentive and are looking for more qualitative, healthy and environmentally friendly dishes. This also contributes to their good productivity. 83% of respondents working from home and 77% of respondents working on site agree that taking a lunch break or a snack makes them more productive when they return to work. The company, through its catering offer, therefore also participates in the nutritional balance of its employees: 73% of respondents think that companies should raise their awareness and support them in eating better and 71% think that they have responsibility to proactively promote sustainability.

Find our special esurvey on post-Covid company catering in issue 68 of France Snacking.