- Second study by the Munich-based food tech company confirms the importance of lunch as the most important main meal
- Employee catering increases workplace attractiveness, productivity and well-being - and attracts one in two people to work from home
- Foodji underlines the importance of sustainable catering and expands cooperation with dean&david
Munich, June 17, 2024 - Employee catering noticeably enhances the workplace. This is the key finding of a new study by Foodji, the market leader in food tech. This is the second time the Munich-based company has surveyed customers about their workplace catering during breaks. 1,033 Foodji customers took part in the first survey in 2023, and this year there were over a thousand again. The results confirm the importance of lunch: the proportion of those for whom this is the most important main meal at work rose by 7.8% to 57.8%. This is followed by breakfast (22.4%) and dinner (19.7%).
Morerelaxation, higher performance
The most important goals of the break remain to satisfy hunger, recharge your batteries and catch up with colleagues. Despite these needs, the majority of respondents (60.4%) still take a maximum of half an hour for their lunch break - almost four percent more than in the previous year. Catering options at the workplace help to make better use of this time: For example, three quarters of respondents (74.9%) save up to 30 minutes that they would otherwise need to spend getting food, for example, by using food vending machines. Nine out of ten respondents (91.4%) also feel fitter, healthier, more productive and more motivated as a result of healthy eating at work. In light of the fact that employees are increasingly stressed due to the more complex demands of hybrid working environments, these positive effects are all the more significant.
Company catering creates an incentive to come to the office
In contrast to last year, this time all respondents were also asked more comprehensively about the benefits they perceive with regard to company catering. The results show that 94.4% agree that a catering service makes their workplace more attractive. It also promotes social interaction: 64.8% of respondents stated that they spend their break together with colleagues more often thanks to on-site employee catering. For one in two (50.5%), it is even an incentive to come into the office.
Meal allowance:Providing financial relief for employees
When it comes to food selection, taste (99.3%), freshness (96.5%) and the impact of food on health (91.1%) are the most important factors. Sustainability also continues to play a role in the choice of food for the majority of respondents (77.9%). These results hardly differ from the survey data from the previous year. The situation is different when it comes to price, which makes a difference for 90.9% - four percent more than in the previous year. It is hardly surprising that price sensitivity is increasing in times of persistently high inflation rates and falling real wages. At the same time, subsidized employee catering is gaining in importance against this backdrop, as Daniel von Canal, Managing Director and Co-Founder of Foodji, explains: "Company catering is the only benefit that really reaches all employees, because everyone has to eat. Employers who offer the option of quick and fresh meals at the workplace not only promote the health of their workforce. The tax-free meal allowance also offers them an opportunity to effectively reduce their financial burden."
Cooperationwith dean&david: even more fresh food from the vending machine
In order to provide an even greater variety of fresh and healthy meals, Foodji has been cooperating with dean&david, whose dishes are available in the Foodji vending machines, since last year. The selection has been so well received that four new salads and bowls from dean&david have been available in the Foodji vending machines since April.
"Healthy and sustainable nutrition is becoming increasingly important - especially in the workplace, where employees spend a lot of time and things have to happen quickly," explains Catrin Cichon, CEO of dean&david. "dean&david stands for wholesome, fresh and natural meals that are produced in an environmentally friendly way and with a minimal carbon footprint. By providing our meals via the intelligent Foodji vending machines, we are helping to facilitate access to healthy and sustainably produced food around the clock - and thus ensure greater well-being and satisfaction."
Vision: Employee catering as standard
Employers also benefit when employees come to work more motivated and fitter. "In the working world of tomorrow, employee catering must become standard in every company," summarizes Felix Munte, CEO and co-founder of Foodji. "Employers not only offer their employees a tangible benefit with appropriate catering solutions, they also strengthen the loyalty and motivation of their teams - a decisive advantage in the war for talent."
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