OPERATIONS
W hat does “return to office” look like? Obviously it depends on the company, but the question is best not faced on an empty stomach; that much we know for sure. The better question may be: What does return to office taste like? Mealtime in the workplace is showing up again and again as a factor, an incen- tive and even an architect of a new cul- ture of togetherness for workplaces in the generations to come. Business dining buzz words of the day: Flexibility, local restaurants, food halls, customization, pop-ups with guest chefs, collabs with commodity boards, educational pieces and managing it all online in a user-friendly way (please see glossary at the end of this article).
What’s eating return-to-office culture? B&I dining has been at a seemingly endless crossroads post pandemic. If “culture eats strategy for breakfast,” that can depend on what employees are eating for lunch, who’s buying and who’s feeding them.
BY TARA FITZPATRICK
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QUARTERLY | Q4
PHOTOS COURTESY OF CHEF MARGARET OCCHIPINTI
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