The Corporate Cafeteria Crisis: How Flex Staffing Can Save B&I Foodservice

The traditional corporate cafeteria is struggling to keep up with the demands of today's workforce. COVID-19 accelerated the shift towards hybrid work models, leaving many companies with half-empty cafeterias and soaring overhead costs. In 2021, the number of people working remotely was found to have tripled over the last two years. But it's not just about empty seats. Employee expectations are changing too. They want more flexibility, variety, and convenience in their workplace dining experience. This is the new reality for B&I foodservice – a reality that demands a fresh approach.

As employees are spending fewer days in the office, companies are rethinking their approaches to corporate dining. The traditional cafeteria model is no longer cost-effective; instead, organizations are turning to more innovative solutions like micromarkets, remote ordering systems, and casual dining spaces to keep their workforce happy and engaged. 

This is the new reality for B&I foodservice – a reality that demands a fresh approach.
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The Evolution of Corporate Dining

The 9-to-5 workday is fading, and with it, the traditional lunch hour. Today's employees are juggling diverse schedules and demanding more from their workplace. A recent Gallup poll revealed that 53% of remote-capable employees now work in a hybrid model. This means fewer people are in the office on any given day, creating unpredictable demand for cafeteria services.

This shift is part of a broader trend in workplace culture, where companies are focusing on creating more casual, comfortable environments but it has exposed the limitations of the traditional cafeteria model. Fixed menus, rigid operating hours, and high overhead costs are simply not sustainable in the era of hybrid work. To stay competitive, businesses need to adapt, offering more agile and responsive dining solutions.

Key Trends Shaping the Future of Foodservice

Workers no longer need to adhere to fixed lunch hours or rely on pre-set cafeteria menus. Instead, they can benefit from solutions that offer on-demand access. Flexible foodservice options bring a level of convenience and personalization that traditional models often can’t match - and they align better with hybrid work arrangements.

Here are a few trends shaping this shift in corporate dining: 

• Micromarkets: These self-service kiosks offer 24/7 access to fresh, pre-packaged meals, snacks, and beverages. Micromarkets require minimal staffing and cater to employees with varying schedules, making them a cost-effective solution for hybrid workplaces.
• Remote Ordering and Pickup: Mobile ordering apps streamline the dining experience, allowing employees to order ahead and skip the line. This minimizes wait times, improves efficiency, and allows your staff to focus on other tasks.
• Flexible Dining Spaces: Modern workplaces are transforming cafeterias into multi-purpose spaces for meetings, collaborative work, and socializing. This requires adaptable staffing that can cater to different needs throughout the day.

The Gig Worker Advantage

These trends create a perfect opportunity for gig workers in the B&I foodservice sector. With varying foot traffic and unpredictable office attendance, companies need staffing solutions that can scale accordingly. Businesses no longer need a large, permanent team to manage a cafeteria; instead, they need workers who can step in as needed, whether it’s to cover peak hours or assist with special events.

• Cost-Efficiency: Avoid the overhead of full-time employees for roles that don't require it. Scale your workforce up or down based on real-time demand.
• Specialized Skills: Access a pool of talent with diverse skills, from baristas to line cooks to event caterers.
• Improved Employee Experience: Offer a wider variety of food options and services to keep your employees happy and engaged.
  
  

How Jitjatjo Helps Businesses Adapt

Jitjatjo’s platform is tailor-made for businesses navigating these foodservice changes. Our platform connects businesses with qualified, vetted temp staff who are ready to fill your staffing needs in a day’s notice. 

• Real-time Flexibility: Adjust your staffing levels instantly to match demand, whether it's a sudden lunch rush or a company-wide event.
• Reduced Overhead: Lower your labor costs by utilizing gig workers for peak hours, special projects, or to fill unexpected gaps in your schedule.
• Quality and Reliability: Our rigorous vetting process ensures you get reliable, experienced professionals who represent your brand well.

This is evident in our work with Aramark, who faced challenges maintaining a consistent, reliable workforce for its busy café at Goldman Sachs HQ. Jitjatjo allowed managers to build a team of trusted talent, and enabled them to rebook their favorite workers for future shifts. With a 98% on-time arrival rate and a 98% fulfillment rate, Jitjatjo was able to help Aramark deliver consistency, reliability, and enhanced service quality to its café customers.  

Gig workers benefit from using Jitjatjo, too. Our platform gives them the power to choose shifts that fit their schedule, whether they’re looking for a few hours of work each week or a more consistent role. With the rise of flexible dining solutions, there are more opportunities than ever for gig workers to find meaningful work that complements their lifestyle. 

Conclusion

The corporate cafeteria crisis is real, but it's not insurmountable. By embracing flexible staffing solutions and innovative dining trends, B&I foodservice providers can not only survive but thrive in this new era of work. Jitjatjo empowers you to build a dynamic, responsive, and cost-effective workforce that meets the evolving needs of your business and your employees.

Request a demo today to discover how Jitjatjo can transform your corporate dining program.

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