Thought Leadership

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.

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

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.

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.

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.

At home and at work our food choices define more than just our tastes: they talk about who we are, our beliefs and vision of the world.

If you work full time, you probably consume at least one meal a day at the office or during work hours. That meal is much more than fuel.