In my role I am seeing how vital it is to adapt to the evolving needs of today’s employees and that food and drink are playing a powerful role in shaping the workplace.
The shift to remote work during the pandemic redefined work-life balance. For many it brought flexibility and the ability to balance work and life more effectively, but in turn it has fostered a new level of isolation.
According to our latest Power of Socialisation report, 27% of employees report feeling lonely at work, highlighting that social connection is not just a nicety—it’s now a necessity.
The absence of in-person interactions means reduced social connections and that sense of community that often comes with a permanent office setting.
As hospitality providers it is our role to stay attuned to client needs. It’s not just about offering exceptional food and drink but also about creating experiences that address clients’ deeper goals and aspirations.
Hybrid working models are beginning to flourish and employees are increasingly selective about their in-office days, emphasising that these should offer genuine value, especially in fostering social connections.
We know that food and drink are key elements to creating that positive and inclusive workplace environment and we recognise that our offerings need to align with the unique needs of our clients.
That is why we work hard to deliver premium hospitality experiences; everything from deli bars and cafés to onsite restaurants, fine dining and even delivered hospitality services, in partnership with Rocket and new partner, Grazing.
To keep our dining options memorable and exciting, we also enjoy working with our partner chefs, such as Dipna Anand and chef and dietitian Clare Gray, to host pop-up food events.
It means that employees can enjoy delicious, nourishing food with their colleagues without needing to leave the workplace. We are proud that we can provide this level of flexibility and that it’s tailored to support the hybrid workplace model.
Eating and drinking areas are central to employees’ social experience and each space should promote convenience, community, and enjoyment.
In our report, nearly half of employees said they wanted to socialise with their colleagues more often and 92% said workplace events should include food and beverages.
They also expressed a desire for more frequent short breaks and a broader selection of culinary options which celebrate diversity and encourage inclusivity among coworkers.
In a workplace setting, where employees may feel isolated, food acts as an icebreaker and is a way to create a welcoming environment. Food is more than just sustenance—it’s a powerful tool for connection.