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The World has changed, and so too has employee dining.

Economic, social and political commentators concur – just about everyone in business and industry is in for a turbulent time as we emerge from economies across the world being locked down.

Employee Loyalty

While there are lots of positives about working from home, one thing that’s been missing is time spent with colleagues, many of whom we call friends.

Building team resilience starts with trust and safety

As a result of Covid-19, for the first time in a very long time, cleanliness beats taste for consumers eating out of home. That means for your people, who are either still at work or thinking about returning, eating at work could be a source of anxiety.

Why it makes sense to outsource Global Food Services to a specialist.

The truth of 21st century foodservice is that employees are conscious eaters and food at work has a tremendous power to boost their satisfaction. The quality of your food offer, variety and choices of menus and attention to personal eating requirements are all factors which will be more and more crucial for companies to attract and retain the best talent.

Personalised nutrition can promote wellbeing in the workplace.

Personalised nutrition is an approach that uses information on individual characteristics to develop targeted nutritional advice that is beneficial to health.

Transitioning to a Global Foodservice Model

As we have often discussed, it makes perfect sense for multinational organisations to move to a global foodservice. In this article we want to take a closer look at the benefits of such a move and how we facilitate the transition to this model.

How we do our part to stop food waste

If you are a reader of this blog, you will know we have already spoken about the disastrous social and environmental impact of food waste and about the Compass “Stop Food Waste” initiative.

Give your employees ownership of their food experience

In the fast-changing times we are living, the drive to personalisation and customisation in the food experience is becoming even stronger than regional traditions.