Eating at Work: An Insight into the Nations Habits in a PostPandemic, Cost-of-Living Crisis Landscape Part 1 White Paper, Eating at Work Series – 1
Compass Group’s Global Eating at Work Survey 2023 was one of the largest inter-generational surveys of its kind, analysing insights from 35,000 global workers across 26 countries on their workplace preferences, including views on eating at work, sustainability, digital adoption, health and mental wellbeing. Due to the volatility of trends and preferences, Compass Group Australia has been conducting research studies each year since 2019 within the Australian workforce to provide accurate and meticulous insights for businesses across the country. Our 2023 survey analyses responses from workers in corporate offices, industry, healthcare, hospitality, retail, sports and leisure, and defence, giving a comprehensive reflection of the current workforce.
The key benefits of our Eating at Work insights: Scale and operational access Compass Group is uniquely positioned across many sectors and industries. We have utilised this scale to capture a large data set that allows us to provide unrivaled employee insights relevant to a wide variety of businesses. Consistency Eating at Work has been consistently researched since 2016 across Compass Group, and 2019 for Compass Group Australia, allowing us to identify up-to-date insights, trends, market levers and preferences year on year. This consistency enables us to react to changes at the earliest possible stage and pioneer cutting edge solutions. Expert analysis In 2023 our Australian research team partnered with global market intelligence agency Mintel. This collaboration has added an additional level of refined expertise to our data analysis and industry leading insights. Insight into action Our Eating at Work survey provides employers with food and beverage, dining and attitudinal insights that can be actioned and implemented in the day-to-day running of their business. Our findings shine a light on what staff value and how employers can enrich their experiences and elevate brand culture, helping to not only attract and retain new talent, but also to encourage existing staff back into the office and boost productivity levels.
Overall Consumer Trends Our latest findings show a number of key consumer trends. The pandemic was a turning point for businesses and individuals and continues to impact the way in which both operate and reflect on what is important to them. With the addition of the cost-of-living crisis, trends have inevitably shifted. Most significantly: Holistic health One of the biggest and most obvious changes to come out of the past few years is the greater awareness and prioritisation of a holistic approach to health management. Building resilience Another big shift that we’ve seen over the last few years is that consumers now place a lot of value on being resilient. The pandemic and the cost-ofliving crisis have forced people into having to adapt quickly and efficiently, consolidating the need for and importance of resilience. Reassessing values Every year we see the continual shift around individual’s reassessment of their personal values. People are now more in tune with the things that are important to them and the desire to live by their own personal moral code. Digital lives Technology and connectivity have transformed and are continuing to change everyday life for us all. The contact free world we found ourselves living in during the pandemic accelerated the need for brands, companies and people to invest in their digital capabilities. This took convenience to a whole new level, and we found technology integrating itself into even more areas of everyday life. As a result, we are generally more comfortable using technology. “Consumers will seek convenience, value and new experiences in 2023. After undergoing years of the pandemic and all-time inflationary highs, consumers are increasingly interested in dining out where they can easily satisfy their cravings through unique menu items that offer a balance of health and comfort” - Pooja Lal, Foodservice Analyst – Mintel Menu Insights
Our latest survey also revealed the emergence of eight key themes amongst consumer attitudes towards workplace culture, environment, and food and drink offering which will be exploring throughout this series of whitepapers. Seeking Support The cost of living crisis is coming to the fore Balanced Worklife Mental health management is in demand at an accelerated rate Good For Me The pandemic has forced people to adopt a holistic health approach Food at Work Recent years have had a huge impact on people’s lifestyle & nutrition Ease & Efficiency The future demands workplaces that are configured around ease and efficiency Shared Values The pandemic prompted a reassessment of personal priorities Community Isolation is a new normal, community at work becomes a priority for employees The Planet The past years have seen a change in perspective on sustainability Supporting Themes
Food Provision at Work Key learnings on consumer and employee attitudes and behaviours, and learning and implications for employers: For Consumers/Employees: 1. Productivity is what people value at work. Having food and drinks aims to recharge them and give and energy boost 2. Cost of living crisis makes employer provided food and drink options more valuable 3. Taking a lunch break is no longer a routine event, workers want the most out of their workplace visits and view food at work as an experience For Employers: 1. Food and drink breaks provide workers with a chance to reset and recharge, increasing productivity and decreasing work stress 2. Value for money became a more significant factor which distracts workers from thinking about their food preferences 3. Lunch break is about the experience. Taking a break for food is more than just getting fuel
Productivity and Food Productivity and food go hand in hand for Australian workers. Eating and drinking during breaks allows them to energise and restore themselves, leading to an increase in overall productivity. What do Australian workers do on their breaks? So, if food and drink play such a big part in employee break activity and productivity, what does this mean for employers? Businesses should be looking to address and satiate this need for workers. Providing a dedicated break area with a micromarket, an onsite café, restaurant or canteen will positively affect not only productivity, but also the attitude of workers towards their employers. It also offers a palpable differentiation between working from home and coming into the office; broader workplace food and drink options tips the balance in favour of coming in. have something to 72% eat or drink 58% take a break, rest and relax 45% socialise or network pursue personal 28% interests and hobbies
As the younger generations saturate the workforce, the demand for workplace food provision will continue to grow and extend beyond the need to refuel and nourish the body. Cafes and restaurants also provide a space to socialise, relax and satisfactorily take moments throughout the day away from work stresses. The impact this has on workplace communities and overall wellbeing is also highly significant and something we will be exploring more of later in this whitepaper series. The whole experience is important. 70% of Gen Z workers agree an onsite dining facility would positively influence their decision to join a prospective employer compared to 35% of Baby Boomers. Amongst workers in our survey who currently do benefit from onsite food provision, they agreed that a convenient location, efficient service and, under the ongoing financial crisis, value for money were also important to them. Employers should be taking all these factors into account. Experience The provision of food at work remains a major benefit for all employees, but it’s becoming even more important for attracting new talent and advocacy.
• Productivity and food are closely linked with 72% of workers using their breaks to refuel with food and drink. • Businesses should be reacting to this by providing onsite snacks, cafes or restaurants for workers, to the mutual benefit of both employees and employers. • Workplace cafes and restaurants also provide a space for employees to socialise and mentally reset from work stresses; the whole experience should be considered not just the menu. • Food provision at work positively influences workers when considering prospective employers, especially amongst Gen Z. • A convenient location, efficient service and value for money are also important factors when considering onsite food venues. Key Takeaways Employees perception of employer value is shifting: 70% of Gen Z workers agree an onsite dining facility would positively influence their decision to join a prospective employer compared to 35% of Baby Boomers.
In Practise There are a number of workplace catering solutions, from cafes and restaurants to retail and vending, that can drive engagement and enhance employee experience. In partnership with one of our global financial clients who were looking to give employees more flexibility and choice over workplace food and drink provision, we successfully implemented one such solution – an unattended microkitchen - alongside a staffed cafe. With self-service POS, chilled and ambient displays, barista quality coffee machines and more available to choose from 24/7, this microkitchen provides a huge variety of products that nourishes employees and empowers them to take charge of how and when they choose to energise and restore themselves throughout the workday - a valuable perk that working from home cannot offer.
Up Next Health and Wellbeing Trends Views on health and wellness by consumers and employees have been shaped by the past few years. The complexity of this topic requires employers, especially those who offer food and beverage facilities, to guide and support their employees. In our next edition we will be diving deeper into the shifting trends and attitudes towards health and wellness in the workplace, covering topics like: • Flexibility • Taking breaks • Mental health management • Healthy eating at work
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