Eating habits have changed massively over the last ten years and they continue to do so. These changes will have an impact on workplace food trends in 2014, according to Rob Kirby, Chef Director, at Lexington Catering.
The Evening Standard recently reported that Londoners are eating out more than ever before – and at lower prices – fuelling an explosion in the number of restaurant openings. This leaves staff restaurants and cafes competing with the likes of Costa and Pret.
Rob says, “Fads come and go so it is important not to introduce innovation for innovation sake. Food offerings need to be tailored to the market and in the workplace this is all about developing healthy tasty food, within a budget and in a sustainable way.
“The large majority of employees want good, simple, wholesome, reasonably priced food that they can purchase quickly when they are at work. It is this that employers and contract caterers need to focus on.”
Health-conscious, cash strapped busy consumers set the stage for what’s to come in the food world in 2014.
Rob says, “Lifestyles today mean some employees just want to grab something to eat and take it away with them to eat at their desk or on the go. Others will want to eat away from their desk. Success depends on organisations offering convenient, reasonably priced, healthy and satisfying food.
“This together with consistent excellent service will help ensure employees and guests continue to value the organisation and increase footfall into staff restaurants.”
Here are eight areas that every organisaton needs to consider when thinking about food trends in the workplace in 2014:
