Rational intelligence chief forecasts shift in corporate restaurant design

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Rational’s head of market intelligence Oliver Feiler has shared his predictions on how corporate catering could look in the future and explains why rethinking corporate catering spaces is likely to be necessary for many larger employers. 

With working hours becoming more flexible and traditional office patterns changing as a result of the pandemic, the corporate catering sector is facing new challenges. 

As a result of this, company and workplace catering firms have had to adapt – developing innovative ideas to fuel new lifestyle changes, says Feiler. 

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He suggests it is no longer just about catering for employees, but contributing to the quality of their time in the company.

“The company restaurant expresses appreciation for employees and is the company’s business card. If the needs of employees change, the company restaurant must also change. It’s practically a small food revolution within the company,” he said. 

He believes that companies will need to rethink the approach of their operation to keep staff happy.

“For example,” he says, “individual home office services could be installed, snacks could be provided outside of lunchtime, external visitors could be allowed or a takeaway service could be set up. To avoid food waste, the remaining food could be given out at half price after a certain time.”

Restaurant design is another important factor, he notes. “The spaces must become more attractive, multiple use is a must. For example, if they are only occupied for two to three hours over lunchtime, they can be opened at off-peak hours for meetings or work. Or even make it a place for socialising.”

The full interview with Feiler can be read HERE.

Tags : corporate cateringRational
Andrew Seymour

The author Andrew Seymour

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