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New York Times Spotlights Growing Free Lunch At The Office Movement

NEW YORK CITY -- A recent New York Times article explores how businesses are going to extraordinary lengths to provide food to their employees without charge, or at a steep discount. In most cases, it's to make them happier or healthier, more productive and less likely to stray far from the task at hand. OCS operators are in the driver's seat and are benefiting by fulfilling new demands, -- and by driving them by presenting new products and services. "The offerings have grown in size, scope...

January 13, 2019

NEW YORK CITY -- A recent New York Times article explores how businesses are going to extraordinary lengths to provide food to their employees without charge, or at a steep discount. In most cases, it's to make them happier or healthier, more productive and less likely to stray far from the task at hand.
 
OCS operators are in the driver's seat and are benefiting by fulfilling new demands, -- and by driving them by presenting new products and services.
 
"The offerings have grown in size, scope and specificity -- some tailored to a company's mission, others unwittingly reflective of it and still others that seem oddly random," the paper reported.
 
The American Enterprise Institute, a Washington think tank, reportedly treats its employees with a daily free buffet of dishes like prime rib, crab cakes and house-made beignets. Online shoe retailer Zappos holds periodic eating contests at its main plaza in Las Vegas. And Big Ass Fans, a fan manufacturer based in Lexington, KY, has a beer refrigerator that is unlocked only if the day's sales goals have been met.
 
The article further demonstrates the opportunity for OCS and pantry service providers opportunity to raise the bar in locations they serve and showcase what they do and how well they do it for prospective ones. Employers are increasingly more willing to absorb higher pricing to keep their employees onsite, healthy and happy.
 
Operators may also consider taking a cue from the clients they serve by providing an occasional lunch or broadening the variety of snacks and beverages for their own teams in the breakroom.
 
Click here to read The New York Times article.