Cafe Society...is it enough?

Although the pandemic seems interminable, there truly is light at the end of the tunnel and we’re working with a lot of companies planning how catering can support their people when they return to the workplace. In fact, some companies are using the temptation of a great dining experience at work as a reason to return to the office after a year of cheese sandwiches in the kitchen.

It seems pretty clear that working from home is now an established principle and that we’re probably going to see many people back in the workplace only around 3 days a week. When there, it’s about collaborating, meeting and engaging with colleagues rather than being parked in front of a screen. Coffee and a bun is the obvious support act to this.

As employers reconfigure their workplaces, how catering fits in is having to be reconsidered. We are seeing a lot of clients updating their space both for short term physical distancing, but also to reflect the lower number of people likely to be on site and the different way they use the space once there. It’s also an obvious opportunity to reduce the overall footprint and therefore their accommodation costs.

When it comes to the catering, we’re seeing a similar scaling back and in some cases, a complete change of emphasis, with a move away from full-on staff restaurant to a simpler café offer. 

On the face of it, this makes sense as there’s a need to support all day working and the long-established trend for all day grazing. I worry though that sometimes it’s a step too far and especially where clients take away any capability to produce hot food on site. 

For many years we’ve talked to clients about this and consistently advised them to go the cold food only route if they wish, but future proof their space by ensuring some sort of hot food offer can be retrofitted. Without exception, sooner or later this is what has had to happen.

So we’d say yes, definitely the café route fits the shape of customer demand well. But remember, this isn’t Pret on the high street (who now of course also do a bit of hot food), who has an ever-changing and enormous customer base meaning they can survive on a limited menu. Careful thought, financial modelling and ideally close liaison with the caterer is fundamental. 

Caterers have been proactive in responding to the changing demand and we’re seeing some great solutions, ranging from off-site production to good use of theatre cooking stations to strong relationships with street food traders. In all cases though, the success starts with the planning, followed rapidly with visionary service delivery.

So, exciting times are coming and now is the time to prepare for some brilliant new workplaces and a new energy and enthusiasm around going out to work.