25th July 2018

Food can build workplace communities – making space work for you

Summary:

  • Why your cafeteria and canteen could be the most valuable spaces you have.
  • Compass “Teaching Kitchens”
  • How Compass Teaching Kitchens can drive benefits to your business.

When we engage with our global clients we understand that the pressures on corporate real estate space to generate more value and productivity for their organisation is huge; creating workplace communities is crucial to achieving this.

We find that traditional workplace cafeterias and canteens are often the last places companies look at when it comes to investment; instead, our research suggests it could be one of the most valuable spaces you have.

Transforming the use of space and increasing participation can be achieved by making clever changes to the way catering areas are designed and delivered.

This drives numerous benefits. It means ‘lunchtime’ spaces become all-day spaces, and venues; not only where less formal meetings can take place, but in which accidental ‘collisions’ can occur.

Building great places to eat and meet draws staff away from their desks. Our research shows that temporarily leaving the physical space in which they usually work – if provided with an adequate amount of time and enjoyable company – enables workers to relax and unwind; thus, they recover from the mental fatigue accumulated during the morning.

49% of office workers agreed that they are better able to work after they have left their workspace for lunch

Teaching kitchen.

Teaching Kitchen is one of our most successful initiatives to transform workplaces into workplace communities and increase engagement; it is also a wonderful way to impact food choices and experiences.

The main goal of the Teaching Kitchen is to teach people about food in a collaborative, teambuilding environment where staff engage with culinary and diet professionals.

Teaching kitchens come in four different formats with a range of classes and learning objectives. Benefits of this initiative are tangible: improved employee productivity, creativity, morale and team spirit. Additionally, participants in teaching kitchen courses are now cooking at home more frequently and appreciating world cuisines and cultural differences.

If you would like to talk about how Compass can help you turn your canteen into a team building environment, call Jeroen Kurvers on +31 655 860 513

“Transforming the use of space and increasing participation can be achieved by making clever changes to the way catering areas are designed and delivered.”

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