Encouraging healthier eating habits among employees in your company restaurant can be effectively tackled with the four-step plan below.
Table of contents
Company restaurant
A company restaurant, also called a canteen, is a place to eat within a company, school, sports club or other institution with many employees and visitors. It offers employees the opportunity to consume meals and drinks on site during work or break times.
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Characteristics of a company restaurant
Location: A company restaurant is located within the company building or institution itself, so employees do not have to go to external dining facilities.
offer: A company restaurant offers a varied range of food and drinks, ranging from simple sandwiches and salads to hot meals and snacks. Increasingly, attention is also paid to healthy and sustainable options.
Management: The operation of a company restaurant can be managed internally by the company itself or outsourced to an external caterer, which is most common.
Rates: The prices of meals and drinks in a company restaurant are usually lower than in regular eateries, because there is often no profit motive or because the company contributes to the operating costs.
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Benefits of a company restaurant
Ease: Employees do not have to leave the building for their meals, which saves time and contributes to efficiency.
Health: By offering a varied and healthy range of products, companies can contribute to the well-being of their employees.
Team building: The company restaurant serves as a meeting place where colleagues can meet informally, which strengthens mutual ties and cooperation.
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A healthier offering in the company restaurant
Promoting healthier eating habits among employees in the company restaurant can be effectively achieved by following a structured four-step plan.
1. Create support within the organization
The success of changes in the company restaurant depends greatly on the involvement and support from all levels of the organization. Therefore, involve management, the works council, HR department and the Occupational Health and Safety Service in the process.
By jointly emphasising the importance of a healthier offering, you increase the chance of successful implementation.
2. Ensure thorough preparation
Take stock of the current offering in the company restaurant and identify opportunities for healthier alternatives. Start with small, achievable adjustments and gradually expand. It is not necessary to completely remove unhealthy options; offering healthier choices can already have a positive effect.
3. Adjust the environment and presentation
Use nudging techniques to encourage healthy choices without limiting freedom of choice. This can be done by placing healthy products at eye level, using attractive presentations and providing clear nutritional information.
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4. Communicate effectively with your employees
Inform employees about the planned changes and the benefits of healthier food. This can be done through newsletters, workshops or informative displays in the restaurant. Transparent communication helps to create understanding and acceptance among guests.
Conclusion
By carefully following the four steps, you can create a healthier offering in the company restaurant and at the same time maintain the satisfaction of your guests and employees.
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